Reviews current research on the nutraceutical properties as well as allergen and other safety issues relating to tree nuts

Part 1 Improving health, safety and sustainability1.The nutritional and nutraceutical value of walnut: Turan Karadeniz, Bolu Abant Izzet Baysal University, Turkey; Faik Ekmel Tekintas, Adnan Menderes University, Turkey; and Seyit Mehmet Sen, Kastamonu University, Turkey; 2.Advances in understanding the nutritional profile and health benefits of almonds: Özlem Tokusoglu, Celal Bayar University, Turkey; 3.Advances in understanding health benefits of hazelnuts: Loretta Bacchetta, Silvia Procacci and Barbara Benassi, ENEA-Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Italy; 4.Uses and health benefits of chestnuts: Eduardo Augusto dos Santos Rosa, Maria Cristina Seixas Martins Morais, Ivo Vaz Oliveira, Berta Maria de Carvalho Gonçalves Macedo and Ana Paula Calvão Moreira da Silva, Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes e Alto Douro (UTAD), Portugal; 5.Advances in understanding health benefits of pistachio: Pablo Hernández-Alonso, Mònica Bulló and Jordi Salas-Salvadó, Universitat Rovira i Virgili, Spain; 6.Advances in detecting tree nut allergens: Stef J. Koppelman and Melanie L. Downs, University of Nebraska-Lincoln, USA; 7.Integrated disease management in tree nut cultivation: Andrea Vannini and Carmen Morales-Rodríguez, Department for Innovation in Biological, Agro-food and Forest systems (DIBAF) - University of Tuscia, Italy; 8.Tree nut cultivation, ecosystem services, biodiversity and conservation: Gabriele Beccaro, Marta De Biaggi, Chiara Ferracini and Simona Bonelli, University of Turin, Italy; Part 2 Improving individual types of tree nuts9.Towards sustainable production of walnut (Juglans regia L.): Annarita Marrano and David Neale, University of California-Davis, USA; 10.Advances in cultivation of walnuts: D. L. McNeil, University of Tasmania, Australia; 11.Advances in cultivation of almonds: effects of genotypes, environment and cultural techniques: Ettore Barone and Francesco Sottile, Università di Palermo, Italy; 12.Advances in breeding of chestnuts: Teresa Barreneche, BFP, INRA, Université de Bordeaux, France; Roberto Botta, Università di Torino, Italy; and Cécile Robin, BIOGECO, INRA, Université de Bordeaux, France; 13.Advances in cultivation of chestnuts: Ümit Serdar, Ondokuz Mayis University, Turkey; Toshihiro Saito, Institute of Fruit Tree and Tea Science, Japan; Beatriz Cuenca, Empresa de Transformacion Agraria S.A (TRAGSA) Maceda, Spain; Burak Akyüz, Ondokuz Mayis University, Turkey; José Gomes Laranjo, University of Tras-Os-Montes (UTAD) CITAB, Portugal; Gabriele Beccaro and Giancarlo Bounous, University of Turin, Italy; Rita Lourenço Costa and Patrícia Fernandes, Instituto Nacional de Investigação Agrária e Veterinária, Portugal; Maria Gabriella Mellano, University of Turin, Italy; and Pereira Lorenzo Santiago, Universidad de Santiago de Compostela, Spain; 14.Advances in breeding of pistachio: Salih Kafkas, University of Çukurova, Turkey; 15.Advances in cultivation of pistachio: Bekir Erol Ak, University of Harran, Turkey;16.Developing hazelnuts as a sustainable and industrial crop: Valerio Cristofori, Stefano Speranza and Cristian Silvestri, University of Tuscia, Italy; 17.Advances in breeding of hazelnuts: Ali Islam, Ordu University, Turkey;