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Use of Liquid Nitrogen as Peeling Agent in Order to Obtain High Quality Pistachio Kernel and a Valuable Skin By-Product Rich in Bioactive Compounds

https://doi.org/10.2139/ssrn.4675705
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inferredcites →https://doi.org/10.1002/ejlt.201400366openalex-extracted
Drying temperature and extraction method influence physicochemical and sensory characteristics of pistachio oils
inferredcites →https://doi.org/10.1002/mnfr.200700002openalex-extracted
Berry anthocyanins as novel antioxidants in human health and disease prevention
inferredcites →https://doi.org/10.1016/j.archger.2023.105016openalex-extracted
Anti-aging effects of the pistachio extract on mesenchymal stem cells proliferation and telomerase activity
inferredcites →https://doi.org/10.1016/j.biochi.2010.03.027openalex-extracted
Antioxidant activity and phenolic profile of pistachio (Pistacia vera L., variety Bronte) seeds and skins
inferredcites →https://doi.org/10.1016/j.canlet.2008.05.020openalex-extracted
Anthocyanins and their role in cancer prevention
inferredcites →https://doi.org/10.1016/j.cofs.2017.03.001openalex-extracted
Phenolic compounds in natural and roasted nuts and their skins: a brief review
inferredcites →https://doi.org/10.1016/j.fct.2018.05.044openalex-extracted
Application of prickly pear fruit extract to improve domestic shelf life, quality and microbial safety of sliced beef
inferredcites →https://doi.org/10.1016/j.fochx.2022.100418openalex-extracted
Nuts as functional foods: Variation of nutritional and phytochemical profiles and their in vitro bioactive properties
inferredcites →https://doi.org/10.1016/j.foodchem.2006.01.014openalex-extracted
Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation
inferredcites →https://doi.org/10.1016/j.foodchem.2011.09.093openalex-extracted
Distribution of almond polyphenols in blanch water and skins as a function of blanching time and temperature
inferredcites →https://doi.org/10.1016/j.foodcont.2020.107650openalex-extracted
Study on a novel energy-saving cryogenic pre-treatment equipment for walnut kernel peeling
inferredcites →https://doi.org/10.1016/j.foodcont.2022.109094openalex-extracted
Evaluation of the effect of carboxy methyl cellulose edible coating containing Astragalus honey (Astragalus gossypinus) on the shelf-life of pistachio kernel
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2023.110194openalex-extracted
Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin
inferredcites →https://doi.org/10.1016/j.jenvman.2021.113571openalex-extracted
Valorisation of food agro-industrial by-products: From the past to the present and perspectives
inferredcites →https://doi.org/10.1016/j.jfca.2006.04.002openalex-extracted
Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic origin
inferredcites →https://doi.org/10.1016/j.lwt.2017.10.066openalex-extracted
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour
inferredcites →https://doi.org/10.1016/j.nut.2013.08.005openalex-extracted
Effects of pistachio nuts on body composition, metabolic, inflammatory and oxidative stress parameters in Asian Indians with metabolic syndrome: A 24-wk, randomized control trial
inferredcites →https://doi.org/10.1016/s0023-6438(95)80008-5openalex-extracted
Use of a free radical method to evaluate antioxidant activity
inferredcites →https://doi.org/10.1016/s0076-6879(99)99017-1openalex-extracted
[14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent
inferredcites →https://doi.org/10.1021/jf0614948openalex-extracted
Pistachio Skin Phenolics Are Destroyed by Bleaching Resulting in Reduced Antioxidative Capacities
inferredcites →https://doi.org/10.1021/jf990111lopenalex-extracted
Antioxidant Effectiveness As Influenced by Phenolic Content of Fresh Orange Juices
inferredcites →https://doi.org/10.1081/drt-120021688openalex-extracted
Effect of Drying Methods on Quality of Pistachio Nuts
inferredcites →https://doi.org/10.1111/jfpp.14121openalex-extracted
Effect of active edible coating and temperature on quality properties of roasted pistachio nuts during storage
inferredcites →https://doi.org/10.17221/69/2013-cjfsopenalex-extracted
Effect of postharvest storage temperatures on the quality parameters of pistachio nuts
inferredcites →https://doi.org/10.22034/jon.2019.1877513.1067openalex-extracted
Determination of Peeling Efficiency, Free Fatty Acid, Peroxide Value and Sensory Evaluation of Peeled Pistachio Kernel using Hot Water
inferredcites →https://doi.org/10.3168/jds.2013-7843openalex-extracted
Antioxidant activity of yogurt made from milk characterized by different casein haplotypes and fortified with chestnut and sulla honeys
inferredcites →https://doi.org/10.3390/antiox8080255openalex-extracted
Addition of Olive Leaf Extract (OLE) for Producing Fortified Fresh Pasteurized Milk with an Extended Shelf Life
inferredcites →https://doi.org/10.3390/foods10081823openalex-extracted
Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review
inferredcites →https://doi.org/10.3390/foods12050942openalex-extracted
Composition of Nuts and Their Potential Health Benefits—An Overview
inferredcites →https://doi.org/10.3390/foods9091189openalex-extracted
Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation
inferredcites →https://doi.org/10.3390/molecules26072011openalex-extracted
Antiangiogenic and Antioxidant In Vitro Properties of Hydroethanolic Extract from açaí (Euterpe oleracea) Dietary Powder Supplement
inferredcites →https://doi.org/10.5772/intechopen.102623openalex-extracted
Processing of Tree Nuts
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