Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars-Reference-Cited by-同舟云学术

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Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars

Published:2008-05 Issue:5 Volume:46 Page:1801-1807
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Oliveira Ivo,Sousa Anabela,Morais Jorge Sá,Ferreira Isabel C.F.R.,Bento Albino,Estevinho Letícia,Pereira José Alberto

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference33 articles.

1. Turkish Tombul hazelnut (Corylus avellana L.). 1. Composition characteristics;Alasalvar;J. Agric. Food Chem.,2003

2. Functional lipid characteristics of Turkish Tombul hazelnut (Corylus avellana L.);Alasalvar;J. Agric. Food Chem.,2006

3. Antioxidant and antiradical activities in extracts of hazelnut kernel (Corylus avellana L.) and hazelnut green leafy cover;Alasalvar;J. Agric. Food Chem.,2006

4. Tocopherol and tocotrienol content of hazelnut cultivars grown in Portugal;Amaral;J. Agric. Food Chem.,2006

5. Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition;Amaral;Eur. Food Res. Tech.,2006

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