A new Israeli almond ‘Shefa’: phytochemical composition and response to roasting temperature and duration

Zipora Tietela Department of Food Science, Gilat Research Center, Agricultural Research Organization- Volcani Institute, MP Negev, IsraelCorrespondence[email protected]

Noam Vekslera Department of Food Science, Gilat Research Center, Agricultural Research Organization- Volcani Institute, MP Negev, Israel;b Department of Chemistry, Ort “Aryeh Meir”, Kiryat Gat, Israel

Izabella Galilova Department of Food Science, Gilat Research Center, Agricultural Research Organization- Volcani Institute, MP Negev, Israel

Sarit Melameda Department of Food Science, Gilat Research Center, Agricultural Research Organization- Volcani Institute, MP Negev, Israel

Rotem Harel-Bejac Department of Fruit Tree Sciences, Volcani Center, Newe Ya’ar Research Center, Agricultural Research Organization, Ramat Yishay, Israel

Doron Hollandc Department of Fruit Tree Sciences, Volcani Center, Newe Ya’ar Research Center, Agricultural Research Organization, Ramat Yishay, Israel

A new Israeli almond ‘Shefa’: phytochemical composition and response to roasting temperature and duration

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A new Israeli almond ‘Shefa’: phytochemical composition and response to roasting temperature and duration

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