Tey, Siew Ling <br/><br/>
Do dry roasting, lightly salting nuts affect their cardioprotective properties and acceptability?  [electronic resource] 

 -  European journal of nutrition  Apr 2017 
 - 1025-1036 p.  digital 
<br/><br/> Publication Type: Journal Article; Randomized Controlled Trial 
<br/><br/><label>ISSN: </label>1436-6215 
<br/><br/><label>Standard No.: </label>10.1007/s00394-015-1150-4  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adult<br/>Apolipoprotein A-I--blood<br/>Blood Glucose--metabolism<br/>Blood Pressure<br/>Body Composition<br/>Body Mass Index<br/>Cardiovascular Diseases--prevention & control<br/>Cholesterol, HDL--blood<br/>Cholesterol, LDL--blood<br/>Corylus<br/>Cross-Over Studies<br/>Diet<br/>Dietary Fats--administration & dosage<br/>Dietary Proteins--administration & dosage<br/>Fatty Acids--administration & dosage<br/>Fatty Acids, Monounsaturated--administration & dosage<br/>Fatty Acids, Unsaturated<br/>Female<br/>Food Handling--methods<br/>Humans<br/>Male<br/>Middle Aged<br/>Nuts<br/>Patient Compliance<br/>Risk Factors<br/>Sodium Chloride, Dietary--administration & dosage<br/>Triglycerides--blood<br/>alpha-Tocopherol--blood