Results 251 to 260 of about 32,002 (305)

Hazelnut skins as a new sustainable ingredient for beef cattle diets. [PDF]

Sci Rep
Diaz Vicuna E, Fiorilla E, Srikanthithasan K, Zambotto V, Bianchi C, Riondato F, Renna M, Odore R, Badino P, Gardini G, Arneodo V, Cravero A, Ozella L, Giorgino A, Tabasso S, Capaldi G, Brugiapaglia A, Forte C.   +17 more
europepmc   +1 more source

Correlating instrumental textural properties to human sensory data using biomimetic molar probes: Case study with hazelnuts. [PDF]

Curr Res Food Sci
Zhu J, Zeng H, Xu A, McClements DJ, Chen J, Chen Y.   +5 more
europepmc   +1 more source

Clinical Implementation of Sustainable Functional Foods and Nutraceuticals in Metabolic Health: A Feasibility Study. [PDF]

Nutrients
Scionti F, Maurotti S, Mazza E, Mirarchi A, Russo R, Doria P, Mare R, Marafioti G, Ferro Y, Montalcini T, Pujia A.   +10 more
europepmc   +1 more source

Enrichment of Pasteurized Dairy Product and Brownie With Edible Insect (<i>Tenebrio molitor</i>) to Analyze Acceptance Using Check-All-That-Apply Methodology. [PDF]

Food Sci Nutr
Ros-Baró M, Puig MC, Chiva-Blanch G, Díaz-Rizzolo DA, Martínez AA, Rafart MJ, Chiriac I, Rogel MB, Cunill MP, Casas-Agustench P, Bach-Faig A.   +10 more
europepmc   +1 more source

Margarita Night

, 2007
Chilton, Anna
core  

Foreign Trade Regimes and Economic Development: Turkey [PDF]

Anne O. Krueger
core  

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HAZELNUT IMPROVEMENT THROUGH HYBRIDIZATION

Acta Horticulturae, 2001
5th International Congress on Hazelnut -- AUG 27-31, 2000 -- CORVALLIS, OR WOS: 000173565900033 In order to improve some characters of 'Tombul' hazelnut (Corylus avellana L.), a breeding program based on hybridization was initiated in 1981. To date, about 15,000 hybrid seedlings have been generated.
Okay, AN, Ozenc, N
openaire   +2 more sources

Polyphenolic Composition of Hazelnut Skin

Journal of Agricultural and Food Chemistry, 2011
Skins from different hazelnut samples were characterized for total polyphenol content, total antioxidant capacity (TAC), and their content in specific polyphenolic compounds. The main polyphenolic subclass, identified and quantified by means of HPLC-MS/MS, comprised monomeric and oligomeric flavan-3-ols, which accounted for more than 95% of total ...
Del Rio D., Calani L., Dall'Asta M., Brighenti F.   +3 more
openaire   +3 more sources