Serum IgE Antibodies against Hazelnut in Hazelnut Processing Workers by Ege Gulec Balbay, Naciye Karatas, Peri Arbak, Songul Binay, Ozlem Yavuz, Ali Nihat Annakkaya, Oner Balbay, Umran Toru

“…Previous studies have shown a higher sensitization rate to hazelnut in processing workers but no relation was found between the respiratory symptoms in workplace and hazelnut sensitization. …”
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Evaluation of Oxidation Stability of Organic and Conventional Hazelnut Oils by Caner Ümit Topçu, Sümeyye Şahin

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Chemical Characterization of Major and Minor Compounds of Nut Oils: Almond, Hazelnut, and Pecan Nut by Gabriel D. Fernandes, Raquel B. Gómez-Coca, María del Carmen Pérez-Camino, Wenceslao Moreda, Daniel Barrera-Arellano

“…The aim of this work was to characterize the major and minor compounds of laboratory-extracted and commercial oils from sweet almond, hazelnut, and pecan nut. Oils from sweet almond, hazelnut, and pecan nut were obtained by means of an expeller system, while the corresponding commercial oils were provided from Vital Âtman (BR). …”
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Effects of different processing methods on the lipid composition of hazelnut oil: A lipidomics analysis by Jiayang Sun, Xiaonuo Feng, Chunmao Lyu, Shuang Zhou, Zixuan Liu

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Association mapping and candidate gene identification for yield traits in European hazelnut (Corylus avellana L.) by Asena Akköse Baytar, Ertuğrul Gazi Yanar, Anne Frary, Sami Doğanlar

“…Abstract European hazelnut (Corylus avellana L.) is an important nut crop due to its nutritional benefits, culinary uses, and economic value. …”
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Specific nature of the integrative (complex) effect of environmental factors on hazelnut cultivars in the Russian humid subtropics by T. D. Besedina, A. P. Boyko, Ts. V. Tutberidze, N. S. Kiseleva

“…Environmental factors were assessed using phenological techniques based on recording the flowering and fruiting dates, recognized as the function demonstrating the complex effect of these factors on the hazelnut yield throughout the crop’s perennial cycle. …”
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Dose-Dependent Differentiation of Gamma-Irradiated Hazelnut Samples by Mid-Infrared Spectroscopy Coupled with Chemometrics by Ayca Dogan, Mete Severcan, Feride Severcan

“…This study showed that high-dose irradiated hazelnut samples can be clearly differentiated from the low-dose irradiated samples using unsupervised methods based on the spectral differences. …”
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Bio-Recycling Hazelnut Shells to Improve Antioxidant Properties of <i>Lentinus tigrinus</i> Sporophore by Anthea Desiderio, Mariana C. Pedrosa, Sandrina A. Heleno, Marcio Carocho, Daniele B. Rodrigues, Simone Buratti, Irene Soffientini, Daniela Ratto, Elena Savino, Paola Rossi

“…Additionally, this study promotes recycling hazelnut shells as a valuable substrate for fungal cultivation, supporting sustainable waste management.…”
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Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach by Amir Pourfarzad, Rezvaneh Shokouhi Kisomi

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Comparative Analysis on Essential Nutrient Compositions of 23 Wild Hazelnuts (Corylus heterophylla) Grown in Northeast China by Liying Fan, Jun Ren, Yuting Yang, Limin Zhang

“…The essential nutrients of 23 wild hazelnuts (Corylus heterophylla) grown in northeast China were analyzed in order to sieve good species and study the factors effected on nut quality. …”
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Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties by Taş Neslihan Göncüoğlu, Gökmen Vural

Subjects: “…hazelnut…”
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Adsorption of Cobalt(II) Ions from Aqueous Solution onto Activated Carbon Prepared from Hazelnut Shells by Erhan Demirbaş

“…Activated carbon prepared from hazelnut shells was used to remove Co(II) from aqueous solution by adsorption. …”
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Activity of gemmogenesis in regenerated plants of hazelnut cv. ‘Akademyk Yablokov’ and antibiotic therapy for elimination of bacterial contamination <i>in vitro</i> by T. A. Krasinskaya

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Investigation of the Changes in Surface Area and FT-IR Spectra of Activated Carbons Obtained from Hazelnut Shells by Physicochemical Treatment Methods by Aziz Şencan, Mehmet Kılıç

“…In this study, raw hazelnut shells were used to obtain charcoal by pyrolysis at 250°C. …”
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Comparative Evaluation of Salt Tolerance in Four Self-Rooted Hazelnut (<i>Corylus avellana</i> L. and <i>Corylus americana</i> Walter) Cultivars by Xavier Rius-Garcia, María Videgain-Marco, José Casanova-Gascón, Luis Acuña-Rello, Pablo Martín-Ramos

“…Rising soil salinity poses a significant challenge to hazelnut cultivation, particularly in Mediterranean regions, where the increasing use of low-quality irrigation water necessitates the identification of salt-tolerant cultivars for sustainable production. …”
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Assessment of the effect of agro-industrial by-products rich in polyphenols on in vitro fermentation and methane reduction in sheep by Alessandro Vastolo, Blandine Mora, Dieu donné Kiatti, Martina Nocerino, Serkos Haroutounian, Rania D. Baka, Panagiota Ligda, Monica Isabella Cutrignelli, Vincent Niderkorn, Vincent Niderkorn, Serena Calabrò

“…The by-products from the hazelnuts, citrus, grapes, and tomatoes significantly (p &lt; 0.001) reduced the methane production, whereas the pomegranate, grape, 3-phase olive cake, tomato, and hazelnut by-products significantly (p &lt; 0.001) increased the acetate production. …”
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The Pecan Truffle (Tuber lyonii): A Gourmet Truffle Native to the Southeastern United States by Arthur C. Grupe, Timothy Brenneman, Gregory Bonito, Matthew E. Smith

“…This fungus lives in a mutually beneficial relationship with the roots of some trees, including species of oak, hazelnut, and hickory trees, as well as the cultivated pecan tree. …”
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The Pecan Truffle (Tuber lyonii): A Gourmet Truffle Native to the Southeastern United States by Arthur C. Grupe, Timothy Brenneman, Gregory Bonito, Matthew E. Smith

“…This fungus lives in a mutually beneficial relationship with the roots of some trees, including species of oak, hazelnut, and hickory trees, as well as the cultivated pecan tree. …”
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Effects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid composition by N. Akgül, M. Başhan, S. Kaçar

“…The ω-3/ω-6 ratio in the phospholipid fraction of mahi-mahi fillets, both raw and cooked using different methods (frying with sunflower oil, frying with olive oil, frying with corn oil, frying with hazelnut oil, oven, grill, microwave and steamed), was found to be significantly higher than triacylglycerol. 22:6ω3, ∑PUFA and ∑ω-3PUFA levels were higher in the phospholipid fraction of oven-cooked fillets compared to the control fillets. …”
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How environmentally sustainable are farms? An analysis in Southern Italy through the Life Cycle Assessment methodology by Maria Pergola

“…Among the different systems, some by their nature cOULD be considered more sustainable than others (as olive and hazelnut systems) because linked to a cultivation characterized by a low use of resources and inputs. …”
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