Effects of plant-based diets high in raw or roasted almonds, or roasted almond butter on serum lipoproteins in humansSPILLER, Gene A; MILLER, Anna; OLIVERA, Karla et al.Journal of the American College of Nutrition. 2003, Vol 22, Num 3, pp 195-200, issn 0731-5724, 6 p.Article

Comparison of volatile emissions from undamaged and mechanically damaged almonds†BECK, John J; HIGBEE, Bradley S; MERRILL, Glory B et al.Journal of the science of food and agriculture. 2008, Vol 88, Num 8, pp 1363-1368, issn 0022-5142, 6 p.Article

Hydrolysable tannins of tropical almond show antifibrotic effects in TGF-β1-induced hepatic stellate cellsCHUANG, Hsin-Ying; NG, Lean-Teik; LIN, Liang-Tzung et al.Journal of the science of food and agriculture. 2011, Vol 91, Num 15, pp 2777-2784, issn 0022-5142, 8 p.Article

Development of partially defatted almonds : laboratory evaluations = Obtention d'amandes partiellement délipidées : analyse en laboratoirePOMINSKI, J; PEARCE, H. M. JR; RITTER, R. E et al.Journal of food science. 1985, Vol 50, Num 3, pp 716-718, issn 0022-1147Article

Investigation of the roasting conditions with minimal acrylamide generation in tropical almond (Terminalia catappa) nuts by response surface methodologyLASEKAN, Ola; ABBAS, Kassim.Food chemistry. 2011, Vol 125, Num 2, pp 713-718, issn 0308-8146, 6 p.Article

High-resolution NMR of irradiated almondsRIBO, Josep M; CRUSATS, Joaquim; EL-HACHEMI, Zoubir et al.Journal of the American Oil Chemists' Society. 2004, Vol 81, Num 11, pp 1029-1033, issn 0003-021X, 5 p.Article

Benzaldehyde as a measure of bitter kernels in sweet almonds = Le benzaldéhyde comme critère de détection des amandes amères dans les amandes doucesARYA, S. S; MADHURA, C. V.Journal of food science and technology (Mysore). 1986, Vol 23, Num 2, pp 100-101, issn 0022-1155Article

Compositional changes and biosynthesis of lipids in the developing kernels of almond (Prunus amygdalus Batsch) = Modifications de composition et biosynthèse des lipides lors du développement des amandes (Prunus amygdalus Batsch)MUNSHI, S. K; SUKHIJA, P. S.Journal of the science of food and agriculture. 1984, Vol 35, Num 6, pp 689-697, issn 0022-5142Article

A novel, fast and accurate chemiluminescence method for measuring lipoxidation in almonds and almond-based products during processing and storageTAZI, Sanaa; PUIGSERVER, Antoine; HASSAN AJANDOUZ, El et al.Food chemistry. 2009, Vol 116, Num 4, pp 999-1004, issn 0308-8146, 6 p.Article

Differentiation of natural and synthetic benzaldehydes by ²H nuclear magnetic resonanceHAGEDORN, M. L.Journal of agricultural and food chemistry (Print). 1992, Vol 40, Num 4, pp 634-637, issn 0021-8561Article

Response surface optimization of ultrasound-assisted oil extraction from autoclaved almond powderZHANG, Qing-An; ZHANG, Zhi-Qi; YUE, Xuan-Feng et al.Food chemistry. 2009, Vol 116, Num 2, pp 513-518, issn 0308-8146, 6 p.Article

Characterization and transesterification of Iranian bitter almond oil for biodiesel productionATAPOUR, Mehdi; KARIMINIA, Hamid-Reza.Applied energy. 2011, Vol 88, Num 7, pp 2377-2381, issn 0306-2619, 5 p.Article

Chemical Compositions of Oils from Several Wild Almond SpeciesMOAYEDI, Ali; REZAEI, Karamatollah; MOINI, Sohrab et al.Journal of the American Oil Chemists' Society. 2011, Vol 88, Num 4, pp 503-508, issn 0003-021X, 6 p.Article

The importance of almond (Prunus amygdalus L.) and its by-productsALI JAHANBAN ESFAHLAN; JAMEI, Rashid; RANA JAHANBAN ESFAHLAN et al.Food chemistry. 2010, Vol 120, Num 2, pp 349-360, issn 0308-8146, 12 p.Article

In Vitro Activity of Almond Skin Polyphenols for Scavenging Free Radicals and Inducing Quinone ReductaseCHEN, C.-Y. Oliver; BLUMBERG, Jeffrey B.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 12, pp 4427-4434, issn 0021-8561, 8 p.Article

Impact of Storage Time and Temperature on Thermal Inactivation of Salmonella Enteritidis PT 30 on Oil-Roasted AlmondsABD, Shirin J; MCCARTHY, Kathryn L; HARRIS, Linda J et al.Journal of food science. 2012, Vol 77, Num 1-3, issn 0022-1147, M42-M47Article

A dry-inoculation method for nut kernelsBLESSINGTON, Tyann; THEOFEL, Christopher G; HARRIS, Linda J et al.Food microbiology. 2013, Vol 33, Num 2, pp 292-297, issn 0740-0020, 6 p.Article

Dielectric properties of ground almond shells in the development of radio frequency and microwave pasteurizationGAO, M; TANG, J; JOHNSON, J. A et al.Journal of food engineering. 2012, Vol 112, Num 4, pp 282-287, issn 0260-8774, 6 p.Article

Almonds and almond oil have similar effects on plasma lipids and LDL oxidation in healthy men and womenHYSON, Dianne A; SCHNEEMAN, Barbara O; DAVIS, Paul A et al.The Journal of nutrition. 2002, Vol 132, Num 4, pp 703-707, issn 0022-3166Article

Tocopherol Concentration in Almond Oil: Genetic Variation and Environmental Effects under Warm ConditionsKODAD, Ossama; ESTOPANAN, Gloria; JUAN, Teresa et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 11, pp 6137-6141, issn 0021-8561, 5 p.Article

ACE inhibitory and antihypertensive properties of apricot almond meal hydrolysateCHUNYAN WANG; JINQIANG TIAN; QIANG WANG et al.European food research & technology (Print). 2011, Vol 232, Num 3, pp 549-556, issn 1438-2377, 8 p.Article

Polyphenols and Antioxidant Properties of Almond Skins : Influence of Industrial ProcessingGARRIDO, I; MONAGAS, M; GOMEZ-CORDOVES, C et al.Journal of food science. 2008, Vol 73, Num 2, issn 0022-1147, C106-C115Article

Effects of operating conditions on oil loss and structure of almond snacksDE PILLI, Teresa; CARBONE, Barbara F; DEROSSI, Antonio et al.International journal of food science & technology. 2008, Vol 43, Num 3, pp 430-439, issn 0950-5423, 10 p.Article

Effect of almond skin polyphenolics and quercetin on human LDL and apolipoprotein B-100 oxidation and conformationCHEN, Chung-Yen; MILBURY, Paul E; CHUNG, Shin-Kyo et al.Journal of nutritional biochemistry. 2007, Vol 18, Num 12, pp 785-794, issn 0955-2863, 10 p.Article

Shelf-life of infrared dry-roasted almondsJIHONG YANG; ZHONGLI PAN; TAKEOKA, Gary et al.Food chemistry. 2013, Vol 138, Num 1, pp 671-678, issn 0308-8146, 8 p.Article