相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Advances in the Chromatographic Separation and Determination of Bioactive Compounds for Assessing the Nutrient Profile of Nuts
Natasa P. Kalogiouri et al.
CURRENT ANALYTICAL CHEMISTRY (2021)
Liquid chromatographic methods coupled to chemometrics: a short review to present the key workflow for the investigation of wine phenolic composition as it is affected by environmental factors
Natasa P. Kalogiouri et al.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH (2021)
Exploring the volatile metabolome of conventional and organic walnut oils by solid-phase microextraction and analysis by GC-MS combined with chemometrics
Natasa P. Kalogiouri et al.
FOOD CHEMISTRY (2021)
Rare Earths as Authenticity Markers for the Discrimination of Greek and Turkish Pistachios Using Elemental Metabolomics and Chemometrics
Natasa P. Kalogiouri et al.
FOODS (2021)
Identification and quantification of the major phenolic constituents in Juglans regia L. peeled kernels and pellicles, using HPLC-MS/MS
Aljaz Medic et al.
FOOD CHEMISTRY (2021)
Exploration of the potential of different analytical techniques to authenticate organic vs. conventional olives and olive oils from two varieties using untargeted fingerprinting approaches
Natividad Jurado-Campos et al.
FOOD CONTROL (2021)
MetaboAnalyst 5.0: narrowing the gap between raw spectra and functional insights
Zhiqiang Pang et al.
NUCLEIC ACIDS RESEARCH (2021)
A Comprehensive Review of Almond Clinical Trials on Weight Measures, Metabolic Health Biomarkers and Outcomes, and the Gut Microbiota
Mark L. Dreher
NUTRIENTS (2021)
Untargeted metabolomics with multivariate analysis to discriminate hazelnut (Corylus avellana L.) cultivars and their geographical origin
Silvia Ghisoni et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)
Phenolic Compounds from Nuts: Extraction, Chemical Profiles, and Bioactivity
Romina Bodoira et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Simultaneous Determination of Pigments, Tocopherols, and Squalene in Greek Olive Oils: A Study of the Influence of Cultivation and Oil-Production Parameters
Ioannis Martakos et al.
FOODS (2020)
Biosynthesis and metabolic actions of simple phenolic acids in plants
Rogerio Marchiosi et al.
PHYTOCHEMISTRY REVIEWS (2020)
Target and Suspect HRMS Metabolomics for the Determination of Functional Ingredients in 13 Varieties of Olive Leaves and Drupes from Greece
Evangelia Kritikou et al.
MOLECULES (2020)
Almond Consumption and Risk Factors for Cardiovascular Disease: A Systematic Review and Meta-analysis of Randomized Controlled Trials
Michelle A. Lee-Bravatti et al.
ADVANCES IN NUTRITION (2019)
Methods of Authentication of Food Grown in Organic and Conventional Systems Using Chemometrics and Data Mining Algorithms: a Review
Marcio Dias de Lima et al.
FOOD ANALYTICAL METHODS (2019)
Application of multivariate optimization for the selective extraction of phenolic compounds in cashew nuts (Anacardium occidentale L.)
Mikael Kelvin de Albuquerque Mendes et al.
TALANTA (2019)
Almonds and Cardiovascular Health: A Review
Soumik Kalita et al.
NUTRIENTS (2018)
Colour and in vitro quality attributes of walnuts from different growing conditions correlate with key precursors of primary and secondary metabolism
Claudia Fuentealba et al.
FOOD CHEMISTRY (2017)
Fatty acid and phenolic profiles of almond grown in Serbia
Slavica D. Colic et al.
FOOD CHEMISTRY (2017)
Brazil nuts: Nutritional composition, health benefits and safety aspects
Barbara R. Cardoso et al.
FOOD RESEARCH INTERNATIONAL (2017)
Classification and authentication of Iranian walnuts according to their geographical origin based on gas chromatographic fatty acid fingerprint analysis using pattern recognition methods
Mahnaz Esteki et al.
CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS (2017)
Investigating the organic and conventional production type of olive oil with target and suspect screening by LC-QTOF-MS, a novel semi-quantification method using chemical similarity and advanced chemometrics
Natasa P. Kalogiouri et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2017)
Almond Polyphenols: Methods of Analysis, Contribution to Food Quality, and Health Promotion
Bradley W. Bolling
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)
Principal component analysis: a review and recent developments
Ian T. Jolliffe et al.
PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY A-MATHEMATICAL PHYSICAL AND ENGINEERING SCIENCES (2016)
Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process
Juan Jose Rodriguez-Bencomo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Chemotype and genotype chemometrical evaluation applied to authentication and traceability of Tonda Gentile Trilobata hazelnuts from Piedmont (Italy)
Monica Locatelli et al.
FOOD CHEMISTRY (2011)
Tree nut phytochemicals: composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts
Bradley W. Bolling et al.
NUTRITION RESEARCH REVIEWS (2011)
Effect of almond-enriched high-monounsaturated fat diet on selected markers of inflammation: a randomised, controlled, crossover study
Sujatha Rajaram et al.
BRITISH JOURNAL OF NUTRITION (2010)
Polyphenol content and antioxidant activity of California almonds depend on cultivar and harvest year
Bradley W. Bolling et al.
FOOD CHEMISTRY (2010)
Characterization of polyphenols, lipids and dietary fibre from almond skins (Amygdalus communis L.)
G. Mandalari et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2010)
Fatty acid profile, tocopherol, squalene and phytosterol content of brazil, pecan, pine, pistachio and cashew nuts
E. Ryan et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2006)
Tocopherols and total phenolics in 10 different nut types
M Kornsteiner et al.
FOOD CHEMISTRY (2006)
Development and validation of an HPLC confirmatory method for the determination of tetracycline antibiotics residues in bovine muscle according to the European Union regulation 2002/657/EC
VF Samanidou et al.
JOURNAL OF SEPARATION SCIENCE (2005)
Flavonoids from almond skins are bioavailable and act synergistically with vitamins C and E to enhance hamster and human LDL resistance to oxidation
CY Chen et al.
JOURNAL OF NUTRITION (2005)
Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts and the macadamia nut
LS Maguire et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2004)
Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis
C Alasalvar et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
分享论文
