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
www.scirp.org/journal/fns
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]	Monitoring of pesticide residue in pistachio nut samples by LC/MS-MS
	Food Chemistry, 2024

[2]	First report of Aspergillus species in green pistachio of Bronte
	Phytopathologia …, 2024

[3]	Unlocking cold-pressed nut potential: focus on tocopherol content of oils and defatted cakes
	Italian Journal of Food …, 2024

[4]	Development of a vegetable drink based on coconut milk (Cocos nucifera), pistachio (Pistacia vera) and maple syrup (Acer saccharum) as a source of fiber, protein …
	Salous - Centrosur Agraria, 2023

[5]	Determination of Trace Elements in Different Pistachio Variety by Instrumental Neutron Activation Analysis Technique
	Iranian Journal of Science, 2023

[6]	Sensorial, textural, and rheological analysis of novel pistachio‐based chocolate formulations by quantitative descriptive analysis
	Food Science & …, 2023

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

[8]	Advances and Challenges in Plant Sterol Research: Fundamentals, Analysis, Applications and Production
	Molecules, 2023

[9]	MOLECULAR TECHNIQUES FOR DETECTION OF AFLATOXIGENIC ASPERGILLUS FLAVUS AND DETERMINE THEIR AFLATOXIN IN PISTACHIOS.
	Iraqi Journal of Agricultural Sciences, 2023

[10]	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

[11]	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

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

[13]	A Comparative Study of the Sowing Method of Seed in Pots and its Effect on the Vegetative Characteristics of Pistachio Seedlings
	Pistachio and Health Journal, 2022

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

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

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

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

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

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

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

[21]	Fermented beverage obtained from hydroSOStainable pistachios
	2020

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

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

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

[25]	Pistachio kernel content of mineral elements, protein and total oil under rain-fed cultivation in Syria.
	2019

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

[27]	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

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

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

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

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

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

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

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

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

[1]	Monitoring of pesticide residue in pistachio nut samples by LC/MS-MS Food Chemistry, 2024 DOI:10.1016/j.foodchem.2023.137848

[2]	First report of Aspergillus species in green pistachio of Bronte Phytopathologia Mediterranea, 2024 DOI:10.36253/phyto-14949

[3]	Nutritional and bioactive characterization of pistachio—a review with special focus on health Exploration of Foods and Foodomics, 2024 DOI:10.37349/eff.2024.00042

[4]	Sensorial, textural, and rheological analysis of novel pistachio‐based chocolate formulations by quantitative descriptive analysis Food Science & Nutrition, 2023 DOI:10.1002/fsn3.3637

[5]	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

[6]	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

[7]	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

[8]	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

[9]	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

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

[11]	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

[12]	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

[13]	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

[14]	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

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

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

[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 DOI:10.1002/jsfa.8456

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

[19]	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

[20]	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

[21]	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

[22]	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

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

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

[25]	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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