Tree Nut consumption is associated with better adiposity measures and cardiovascular and metabolic syndrome health risk factors in U.S.

The effect of ultrasonic pretreatment and sample preparation on the extraction yield of antioxidant compounds and activity of black currant fruits

Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS-SPME with GC-MS.

Assessment of taste attributes of peanut meal enzymatic-hydrolysis hydrolysates using an electronic tongue.

Relationship of tree nut, peanut and peanut butter intake with total and cause-specific mortality: a cohort study and meta-analysis

Effect of chemical modifications on allergenic potency of peanut proteins.

Occurring Tolerance Acquisition to Foods in Previously Allergic Children is Characterized by Antigen Specificity and Associated with Increased Subsets of Regulatory T cells.

Peanut oral immunotherapy transiently expands circulating Ara h 2-specific B cells with a homologous repertoire in unrelated subjects

Combining lactic acid spray with NIR radiant heating to inactivate Salmonella enterica serovar Enteritidis on almond and pine nut kernels

Microwave Assisted Extraction of Phenolic Compounds from Almond Skin By-products (Prunus amygdalus): A Multivariate Analysis Approach

A microwave-assisted extraction (MAE) procedure to isolate phenolic compounds from almond skin by-products was optimized. A three-level, three-factor Box-Behnken design was used to evaluate the effect of almond skin weight, microwave power and irradiation time on total phenolic content (TPC) and antioxidant activity (DPPH). Almond skin weight was the most important parameter on the studied […]