Research Abstracts
Sphingolipid and other constituents from almond nuts (Prunus amygdalus Batsch)
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Almond skins polyphenolics act synergistically with α-tocopherol to increase the resistance of low-density lipoproteins to oxidation
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Electrophoretic and immunological analyses of almond (Prunus dulcis L.) genotypes and hybrids
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Chemical and histochemical characterization of cell wall polysaccharides in almond seeds in relation to lipid bioavailability
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Functional properties and in vitro digestibility of almond (Prunus dulcis L.) protein isolate
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Production and characterization of rabbit polyclonal antibodies to almond (Prunus amygdalus L) major storage protein
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Biochemical Characterization and in Vitro Digestibility of the Major Globulin in Cashew Nut (Anacardium occidentale).
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