Research Abstracts
Comparative effects of different types of tree nut consumption on blood lipids: a network meta-analysis of clinical trials.
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Edible nuts for memory.
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Effects of a healthy diet enriched or not with pecan nuts or extra-virgin olive oil on the lipid profile of patients with stable coronary artery disease: a randomised clinical trial.
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Chemical composition and oxidative stability of eleven pecan cultivars produced in southern Brazil.
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A comparison of fatty acid and sensory profiles of raw and roasted pecan cultivars.
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Clinical and molecular characterization of walnut and pecan allergy (NUT CRACKER Study).
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Raw and roasted pistachio nuts (Pistacia vera L.) are ‘good’ sources of protein based on their digestible indispensable amino acid score as determined in pigs.
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