Characterization and Classification of Almond Cultivars by Using Spectroscopic and Thermal Techniques

Study of motor oil adulteration by infrared spectroscopy and chemometrics methods

(2012) M. Bassbasi et al.   FUEL

Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil

(2011) Emma Chiavaro et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Characterization of Almond Cultivars by the Use of Thermal Analysis Techniques. Application to Cultivar Authenticity

(2011) A. Beltrán Sanahuja et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Molecular and phenotypic characterization of the S-locus and determination of flowering time in new ‘Marcona’ and ‘Desmayo Largueta’-type almond (Prunus dulcis) selections

(2010) Pedro J. Martínez-García et al.   EUPHYTICA

Application of Artificial Neural Networks to Predict the Oxidation of Menhaden Fish Oil Obtained from Fourier Transform Infrared Spectroscopy Method

(2010) Wanwimol Klaypradit et al.   Food and Bioprocess Technology

Polyphenol and nutrient release from skin of almonds during simulated human digestion

(2010) G. Mandalari et al.   FOOD CHEMISTRY

The influence of roasting, pasteurisation, and storage on the polyphenol content and antioxidant capacity of California almond skins

(2010) Bradley W. Bolling et al.   FOOD CHEMISTRY

Monitoring the oxidation of almond oils by HS-SPME–GC–MS and ATR-FTIR: Application of volatile compounds determination to cultivar authenticity

(2010) A. Beltrán et al.   FOOD CHEMISTRY

Walnuts and almonds as model systems of foods constituted by oxidisable, pro-oxidant and antioxidant factors

(2010) Cecilia L. Salcedo et al.   FOOD RESEARCH INTERNATIONAL

Characterization of polyphenols, lipids and dietary fibre from almond skins (Amygdalus communis L.)

(2010) G. Mandalari et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Microwave heating of different vegetable oils: Relation between chemical and thermal parameters

(2010) Emma Chiavaro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of the harvest time on kernel quality of several almond varieties (Prunus dulcis (Mill.) D.A. Webb)

(2010) A. Piscopo et al.   SCIENTIA HORTICULTURAE

Composition, phase behavior and thermal stability of natural edible fat from rambutan (Nephelium lappaceum L.) seed

(2009) Julio A. Solís-Fuentes et al.   BIORESOURCE TECHNOLOGY

Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies

(2009) Daniel Granato et al.   Food Science and Technology

Synergistic effect of tannic acid and modified atmospheric packaging on the prevention of lipid oxidation and quality losses of refrigerated striped catfish slices

(2009) Sajid Maqsood et al.   FOOD CHEMISTRY

The importance of almond (Prunus amygdalus L.) and its by-products

(2009) Ali Jahanban Esfahlan et al.   FOOD CHEMISTRY

A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils

(2009) Rubén M. Maggio et al.   FOOD CONTROL

Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil

(2009) A. Rohman et al.   FOOD RESEARCH INTERNATIONAL

Authentication and Traceability Study of Hazelnuts from Piedmont, Italy

(2009) Matteo Oddone et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rapid Prediction of Composition and Flavor Quality of Cheddar Cheese Using ATR-FTIR Spectroscopy

(2009) A. Subramanian et al.   JOURNAL OF FOOD SCIENCE

Evidence of Critical Cooling Rates in the Nonisothermal Crystallization of Triacylglycerols: A Case for the Existence and Selection of Growth Modes of a Lipid Crystal Network

(2009) Laziz Bouzidi et al.   LANGMUIR

Aceite de almendras dulces: extracción, caracterización y aplicación

(2009) Sandra A. Hernández et al.   QUIMICA NOVA

Chemical and thermal characterization of Tunisian extra virgin olive oil from Chetoui and Chemlali cultivars and different geographical origin

(2008) Faten Kotti et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Aroma volatiles of ‘a la Piedra’Turrón

(2008) Laura Vázquez-Araújo et al.   FLAVOUR AND FRAGRANCE JOURNAL

Oxidative Stability of Tree Nut Oils

(2008) Homan Miraliakbari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Factors influencing the calorimetric determination of glass transition temperature in foods: A case study using chicken and mutton

(2008) K.V. Sunooj et al.   JOURNAL OF FOOD ENGINEERING

Fatty Acid Composition of California Grown Almonds

(2008) S.K. Sathe et al.   JOURNAL OF FOOD SCIENCE

Classification of Four Almond Cultivars Using Oil Degradation Parameters Based on FTIR and GC Data

(2008) A. Beltrán Sanahuja et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Comparative study of tocopherol homologue content in four almond oil cultivars during two consecutive years

(2007) Carmen M. López-Ortiz et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS