ライフサイエンスコーパス: walnut

1 ith higher roasting temperatures (17-fold in walnuts).

2 0-60 g/d) or a control diet (abstention from walnuts).

3 erapy approach may not be most effective for walnut.

4 ts as an indirect regulator of cell death in walnut.

5 ol in studies aimed at genetically improving walnut.

6 loping repeat DNA-based molecular markers in walnut.

7 resenting minor cross-reactivity with peanut/walnut.

8 ination of Jug r 1, were developed to detect walnut.

9 r hazelnut, 0.95 for pistachio, and 0.97 for walnut.

10 0-0.1) for hazelnut and 0.02% (0.01-0.1) for walnut.

11 ic-rich extracts obtained from pistachio and walnut.

12 0.5-1.1) for hazelnut and 0.4% (0.2-0.9) for walnut.

13 (1.1-2.9) for almond, and 1.8% (1.1-2.5) for walnut.

14 d as one of the primary centers of origin of walnut.

15 based on CTAB-phenol-chloroform was best for walnut.

16 cashew, hazelnut and/or pistachio but not to walnut.

17 entially health-relevant phytochemicals from walnuts.

18 and chopped almonds, hazelnuts, peanuts, and walnuts.

19 more efficiently than high pressure treated walnuts.

20 sive identification of phenolic compounds in walnuts.

21 task, a choice between shelled and unshelled walnuts.

22 free provision of extra-virgin olive oil and walnuts.

23 free provision of extra virgin olive oil and walnuts.

24 nism underlying EPS66A-induced resistance in walnuts.

25 ds and tocopherols especially in almonds and walnuts.

26 idant capacity and arbutin levels than amber walnuts.

27 uts and tree nuts (2 or more times/week) and walnuts (1 or more times/week) was associated with a 13%

28 of the phenolic-rich extracts prepared form walnut (255 mol/kg Trolox, measured by DPPH, 1500 times

29 ts (1.4-fold), macadamia nuts (1.7-fold) and walnuts (3.7-fold).

30 he total antioxidant capacity was highest in walnuts (3689.7muM trolox equivalents 100g(-1)) followed

31 caloric Mediterranean groups consumed 28 g/d walnuts (+440 mg/d polyphenols provided).

32 in conventional peanuts (54 mug kg(-1)) and walnuts (49.9 mug kg(-1)).

33 ergy in sensitized patients was observed for walnut (74.6%) and cashew (65.6%).

34 nguished allergic from tolerant patients for walnut (87%), pecan (66%), cashew (71%), and pistachio (

35 of this study was to investigate changes in walnut allergenicity after processing treatments by in v

36 examine CD4(+) T-cell reactivity toward the walnut allergens Jug r 1, Jug r 2, and Jug r 3.

37 ittle information is available regarding how walnut allergens respond to thermal processing.

38 Egg, milk, peanut, hazelnut and walnut allergens were detectable in chocolate bars with

39 ns of reactivity observed for human IgE from walnut-allergic individuals.

40 her cashew allergy (r = -0.43; q = 0.003) or walnut allergy (r = -0.26; q = 0.042) was inversely corr

41 Case 1: A child with apprehension about a walnut allergy developed symptoms of anaphylaxis after p

42 in nonasthmatic and asthmatic patients with walnut allergy.

43 ate walnut T-cell responses in patients with walnut allergy.

44 ee nut (almond, cashew, hazelnut, pistachio, walnut) allergy or sensitization from Canadian (n = 150)

45 ts, meta-analysis was possible for hazelnut, walnut, almond, and in few cases, for cashew, and Brazil

46 of consuming single or mixed nuts (including walnuts, almonds, pistachios, cashews, hazelnuts, macada

47 Lack of cross-reactivity between walnut and cashew suggests that cashew peptide immunothe

48 pistachio-allergic patients were allergic to walnut and cashew, respectively.

49 ut allergies were more common in Geneva, and walnut and pecan allergies were more common in Valencia.

50 The method was positive for walnut and pecan respectively, and negative for all othe

51 nolic content, 10860 mg/kg and 7030 mg/kg in walnut and pistachio kernels respectively, with a corres

52 exogenous application elicits cell death in walnut and several other plant species.

53 8.3 x 10(-4) to 6.9 x 10(-3) mug.mL(-1) for walnuts and almonds extracts, respectively.

54 Allergies to walnuts and cashew nuts are on the rise, and walnuts hav

55 first time that arbutin has been reported in walnuts and could provide the first insight into how enz

56 Including walnuts and fatty fish in a healthy diet lowered serum c

57 ation; it is also present in high amounts in walnuts and flaxseed.

58 The Walnuts And Healthy Aging study is a 2-center (Barcelona

59 sources including flaxseed and flaxseed oil, walnuts and walnut oil, and canola oil are recommended.

60 Cashew, hazelnut, peanut, walnut, and almond were used to make nut milk and kefir

61 ella, is a worldwide pest of apple, pear and walnut, and behavior-modifying semiochemicals are used f

62 mothy, pigweed, Russian thistle, cottonwood, walnut, and CDE stimulated MD2-dependent CXCL secretion.

63 k (CM), peanut, hazelnut, fish, soy, cashew, walnut, and sesame with similar risk estimates.

64 ols were identified in the pellicle of these walnuts, and 15 dicarboxylic acid derivatives and 1 phen

65 ific types of nuts, specifically peanuts and walnuts, and cardiovascular disease remain unclear.

66 ound mostly in plant foods such as flaxseed, walnuts, and vegetable oils, including canola and soybea

67 Two-thirds of walnut- and cashew-allergic patients were also allergic

68 ion, covering almond-, soy-, coconut-, oat-, walnut-, and rice-based products.

69 oreactivity (using anti-raw and anti-roasted walnut antisera), with similar patterns of reactivity ob

70 nut, pecan, peanut, pine nut, pistachio and walnut) as well as nut products (nut containing snack ba

71 oods (ice cream and bread) added with ground walnut at levels of 0.5 and 1.5 ug protein/g by ELISA an

72 (63-79 y, 68% women) to a diet enriched with walnuts at ~15% energy (30-60 g/d) or a control diet (ab

73 or peanut or hazelnut and was comparable for walnut (AUROC 0.95, 0.94, 0.92) in a sub-analysis in sen

74 quantification of syringic acid in thyme and walnut benchmarked by LC-MS.

75 n in almonds, peanuts, pine nuts, hazelnuts, walnuts, Brazil nuts, cashews, chestnuts and pistachios

76 The samples studied included walnuts, Brazil nuts, Macadamia nuts, pecans, hazelnuts,

77 useful resource for future genetic analyses, walnut breeding programs, high-level taxonomic evaluatio

78 A fast and efficient defatting of the walnuts by ultrasound assisted extraction (UAE) was carr

79 Allergic reactions to walnut can be life-threatening.

80 on, all pistachio (n = 35) and four of eight walnut co-allergic patients were cross-desensitized to t

81 rant 3-13604 (to I Shai); and the California Walnuts Commission 09933838 SFB 105 (to I Shai).

82 TBARS = 1.4 mmol eq MDA/kg) and of processed walnut complex matrixes over 20 days (PV 4.8 meq O(2)/kg

83 foundation for in depth characterisation of walnut compounds and offered an efficient strategy for i

84 ially, monoacylglycerols levels in fermented walnuts confirmed that strain-specific bacterial lipolyt

85 Walnut consumption counteracts oxidative stress and infl

86 trials are needed to address the effects of walnut consumption on cardiovascular risk and body weigh

87 als have demonstrated consistent benefits of walnut consumption on coronary heart disease risk and ot

88 ractical detection limit of 0.1 mg kg(-1) of walnut content was estimated.

89 Cashew and pistachio, and pecan and walnut cross-react the most.

90 growing areas and four different colours of walnuts cv.

91 Both MED groups consumed 28 g walnuts/d (+440 mg/d polyphenols).

92 ean/low-carbohydrate (MED/LC) diet plus 28 g walnuts/d with a calorically equal low-fat (LF) diet amo

93 erranean/low-carbohydrate (MED/LC) diet+28 g walnuts/day with/without added moderate physical activit

94 aceae species are the major causal agents of walnut dieback worldwide, along with Diaporthe species.

95 1.19 +/- 0.05 mmol/L, respectively) and the walnut diet (1.11 +/- 0.11 mmol/L, P < 0.05, and 1.18 +/

96 ol concentrations in adults who followed the walnut diet (4.87 +/- 0.18 and 2.77 +/- 0.15 mmol/L, res

97 e lower (P < 0.05) in those who followed the walnut diet compared with those who followed the control

98 es of -0.072 (95% CI: -0.100, -0.043) in the walnut diet group and -0.086 (95% CI: -0.115, -0.057) in

99 lycerides were not significantly affected by walnut diets more than with control diets (HDL cholester

100 The spring phenological behavior of 'Payne' walnut differed depending on bud type.

101 sure (HHP) did not produce any effect on the walnut DNA amplification.

102 and amplification (integrity and quality) of walnut DNA.

103 nce, and the limit of detection was 2.5pg of walnut DNA.

104 A application induced systemic resistance in walnuts, effectively preventing Xaj infection.

105 Overall, high-walnut-enriched diets significantly decreased total and

106 f relatedness was very low among the Iranian walnuts examined, reflecting the geographical distance b

107 s, branches and trunks whereas pistachio and walnut exhibited clear concentration differences among p

108 protein in complex food matrices spiked with walnut extract, respectively.

109 tric measurements and the EI approach of the walnut extracts was obtained.

110 ivity, which was apparently much higher when walnut extracts were employed (e.g. 54 mmol/kg Trolox, a

111 ns (walnuts), the most speciose genus in the walnut family (Juglandaceae), represents most of the fam

112 elease hydroxy- and epoxy-fatty acids during walnut fermentation.

113 ctivities hydrolyzed triacylglycerols during walnut fermentation.

114 ercus robur), plus sweet chestnut, mulberry, walnut, fir and cherry, were considered.

115 The highest phenolic content was found in walnuts, followed by pistachios extracts (596.9 and 410.

116 s a legume), pecan, pine nut, pistachio, and walnut) for food, nutraceutical, and pharmaceutical appl

117 d antiradical capacity of different parts of walnut fruit among six genotypes of Juglans regia L.

118 The density of SSR in the walnut genome analyzed was also slightly higher than tha

119 study is an initial characterization of the walnut genome and provides the largest genomic resource

120 Using the published Persian walnut genome as a reference for the assembly of short r

121 Ss indicated that approximately 11.5% of the walnut genome represents a coding sequence.

122 The walnut genome sequence provides important tools and meth

123 ight into the structure and evolution of the walnut genome, we constructed two bacterial artificial c

124 2 Mb, representing approximately 5.1% of the walnut genome.

125 o the degree of genetic variation across the walnut genome.

126 We genotyped a diversity panel including 95 walnut genotypes from eight Iranian provinces with a var

127 These results demonstrated that walnut genotypes have different phenolic compounds and p

128 These results demonstrate that walnut genotypes have different radical scavenging power

129 t were determined and methanolic extracts of walnut genotypes were considered by the reducing power,

130 r ago, probably reflecting the time when the walnut genus last shared a common ancestor.

131 ges of -0.037 (95% CI: -0.077, 0.002) in the walnut group and -0.097 (95% CI: -0.137, -0.057) in cont

132 Walnuts grown in the zone with Andes Mountains influence

133 Extra light walnuts had higher (p<0.05) total phenolic compounds, an

134 reover, high consumption of nuts (especially walnuts) has been associated with lower diabetes risk.

135 Although IgE epitopes of walnut have been studied, CD4(+) T cell-specific epitope

136 walnuts and cashew nuts are on the rise, and walnuts have been required to be labeled as a specific i

137 ildren, peanut (a legume) and tree nuts (ie, walnut, hazel nut, Brazil nut, pecan) have attracted con

138 es of sensitization to legumins from peanut, walnut, hazelnut, and cashew were similar in both groups

139 to represent peanut, almond, pecan, cashew, walnut, hazelnut, pine nut, Brazil nut, macadamia nut, p

140 g a series of model samples with defined raw walnut in wheat flour and heat-treated walnut in wheat f

141 d raw walnut in wheat flour and heat-treated walnut in wheat flour with a range of concentrations of

142 Walnuts in particular have a unique profile: they are ri

143 05 +/- 0.01 (pine nut) to 155 +/- 57.0 ug/g (walnut) in raw nuts while it was between 0.03 +/- 0.00 (

144 Greater Mankai, green tea, and walnut intake and less red and processed meat were signi

145 We determined the effects of walnut intake on plasma fatty acids, lipoproteins, and l

146 ial examining the cognitive effects of a 2-y walnut intervention in cognitively healthy elders.

147 The light colour of walnuts is a quality attribute that leads to consumer pr

148 s-reactivity of marker allergens such as the walnut Jug r 6 or that of nonhomologous allergens, as sh

149 dynamics of N remobilization was studied in walnut (Juglans nigra x regia) trees growing in sand cul

150 ariation of an Iranian collection of Persian walnut (Juglans regia L.) and identify loci underlying t

151 Webb), walnut (Juglans regia L.) and pistachio (Pistacia vera L

152 Persian walnut (Juglans regia L.) is an economically important t

153 latile compounds in the kernel oils from six walnut (Juglans regia L.) varieties.

154 The Persian walnut (Juglans regia L.), a diploid species native to t

155 reaction (PCR)-based assays for detection of walnut (Juglans regia) and pecan (Carya illinoinensis) t

156 for timing of leaf-out and male flowering of walnut (Juglans regia) cultivar 'Payne' to examine this

157 Walnut (Juglans regia) produces a rich array of phenolic

158 Walnuts (Juglans regia L.) are well known for their flav

159 Walnuts (Juglans regia L.) have been described previousl

160 English walnuts (Juglans regia) are among the most commonly alle

161 Walnuts (Juglans regia) have been associated with foodbo

162 Walnuts (Juglans spp.) are economically important nut an

163 aphroditic genera in Juglandaceae, including walnuts (Juglans) and hickories (Carya), show a 1:1 gene

164 Persian walnut, Juglans regia, occurs naturally from Greece to w

165 China, while its closest relative, the iron walnut, Juglans sigillata, is endemic in southwest China

166 essing, were compared with processed complex walnut juice.

167 e had a greater effect on quality control of walnut kernel and its oil than the essential oil encapsu

168 type and storage time on quality control of walnut kernel and oil extracted from walnut kernel was i

169 ighest intake of total phenolics content per walnut kernel can be obtained by consumption of 'Franque

170 explored using six polyphenols standards and walnut kernel extracts at pH 2.

171 evaluating the antioxidant activity (AA) in walnut kernel extracts is proposed.

172 nditions were better than walnut kernels and walnut kernel oil packed in non-vacuum conditions during

173 uality characteristics of walnut kernels and walnut kernel oil packed in vacuum conditions were bette

174 The results of sensory evaluation of walnut kernel showed that the use of encapsulated essent

175 ssential oil plates were used to package the walnut kernel to control oxidative changes during storag

176 trol of walnut kernel and oil extracted from walnut kernel was investigated.

177 packed in vacuum conditions were better than walnut kernels and walnut kernel oil packed in non-vacuu

178 Also, the quality characteristics of walnut kernels and walnut kernel oil packed in vacuum co

179 nolic content, and organoleptic qualities of walnut kernels were examined in this study.

180 rted compounds were identified in the peeled walnut kernels, and 14 in the walnut pellicle.

181 he main phenolic compounds identified in the walnut kernels, and accounted for 31.0% to 35.1% of the

182 acid derivatives and 1 phenol in the peeled walnut kernels.

183 walnuts to meet the quality requirements of walnut kernels.

184 enerated a series of PPO-silenced transgenic walnut lines that display less than 5% of wild-type PPO

185 g r 3 primers detected up to 100mg/kg of raw walnut (LOD 0.01%, LOQ 0.05%).

186 and insoluble protein fractions from roasted walnuts maintained substantial amounts of IgG immunoreac

187 ted by IgE-immunoblot and antibodies against walnut major allergen Jug r 4.

188 The walnut meal is rich in nutrients such as protein from th

189 I and post hoc analyses by site suggest that walnuts might delay cognitive decline in subgroups at hi

190 ction (u-SPE) setup containing the optimized walnut modified biochar was implemented for the extracti

191 h SPT reagent and/or LTP allergens in peach, walnut, mugwort and plane tree may enhance diagnostic ac

192 sensitization to the LTP allergens in peach, walnut, mugwort and plane tree These sensitization patte

193 hildren were challenged with soy (n = 10) or walnut (n = 13).

194 ere cashew (n = 334), hazelnut (n = 211) and walnut (n = 146).

195 ashew (n = 28), egg (n = 27), milk (n = 25), walnut (n = 23), wheat (n = 9), and hazelnut (n = 8).

196 ts reacted frequently to hazelnut (n = 105), walnut (n = 47) but also almond (n = 35) and to higher a

197 The oxidative and interfacial behavior of walnut OB, either minimally-processed or after processin

198 In walnuts, OB contain an important amount of polyunsaturat

199 ngths (C4-C18) were incorporated in purified walnut oil (PWO) spray-dried microparticles, designed wi

200 arameters involved the extraction of 0.500 g walnut oil at 40 C within 60 min.

201 xidant efficiency of thymol and carvacrol in walnut oil triacylglycerols (WO-TAGs) was investigated.

202 uding flaxseed and flaxseed oil, walnuts and walnut oil, and canola oil are recommended.

203 Omega-3 rich vegetable oils, such as walnut oil, are gaining interest because of their health

204 t variables: ultrasonic time (UT, 5-15 min), walnut-oil content (WO, 4-10% (w/w)) and Span 80 content

205 In this study, the volatile metabolome of walnut oils from conventional and organic farming type w

206 analysis (sPLS-DA) for the discrimination of walnut oils into conventional and organic, establishing

207 several trials and to estimate the effect of walnuts on blood lipids.

208 vum populations from Californian and Spanish walnut orchards and the French ones suggested no conclus

209 nella), an important pest of apple, pear and walnut orchards worldwide.

210 s involved in the emerging dieback of French walnut orchards, including their distribution, potential

211 , structure, origin and dispersion in French walnut orchards.

212 ative weight loss for yogurt, peanut butter, walnuts, other nuts, chicken without skin, low-fat chees

213 sing several approaches, divided the Iranian walnut panel into four principal clusters, reflecting th

214 revealed that the cream had been mixed with walnut paste.

215 ted and strongly correlated with IgE against walnut, peach, and apple and against Chenopodium, plane

216 in hazelnut, almond, cashew nut, Brazil nut, walnut, pecan nut and pistachio nut show heat stability

217 y-three patients prospectively evaluated for walnut, pecan, cashew, pistachio, hazelnut, and almond a

218 lations were found between cashew-pistachio, walnut-pecan, and walnut-pecan-hazelnut-macadamia cluste

219 between cashew-pistachio, walnut-pecan, and walnut-pecan-hazelnut-macadamia clusters.

220 in the peeled walnut kernels, and 14 in the walnut pellicle.

221 ceived either daily 60-g mixed nuts (15 g of walnuts, pistachio, cashew, and hazelnuts) or no nuts (c

222 We examined the effects of tree nuts (walnuts, pistachios, macadamia nuts, pecans, cashews, al

223 en Pru p 3 and the LTP allergens in peanuts, walnuts, plane tree and mugwort in both groups.

224 The objective was to determine whether walnuts (plant n-3 fatty acid) and fatty fish (marine n-

225 lation of complex mixtures of compounds from walnut polar extracts was established by a combination o

226 t common causes of pollen allergy) and black walnut pollen (Juglans nigra) were used as model bioaero

227 Molecular docking identified three walnut polypeptides-IPAGTPVYLINR, FQGQLPR, and VVYVLR-wi

228 ), hazelnut powder (partially defatted), and walnut powder (partially defatted), are also available a

229 oricola pv. juglandis is a major obstacle to walnut production.

230 , the influences of seed coat polyphenols on walnut protein (WP) hydrolysis remained unclear.

231 ulated gastrointestinal digestion process on walnut protein and the potential anti-inflammatory prope

232 A and LFIA could detect 0.25 and 0.5 ug/g of walnut protein in complex food matrices spiked with waln

233 LFIA could also detect 0.1 mug of walnut protein in working surfaces.

234 Our study offers valuable insights into walnut protein physiology, shedding light on its potenti

235 A dramatic decrease in walnut protein solubility was observed following dry roa

236 Thus, walnut proteins are relatively stable under certain ther

237 ceptibility to digestion of pressure treated walnut proteins was observed.

238 ted walnut-specific IgE upon oral feeding of walnut proteins.

239 n) on the solubility and immunoreactivity of walnut proteins.

240 esults reported in the trials indicated that walnuts provided significant benefits for certain antiox

241 Diets lasted 4-24 wk with walnuts providing 10-24% of total calories.

242 o provide a thorough phenotypic analysis for walnut-reactive T cells in allergic and nonallergic subj

243 uts, almonds, macadamia nuts, pistachios and walnuts regarding health-promoting and potentially harmf

244 Previous studies in walnut relying on tissue-specific methods have only iden

245 studied, CD4(+) T cell-specific epitopes for walnut remain uncharacterized.

246 with control diets, diets supplemented with walnuts resulted in a significantly greater decrease in

247 tachio (rho = 0.66; P < 0.001) and pecan and walnut (rho = 0.65; P < 0.001) correlated the strongest.

248 l of the CL-DES-MNF-AALLME was considered in walnut, rice, tomato paste, spinach, orange juice, black

249 protection), IgE against Cor a 14 (risk) and walnut (risk) increased the AUC to 0.91.

250 s increased in the majority of the fermented walnut samples: linoleic, alpha-linolenic, palmitic, and

251 In this research, walnut shell along with a Ni-metal organic framework (Ni

252 g the extraction parameters, the 50 %-Ni-MOF-walnut shell biochar was selected.

253 rinkage and less change in porosity than did walnut shell particles during pyrolysis, despite their s

254 Hydrochar of waste walnut shells (WSH) was synthesized in the eco-friendly

255 TRIM elements represent the first identified walnut short interspersed element (SINE) and terminal-re

256 ainous regions of Central Asia, is the major walnut species cultivated for nut production and is one

257 The population histories of temperate walnut species were not driven by extrinsic environmenta

258 Cashew-allergic mice develop elevated walnut-specific IgE upon oral feeding of walnut proteins

259 ationship of both phenotype and frequency of walnut-specific T cells to the disease have not been exa

260 elationship of phenotypes and frequencies of walnut-specific T cells with the disease.

261 polyphenols that have never been reported in walnuts: stenophyllanin C, malabathrin A, eucalbanin A,

262 The allergenicity of walnuts subjected to high hydrostatic pressure and therm

263 The results showed that walnuts subjected to pressure treatment at 256 kPa, 138

264 The kernels extracted from walnuts subjected to T3 method recorded significantly (p

265 al women and 5 men ( +/- SD age 60 +/- 8 y), walnut supplementation did not increase body weight desp

266 Walnut supplementation for 2 y had no effect on cognitio

267 subclasses and particle size suggested that walnut supplementation lowered cholesterol preferentiall

268 Walnut supplementation may beneficially alter lipid dist

269 ate the distribution of bacteria on in-shell walnut surfaces from six representative provinces in Chi

270 on and abundance of bacterial consortiums on walnut surfaces varied among the geographical sites wher

271 The bacterial populations on walnut surfaces were investigated by high-throughput seq

272 bacterial communities' diversity on in-shell walnut surfaces.

273 Jug r 2-specific responses dominate walnut T-cell responses in patients with walnut allergy.

274 sociations for nut-related traits in Persian walnut that will be useful for future breeding programs

275 Juglans (walnuts), the most speciose genus in the walnut family (

276 The ability of processed walnut to cross-link IgE on effector cells was evaluated

277 int regarding the hulling processes of green walnuts to meet the quality requirements of walnut kerne

278 g capacity could be a potential strategy for walnut tolerance induction.

279 , 98.6 +/- 6.4%, and 67.0 +/- 4.5% for beer, walnut, tomato and sour cherry samples, respectively.

280 sitivity and reliability in the detection of walnut traces in commercial foodstuffs compared with ELI

281 Sampling walnut trees originating from this arena and exploiting

282 nome consists of known repetitive DNA, while walnut-unique repetitive DNA identified in this study co

283 Among the walnut-unique repetitive DNA, Julia SINE and JrTRIM elem

284 zelnuts, peanuts, pine nuts, pistachios, and walnuts) using a QuEChERS-LC-ESI-MS-Triple Quadrupole ap

285 Furthermore, walnut was detected in blended (chocolate) and incurred

286 Co-allergy to pistachio and walnut was determined.

287 ion to foods (milk, egg, peanut, soy, wheat, walnut) was assessed.

288 ne tablespoon of canola oil or 0.5 ounces of walnut) was associated with a 5% lower risk of all cause

289 Patients with co-allergy to pistachio or walnut were challenged to the respective nut.

290 tocopherol equivalents) while pistachios and walnuts were rich in gamma-tocopherol.

291 Walnuts were well tolerated and compliance was good.

292 er trial-specified foods (cashew, milk, egg, walnut, wheat, and hazelnut) were screened.

293 estigated during the fermentation of Persian walnut, which was selected as a model growth substrate d

294 n D (4) was isolated for the first time from walnut, while praecoxin A methyl ester (5) and glansregi

295 Bosnian pine, cherry, common juniper, common walnut, white mulberry, black locust and apricot).

296 The use of processed walnuts with decreased IgE binding capacity could be a p

297 peach, cherry) and nuts (pistachio, almond, walnut) with good recoveries (96.67-100.23 %), proving p

298 nut samples (i.e., almond, ivory, peanut and walnut), with percentage relative recoveries (%RR) betwe

299 Concurrently sensitized PN-, walnut- (WN) and cashew (CSH)-allergic mice received 1-d

300 Rutin and juglone were solubilised only in walnut wood aged brandy.