As output of hazelnut increases worldwide, so does the amount of by-products, leading to
huge waste and environmental stress. This paper focuses on the varieties of hazelnut that …

According to the United Nations, approximately one-third of the food produced for human
consumption is wasted. The actual linear “Take-Make-Dispose” model is nowadays obsolete …

The effect of roasting on the content of phenolic compounds and antioxidant properties of
cashew nuts and testa was studied. Whole cashew nuts, subjected to low-temperature (LT) …

The phenolic profiles and antioxidant status of hazelnut samples [natural (raw) hazelnut,
roasted hazelnut, and roasted hazelnut skin] were compared. Free and bound (ester-linked …

Background The produced peanuts by-products are a huge challenge, but they are
recognized to be a source of valuable nutrients, including natural antioxidants and …

The total phenolic content, total flavonoid content, vitamin C content, and antioxidant
activities of ethanol extracts from different kiwifruit varieties (Actinidia kolomikta, Actinidia …

Corylus avellana L. is one of the most cultivated species in the world. Mainly utilized with the
purpose of obtaining food material, hazel trees cannot guarantee constant kernels …

Dietary antioxidants play an important role in human health by counteracting oxidative stress
and preventing chronic diseases. Most common dietary antioxidants in foods are vitamins …

Hazelnut skin which is a rich source of phenolic compounds is a by-product of hazelnut
roasting process. In present study, ultrasound-assisted extraction (UAE), microwave …

Background Betel quid chewing is a popular habit in Southeast Asia. It is believed that
chewing betel quid could reduce stress, strengthen teeth and maintain oral hygiene. The …