Characterization of the aroma-active, phenolic, and lipid profiles of the pistachio (Pistacia vera L.) nut as affected by the single and double roasting process.

Preparation and characterization of an immunoaffinity column for the selective extraction of aflatoxin B1 in 13 kinds of foodstuffs.

Cold plasma treatment for the microbiological safety of cabbage, lettuce, and dried figs.

Microwave-powered cold plasma treatment (CPT) was evaluated as a means to improve the microbiological safety of fresh vegetables and dried fruits. The CPT at 900 W, conducted for 10 min using nitrogen as a plasma-forming gas, inactivated Salmonella Typhimurium inoculated on cabbage and lettuce by approximately 1.5 log CFU/g. The CPT at 400-900 W and […]

Prevalence of Escherichia coli O157:H7 and Salmonella on Inshell California Walnuts.

Dietary Almonds Increase Serum HDL Cholesterol in Coronary Artery Disease Patients in a Randomized Controlled Trial.

In vitro fermentation of nuts results in the formation of butyrate and c9,t11 conjugated linoleic acid as chemopreventive metabolites.

Regulations relating to mycotoxins in almonds in European context.

Outcome of mixed nut biscuit challenges in low risk patients who are on tree nut exclusion diet.

The Mediterranean diet: health, science and society.

A perspective on vegetarian dietary patterns and risk of metabolic syndrome.