Effects of water, sodium hypochlorite, peroxyacetic Acid, and acidified sodium chlorite on in-shell hazelnuts inoculated with salmonella enterica serovar panama
Patulin & ergosterol: New quality parameters together with aflatoxins in hazelnuts
Hazelnuts of three different categories, mouldy, hidden mould and sound (undamaged), were investigated for their contents of aflatoxins (B1, B2, G1 and G2), patulin, and ergosterol. Samples were obtained from five hazelnut processing plants located in a major hazelnut producing area in the Black Sea region in Turkey. All aflatoxins, patulin and ergosterol were determined […]
Effects of hazelnuts consumption on fasting blood sugar and lipoproteins in patients with type 2 diabetes
Effects of fragmentation and particle size on the fuel properties of hazelnut shells
Fragmentation of biomass leading to the formation of very fine particles is a serious concern particularly in biomass burning systems because of their enormous thermal reactivity. Some types of biomass species have a considerable tendency to form such problematic dusts. For this purpose, the extent of size fragmentation during breaking, storage, and transportation was investigated […]
Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.).
Temporal changes of disodium fluorescein transport in hazelnut during fruit development stage
Hazelnut-enriched diet improves cardiovascular risk biomarkers beyond a lipid-lowering effect in hypercholesterolemic subjects
Identification of hazelnut major allergens in sensitive patients with positive double-blind, placebo-controlled food challenge results
Hazelnut allergy: A double-blind, placebo-controlled food challenge multicenter study
Bioactive compounds from hazelnut skin (Corylus avellana L.): Effects on Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631
Hazelnut skins are a good example of agro-food by-products, potentially source of natural antioxidants and functional food ingredients, rich in polyphenols and dietary fibre. The chemical characterization performed in our study confirmed that fibre is the main component of hazelnut skin. Moreover, four different polyphenols-rich extracts and two fibre fractions were obtained by the processing […]