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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.

Assessment of phenolic profile and antioxidant power of five pistachio (Pistacia vera) cultivars collected from four geographical regions of Iran.  Authors:Taghizadeh, S. F., Davarynejad, G., Asili, J., Nemati, S. H., & Karimi, G.  (2018)

Preventive Effect of Cashew-Derived Protein Hydrolysate with High Fiber on Cerebral Ischemia.   Authors:Wattanathorn, J., Thukham-mee, W., Muchimapura, S., Wannanon, P., Tong-un, T., & Tiamkao, S.  (2017)

Dietary Supplementation of Almond Prevents Oxidative Stress by Advocating Antioxidants and Attenuates Impaired Aversive Memory in Male Rats.   Authors:Batool, Z., Tabassum, S., Siddiqui, R. A., & Haider, S.  (2018)

A Walnut-Enriched Diet Affects Gut Microbiome in Healthy Caucasian Subjects: A Randomized, Controlled Trial.  Authors:Bamberger, C., Rossmeier, A., Lechner, K., Wu, L., Waldmann, E., Fischer, S., ... & Parhofer, K. G.  (2018)

Nut Consumption and Survival in Patients With Stage III Colon Cancer: Results From CALGB 89803 (Alliance).   Authors:Fadelu, T., Zhang, S., Niedzwiecki, D., Ye, X., Saltz, L.B., Mayer, R.J.,… & Fuchs, C.S.  (2018)

The effect of microwave roasting on bioactive compounds, antioxidant activity and fatty acid composition of apricot kernel and oils.   Authors:Juhaimi, F. A., Özcan, M. M., Ghafoor, K., & Babiker, E. E.  (2018)

Salmonella, Escherichia coli and Enterobacteriaceae in the peanut supply chain: From farm to table.   Authors:Nascimento, M. S., Carminati, J. A., Silva, I. C. R. N., Silva, D. L., Bernardi, A. O., & Copetti, M. V.  (2018)

Chemical Valorization of Cashew Nut Shell Waste.   Authors:Mubofu, E. B., & Mgaya, J. E.  (2018)

Multiple mycotoxin analysis in nut products: Occurrence and risk characterization.   Authors:Cunha, S. C., Sá, S., & Fernandes, J. O.  (2018)

Inactivation of Salmonella and Surrogate Bacteria on Cashews and Macadamia Nuts Exposed to Commercial Propylene Oxide Processing Conditions.  Authors:Saunders, T., Wu, J., Williams, R. C., Huang, H., & Ponder, M. A.  (2018)

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