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Natural antioxidants in tree nuts

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Alasalvar, C., F. Shahidi, 2009. Natural antioxidants in tree nuts. Eur. J. Lipid Sci. Technol. 111:1056-1062

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Carbohydrates and dietary fiber

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Lunn, J., J.L. Buttriss, 2007. Carbohydrates and dietary fiber. Nutrition Bulletin. 32: 21-64

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Soluble and insoluble oxalate content of nuts

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Ritter, M.M.C., G.P. Savage, 2007. Soluble and insoluble oxalate content of nuts. Journal of Food Composition and Analysis. 20:169-174.

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Tocopherols and total phenolics in 10 different nut types

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Kornsteiner, M., K.H. Wagner, I. Elmadfa, 2006. Tocopherols and total phenolics in 10 different nut types. Food Chemistry. 98:381-87.

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A Review of the effects and mechanisms of polyphenolics in cancer

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Nichenametla, N.E., T.G. Taruscio, D.L. Barney, J.H. Exon, 2006. A Review of the effects and mechanisms of polyphenolics in cancer. Critical Reviews in Food Science and Nutrition, 46:161-183.

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Other relevant components of nuts: phytosterols, folate and minerals

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Segura, R., C. Javierre, M.A. Lizarraga, E. Ros, 2006. Other relevant components of nuts: phytosterols, folate and minerals. British Journal of Nutrition. 96, Suppl. 2, S36-S44.

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Chemical composition of selected edible nut seeds

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Venkatachalam, M., S.K. Sathe. 2006. Chemical composition of selected edible nut seeds. J Agric Food Chem. 54, 4705-4714.

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Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption

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Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S.E., R.L. Prior, 2006.  Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. J. Agric. Food Chem. 54:4069-75.

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Nuts: source of energy and macronutrients

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Brufau, G., J. Boatella, M. Rafecas, 2006. Nuts: source of energy and macronutrients. British Journal of Nutrition. 96, Suppl. 2, S24-S28.

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Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: vegetables, nuts, and grain

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Wu, X., R.L. Prior, 2005. Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: vegetables, nuts, and grains. J. Agric. Food Chem. 53, 3101-3113

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