Dynamic Changes in Phenolics and Antioxidant Capacity during Pecan (Carya illinoinensis) Kernel Ripening and Its Phenolics Profiles

Separation of Ellagitannin-Rich Phenolics from U.S. Pecans and Chinese Hickory Nuts Using Fused-Core HPLC Columns and Their Characterization

(2017) Yi Gong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of pecan nut shell aqueous extract on the oxidative properties of margarines during storage

(2017) Paula Cristina Engler Ribeiro et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Developmental changes in phenolic compounds, antioxidant capacity and enzymes activity in skin of ‘El-Bayadi’ table grapes

(2017) Mohamed A. Awad et al.   SCIENTIA HORTICULTURAE

Proanthocyanidins from the kernel and shell of pecan (Carya illinoinensis): Average degree of polymerization and effects on carbohydrate, lipid, and peptide hydrolysis in a simulated human digestive system

(2017) A.A. Vazquez-Flores et al.   Journal of Functional Foods

Increasing the value of pecan nut [Carya illinoinensis (Wangenh) C. Koch] cake by means of oil extraction and antioxidant activity evaluation

(2016) A.A. Salvador et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects

(2015) Cesarettin Alasalvar et al.   BRITISH JOURNAL OF NUTRITION

Pecan production in China

(2015) Rui Zhang et al.   SCIENTIA HORTICULTURAE

Investigation of the antioxidant capacity and phenolic constituents of U.S. pecans

(2015) Katherine S. Robbins et al.   Journal of Functional Foods

Analysis of pecan nut (Carya illinoinensis) unsaponifiable fraction. Effect of ripening stage on phytosterols and phytostanols composition

(2014) Intidhar Bouali et al.   FOOD CHEMISTRY

HPLC-MS n identification and quantification of phenolic compounds in hazelnut kernels, oil and bagasse pellets

(2014) Ana Slatnar et al.   FOOD RESEARCH INTERNATIONAL

Separation and Characterization of Phenolic Compounds from U.S. Pecans by Liquid Chromatography–Tandem Mass Spectrometry

(2014) Katherine S. Robbins et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Content of major classes of polyphenolic compounds, antioxidant, antiproliferative, and cell protective activity of pecan crude extracts and their fractions

(2014) Laura A. de la Rosa et al.   Journal of Functional Foods

Comprehensive identification of walnut polyphenols by liquid chromatography coupled to linear ion trap–Orbitrap mass spectrometry

(2013) Jorge Regueiro et al.   FOOD CHEMISTRY

Relationship between antioxidant properties and chemical composition of the oil and the shell of pecan nuts [Caryaillinoinensis (Wangenh) C. Koch]

(2013) Ana Cristina Pinheiro do Prado et al.   INDUSTRIAL CROPS AND PRODUCTS

Changes in Fatty Acid, Tocopherol and Xanthophyll Contents During the Development of Tunisian-Grown Pecan Nuts

(2013) Intidhar Bouali et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Association of Nut Consumption with Total and Cause-Specific Mortality

(2013) Ying Bao et al.   NEW ENGLAND JOURNAL OF MEDICINE

Changes in phenolic composition, ascorbic acid and antioxidant capacity in cashew apple (Anacardium occidentaleL.) during ripening

(2012) André Gordon et al.   Fruits

Phenolic composition and antioxidant activity of Eucalyptus grandis, E. urograndis (E. grandis×E. urophylla) and E. maidenii bark extracts

(2012) Sónia A.O. Santos et al.   INDUSTRIAL CROPS AND PRODUCTS

Catechin and epicatechin in testa and their association with bioactive compounds in kernels of cashew nut (Anacardium occidentale L.)

(2011) Jennifer Trox et al.   FOOD CHEMISTRY

Separation and characterisation of proanthocyanidins in Virginia type peanut skins by LC–MSn

(2011) Paul J. Sarnoski et al.   FOOD CHEMISTRY

Phenolic Compounds and Antioxidant Activity of Kernels and Shells of Mexican Pecan (Carya illinoinensis)

(2010) Laura A. de la Rosa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pecans Acutely Increase Plasma Postprandial Antioxidant Capacity and Catechins and Decrease LDL Oxidation in Humans

(2010) Chatrapa Hudthagosol et al.   JOURNAL OF NUTRITION

Phenolic compounds and fatty acid composition of organic and conventional grown pecan kernels

(2009) Nasir SA Malik et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Development of a rapid method to determine phenolic and other polar compounds in walnut by capillary electrophoresis–electrospray ionization time-of-flight mass spectrometry

(2008) Ana Mª Gómez-Caravaca et al.   JOURNAL OF CHROMATOGRAPHY A

Antioxidant and antiproliferative activities of common edible nut seeds

(2008) Jun Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY