1. Antioxidant capacity of methanolic and water extracts prepared from food-processing by-products;Amin;Journal of the Science of Food and Agriculture,2006
2. Azam-Ali., & Judge, E. C. (2001). Small-scale cashew nut processing. Available at: http://www.fao.org/ag/ags/agsi/Cashew/Cashew.html.
3. Plant tannins: a novel approach to the treatment of ulcerative colitis;Clinton;Journal of Natural Medicines,2009
4. Flavonoids from almond skins are bioavailable and act synergistically with vitamins C and E to enhance hamster and human LDL resistance to oxidation;Chen;Journal of Nutrition,2005
5. Assessment of in vitro antioxidant capacity of the seed coat and cotyledons of legumes in relation to their phenolic contents;Duenas;Food Chemistry,2006