Research Abstracts

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Sphingolipid and other constituents from almond nuts (Prunus amygdalus Batsch)

Almond skins polyphenolics act synergistically with α-tocopherol to increase the resistance of low-density lipoproteins to oxidation

Electrophoretic and immunological analyses of almond (Prunus dulcis L.) genotypes and hybrids

Chemical and histochemical characterization of cell wall polysaccharides in almond seeds in relation to lipid bioavailability

Functional properties and in vitro digestibility of almond (Prunus dulcis L.) protein isolate

Production and characterization of rabbit polyclonal antibodies to almond (Prunus amygdalus L) major storage protein

Biochemical Characterization and in Vitro Digestibility of the Major Globulin in Cashew Nut (Anacardium occidentale).