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Apricot kernel: Bioactivity, characterization, applications, and health attributes
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Street food in Dushanbe, Tajikistan: Availability and nutritional value
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Assessing the impact of roasting temperatures on biochemical and sensory quality of Macadamia nuts (Macadamia integrifolia)
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Consistency and standardization of color in medical imaging: A consensus report
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Textural, color and sensory attributes of peanut kernels as affected by infrared roasting method
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Microbiological quality of nuts, dried and candied fruits, including the prevalence of Cronobacter spp
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Survival of Salmonella on dried fruits and in aqueous dried fruit homogenates as affected by temperature
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Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube-mass spectrometry (SIFT-MS) and sensory analysis
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HS-SPME-GC-MS analysis of the volatile composition of Italian honey for its characterization and authentication using the genetic algorithm
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Methods for the prevention and control of microbial spoilage and undesirable compounds in wine manufacturing
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A comparative study of bioactive and volatile components in cold-pressed apricot and peach kernel oils: Implications for nutritional, nutraceuticals and cosmetics functional properties
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Phenolic compounds in honey and their associated health benefits: A review
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Polyphenols in foods and their use in the food industry: Enhancing the quality and nutritional value of functional foods
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Dietary quercetin and Kaempferol: Bioavailability and potential cardiovascular-related bioactivity in humans
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Morus alba L. cell cultures as sources of antioxidant and anti-inflammatory stilbenoids for food supplement development
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Profiling of primary metabolites and volatiles in apricot (Prunus armeniaca L.) seed kernels and fruits in the context of its different cultivars and soil type as analyzed using Chemometric tools
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A comparative study on the nutritional, antioxidant, thermal, morphological and diffraction properties of selected cucurbit seeds
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Recent advances and uses of grape flavonoids as nutraceuticals
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SPME–GC–MS detection of volatile compounds in apricot varieties
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Comparative study of bioactive compounds and biological activities of five rose hip species grown in Sicily
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Phenolic compounds in fruits – An overview
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Optimization of extraction methods for characterization of phenolic compounds in apricot fruit (Prunus armeniaca)
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Unresolved referenced work
2023
Biochemical profile and antioxidant activity of dried fruit produced from apricot cultivars grown in Latvia
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Phenolic compounds and vitamins in wild and cultivated apricot (Prunus armeniaca L.) fruits grown in irrigated and dry farming conditions
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Effect of hot air drying and sun drying on color values and β-carotene content of apricot (Prunus armenica L.)
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Linking microbial contamination to food spoilage and food waste: The role of smart packaging, spoilage risk assessments, and date labeling
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Anticancer potential and other pharmacological properties of Prunus armeniaca L.: An updated overview
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Phenolic acids in fermented foods: Microbial biotransformation, antioxidant mechanisms, and functional health implications
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Unresolved referenced work
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Antioxidant activity and mechanism of resveratrol and Polydatin isolated from mulberry (Morus alba L.)
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Antimicrobial and antioxidant activity of apricot (Mimusopsis comersonii) phenolic-rich extract and its application as an edible coating for fresh-cut vegetable preservation
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Survival of common foodborne pathogens on dried apricots made with and without sulfur dioxide treatment
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Aroma active compounds of honey: Analysis with GC-MS, GC-O, and molecular sensory techniques
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Polyphenols: Food sources and bioavailability
10.1093/ajcn/79.5.727 · 2004
HS-SPME-GC–MS profiling of volatile organic compounds and polar and lipid metabolites of the “Stendesto” plum–apricot kernel with reference to its parents
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Honey as a natural antimicrobial
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HPLC-DAD phenolic characterization and antioxidant activities of ripe and unripe sweet Orange peels
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Exploring the lipid oxidation mechanisms during pumpkin seed kernels storage based on lipidomics: From phenomena, substances, and metabolic mechanisms
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