Adhikari, P., Zhu, X.M., Gautam, A., Shin, J.A., Hu, J.N., Lee, J.H., Akoh, C.C. and Lee, K.T. (2010) Scaled-Up Production of Zero-Trans Margarine Fat Using Pine Nut Oil and Palm Stearin. Food Chemistry, 119, 1332-1338.
http://dx.doi.org/10.1016/j.foodchem.2009.09.009

has been cited by the following article:

• TITLE: Fatty Acid Profile of New Zealand Grown Edible Pine Nuts (Pinus spp.)

  AUTHORS: Leo P. Vanhanen, Geoffrey P. Savage, Richard N. Hider

  KEYWORDS: Pinus spp., Fatty Acid Profile, New Zealand Pine Nuts

  JOURNAL NAME: Food and Nutrition Sciences, Vol.8 No.3, March 10, 2017

  ABSTRACT: Pine nuts are becoming a popular snack because of their interesting taste and positive nutritional profile. Their fatty acid profile has been reported but there is some confusion identifying named cultivars. This study presents the fatty acid profile of five different cultivars of pine nuts currently growing in the South Island of New Zealand. The data are compared to three different samples of pine nuts currently imported into NZ. Identification of the twelve different fatty acids extracted from these samples was identified by retention time using GC-FID and GC-MS methods. The peaks were further identified by comparison of the retention times with a MS Library match and their corresponding LRI value. All but two of the extracted fatty acids were identified by comparisons with a known pure fatty acid standard sample for each fatty acid. Botanical identification of the five locally grown pine nuts was confirmed by calculating the Diagnostic Index of each cultivar from its fatty acid composition.