Ahmad Z, 2010. The uses and properties of almond oil. Complementary Therapies in Clinical Practice 16(1):10-12.
AOCS Official Methods and Recommended Practices of the American Oil Chemists’ Society, 4th edn., AOCS Press, Champaign, 1995, Method Cd 19-90.
Buransompob A, Tang J, Mao R and Swanson B. G, 2003. Rancidity of walnuts and almonds affected by short time heat treatments for insect control. Journal of Food Processing and Preservation 27(6):445-464.
Chandrasekara N and Shahidi F, 2011. Oxidative stability of cashew oils from raw and roasted nuts. Journal of the American Oil Chemists' Society 88(8):1197-1202.
Chen CY, Lapsley K and Blumberg J, 2006. A nutrition and health perspective on almonds. Journal of the Science of Food and Agriculture 86(14):2245-2250.
Choe E and Min D.B, 2006. Mechanisms and factors for edible oil oxidation.Comprehensive Reviews in Food Science and Food Safety 5(4):169-186.
Corradini M.G and Peleg M, 2007. Shelf-life estimation from accelerated storage data. Trends in Food Science and Technology 18(1):37-47.
Dattatreya A, Etzel M.R and Rankin S.A, 2007. Kinetics of browning during accelerated storage of sweet whey powder and prediction of its shelf life. International Dairy Journal 17(2):177-182.
García-García P, López-López A and Garrido-Fernández A, 2008. Study of the shelf life of ripe olives using an accelerated test approach. Journal of Food Engineering 84(4):569-575.
Garcia-Pascual P, Mateos M, Carbonell V and Salazar D.M, 2003. Influence of storage conditions on the quality of shelled and roasted almonds. Biosystems engineering 84(2):201-209.
Giménez A, Ares F and Ares G, 2012. Sensory shelf-life estimation: A review of current methodological approaches. Food Research International 49:311-325.
Givianrad M.H, Saber-Tehrani M and Jafari Mohammadi S.A, 2013. Chemical composition of oils from wild almond (Prunus scoparia) and wild pistachio (Pistacia atlantica), Grasas y Aceites 64(1):77-84.
Gómez‐Alonso S, Mancebo‐Campos V, Desamparados Salvador M and Fregapane G, 2004a. Oxidation kinetics in olive oil triacylglycerols under accelerated shelf‐life testing (25–75° C, European Journal of Lipid Science and Technology 106(6):369-375.
Gómez-Alonso S, Salvador M.D and Fregapane G, 2004b. Evolution of the oxidation process in olive oil triacylglycerol under accelerated storage conditions (40–60 C, Journal of the American Oil Chemists' Society 81(2):177-184.
Guillen-Sans R and Guzman-Chozas M, 1998. The thiobarbituric acid (TBARS) reaction in foods: a review. Critical Reviews in Food Science and Nutrition 38(4):315-350.
Hernandez RJ and Giacin JR, 1998. Factors affecting permeation, sorption, and migration processes in package-product systems Vol. 269, CRC Press, Boca Raton, FL.
Hough G, Garitta L and Gomez G, 2006. Sensory shelf-life predictions by survival analysis accelerated storage models. Food Quality and Preference 17(6):468-473.
IUPAC International Union of Pure and Applied Chemistry. 1987. Method 2.505. Evidence of purity and deterioration from ultraviolet spectrophotometry. In Standard Methods for the Analysis of Oils, Fats and Derivatives, 7th ed. C. Paquot and A. Hautfenne, eds. Blackwell Scientific. Palo Alto, CA, pp. 212-213.
Kazantzis I, Nanos G.D and Stavroulakis G.G, 2003. Effect of harvest time and storage conditions on almond kernel oil and sugar composition. Journal of the Science of Food and Agriculture 83(4):354-359.
Lee S.Y and Krochta J.M, 2002. Accelerated shelf life testing of whey-protein-coated peanuts analyzed by static headspace gas chromatography. Journal of Agricultural and Food Chemistry 50(7):2022-2028.
López-Duarte A.L and Vidal-Quintanar R.L, 2009. Oxidation of linoleic acid as a marker for shelf life of corn flour. Food Chemistry 114(2):478-483.
Manzocco L, Panozzo A and Calligaris S, 2012. Accelerated shelf life testing (ASLT) of oils by light and temperature exploitation. Journal of the American Oil Chemists' Society 89(4):577-583.
Mehran M and Filsoof M, 1974. Characteristics of Iranian almond nuts and oils. Journal of the American Oil Chemists Society 51(10):433-434.
Mizrahi S, 2000. Accelerated shelf-life tests. Pp. 107-110. In: Kilcast, D and Subramaniam, P (eds). The stability and shelf life of food. CRC Press, Woodhead Publishing, Boca Raton, FL.
Rao Q, Rocca-Smith J.R, Schoenfuss T.C and Labuza T.P, 2012. Accelerated shelf-life testing of quality loss for a commercial hydrolysed hen egg white powder. Food Chemistry 135(2):464-472.
Sedaghat N, 2010. Pistachio Nuts Shelf Life Based on Sensory Evaluation. American-Eurasian Journal of Agricultural and Environmental Science 8(5):570- 575.
Tazi S, Plantevin F, Falco C.D, Puigserver A and Ajandouz EH, 2009. Effects of light, temperature and water activity on the kinetics of lipoxidation in almond-based products. Food Chemistry 115(3):958-964.
Yang J, Pan Z, Takeoka G, Mackey B, Bingol G, Brandl M.T, Garcin M, Hugh T.H and Wang H, 2013. Shelf-life of infrared dry-roasted
almonds. Food Chemistry 138(1):671–678.
)