Peer-Reviewed Research Database

Hazelnut — 1,329 papers

Papers mentioning hazelnut or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the hazelnut research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Sciences

Centre National de la Recherche Scientifique

Ministry of Agriculture and Rural Affairs

Inserm

State Key Laboratory of Food Science and Technology

China Agricultural University

Harvard University

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2025 sensory panel

Comparative analysis of flavor profiles in Chinese hybrid hazelnut (Corylus heterophylla × Corylus avellana) under different roasting conditions using HS-SPME-GC-MS and UPLC-MS/MS.

Roasting impacts the sensory and quality of hazelnuts, yet the metabolic mechanisms underlying thermal-induced flavor changes remain unclear. This study investigated the effects of... Read full abstract on PubMed →

PMID: 40780167 DOI: 10.1016/j.foodchem.2025.145779

2024 Journal of agricultural and food chemistry threshold study

Characterization and Profiling of Key Odorants in Roasted Hybrid American-European Hazelnuts.

American-European hybrid hazelnuts (Corylus americana × Corylus avellana) are an emerging crop in the Upper Midwest of the United States that have been reported to have unique sens... Read full abstract on PubMed →

PMID: 39258874 DOI: 10.1021/acs.jafc.4c05302

2024 Journal of agricultural and food chemistry gc ms

Identification of Compounds That Contribute to Consumer Aroma Liking of Roasted American-European Hybrid Hazelnuts.

New interspecific hybrid hazelnut crosses between American (Corylus americana) and European (Corylus avellana) hazelnuts are being developed to support a commercial industry in the... Read full abstract on PubMed →

PMID: 39261019 DOI: 10.1021/acs.jafc.4c05303

2024 Journal of food science other

Consumer acceptance and sensory perception of roasted American-European hybrid hazelnuts.

Interspecific American-European hazelnut (Corylus americana × C. avellana) hybrids are being developed for the Upper Midwest region of the United States, which have potential econo... Read full abstract on PubMed →

PMID: 38875322 DOI: 10.1111/1750-3841.17163

2023 Food chemistry other

Production of milks and kefir beverages from nuts and certain physicochemical analysis.

Cashew, hazelnut, peanut, walnut, and almond were used to make nut milk and kefir in this study. Kefir starter culture was used to ferment cow and nut milks. Kefir samples were kep... Read full abstract on PubMed →

PMID: 36137384 DOI: 10.1016/j.foodchem.2022.134252

2023 International journal of biological macromolecules other

Nanoencapsulation of oregano essential oil using cellulose nanocrystals extracted from hazelnut shell to enhance shelf life of fruits: Case study: Pears.

This study aimed to investigate the potential application of cellulose nanocrystals (CNCs) extracted from an agricultural waste for encapsulation of oregano essential oil (OEO) and... Read full abstract on PubMed →

PMID: 37146853 DOI: 10.1016/j.ijbiomac.2023.124704

2020 Journal of oleo science other

Effect of Microwave Treatment on Oil Contents, Fatty Acid Compositions and Mineral Contents of Hazelnut Varieties.

The oil content of both 'raw' and hazelnut kernels was significantly (p < 0.05) reduced as the microwave power increased from 180 W to 360 W. The contents of fatty acids flucuated... Read full abstract on PubMed →

PMID: 32788515 DOI: 10.5650/jos.ess20037

2018 Journal of the science of food and agriculture other

Chemical modifications of Tonda Gentile Trilobata hazelnut and derived processing products under different infrared and hot-air roasting conditions: a combined analytical study.

BACKGROUND: For the processing industry, it is crucial to know what effect the roasting process and conditions have on hazelnut quality. The present study investigates, for the fir... Read full abstract on PubMed →

PMID: 29505171 DOI: 10.1002/jsfa.8984

2017 Food chemistry other

Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study.

A comprehensive kinetic model indicating the elementary steps of Maillard reaction and caramelization during hazelnut roasting was proposed based on a multi-response kinetic modeli... Read full abstract on PubMed →

PMID: 27979180 DOI: 10.1016/j.foodchem.2016.11.159

2015 Journal of agricultural and food chemistry other

Impact of Roasting on Identification of Hazelnut (Corylus avellana L.) Origin: A Chemometric Approach.

Hazelnuts belonging to different cultivars or cultivated in different geographic areas can be differentiated by their chemical profile; however, the roasting process may affect the... Read full abstract on PubMed →

PMID: 26230075 DOI: 10.1021/acs.jafc.5b03201

2014 Food chemistry other

Application of ¹H NMR for the characterisation and authentication of ''Tonda Gentile Trilobata" hazelnuts from Piedmont (Italy).

The Italian hazelnut (Corylus avellana L.) cultivar "Tonda Gentile Trilobata" (TGT) is covered by protected geographical indication "Nocciola Piemonte" and is well-known as the bes... Read full abstract on PubMed →

PMID: 24262529 DOI: 10.1016/j.foodchem.2013.10.001

2025 Food chemistry other

Improvement in the aroma of watermelon juice by vacuum blending with linoleic acid addition.

Watermelon juice is favored by a large number of consumers as a summer heat-relieving tool. This paper aims to analyze the effect and improvement of linoleic acid combined with vac... Read full abstract on PubMed →

PMID: 40645047 DOI: 10.1016/j.foodchem.2025.145434

2025 Journal of agricultural and food chemistry aroma analysis

Investigation into the Differential Oxidative Regulatory Mechanisms of Lipids in Fish Oil during Thermal Oxidation in a Mixed System: The Role of Fatty Acid Saturation and Myofibrillar Proteins.

Elucidating the differential oxidation of proteins and lipids is crucial for targeted flavor modulation in thermally processed fish products. This study constructed a mixed thermo-... Read full abstract on PubMed →

PMID: 41134068 DOI: 10.1021/acs.jafc.5c11131

2020 gc ms

Improved in vitro and in vivo Anti-<i>Candida albicans</i> Activity of <i>Cymbopogon nardus</i> Essential Oil by Its Incorporation into a Microemulsion System.

<h4>Purpose</h4>Vulvovaginal candidiasis (VVC) is an opportunistic fungal infection that adversely affects a woman's health, due to unpleasant symptoms, therapeutic challenges, and... Read full abstract on PubMed →

PMID: 33402821 DOI: 10.2147/ijn.s275258 Full text on PMC

2019 Food chemistry sensory panel

Identification of key odorant compounds in starch-based polymers intended for food contact materials.

Biopolymers used for food contact materials must be evaluated in order to ensure food safety and quality. In this work, the aroma profile of starch-based packaging materials, prese... Read full abstract on PubMed →

PMID: 30797362 DOI: 10.1016/j.foodchem.2019.01.157

2018 Food research international (Ottawa, Ont.) sensory panel

Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots.

The influence of high temperature modes (cooking in traditional clay stewpot (TS) and cooking in commercial ceramic electrical stewpot (CS)) and low temperature modes (cooking in e... Read full abstract on PubMed →

PMID: 29803494 DOI: 10.1016/j.foodres.2018.04.036

2017 gc ms

Volatile metabolic diversity of <i>Klebsiella pneumoniae</i> in nutrient-replete conditions.

<h4>Introduction</h4>Microorganisms catabolize carbon-containing compounds in their environment during growth, releasing a subset of metabolic byproducts as volatile compounds. How... Read full abstract on PubMed →

PMID: 30464740 DOI: 10.1007/s11306-016-1161-z Full text on PMC

2012 Journal of agricultural and food chemistry threshold study

Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science.

The concentrations of 19 odorants, recently characterized by GC-olfactometry and aroma extract dilution analysis as the most odor-active compounds in raw hazelnuts, were quantitate... Read full abstract on PubMed →

PMID: 22515832 DOI: 10.1021/jf300908d

2011 unrelated

Synthesis of H-Labeled Tetrabenazine (TBZ).

Tetrabenazine (TBZ) (1,3,4,6,7,11b-hexahydro-9,10-dimethoxy-3-(2-methylpropyl)-2H-benzo[a]quinolin-2-one), a vesicular monamine transporter 2 inhibitor, was prepared as a tritium-l... Read full abstract on PubMed →

PMID: 21731173 DOI: 10.1002/jlcr.1881 Full text on PMC

2009 Journal of agricultural and food chemistry gc ms

Off-odor compounds produced in cork by isolated bacteria and fungi: a gas chromatography-mass spectrometry and gas chromatography-olfactometry study.

The risk of development of specific olfactory profiles in cork was evaluated after inoculation of cork granules and agglomerated and natural cork stoppers with isolated bacteria an... Read full abstract on PubMed →

PMID: 19639991 DOI: 10.1021/jf900723s

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.