Publications for Phloridzin being present in Hazelnut

1. Schmitzer V, Slatnar A, Veberic R, Stampar F, Solar A: Roasting affects phenolic composition and antioxidative activity of hazelnuts (Corylus avellana L.). J Food Sci. 2011 Jan-Feb;76(1):S14-9. doi: 10.1111/j.1750-3841.2010.01898.x. Epub 2010 Nov 10. [PubMed:21535710 ]
2. Del Rio D, Calani L, Dall'Asta M, Brighenti F: Polyphenolic composition of hazelnut skin. J Agric Food Chem. 2011 Sep 28;59(18):9935-41. doi: 10.1021/jf202449z. Epub 2011 Aug 23. [PubMed:21819158 ]
3. Ciarmiello LF, Mazzeo MF, Minasi P, Peluso A, De Luca A, Piccirillo P, Siciliano RA, Carbone V: Analysis of different European hazelnut (Corylus avellana L.) cultivars: authentication, phenotypic features, and phenolic profiles. J Agric Food Chem. 2014 Jul 2;62(26):6236-46. doi: 10.1021/jf5018324. Epub 2014 Jun 24. [PubMed:24927513 ]
4. Niederberger KE, Tennant DR, Bellion P: Dietary intake of phloridzin from natural occurrence in foods. Br J Nutr. 2020 Apr 28;123(8):942-950. doi: 10.1017/S0007114520000033. Epub 2020 Jan 8. [PubMed:31910912 ]