"Nutritional Value of Italian Pistachios from Bronte ( Pistacia vera, L.), Their Nutrients, Bioactive Compounds and Antioxidant Activity"
written by Laura D’Evoli, Massimo Lucarini, Paolo Gabrielli, Altero Aguzzi, Ginevra Lombardi-Boccia,
published by Food and Nutrition Sciences, Vol.6 No.14, 2015
has been cited by the following article(s):
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[3] Fermented beverage obtained from hydroSOStainable pistachios
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[5] Phytosterols and phytosterol oxides in Bronte's Pistachio (Pistacia vera L.) and in processed pistachio products
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[7] Pistachio Consumption Prevents and Improves Lipid Dysmetabolism by Reducing the Lipid Metabolizing Gene Expression in Diet-Induced Obese Mice
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[8] Effect of Post-Harvest Traditional Technologies on the Nutrient Content and Antioxidant Compounds of Defatted Flours from Ricinodendron heudelotti (Baill …
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[9] Geographic context of the Green Pistachio of Bronte, a protected designation of origin product
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[11] Effect of Post-Harvest Traditional Technologies on the Nutrient Content and Antioxidant Compounds of Defatted Flours from Ricinodendron heudelotti (Baill. Pierre ex …
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[12] Fermentados vegetales obtenidos a partir de pistachos hidrosostenibles
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[13] Health benefits of pistachios consumption
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[14] Traceability of Opuntia ficus indica L. miller by IPC‐MS multielemental profile and chemometric approach
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[15] Residue Levels and Risk Assessment of Pesticides in Pistachio Nuts in Iran
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[16] In vitro lipolytic, antioxidant and anti-inflammatory activities of roasted pistachio kernel and skin constituents
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