Results 21 to 30 of about 32,002 (305)
Turkish Journal of Agriculture: Food Science and Technology, 2022 In this study, the effects of hazelnut husk (HH), peat (P) and growing medium consisting hazelnut husk + peat (HH:P) mixture on the growth of lettuce and some nutrient contents were investigated.
Ceyhan Tarakçıoğlu +1 more
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Release of Mast Cell Tryptase into Saliva: A Tool to Diagnose Food Allergy by a Mucosal Challenge Test? [PDF]
, 2011 Background: Our aim was to examine whether measurement of the saliva mast cell tryptase (MCT) concentrations before and after a mucosal challenge test with the offending food would be helpful in diagnosing food allergy.
Alexander Arnold +11 more
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HortScience, 1998 Hazelnuts are wind-pollinated, monoecious, mostly dichogamous, and self-incompatible of the sporophytic type. About 90% of the cultivars studied are protandrous. Anthesis of the pistillate flower is temperature-dependent and occurs from December through February, with its peak in January. Stigmatic surfaces may remain receptive for up to 3 months. Four
J.L. Olsen +2 more
openaire +1 more source
Effect of Drying Methods on Fatty Acid Profile of Hazelnut (Corylus avellana L.): A Review
Turkish Journal of Agriculture: Food Science and Technology, 2019 Hazelnut is the important agricultural product of the Eastern and Western Black Sea region of Turkey and is usually exported to the world market dried and unshelled. Hazelnut in husks are dried generally grass and concrete ground under the sun.
Ali Turan
doaj +1 more source
Cross-sensitization between poppy seed and buckwheat in a food-allergic patient with poppy seed anaphylaxis [PDF]
, 2006 The opium poppy, Papaver somniferum L., is the source of both poppy seeds and opium. The commercially available seeds are widely used as ingredients for various kinds of food.
Oppel, T., Thomas, P., Wollenberg, A.
core +1 more source
Effect of drying on the chemical composition of Çakıldak (cv) hazelnuts during storage
Grasas y Aceites, 2019 The hazelnut (Corylus avellana L.) is one of the most popular tree nuts in the world. The proper selection of drying methods is necessary to prevent oil oxidation which will influence the overall nut quality during storage.
A. Turan
doaj +1 more source
Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method [PDF]
, 2019 The adulteration of virgin olive oil with hazelnut oil is a common fraud in the food industry, which makes mandatory the development of accurate methods to guarantee the authenticity and traceability of virgin olive oil.
Fernández Recamales, Ángeles +3 more
core +1 more source
Biosensor immunoassay for traces of hazelnut protein in olive oil [PDF]
, 2009 The fraudulent addition of hazelnut oil to more expensive olive oil not only causes economical loss but may also result in problems for allergic individuals as they may inadvertently be exposed to potentially allergenic hazelnut proteins.
Maria G. E. G. Bremer +22 more
core +1 more source
Analysis of the Current State of Hazelnut Processing Plants in Ordu
Turkish Journal of Agriculture: Food Science and Technology, 2017 Turkey has almost 70% of world hazelnut production and 80% of hazelnut export. Ordu has the privilege of being the city which has the greatest area with hazelnut by supplying the 33.7% of hazelnut production.
Derya Öztürk +2 more
doaj +1 more source
Investıgatıon of Natural Mycoflora and Aflatoxin Formation in Hazelnuts and Products
Cumhuriyet Science Journal, 2019 In this study, natural mycoflora of 30 raw and 50roasted hazelnut, 20 hazelnut paste and 50 inner membrane samples and theirtotal aflatoxin contents were determined. In mycological isolations, 1.8-2.56%of Aspergillus flavus and 42.7-65.44%of A.
Z. Seba Keskin, Nevcihan Gürsoy
doaj +1 more source