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Page 1
Oxidative Stability of Walnut Kernel and Oil: Chemical Compositions and Sensory Aroma Compounds.
Foods. 2022 Oct 10;11(19):3151. doi: 10.3390/foods11193151.
Foods. 2022.
PMID: 36230227
Free PMC article.
Walnut (Juglans regia L.) Volatile Compounds Indicate Kernel and Oil Oxidation.
Grilo FS, Wang SC.
Grilo FS, et al.
Foods. 2021 Feb 4;10(2):329. doi: 10.3390/foods10020329.
Foods. 2021.
PMID: 33557108
Free PMC article.
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Comparative Proteomic Analysis of Walnut (Juglans regia L.) Pellicle Tissues Reveals the Regulation of Nut Quality Attributes.
Zaini PA, Feinberg NG, Grilo FS, Saxe HJ, Salemi MR, Phinney BS, Crisosto CH, Dandekar AM.
Zaini PA, et al. Among authors: grilo fs.
Life (Basel). 2020 Nov 27;10(12):314. doi: 10.3390/life10120314.
Life (Basel). 2020.
PMID: 33261033
Free PMC article.
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Deficit irrigation and maturation stage influence quality and flavonoid composition of 'Valencia' orange fruit.
Grilo FS, Di Stefano V, Lo Bianco R.
Grilo FS, et al.
J Sci Food Agric. 2017 Apr;97(6):1904-1909. doi: 10.1002/jsfa.7993. Epub 2016 Sep 5.
J Sci Food Agric. 2017.
PMID: 27528197
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