Birmingham, N., V. Gangur, S. Samineni, L. Navuluri, C. Kelly, 2005. Hazelnut allergy: evidence that hazelnut can directly elicit specific IgE antibody response via activating type 2 cytokines in mice. Int Arch Allergy Immunol. 137:295–302.
Chai, W., M. Liebman, 2005. Oxalate content of legumes, nuts and grain-based flours. Journal of Food Composition and Analysis. 18:723-29.
Phillips, K.M., D.M. Ruggio, M. Ashraf-Khorassani, 2005. Phytosterol composition of nuts and seeds commonly consumed in the United States. J. Agric. Food Chem. 53, 9436-9445.
Mukuddem-Petersen, J., W. Oosthuizen, J. C. Jerling. 2005. A systematic review of the effects of nuts on blood lipid profiles in humans. J. Nutr. 135; 2082-2089.
Hatipoglu, A., Ö. Kanbagli, J. Balkan, M. Küçük, U. Çevikbas, G. Aykaç-toker, H. Berkkan, M. Uysal, 2004. Hazelnut oil administration reduces aortic cholesterol accumulation and lipid peroxides in the plasma, liver, and aorta of rabbits fed a high-cholesterol diet. Biosci. Biotechnol. Biochem. 68(10): 2050-2057.
Akkerdaas, J.H., M. Wensing, A.C. Knulst,O. Stephan, S.L. Hefle, R.C. Aalberse,R. van Ree, 2004. A novel approach for the detection of potentially hazardous pepsin stable hazelnut proteins as contaminants in chocolate-based food. J Agric Food Chem. 52:7726-7731.
Gu, L., M.A. Kelm, J.F. Hammerstone, G. Beecher, J. Holden, D. Haytowitz, S. Gebhardt, R.L. Prior, 2004. Concentrations of proanthocyanidins in common foods and estimations of normal consumption. J Nutr. 134:613-17.
Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S.E., R.L. Prior, 2004. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J Agric Food Chem. 52:4026-37.
Jenab, M., et al., 2004. Association of nut and seed intake with colorectal cancer risk in the European prospective investigation into cancer and nutrition. Cancer Epidemiol Biomarkers Prev. 13(10):1595-603.
Alasalvar, C., F. Shahidi , T. Ohshima , U. Wanasundara , H.C. Yurttas , C.M. Liyanapathirana, F.B. Rodrigues, 2003. Turkish Tombul Hazelnut (Corylus avellana L.). 2. Lipid characteristics and oxidative stability. J. Agric. Food Chem. 51 (13): 3797–3805.