Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil by Rahma Belcadi-Haloui, Abderrahmane Zekhnini, Yassine El-Alem, Abdelhakim Hatimi

“…The results obtained make it possible to conclude that a roasting at 125-150°C / 10 min would allow the development of the organoleptic properties of the oil, notably its hazelnut flavour, without compromising its oxidative stability.…”
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Quality of Cosmetic Argan Oil Extracted by Supercritical Fluid Extraction from Argania spinosa L. by Chouaa Taribak, Lourdes Casas, Casimiro Mantell, Zoubaida Elfadli, Rédouane E. Metni, Enrique J. Martínez de la Ossa

“…The antioxidant capacity of the argan oil samples was high in comparison to those of walnut, almond, hazelnut, and peanut oils and comparable to that of pistachio oil. …”
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Primary metabolomics and transcriptomic techniques were used to explore the regulatory mechanisms that may influence the flavor characteristics of fresh Corylus heterophylla × Cory... by Minmin Lu, Tiantian Xie, Yaru Wang, Jieyan Yang, Yan Bai, Shuang Gao, Xiaofan Wu, Xiuqing Yang

“…This study provides the theoretical basis for breeding excellent food functional hazelnut varieties.…”
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Effect of symbiont-targeted control of Halyomorpha halys on the co-occurring pentatomid community by Sofia V. Prieto, Bianca Orrù, Elena Gonella, Alberto Alma

“…Here the effect of symbiont disruption was assessed for stink bugs that share host crops (e.g., hazelnut, wheat, soybean) or the environment (especially wild areas adjacent to crops) with H. halys in north-western Italy (Carpocoris purpureipennis, Dolycoris baccarum, Graphosoma italicum, Palomena prasina and Rhaphigaster nebulosa). …”
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Sensitization to nsLTP: A Retrospective Study in An Italian Pediatric Population over the Last Decade by Cristiana Indolfi, Giulio Dinardo, Angela Klain, Marcella Contieri, Giuseppina Rosaria Umano, Fabio Decimo, Salvatore Abbadessa, Carolina Vitulano, Giorgio Ciprandi, Michele Miraglia del Giudice

“…In particular, using the years 2010 through 2020 as a comparison, the major increases were observed for the LTPs of the English walnut Jug r 3, the peanut Ara h 9, and the plane tree Pla a 3 (about 50%); the increase of the LTP of the Hazelnut Cor a 8 was about 36%, and that of the LTP of the artemisia Art v 3 was approximately 30%. …”
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Étude de trois grands tonneaux mis au jour à Reims/Durocortorum (Marne) : le savoir-faire des tonneliers antiques by Pierre Mille, Philippe Rollet

“…All the hoops were made from hazelnut saplings (Corylus avellana) with a semi-circular section, which were split and cut using a billhook (barrel hoop maker’s tool), then bent and tied. …”
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Assessment of comminution capacity related to molar intercuspation in catarrhines using a chewing simulator by Axelle EC Walker, Franck Guy, Christian Salles, Ghislain Thiery, Vincent Lazzari

“…Brittle and complex foods (hazelnuts and crickets) are fragmented by intercuspation. …”
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Contribution à l’histoire de la boulangerie romaine : étude de « pains/galettes » découverts en Gaule by Andreas G. Heiss, Véronique Matterne, Nicolas Monteix, Margaux Tillier, Camille Noûs

“…A preliminary scanning electron microscope analysis confirms the presence of dough made from semolina or flour, derived from cereals, but also sometimes from legumes or dried fruits, such as acorns and hazelnuts. Identification of cereals is based, in particular, on tissue fragments from the outer layers of the cereal grain (commonly called “bran” as a whole), or even fragments of glumes or awns, whose micro-anatomy (histology) offer diagnostic characteristics for their identification. …”
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