Research Abstracts
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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Anti-inflammatory effects of polyunsaturated fatty acids in THP-1 cells
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Does regular walnut consumption lead to weight gain?
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Melatonin in walnuts: influence on levels of melatonin and total antioxidant capacity of blood
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