Scientific Studies

Nut and Dried Fruit Research Database

Access to over 1,900 scientific references, studies, and publications. This section is constantly updated with studies that have been published in prestigious scientific journals.

Identifying Epithelial Endocytotic Mechanisms of the Peanut Allergens Ara h 1 and Ara h 2.  Authors:Price, D., Ackland, M. L., & Suphioglu, C.  (2017)

A Multi‐Center Study on Anaphylaxis caused by Peanut, Tree Nuts and Seeds in Children and Adolescents.  Authors:Jeong, K., Lee, S. Y., Ahn, K., Kim, J., Lee, H. R., Suh, D. I., ... & Kim, K. W.  (2017)

Effectiveness of a walnut-enriched diet on murine sperm: involvement of reduced peroxidative damage.  Authors:Coffua, L. S., & Martin-DeLeon, P. A.  (2017)

Role of Commodity Boards in Advancing the Understanding of the Health Benefits of Whole Foods: California Dried Plums.  Authors:Bowen, P. E.  (2017)

Chemical Composition and Antioxidant Properties of Powders Obtained from Different Plum Juice Formulations.  Authors:Michalska, A., Wojdyło, A., Łysiak, G. P., & Figiel, A.  (2017)

Effects of almond consumption on the post-lunch dip and long-term cognitive function in energy-restricted overweight and obese adults.  Authors:Dhillon, J., Tan, S. Y., & Mattes, R. D.  (2017)

Mediterranean Diet Improves High-Density Lipoprotein Function in High-Cardiovascular-Risk Individuals: A Randomized Controlled Trial.  Authors:Hernáez, Á., Castañer, O., Elosua, R., Pintó, X., Estruch, R., Salas-Salvadó, J., ... & Ortega-Calvo, M.  (2017)

Rapid Characterization of Trace Aflatoxin B1 on Groundnuts, wheat and maize by Dispersive Liquid‐Liquid Microextraction Followed by Direct Electrospray Probe Tandem Mass Spectrometry.  Authors:Satarpai, T., Siripinyanond, A., Su, H., & Shiea, J.  (2017)

Influence of controlled atmosphere on thermal inactivation of Escherichia coli ATCC 25922 in almond powder.  Authors:Cheng, T., Li, R., Kou, X., & Wang, S.  (2017)

Survival Kinetics of Salmonella enterica and Enterohemorrhagic Escherichia coli on a Plastic Surface at Low Relative Humidity and on Low–Water Activity Foods.  Authors:Hokunan, H., Koyama, K., Hasegawa, M., Kawamura, S., & Koseki, S.  (2016)

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