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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Integrating artificial intelligence and Internet of Things (IoT) for enhanced crop monitoring and management in precision agriculture by Kushagra Sharma, Shiv Kumar Shivandu

“…Case studies like the PACMAN SCRI project for apple crop load management and Project PANTHEON's SCADA system for hazelnut orchard management demonstrate the transformative potential of AI and IoT in optimizing agricultural practices. …”
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Soil Mapping of Small Fields with Limited Number of Samples by Coupling EMI and NIR Spectroscopy by Leonardo Pace, Simone Priori, Monica Zanini, Valerio Cristofori

“…This study tests and optimizes a methodology for high-detail soil mapping in a 2.5 ha hazelnut grove in Grosseto, Southern Tuscany, Italy, using both EMI sensors (GF Mini Explorer, Brno, Czech Republic) and a handheld NIR spectrometer (Neospectra Scanner, Si-Ware Systems, Menlo Park, CA, USA). …”
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Effect of Anaerobic Fermentation on the Aroma Characteristics of Yunnan Arabica Coffee by Chong LU, Xinxin YU, Faguang HU, Xingfei FU, Yuhong ZHAO, Wenjiang DONG

“…Anaerobic fermentation significantly enhanced the flavor characteristics of hazelnut, almond, and floral notes. Benzyl alcohol and 2-pyrrolidone were specific aroma compounds in fermented samples, while 2-acetylpyridine, 2-methyl-5-(1-methylvinyl)pyridine, trans-2-decenal, and propanoic acid are specific aroma compounds in unfermented samples. …”
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Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects by Elisabetta Chiarini, Valentina Alessandria, Davide Buzzanca, Manuela Giordano, Negin Seif Zadeh, Francesco Mancuso, Giuseppe Zeppa

“…<i>bulgaricus</i>, and <i>Limosilactobacillus fermentum</i>) on by-products such as white grape pomace, cocoa bean shells, apple pomace, and defatted roasted hazelnut to develop yoghurt-style fruit beverages. …”
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Hazel leaf polyphenols ameliorate hyperuricemia-induced renal fibrosis through regulating uric acid metabolism and inhibiting ferroptosis via the Nrf2/GPX4 signaling axis by Xinhe Wang, Xiaowen Li, Jiarui Zhao, Zhi Lin, Jun Li, Xinyi Xu, Xinrui Zhou, Yuchen Wang, Guangfu Lv, He Lin, Zhe Lin

“…Hazel leaves, a by-product of hazelnut, have been consumed for health care in some countries and regions for hundreds of years. …”
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Ultrasound and Thermosonication as Promising Technologies for Processing Plant-Based Beverages: A Review by Dalia M. Sotelo-Lara, Genaro G. Amador-Espejo, Diego F. Álvarez-Araiza, Alondra K. Cordero-Rivera, Karla G. Millán-Quintero, Rocío Campos-Vega, Rita M. Velázquez-Estrada

“…Therefore, this review provides a detailed analysis of the effect of ultrasound and thermosonication on the physical, bioactive, microbiological and sensory properties of almond-, soybean-, coconut-, hazelnut- and peanut-based beverages, among others.…”
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Wine, grapes, autochthonous grape varieties, foamy and sparkling properties, yeast, descriptors, phenolic substances, organic acids, aroma, taste by Olga N. Sheludko, https://orcid.org/0000-0001-8655-3375, Larisa E. Chemisova, Roman N. Bakhmetov

“…The samples with white grape varieties acquired a more prominent floral-honey flavor whereas those with black grapes acquired hints of hazelnut and honey. As a result of the study, it was found that wine alcohol and grape alcohol moderately increased the content of volatile compounds in drinks and had a positive effect on their sensory perception, which proves the expediency of their use in beverage technology.…”
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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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Data-driven analysis of chemicals, proteins and pathways associated with peanut allergy: from molecular networking to biological interpretation by Emmanuel Kemmler, Julian Braun, Florent Fauchère, Sabine Dölle-Bierke, Kirsten Beyer, Robert Preissner, Margitta Worm, Priyanka Banerjee

“…Several food including cow’s milk, hen’s eggs, soy, wheat, peanuts, tree nuts (walnuts, hazelnuts, almonds, cashews, pecans and pistachios), f ish and shellf ish are responsible for more than 90% of food allergies. …”
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Valorizing Astringent ‘Rojo Brillante’ Persimmon Through the Development of Persimmon-Based Bars by Sepideh Hosseininejad, Gemma Moraga, Isabel Hernando

“…The bar was formulated with dehydrated persimmons, walnuts, hazelnuts, and chia seeds to enhance their nutritional profile. …”
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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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