Results 151 to 160 of about 821,545 (183)

Across the arc of allergy: From maternal immune tolerance to food sensitization pathways and lifesaving anaphylaxis care. [PDF]

Allergy Asthma Proc
Bellanti JA, Settipane RA.
europepmc   +1 more source

Increasing the Oxidation Stability and Shelf-Life Quality of Hazelnuts Using a New Peeling Technique. [PDF]

J Food Sci
Şahin S, Aydın Y.
europepmc   +1 more source

Accidental Skin Contact With Food Allergens Does Not Trigger Anaphylaxis in Children: A Prospective Multicentre Study. [PDF]

Acta Paediatr
Lachover-Roth I, Polakow-Farkash S, Lusky I, Biegelman A.   +3 more
europepmc   +1 more source

Allergens from plant-based food allergen sources and their clinical and diagnostic relevance. [PDF]

Allergol Select
Rick EM, Plum M, Abu Risha M, Jappe U.
europepmc   +1 more source

Impact of altitudinal variation on nutrient dynamics, and bioactive composition of hazelnut (Corylus avellana L.) kernel. [PDF]

BMC Plant Biol
Polat Y, Gündeşli MA, Güney M, Gundogdu M, Kafkas NE.   +4 more
europepmc   +1 more source

Clinical and immunological markers of peanut allergy severity and tolerance in children. [PDF]

Front Allergy
Petek T, Koren B, Tomazin M, Hojnik T, Berce V, Lajhar M, Krašovec B, Homšak M, Skerbinjek Kavalar M, Korošec P.   +9 more
europepmc   +1 more source

Nuts For Babies Study: protocol for a randomised controlled trial in Australia investigating if the risk of developing peanut and cashew nut allergies during infancy can be reduced by a high peanut and cashew nut maternal diet for the first 6 months of lactation. [PDF]

BMJ Open
Sullivan TR, McWilliam V, O'Sullivan M, Netting M, Perrella S, Geddes D, Tang M, Campbell DE, Perrett KP, Palmer DJ.   +9 more
europepmc   +1 more source

Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin)

Food Chemistry, 2018
The phenolic profiles and antioxidant status of hazelnut samples [natural (raw) hazelnut, roasted hazelnut, and roasted hazelnut skin] were compared. Free and bound (ester-linked and glycoside-linked) phenolic acids were examined using liquid chromatography-tandem mass spectrometry (LC-MS/MS).
Ayse Karadağ, Ebru Pelvan, Cesarettin Alasalvar   +2 more
exaly   +6 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 ...
Daniele del Rio, Furio Brighenti, Margherita Dall'Asta   +2 more
exaly   +5 more sources

Hazelnut skin powder: A new brown colored functional ingredient

Food Research International, 2014
Abstract Hazelnut skin arises as a by-product in the roasting process of hazelnuts. This study aimed to investigate the potential of its utilization as a brown colored functional ingredient. Chemical composition analyses revealed that hazelnut skin is a very rich source of dietary fibers (67.7%) and phenolic compounds (233 mg GAE/g). Its oil fraction
Cemile Yilmaz, Kubra Sultân Özdemir, Vural Gökmen   +2 more
exaly   +6 more sources