Chestnut pellicle for the recovery of goldPARAJULI, Durga; ADHIKARI, Chaitanya Raj; KAWAKITA, Hidetaka et al.Bioresource technology. 2009, Vol 100, Num 2, pp 1000-1002, issn 0960-8524, 3 p.Article

Extraction and determination of ellagic acid content in chestnut bark and fruitVEKIARI, S. A; GORDON, M. H; GARCIA-MACIAS, P et al.Food chemistry. 2008, Vol 110, Num 4, pp 1007-1011, issn 0308-8146, 5 p.Article

Melissopalynological origin determination and volatile composition analysis of Corsican chestnut grove honeysYIN YANG; BATTESTI, Marie-Jose; DJABOU, Nassim et al.Food chemistry. 2012, Vol 132, Num 4, pp 2144-2154, issn 0308-8146, 11 p.Article

Removal of water turbidity by natural coagulants obtained from chestnut and acornSCIBAN, Marina; KLASNJA, Mile; ANTOV, Mirjana et al.Bioresource technology. 2009, Vol 100, Num 24, pp 6639-6643, issn 0960-8524, 5 p.Article

Development of thermal treatment protocol for disinfesting chestnuts using radio frequency energyLIXIA HOU; BO LING; SHAOJIN WANG et al.Postharvest biology and technology. 2014, Vol 98, pp 65-71, issn 0925-5214, 7 p.Article

Quorum sensing inhibitory and antimicrobial activities of honeys and the relationship with individual phenolicsTRUCHADO, P; LOPEZ-GALVEZ, F; GIL, M. I et al.Food chemistry. 2009, Vol 115, Num 4, pp 1337-1344, issn 0308-8146, 8 p.Article

Determination of physicochemical properties of chestnutsROY, Poritosh; UMEHARA, Hitomi; SHIINA, Takeo et al.Journal of food engineering. 2008, Vol 87, Num 4, pp 601-604, issn 0260-8774, 4 p.Article

New chestnut-based chips optimization: Effects of ingredientsDI MONACO, Rossella; ANTONELLA MIELE, Nicoletta; CAVELLA, Silvana et al.Lebensmittel - Wissenschaft + Technologie. 2010, Vol 43, Num 1, pp 126-132, issn 0023-6438, 7 p.Article

Enological potential of chestnut wood for aging Tempranillo wines Part II: Phenolic compounds and chromatic characteristicsALANON, M. E; SCHUMACHER, R; CASTRO-VAZQUEZ, L et al.Food research international. 2013, Vol 51, Num 2, pp 536-543, issn 0963-9969, 8 p.Article

Rheological Properties of Chestnuts Processed by Osmotic Dehydration and Convective DryingCHENLO, F; MOREIRA, R; TORRES, M. D et al.Food science and technology international. 2007, Vol 13, Num 5, pp 369-374, issn 1082-0132, 6 p.Article

Drying and rehydration characteristics of water chestnut (Trapa natans) as a function of drying air temperatureGAGAN DEEP SINGH; SHARMA, Rajiv; BAWA, A. S et al.Journal of food engineering. 2008, Vol 87, Num 2, pp 213-221, issn 0260-8774, 9 p.Article

The chestnut economy: The praxis of neo-peasantry in rural France = La praxis de la néo-paysannerie dans la France ruraleWILLIS, Scott; CAMPBELL, Hugh.Sociologia ruralis. 2004, Vol 44, Num 3, pp 317-331, issn 0038-0199, 15 p., 344 [16 p.]Article

Effect of calcium chloride on chestnutTAN, Zheng-Lin; WU, Mou-Cheng; WANG, Qing-Zhang et al.Journal of food processing and preservation. 2007, Vol 31, Num 3, pp 298-307, issn 0145-8892, 10 p.Article

Effects of short-term anoxia treatment on browning of fresh-cut Chinese water chestnut in relation to antioxidant activityYANLI YOU; YUEMING JIANG; JIAN SUN et al.Food chemistry. 2012, Vol 132, Num 3, pp 1191-1196, issn 0308-8146, 6 p.Article

Phenolic and furanic compounds of Portuguese chestnut and French, American and Portuguese oak wood chipsGARCIA, Raquel; SOARES, Bruno; DIAS, Cristina Barrocas et al.European food research & technology (Print). 2012, Vol 235, Num 3, pp 457-467, issn 1438-2377, 11 p.Article

Production of nutraceutics from chestnut burs by hydrolytic treatmentMOURE, Andrés; CONDE, Enma; FALQUE, Elena et al.Food research international. 2014, Vol 65, pp 359-366, issn 0963-9969, 8 p., cArticle

Programmed cell death is responsible for replaceable bud senescence in chestnut (Castanea mollissima BL.)GUANGPENG WANG; ZHIHONG ZHANG; DEJUN KONG et al.Plant cell reports (Print). 2012, Vol 31, Num 9, pp 1603-1610, issn 0721-7714, 8 p.Article

Enhancing water repellence and mechanical properties of gelatin films by tannin additionPENA, Cristina; DE LA CABA, Koro; ECEIZA, Arantxa et al.Bioresource technology. 2010, Vol 101, Num 17, pp 6836-6842, issn 0960-8524, 7 p.Article

Mourjou et le renouveau du châtaignier = Mourjou and the revival of the chestnut treePIGANIOL, Pascal.Revue de la Haute-Auvergne. 2000, Vol 62, Num AVRSEP, pp 145-146, issn 1141-1325Article

Le châtaignier, culture et tradition au pays de Thomières = Chestnut tree, culture and tradition in the countryside of Thomières (France)HOUISTE, S; COROIR, M; RIBOT, M et al.Folklore de France. 1995, Vol 43, Num 246, pp 18-26, issn 0015-5918Article

Châtaigniers et société en Corse au temps de BonaparteCASANOVA, A.Etudes Corses. 1990, Vol 18, Num 94, pp 15-55Article

Chestnut Shell as Unexploited Source of Fermentable Sugars: Effect of Different Pretreatment Methods on Enzymatic SaccharificationMAURELLI, Luisa; IONATA, Elena; LA CARA, Francesco et al.Applied biochemistry and biotechnology. 2013, Vol 170, Num 5, pp 1104-1118, issn 0273-2289, 15 p.Article

Enological potential of chestnut wood for aging Tempranillo wines part I: Volatile compounds and sensorial propertiesALANON, M. E; SCHUMACHER, R; CASTRO-VAZQUEZ, L et al.Food research international. 2013, Vol 51, Num 1, pp 325-334, issn 0963-9969, 10 p.Article

Effect of geographical origin on the chemical and sensory characteristics of chestnut honeysCASTRO-VAZQUEZ, L; DIAZ-MAROTO, M. C; DE TORRES, C et al.Food research international. 2010, Vol 43, Num 10, pp 2335-2340, issn 0963-9969, 6 p.Article

Identification of botanical biomarkers found in Corsican honeyDONARSKI, James A; JONES, Stephen A; HARRISON, Mark et al.Food chemistry. 2010, Vol 118, Num 4, pp 987-994, issn 0308-8146, 8 p.Article