Research Abstracts
Flavonoids from almond skins are bioavailable and act synergistically with vitamins C and E to enhance hamster and human LDL resistance to oxidation
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Antioxidant activity of almond seed extract and its fractions
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Almond (Prunus dulcis L.) protein quality
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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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Phytosterol composition of nuts and seeds commonly consumed in the United States
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Concept of a nutritious food: toward a nutrient density score
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Oxalate content of legumes, nuts and grain-based flours
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