Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics

Defining the Sensory Profiles of Raw Almond (Prunus dulcis) Varieties and the Contribution of Key Chemical Compounds and Physical Properties

(2019) Ellena S. King et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Review of the Sensory and Chemical Characteristics of Almond (Prunus dulcis) Flavor

(2019) Lillian M. Franklin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic and fatty acid profiles, α‐tocopherol and sucrose contents, and antioxidant capacities of understudied Portuguese almond cultivars

(2019) Ivo Oliveira et al.   JOURNAL OF FOOD BIOCHEMISTRY

Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (Prunus dulcis)

(2019) Ivo Oliveira et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Modeling sensory and instrumental texture changes of dry-roasted almonds under different storage conditions

(2018) Anna N. Cheely et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Exploring the phenolic profile, antioxidant, antidiabetic and anti-hemolytic potential of Prunus avium vegetal parts

(2018) Fábio Jesus et al.   FOOD RESEARCH INTERNATIONAL

Quality and shelf life of tree nuts: A review

(2018) Tsvakai Gama et al.   SCIENTIA HORTICULTURAE

A comparison of the effect of genotype and weather conditions on the nutritional composition of most important commercial nuts

(2018) A. Rabadán et al.   SCIENTIA HORTICULTURAE

Identification of predominant aroma components of raw, dry roasted and oil roasted almonds

(2017) Edibe S. Erten et al.   FOOD CHEMISTRY

Fatty acid and phenolic profiles of almond grown in Serbia

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

A Comprehensive Study on the Effect of Roasting and Frying on Fatty Acids Profiles and Antioxidant Capacity of Almonds, Pine, Cashew, and Pistachio

(2017) Hadeel Ali Ghazzawi et al.   JOURNAL OF FOOD QUALITY

Morphological, mechanical and antioxidant properties of Portuguese almond cultivars

(2017) Ivo Oliveira et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Comparative Study of Tocopherol Contents and Fatty Acids Composition in Twenty Almond Cultivars of Afghanistan

(2017) Ahmad Jawid Zamany et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Suitability of Spanish almond cultivars for the industrial production of almond oil and defatted flour

(2017) Adrián Rabadán et al.   SCIENTIA HORTICULTURAE

Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond ( Prunus dulcis ) kernel

(2016) Jau-Tien Lin et al.   FOOD CHEMISTRY

A review of the impact of processing on nutrient bioaccessibility and digestion of almonds

(2016) Myriam Marie-Louise Grundy et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Roasting on Physicochemical Properties of Wild Almonds (Amygdalus scoparia)

(2016) Mohammad Hojjati et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Monitoring the oxidative stability and volatiles in blanched, roasted and fried almonds under normal and accelerated storage conditions by DSC, thermogravimetric analysis and ATR-FTIR

(2015) Arantzazu Valdés et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Influence of roasting conditions on health-related compounds in different nuts

(2015) W. Schlörmann et al.   FOOD CHEMISTRY

Lipophilic antioxidant content of almonds (Prunus dulcis): A regional and varietal study

(2015) Ying Zhu et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Impact of Almond Form and Moisture Content on Texture Attributes and Acceptability

(2014) Zata Vickers et al.   JOURNAL OF FOOD SCIENCE

Genetic diversity assessment of the almond (Prunus dulcis (Mill.) D.A. Webb) traditional germplasm of Algarve, Portugal, using molecular markers

(2014) Luis Cabrita et al.   Plant Genetic Resources-Characterization and Utilization

Oil content, fatty acid composition and tocopherol concentration in the Spanish almond genebank collection

(2014) O. Kodad et al.   SCIENTIA HORTICULTURAE

Serum Omega-3 Polyunsaturated Fatty Acids and Risk of Incident Type 2 Diabetes in Men: The Kuopio Ischemic Heart Disease Risk Factor Study

(2013) Jyrki K. Virtanen et al.   DIABETES CARE

HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis)

(2013) Lu Xiao et al.   FOOD CHEMISTRY

Supervised Chemical Pattern Recognition in Almond (Prunus dulcis) Portuguese PDO Cultivars: PCA- and LDA-Based Triennial Study

(2012) João C. M. Barreira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Roasting Conditions on Color and Volatile Profile Including HMF Level in Sweet Almonds (Prunus dulcis)

(2012) Amal Agila et al.   JOURNAL OF FOOD SCIENCE

A review of composition studies of cultivated almonds: Macronutrients and micronutrients

(2011) Sylvia Yada et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effects of almond consumption on the reduction of LDL-cholesterol: a discussion of potential mechanisms and future research directions

(2011) Claire E Berryman et al.   NUTRITION REVIEWS

Changes in volatile compounds and sensory quality during toasting of Spanish almonds

(2009) Laura Vázquez-Araújo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of roasting conditions on hazelnut characteristics in a two-step process

(2009) Cristina Alamprese et al.   JOURNAL OF FOOD ENGINEERING

DEVELOPMENT OF AN ALMOND LEXICON TO ASSESS THE SENSORY PROPERTIES OF ALMOND VARIETIES

(2009) G.V. CIVILLE et al.   JOURNAL OF SENSORY STUDIES

Antioxidant activity and bioactive compounds of ten Portuguese regional and commercial almond cultivars

(2008) João C.M. Barreira et al.   FOOD AND CHEMICAL TOXICOLOGY

Bioactive properties and chemical composition of six walnut (Juglans regia L.) cultivars

(2008) José Alberto Pereira et al.   FOOD AND CHEMICAL TOXICOLOGY

Variability of Oil Content and of Major Fatty Acid Composition in Almond (Prunus amygdalus Batsch) and Its Relationship with Kernel Quality

(2008) O. Kodad et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyphenols and Antioxidant Properties of Almond Skins: Influence of Industrial Processing

(2008) I. Garrido et al.   JOURNAL OF FOOD SCIENCE