Health Research

Nut and dried fruit research database

Access to over 2,300 scientific references, studies, and publications. This section is constantly updated with studies that have been published in prestigious scientific journals.

Validation of a nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnuts.  Authors:Channaiah, L. H., Michael, M., Acuff, J. C., Lopez, K., Phebus, R. K., Thippareddi, H., & Milliken, G.  (2019)

Validation of Enterococcus faecium as a surrogate for Salmonella under different processing conditions for peanuts and pecans  Authors:Brar, P. K., & Danyluk, M. D.  (2019)

The Influence of Gamma Radiation Processing on the Allergenicity of Main Pistachio Allergens.   Authors:Naei, V. Y., Sankian, M., Moghadam, M., Farshidi, N., Ayati, S. H., Hamid, F., & Varasteh, A. R.  (2019)

Preventing peanut allergy: where are we now?  Authors:Fisher, H. R., Keet, C. A., Lack, G., & du Toit, G.  (2019)

Sensitivity, specificity, and predictive value of oral mucosal brush biopsy for the diagnosis of peanut allergy.  Authors:He, Y. T., & Reisacher, W. R.  (2019)

Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis).   Authors:Agila, A., & Barringer, S.  (2012)

Optimization of a headspace SPME GC–MS methodology for the analysis of processed almond beverages.   Authors:Pérez-González, M., Gallardo-Chacón, J. J., Valencia-Flores, D., & Ferragut, V.  (2015)

Changes in the key odorants of Italian hazelnuts (Coryllus avellana L. Var. Tonda Romana) induced by roasting.   Authors:Burdack-Freitag, A., & Schieberle, P.  (2010)

Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis.  Authors:Alasalvar, C., Shahidi, F., & Cadwallader, K. R.  (2003)

Health benefits of nut consumption.  Authors:Ros, E.  (2010)

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