Effects of peeling and/or toasting on the presence of tocopherols and phenolic compounds in four Italian hazelnut cultivars
Published 2018 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effects of peeling and/or toasting on the presence of tocopherols and phenolic compounds in four Italian hazelnut cultivars
Authors
Keywords
Hazelnut, Toasting, Kernel pellicle, Tocopherols, Phenolic compounds
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 244, Issue 6, Pages 1057-1064
Publisher
Springer Nature
Online
2018-01-10
DOI
10.1007/s00217-017-3028-6
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- B-vitamins, carotenoids and α-/γ-tocopherol in raw and roasted nuts
- (2017) Wolfgang Stuetz et al. FOOD CHEMISTRY
- Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts ( Corylus avellana L. var. Kataloński)
- (2017) Silvia Marzocchi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- 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
- Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects
- (2015) Cesarettin Alasalvar et al. BRITISH JOURNAL OF NUTRITION
- Determination of lipid and phenolic fraction in two hazelnut (Corylus avellana L.) cultivars grown in Poland
- (2015) Hanna Ciemniewska-Żytkiewicz et al. FOOD CHEMISTRY
- Profiling triacylglycerols, fatty acids and tocopherols in hazelnut varieties grown in Turkey
- (2015) Neslihan Göncüoğlu Taş et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Bioactive compounds in different hazelnut varieties and their skins
- (2015) Neslihan Göncüoğlu Taş et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Hazelnut skin powder: A new brown colored functional ingredient
- (2014) Kübra S. Özdemir et al. FOOD RESEARCH INTERNATIONAL
- Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.)
- (2013) D. Ghirardello et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- The effect of almonds on inflammation and oxidative stress in Chinese patients with type 2 diabetes mellitus: a randomized crossover controlled feeding trial
- (2012) Jen-Fang Liu et al. EUROPEAN JOURNAL OF NUTRITION
- Effects of Roasting on the Antioxidant Status and Phenolic Profiles of Commercial Turkish Hazelnut Varieties (Corylus avellana L.)
- (2012) Ebru Pelvan et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Intake of fiber and nuts during adolescence and incidence of proliferative benign breast disease
- (2010) Xuefen Su et al. CANCER CAUSES & CONTROL
- Roasting Affects Phenolic Composition and Antioxidative Activity of Hazelnuts (Corylus avellana L.)
- (2010) Valentina Schmitzer et al. JOURNAL OF FOOD SCIENCE
- Health Benefits of Nut Consumption
- (2010) Emilio Ros Nutrients
- Total antioxidant activity of hazelnut skin (Nocciola Piemonte PGI): Impact of different roasting conditions
- (2009) Monica Locatelli et al. FOOD CHEMISTRY
- Antioxidant Activity of Hazelnut Skin Phenolics
- (2009) Cesarettin Alasalvar et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Comparative Flavan-3-ol Profile and Antioxidant Capacity of Roasted Peanut, Hazelnut, and Almond Skins
- (2009) Maria Monagas et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars
- (2008) Ivo Oliveira et al. FOOD AND CHEMICAL TOXICOLOGY
- Nut and kernel traits and chemical composition of hazelnut (Corylus avellana L.) cultivars
- (2008) Valerio Cristofori et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started