Characterization of apple seeds and their oils from the cider-making industry

Enhancement of the nutritional properties of apple pomace by fermentation with autochthonous yeasts

(2017) Roberto Rodríguez Madrera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of myrtle seed ( Myrtus communis var. baetica ) as a source of lipids, phenolics, and antioxidant activities

(2016) Wissem Aidi Wannes et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Variation in phenolic compounds and antioxidant activity in apple seeds of seven cultivars

(2016) Ying Xu et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Unique variability of tocopherol composition in various seed oils recovered from by-products of apple industry: Rapid and simple determination of all four homologues (α, β, γ and δ) by RP-HPLC/FLD

(2015) Paweł Górnaś   FOOD CHEMISTRY

Fatty Acids Composition of Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular Mortality on Dietary Intake of Fatty Acids

(2015) Jana Orsavova et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Native Oils from Apple, Blackcurrant, Raspberry, and Strawberry Seeds as a Source of Polyenoic Fatty Acids, Tocochromanols, and Phytosterols: A Health Implication

(2015) Marek Pieszka et al.   Journal of Chemistry

Components, Antioxidant and Antibacterial Activity of Tomato Seed Oil

(2014) Yuhua Ma et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Towards complex utilisation of winemaking residues: Characterisation of grape seeds by total phenols, tocols and essential elements content as a by-product of winemaking

(2013) Jaromír Lachman et al.   INDUSTRIAL CROPS AND PRODUCTS

Physical properties, chemical characterization and fatty acid composition of Mexican chia (Salvia hispanicaL.) seeds

(2013) Patricia Porras-Loaiza et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Current options for the valorization of food manufacturing waste: a review

(2013) Nadia Mirabella et al.   JOURNAL OF CLEANER PRODUCTION

Fatty acid composition, physicochemical properties, antioxidant and cytotoxic activity of apple seed oil obtained from apple pomace

(2013) Mayanka Walia et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Quality of Cosmetic Argan Oil Extracted by Supercritical Fluid Extraction fromArgania spinosaL.

(2013) Chouaa Taribak et al.   Journal of Chemistry

Comparison of fatty acid profiles and contents of seed oils recovered from dessert and cider apples and further Rosaceous plants

(2012) Matthias Fromm et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Prospects of fatty acid profile and bioactive composition from lipid seeds for the discrimination of apple varieties with the application of chemometrics

(2012) S. T.H. Sherazi et al.   GRASAS Y ACEITES

Characterization and Quantitation of Low and High Molecular Weight Phenolic Compounds in Apple Seeds

(2012) Matthias Fromm et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification and Quantitation of Carotenoids and Tocopherols in Seed Oils Recovered from Different Rosaceae Species

(2012) Matthias Fromm et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tocopherol Concentration in Almond Oil: Genetic Variation and Environmental Effects under Warm Conditions

(2011) Ossama Kodad et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Total Phenolics, Antioxidant Activities, and Anthocyanins of Different Grape Seed Cultivars Grown in Jordan

(2010) Taha M. Rababah et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Fatty Acids Composition of Apple and Pear Seed Oils

(2010) Rui Yukui et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Analysis of components and study on antioxidant and antimicrobial activities of oil in apple seeds

(2010) Hong-Lei Tian et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Phenolic and antioxidant composition of by-products from the cider industry: Apple pomace

(2009) Yolanda Diñeiro García et al.   FOOD CHEMISTRY

Physical and chemical analysis ofPassifloraseeds and seed oil from China

(2008) Shucheng Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION