Related references
Note: Only part of the references are listed.Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products
Maria C. B. M. De Vasconcelos et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2010)
Descriptive sensory analysis of light, medium, and dark colored kernels of black walnut cultivars
Michele R. Warmund et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2009)
Efficacy of hot water, hypochlorite, organic acids and natamycin in the control of post-harvest fungal infection of chestnuts
EZ Panagou et al.
JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY (2005)
HPLC determination of sugars in varieties of chestnut fruits from Galicia (Spain)
MM Bernárdez et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2004)
Composition of varieties of chestnuts from Galicia (Spain)
JD Miguelez et al.
FOOD CHEMISTRY (2004)
Volatile compound analysis of SPME headspace and extract samples from roasted Italian chestnuts (Castanea sativa Mill.) using GC-MS
S Krist et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2004)
Effects of roasting on chemical composition and quality of different chestnut (Castanea sativa Mill) varieties
U Künsch et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2001)