Research Abstracts
Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts and the macadamia nut.
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Impact of γ -irradiation and thermal processing on the antigenicity of almond, cashew nut and walnut proteins.
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A novel approach for the detection of potentially hazardous pepsin stable hazelnut proteins as contaminants in chocolate-based food.
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Anatomy and cell wall poly-saccharides of almond (Prunus dulcis D.A. Webb) seeds
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Dietary α-linolenic acid reduces inflammatory and lipid cardiovascular risk factors in hypercholesterolemic men and women.
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Anaphylaxis: can we tell who is at risk of a fatal reaction?
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Update on threshold doses of food allergens: implications for patients and the food industry.
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