Almond (Amygdalus communis L.) kernel protein: A review on the extraction, functional properties and nutritional value

This publication has 57 references indexed in Scilit:

• Composition, Structure and Functional Properties of Protein Concentrates and Isolates Produced from Walnut (Juglans regia L.)
  International Journal of Molecular Sciences, 2012
• Functional properties of protein isolates, globulin and albumin extracted from Ginkgo biloba seeds
  Food Chemistry, 2011
• The importance of almond (Prunus amygdalus L.) and its by-products
  Food Chemistry, 2010
• Solubility as Influenced by pH and NaCl Concentaration and Functional Properties of Lentil Proteins Isolate
  Pakistan Journal of Nutrition, 2006
• Isolation and structural characterization of the major protein fraction from NorMan flaxseed (Linum usitatissimum L.)
  Food Chemistry, 2005
• Statistical comparative study of free amino acid HPLC data from a selected almond set
  Food Chemistry, 1999
• Ultracentrifugal and polyacrylamide gel electrophoretic studies of extractability and stability of almond meal proteins
  Journal of the Science of Food and Agriculture, 1998
• Characterisation of 19 almond cultivars on the basis of their free amino acids composition
  Food Chemistry, 1998
• Protein extractability of almond (Prunus amygdalus, batsch) seed
  Journal of the Science of Food and Agriculture, 1985
• A chemical study of the protein fraction of mediterranean sweet almond varieties (Prunus amygdalus)
  European Food Research and Technology, 1982