Pre-shelling parameters and conditions that influence the whole kernel out-turn of steam-boiled cashew nuts
In vitro antioxidant and in vivo photoprotective effect of pistachio (Pistacia vera L., variety Bronte) seed and skin extracts
Evaluation of soil plant system response to pulsed drip irrigation of an almond tree under sustained stress conditions
Temporal changes of disodium fluorescein transport in hazelnut during fruit development stage
Modelling heat transfer for disinfestation and control of insects (larvae and eggs) in date fruits
Antiglycation and antioxidation properties of Juglans regia and Calendula officinalis: possible role in reducing diabetic complications and slowing down ageing
Advances in Diagnosing Peanut Allergy
Peanut Oral Immunotherapy: Is It Ready for Clinical Practice?
Date palm by-products as a new ingredient for the meat industry: Application to a pork liver pâté
Date palm is an interesting source of bioactive compounds that could be used as ingredient in meat products; thus a campagne type pork liver pâté was elaborated using fresh date by-products (0, 5, 10 and 15%). Physicochemical properties, pigment and lipid oxidation, residual nitrite level, texture and sensory analysis during 4 days after the elaboration […]