In vitro lipolytic, antioxidant and antiinflammatory activities of roasted pistachio kernel and skin constituents.

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Grace, M.H., D. Esposito, M.A. Timmers, J. Xiong, G. Yousef, S. Komarnytsky, M.A. Lila, 2016. In vitro lipolytic, antioxidant and antiinflammatory activities of roasted pistachio kernel and skin constituents. Food and Function. doi: 10.1039/c6fo00867d.

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Chemical composition, antioxidant and anti-inflammatory properties of pistachio hull extracts.

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Grace, M.H., D. Esposito, M.A. Timmers, J. Xiong. G. Yousef. S. Komarnytsky, M.A. Lila, 2016. Chemical composition, antioxidant and anti-inflammatory properties of pistachio hull extracts. Food Chemistry. 210:85-95.

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Efficient preparative isolation and identification of walnut bioactive components using high-speed counter-current chromatography and LC-ESI-IT-TOF-MS.

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Grace, M.H., Warlick, C.W., Neff, S.A., Lila, M.A. 2014. Efficient preparative isolation and identification of walnut bioactive components using high-speed counter-current chromatography and LC-ESI-IT-TOF-MS. Food Chem. 158:229-38.

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