405 related articles for article (PubMed ID: 32856299)
1. Improving walnuts' preservation by using walnut phenolic extracts as natural antioxidants through a walnut protein-based edible coating.
Grosso AL; Riveros C; Asensio CM; Grosso NR; Nepote V
J Food Sci; 2020 Oct; 85(10):3043-3051. PubMed ID: 32856299
[TBL] [Abstract][Full Text] [Related]
2. Fatty acid profiles, tocopherol contents, and antioxidant activities of heartnut (Juglans ailanthifolia Var. cordiformis) and Persian walnut (Juglans regia L.).
Li L; Tsao R; Yang R; Kramer JK; Hernandez M
J Agric Food Chem; 2007 Feb; 55(4):1164-9. PubMed ID: 17253708
[TBL] [Abstract][Full Text] [Related]
3. Sensory Quality Preservation of Coated Walnuts.
Grosso AL; Asensio CM; Grosso NR; Nepote V
J Food Sci; 2017 Jan; 82(1):185-193. PubMed ID: 27875638
[TBL] [Abstract][Full Text] [Related]
4. Application of chickpea-based edible coating with chickpea husk polyphenols on the preservation of sunflower seeds.
Camiletti OF; Bergesse AE; Aleman R; Riveros CG; Grosso NR
J Food Sci; 2023 Apr; 88(4):1237-1252. PubMed ID: 36789846
[TBL] [Abstract][Full Text] [Related]
5. Characterization of virgin walnut oils and their residual cakes produced from different varieties.
Ojeda-Amador RM; Salvador MD; Gómez-Alonso S; Fregapane G
Food Res Int; 2018 Jun; 108():396-404. PubMed ID: 29735072
[TBL] [Abstract][Full Text] [Related]
6. Comparison of the Oil Quality of Light and Dark Walnuts under Different Storage Conditions.
Yıldız AY; Karaca H
J Oleo Sci; 2021; 70(5):615-632. PubMed ID: 33952787
[TBL] [Abstract][Full Text] [Related]
7. Identification and Characterization of Phenolic Compounds in Black Walnut Kernels.
Vu DC; Vo PH; Coggeshall MV; Lin CH
J Agric Food Chem; 2018 May; 66(17):4503-4511. PubMed ID: 29663801
[TBL] [Abstract][Full Text] [Related]
8. Identification and quantification of the major phenolic constituents in Juglans regia L. peeled kernels and pellicles, using HPLC-MS/MS.
Medic A; Jakopic J; Hudina M; Solar A; Veberic R
Food Chem; 2021 Aug; 352():129404. PubMed ID: 33676122
[TBL] [Abstract][Full Text] [Related]
9. Effect of roasting conditions on the composition and antioxidant properties of defatted walnut flour.
Santos J; Alvarez-Ortí M; Sena-Moreno E; Rabadán A; Pardo JE; Beatriz Pp Oliveira M
J Sci Food Agric; 2018 Mar; 98(5):1813-1820. PubMed ID: 28873230
[TBL] [Abstract][Full Text] [Related]
10. Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants.
Larrauri M; Demaría MG; Ryan LC; Asensio CM; Grosso NR; Nepote V
J Food Sci; 2016 Jan; 81(1):S208-15. PubMed ID: 26595771
[TBL] [Abstract][Full Text] [Related]
11. Walnuts (Juglans regia) Chemical Composition and Research in Human Health.
Hayes D; Angove MJ; Tucci J; Dennis C
Crit Rev Food Sci Nutr; 2016 Jun; 56(8):1231-41. PubMed ID: 25747270
[TBL] [Abstract][Full Text] [Related]
12. Human cancer cell antiproliferative and antioxidant activities of Juglans regia L.
Carvalho M; Ferreira PJ; Mendes VS; Silva R; Pereira JA; Jerónimo C; Silva BM
Food Chem Toxicol; 2010 Jan; 48(1):441-7. PubMed ID: 19883717
[TBL] [Abstract][Full Text] [Related]
13. Phenolic profiles and antioxidant activities of free, esterified and bound phenolic compounds in walnut kernel.
Wu S; Shen D; Wang R; Li Q; Mo R; Zheng Y; Zhou Y; Liu Y
Food Chem; 2021 Jul; 350():129217. PubMed ID: 33607410
[TBL] [Abstract][Full Text] [Related]
14. Bioaccessibility of phenolic compounds following in vitro large intestine fermentation of nuts for human consumption.
Rocchetti G; Chiodelli G; Giuberti G; Lucini L
Food Chem; 2018 Apr; 245():633-640. PubMed ID: 29287419
[TBL] [Abstract][Full Text] [Related]
15. Walnut polyphenolics inhibit in vitro human plasma and LDL oxidation.
Anderson KJ; Teuber SS; Gobeille A; Cremin P; Waterhouse AL; Steinberg FM
J Nutr; 2001 Nov; 131(11):2837-42. PubMed ID: 11694605
[TBL] [Abstract][Full Text] [Related]
16. Polyphenolic profiles and antioxidant activities of heartnut (Juglans ailanthifolia Var. cordiformis) and Persian walnut (Juglans regia L.).
Li L; Tsao R; Yang R; Liu C; Zhu H; Young JC
J Agric Food Chem; 2006 Oct; 54(21):8033-40. PubMed ID: 17032006
[TBL] [Abstract][Full Text] [Related]
17. Comparative study of chemical compositions and antioxidant capacities of oils obtained from two species of walnut: Juglans regia and Juglans sigillata.
Gao P; Liu R; Jin Q; Wang X
Food Chem; 2019 May; 279():279-287. PubMed ID: 30611491
[TBL] [Abstract][Full Text] [Related]
18. Molecular Characterization, Antioxidant and Protein Solubility-Related Properties of Polyphenolic Compounds from Walnut (Juglans regia).
Labuckas D; Maestri D; Lamarque A
Nat Prod Commun; 2016 May; 11(5):637-40. PubMed ID: 27319138
[TBL] [Abstract][Full Text] [Related]
19. Development of functional edible oils enriched with pistachio and walnut phenolic extracts.
Fregapane G; Guisantes-Batan E; Ojeda-Amador RM; Salvador MD
Food Chem; 2020 Apr; 310():125917. PubMed ID: 31835218
[TBL] [Abstract][Full Text] [Related]
20. Physical and chemical characteristics of walnut (Juglans regia L.) kernels with different skin lightness.
Athaillah ZA; Wang SC
J Food Sci; 2024 May; 89(5):2730-2746. PubMed ID: 38534189
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]