Nutritional Value of Italian Pistachios from Bronte ( <i>Pistacia vera</i>, L.), Their Nutrients, Bioactive Compounds and Antioxidant Activity

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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E-mail: fns@scirp.org

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"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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[1]	Impact of Monascus purpureus fermentation on antioxidant activity, free amino acid profiles and flavor properties of kelp (Saccharina japonica)
	Food Chemistry, 2023

[2]	Evaluation of Phenolic Profile and Antioxidant Activity of Eleven Pistachio Cultivars (Pistacia vera L.) Cultivated in Andalusia
	Rojas, I Velasco-Ruiz, M Lovera… - Antioxidants, 2022

[3]	A Review of Pistachio Kernel Composition during Fruit Ripening
	Journal of Nuts, 2022

[4]	The effect of pre-treatment methods on membrane flux, COD, and total phenol removal efficiencies for membrane treatment of pistachio wastewater
	Journal of Environmental Management, 2022

[5]	Tunisian Pistacia atlantica Desf. Extraction Process: Impact on Chemical and Nutritional Characteristics
	European Journal of Lipid …, 2021

[6]	Bioactive compounds, volatile, and texture profile of muffins after partial substitution of butter and milk.
	International Food …, 2021

[7]	In vitro gastrointestinal digestion and simulated colonic fermentation of pistachio nuts determine bioaccesibility and biosynthesis of chronobiotics
	Hurtado… - Instituto de Ciencias …, 2021

[8]	Bioactive compounds, volatile, and texture profile of muffins after partial substitution of butter and milk
	2021

[9]	In vitro gastrointestinal digestion and simulated colonic fermentation of pistachio nuts determine the bioaccessibility and biosynthesis of chronobiotics
	2021

[10]	Regular Intake of Pistachio Mitigates the Deleterious Effects of a High Fat-Diet in the Brain of Obese Mice
	2020

[11]	Discovery of Unexpected Sphingolipids in Almonds and Pistachios with an Innovative Use of Triple Quadrupole Tandem Mass Spectrometry
	2020

[12]	Fermented beverage obtained from hydroSOStainable pistachios
	2020

[13]	Fatty Acid Profile, Phytochemicals, and Other Substances in Canarium odontophyllum Fat Extracted Using Supercritical Carbon Dioxide
	2019

[14]	Phytosterols and phytosterol oxides in Bronte's Pistachio (Pistacia vera L.) and in processed pistachio products
	European Food Research and Technology, 2019

[15]	Nutritional value and antioxidant properties of hull and kernel in Pistacia atlantica and Pistacia khinjuk fruits
	2019

[16]	Effect of Post-Harvest Traditional Technologies on the Nutrient Content and Antioxidant Compounds of Defatted Flours from Ricinodendron heudelotti (Baill. Pierre ex …
	2018

[17]	Traceability of Opuntia ficus‐indica L. Miller by ICP‐MS multi‐element profile and chemometric approach
	Journal of the Science of Food and Agriculture, 2018

[18]	Geographic context of the Green Pistachio of Bronte, a protected designation of origin product
	Journal of Maps, 2018

[19]	Effect of Post-Harvest Traditional Technologies on the Nutrient Content and Antioxidant Compounds of Defatted Flours from Ricinodendron heudelotti (Baill …
	Technologies, 2018

[20]	Pistachio Consumption Prevents and Improves Lipid Dysmetabolism by Reducing the Lipid Metabolizing Gene Expression in Diet-Induced Obese Mice
	2018

[21]	Residue Levels and Risk Assessment of Pesticides in Pistachio Nuts in Iran
	2017

[22]	Traceability of Opuntia ficus indica L. miller by IPC‐MS multielemental profile and chemometric approach
	Journal of the Science of Food and Agriculture, 2017

[23]	Health benefits of pistachios consumption
	Integrated Ferroelectrics, 2017

[24]	Fermentados vegetales obtenidos a partir de pistachos hidrosostenibles
	2017

[25]	In vitro lipolytic, antioxidant and anti-inflammatory activities of roasted pistachio kernel and skin constituents
	Food & Function, 2016

[1]	Impact of Monascus purpureus fermentation on antioxidant activity, free amino acid profiles and flavor properties of kelp (Saccharina japonica) Food Chemistry, 2023 DOI:10.1016/j.foodchem.2022.133990

[2]	Impact of Monascus purpureus fermentation on antioxidant activity, free amino acid profiles and flavor properties of kelp (Saccharina japonica) Food Chemistry, 2023 DOI:10.1016/j.foodchem.2022.133990

[3]	Determination of Trace Elements in Different Pistachio Variety by Instrumental Neutron Activation Analysis Technique Iranian Journal of Science, 2023 DOI:10.1007/s40995-023-01421-x

[4]	Determination of Trace Elements in Different Pistachio Variety by Instrumental Neutron Activation Analysis Technique Iranian Journal of Science, 2023 DOI:10.1007/s40995-023-01421-x

[5]	Evaluation of Phenolic Profile and Antioxidant Activity of Eleven Pistachio Cultivars (Pistacia vera L.) Cultivated in Andalusia Antioxidants, 2022 DOI:10.3390/antiox11040609

[6]	Bioactive compounds, volatile, and texture profile of muffins after partial substitution of butter and milk International Food Research Journal, 2021 DOI:10.47836/ifrj.28.3.08

[7]	Tunisian Pistacia atlantica Desf. Extraction Process: Impact on Chemical and Nutritional Characteristics European Journal of Lipid Science and Technology, 2021 DOI:10.1002/ejlt.202100013

[8]	Tunisian Pistacia atlantica Desf. Extraction Process: Impact on Chemical and Nutritional Characteristics European Journal of Lipid Science and Technology, 2021 DOI:10.1002/ejlt.202100013

[9]	Regular Intake of Pistachio Mitigates the Deleterious Effects of a High Fat-Diet in the Brain of Obese Mice Antioxidants, 2020 DOI:10.3390/antiox9040317

[10]	Fermented beverage obtained from hydroSOStainable pistachios Journal of Food Science, 2020 DOI:10.1111/1750-3841.15408

[11]	Geographic context of the Green Pistachio of Bronte, a protected designation of origin product Journal of Maps, 2018 DOI:10.1080/17445647.2018.1438318

[12]	Effect of Post-Harvest Traditional Technologies on the Nutrient Content and Antioxidant Compounds of Defatted Flours from Ricinodendron heudelotti (Baill. Pierre ex Pax) Seed Kernels Technologies, 2018 DOI:10.3390/technologies6020037

[13]	Pistachio Consumption Prevents and Improves Lipid Dysmetabolism by Reducing the Lipid Metabolizing Gene Expression in Diet-Induced Obese Mice Nutrients, 2018 DOI:10.3390/nu10121857

[14]	Traceability of Opuntia ficus-indica L. Miller by ICP-MS multi-element profile and chemometric approach Journal of the Science of Food and Agriculture, 2017 DOI:10.1002/jsfa.8456

[15]	Health benefits of pistachios consumption Natural Product Research, 2017 DOI:10.1080/14786419.2017.1408093

[16]	Residue Levels and Risk Assessment of Pesticides in Pistachio Nuts in Iran Iranian Jornal of Toxicology, 2017 DOI:10.29252/arakmu.11.2.1

[17]	In vitro lipolytic, antioxidant and anti-inflammatory activities of roasted pistachio kernel and skin constituents Food Funct., 2016 DOI:10.1039/C6FO00867D

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