491 related articles for article (PubMed ID: 21535710)
1. Roasting affects phenolic composition and antioxidative activity of hazelnuts (Corylus avellana L.).
Schmitzer V; Slatnar A; Veberic R; Stampar F; Solar A
J Food Sci; 2011; 76(1):S14-9. PubMed ID: 21535710
[TBL] [Abstract][Full Text] [Related]
2. Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin).
Pelvan E; Olgun EÖ; Karadağ A; Alasalvar C
Food Chem; 2018 Apr; 244():102-108. PubMed ID: 29120757
[TBL] [Abstract][Full Text] [Related]
3. Analysis of different European hazelnut (Corylus avellana L.) cultivars: authentication, phenotypic features, and phenolic profiles.
Ciarmiello LF; Mazzeo MF; Minasi P; Peluso A; De Luca A; Piccirillo P; Siciliano RA; Carbone V
J Agric Food Chem; 2014 Jul; 62(26):6236-46. PubMed ID: 24927513
[TBL] [Abstract][Full Text] [Related]
4. Effects of roasting on taste-active compounds of Turkish hazelnut varieties ( Corylus avellana L.).
Alasalvar C; Pelvan E; Amarowicz R
J Agric Food Chem; 2010 Aug; 58(15):8674-9. PubMed ID: 20681657
[TBL] [Abstract][Full Text] [Related]
5. Elderberry (Sambucus nigra L.) wine: a product rich in health promoting compounds.
Schmitzer V; Veberic R; Slatnar A; Stampar F
J Agric Food Chem; 2010 Sep; 58(18):10143-6. PubMed ID: 20735034
[TBL] [Abstract][Full Text] [Related]
6. Effects of roasting on the antioxidant status and phenolic profiles of commercial Turkish hazelnut varieties (Corylus avellana L.).
Pelvan E; Alasalvar C; Uzman S
J Agric Food Chem; 2012 Feb; 60(5):1218-23. PubMed ID: 22224708
[TBL] [Abstract][Full Text] [Related]
7. Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testa.
Chandrasekara N; Shahidi F
J Agric Food Chem; 2011 May; 59(9):5006-14. PubMed ID: 21438525
[TBL] [Abstract][Full Text] [Related]
8. Phenolic profile of hazelnut (Corylus avellana L.) leaves cultivars grown in Portugal.
Amaral JS; Ferreres F; Andrade PB; Valentão P; Pinheiro C; Santos A; Seabra R
Nat Prod Res; 2005 Feb; 19(2):157-63. PubMed ID: 15715260
[TBL] [Abstract][Full Text] [Related]
9. Antioxidant phytochemicals in hazelnut kernel (Corylus avellana L.) and hazelnut byproducts.
Shahidi F; Alasalvar C; Liyana-Pathirana CM
J Agric Food Chem; 2007 Feb; 55(4):1212-20. PubMed ID: 17249682
[TBL] [Abstract][Full Text] [Related]
10. Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins.
Kelebek H; Jourdes M; Selli S; Teissedre PL
J Sci Food Agric; 2013 Sep; 93(12):2963-72. PubMed ID: 23580476
[TBL] [Abstract][Full Text] [Related]
11. Comparative flavan-3-ol profile and antioxidant capacity of roasted peanut, hazelnut, and almond skins.
Monagas M; Garrido I; Lebrón-Aguilar R; Gómez-Cordovés MC; Rybarczyk A; Amarowicz R; Bartolomé B
J Agric Food Chem; 2009 Nov; 57(22):10590-9. PubMed ID: 19863084
[TBL] [Abstract][Full Text] [Related]
12. Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage.
Belviso S; Dal Bello B; Giacosa S; Bertolino M; Ghirardello D; Giordano M; Rolle L; Gerbi V; Zeppa G
Food Chem; 2017 Feb; 217():398-408. PubMed ID: 27664651
[TBL] [Abstract][Full Text] [Related]
13. Antioxidant activity and phenolic profile of pistachio (Pistacia vera L., variety Bronte) seeds and skins.
Tomaino A; Martorana M; Arcoraci T; Monteleone D; Giovinazzo C; Saija A
Biochimie; 2010 Sep; 92(9):1115-22. PubMed ID: 20388531
[TBL] [Abstract][Full Text] [Related]
14. Phytochemical profiles and health-promoting effects of cool-season food legumes as influenced by thermal processing.
Xu B; Chang SK
J Agric Food Chem; 2009 Nov; 57(22):10718-31. PubMed ID: 19873971
[TBL] [Abstract][Full Text] [Related]
15. Chemical modifications of Tonda Gentile Trilobata hazelnut and derived processing products under different infrared and hot-air roasting conditions: a combined analytical study.
Binello A; Giorgis M; Cena C; Cravotto G; Rotolo L; Oliveri P; Malegori C; Cavallero MC; Buso S; Casale M
J Sci Food Agric; 2018 Sep; 98(12):4561-4569. PubMed ID: 29505171
[TBL] [Abstract][Full Text] [Related]
16. The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta.
Zeppa G; Belviso S; Bertolino M; Cavallero MC; Dal Bello B; Ghirardello D; Giordano M; Giorgis M; Grosso A; Rolle L; Gerbi V
J Sci Food Agric; 2015 Jun; 95(8):1678-88. PubMed ID: 25123494
[TBL] [Abstract][Full Text] [Related]
17. Polyphenolic composition of hazelnut skin.
Del Rio D; Calani L; Dall'Asta M; Brighenti F
J Agric Food Chem; 2011 Sep; 59(18):9935-41. PubMed ID: 21819158
[TBL] [Abstract][Full Text] [Related]
18. Extraction, identification, and quantification of antioxidant phenolics from hazelnut (Corylus avellana L.) shells.
Yuan B; Lu M; Eskridge KM; Isom LD; Hanna MA
Food Chem; 2018 Apr; 244():7-15. PubMed ID: 29120806
[TBL] [Abstract][Full Text] [Related]
19. Distribution of free amino acids, flavonoids, total phenolics, and antioxidative activities of Jujube (Ziziphus jujuba) fruits and seeds harvested from plants grown in Korea.
Choi SH; Ahn JB; Kozukue N; Levin CE; Friedman M
J Agric Food Chem; 2011 Jun; 59(12):6594-604. PubMed ID: 21574660
[TBL] [Abstract][Full Text] [Related]
20. Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (Corylus avellana L.).
Alasalvar C; Pelvan E; Topal B
Int J Food Sci Nutr; 2010 Sep; 61(6):630-42. PubMed ID: 20384549
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
