Non-Targeted HPLC-UV Fingerprinting as Chemical Descriptors for the Classification and Authentication of Nuts by Multivariate Chemometric Methods

Polyphenol bioavailability in nuts and seeds by an in vitro dialyzability approach

(2018) Paloma Herbello-Hermelo et al.   FOOD CHEMISTRY

Use of spectroscopic methods in combination with linear discriminant analysis for authentication of food products

(2018) M. Esteki et al.   FOOD CONTROL

Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content

(2018) Arantzazu Valdés et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Chromatographic Fingerprinting with Multivariate Data Analysis for Detection and Quantification of Apricot Kernel in Almond Powder

(2017) Mahnaz Esteki et al.   Food Analytical Methods

Fatty acid and phenolic profiles of almond grown in Serbia

(2017) Slavica D. Čolić et al.   FOOD CHEMISTRY

Qualitative and quantitative analysis of peanut adulteration in almond powder samples using multi-elemental fingerprinting combined with multivariate data analysis methods

(2017) Mahnaz Esteki et al.   FOOD CONTROL

Dietary sources of polyphenols in the Mediterranean healthy Eating, Aging and Lifestyle (MEAL) study cohort

(2017) Justyna Godos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Determination of Polyphenols in White Wines by Liquid Chromatography: Application to the Characterization of Alella (Catalonia, Spain) Wines Using Chemometric Methods

(2017) Alexander Larrauri et al.   JOURNAL OF AOAC INTERNATIONAL

Molecular fingerprinting of food authenticity

(2017) Anatoly P Sobolev et al.   Current Opinion in Food Science

Chromatographic fingerprinting: An innovative approach for food 'identitation' and food authentication – A tutorial

(2016) Luis Cuadros-Rodríguez et al.   ANALYTICA CHIMICA ACTA

Discrimination of peanuts from bulk cereals and nuts by near infrared reflectance spectroscopy

(2016) Satyabrata Ghosh et al.   BIOSYSTEMS ENGINEERING

Review of validation and reporting of non-targeted fingerprinting approaches for food authentication

(2015) Janet Riedl et al.   ANALYTICA CHIMICA ACTA

Liquid chromatographic fingerprints and profiles of polyphenolic compounds applied to the chemometric characterization and classification of beers

(2015) Clara Pérez-Ràfols et al.   Analytical Methods

POLYPHENOLS AND ANTIOXIDANT ACTIVITY OF CASHEW NUTS FROM CONVENTIONAL AND ORGANIC CULTIVATION IN DIFFERENT STAGES OF PROCESSING

(2014) DENISE JOSINO SOARES et al.  

Near infrared spectroscopy is suitable for the classification of hazelnuts according to Protected Designation of Origin

(2014) Roberto Moscetti et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Resources and Biological Activities of Natural Polyphenols

(2014) An-Na Li et al.   Nutrients

Antioxidant Potential and Polyphenol Content of Beverages, Chocolates, Nuts, and Seeds

(2013) Malgorzata E. Zujko et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Mediterranean Diet and Oxidation: Nuts and Olive Oil as Important Sources of Fat and Antioxidants

(2011) Monica Bullo et al.   CURRENT TOPICS IN MEDICINAL CHEMISTRY

Review of the current application of fingerprinting allowing detection of food adulteration and fraud in China

(2011) Jia Zhang et al.   FOOD CONTROL

Polyphenol content and antioxidant activity of California almonds depend on cultivar and harvest year

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

Acute effect of nut consumption on plasma total polyphenols, antioxidant capacity and lipid peroxidation

(2009) S. Torabian et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS