ArticleJournal of food science and technology2017
Effect of different ripening stages on walnut kernel quality: antioxidant activities, lipid characterization and antibacterial properties.
Article in Journal of food science and technology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Chitosan-Based Colloidal Delivery Systems as Natural Carriers for Propolis: Physicochemical Characterization and Application in Walnut Sausages.Foods (Basel, Switzerland) · 2026Article
- Host phenology-driven infestation patterns of the carob moth (Ectomyelois ceratoniae) in Mediterranean walnut orchards: insights from comparison with codling moth (Cydia pomonella).Pest management science · 2026Article
- Comparison of Mask-R-CNN and Thresholding-Based Segmentation for High-Throughput Phenotyping of Walnut Kernel Color.Plants (Basel, Switzerland) · 2025Article
- Yield and Quality of Walnuts Subjected to Deficit Irrigation in Mountainous Water-Starved Environments.Plants (Basel, Switzerland) · 2025Article
- Bioactivity of Juglans regia kernel extracts optimized using response surface method and artificial neural Network-Genetic algorithm integration.Scientific reports · 2025Article
- Maturation-induced changes in phenolic forms and their antioxidant activities of walnuts: A dual view from kernel and pellicle.Food chemistry: X · 2024Article
- Bulk and Compound-Specific Stable Isotope Analysis for the Authentication of Walnuts (Journal of agricultural and food chemistry · 2023Article
- Development of Protein Rich Pregelatinized Whole Grain Cereal Bar Enriched With Nontraditional Ingredient: Nutritional, Phytochemical, Textural, and Sensory Characterization.Frontiers in nutrition · 2022Article
- Prediction of Walnut Deterioration Using Kernel Oxidative Stability.Foods (Basel, Switzerland) · 2020Article
- A Pilot Survey on Hygienic-Sanitary Characteristics of Ready-To-Eat Sauces and Pesto.International journal of environmental research and public health · 2020Article
- Isolation and Characterization of ThreeBiomolecules · 2019Article
- A Comparative Review on the Extraction, Antioxidant Content and Antioxidant Potential of Different Parts of Walnut (Molecules (Basel, Switzerland) · 2019Review
- The Role ofMolecules (Basel, Switzerland) · 2019Article
- Storage quality of walnut oil containing lycopene during accelerated oxidation.Journal of food science and technology · 2018Article
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Packing tissue between and around the kernel halves just turning brown (PTB) is a phenological indicator of kernel ripening at harvest in walnuts. The effect of three ripening stages (Pre-PTB, PTB and Post-PTB) on kernel quality characteristics, mineral composition, lipid characterization, sensory analysis, antioxidant and antibacterial activity were investigated in fresh kernels of indigenous numbered walnut selection of Kashmir valley "SKAU-02". Proximate composition, physical properties and sensory analysis of walnut kernels showed better results for Pre-PTB and PTB while higher mineral content was seen for kernels at Post-PTB stage in comparison to other stages of ripening. Kernels showed significantly higher levels of Omega-3 PUFA (C18:3
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