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Characterization of phenolic compounds in sweet lime (Citrus limetta) peel and freshly squeezed juices by LC-DAD-ESI-MS/MS and their antioxidant activity.
- Published in:
- Journal of Food Measurement & Characterization, 2019, v. 13, n. 4, p. 3242, doi. 10.1007/s11694-019-00246-w
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- Article
Characterization of bioactive and volatile profiles of thyme (Thymus vulgaris L.) teas as affected by infusion times.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 4, p. 2570, doi. 10.1007/s11694-018-9874-5
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- Article
Characterization of the key aroma compounds in tomato pastes as affected by hot and cold break process.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 4, p. 2461, doi. 10.1007/s11694-018-9863-8
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- Article
The effect of microencapsulated Lactobacillus rhamnosus and storage period on aroma properties of Turkish dry-fermented sausage (sucuk).
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- Journal of Food Measurement & Characterization, 2017, v. 11, n. 4, p. 2131, doi. 10.1007/s11694-017-9597-z
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- Article
Aroma constituents of shade-dried aerial parts of Iranian dill ( Anethum graveolens L.) and savory ( Satureja sahendica Bornm.) by solvent-assisted flavor evaporation technique.
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- Journal of Food Measurement & Characterization, 2017, v. 11, n. 3, p. 1430, doi. 10.1007/s11694-017-9522-5
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- Article
Characterization of key aroma compounds in a representative aromatic extracts from citrus and astragalus honeys based on aroma extract dilution analyses.
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- Journal of Food Measurement & Characterization, 2017, v. 11, n. 2, p. 512, doi. 10.1007/s11694-016-9418-9
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- Article
Quantitative determination of phenolic compounds using LC-DAD-ESI-MS/MS in cv. Ayvalik olive oils as affected by harvest time.
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- Journal of Food Measurement & Characterization, 2017, v. 11, n. 1, p. 226, doi. 10.1007/s11694-016-9389-x
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- Article
AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER.
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- GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 204, doi. 10.15237/gida.GD19122
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- Article
ÜZÜM ÇEKİRDEK YAĞI ELDESÎNDE KULLANILAN EKSTRAKSİYON YÖNTEMLERİ.
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- GIDA: The Journal of Food, 2017, v. 42, n. 1, p. 95, doi. 10.15237/gida.GD16052
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- Article
ADANA İLİ GEMLİK ve BARNEA ZEYTİNYAĞLARININ AROMA MADDELERİNİN KIYASLANMASI.
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- GIDA: The Journal of Food, 2014, v. 39, n. 2, p. 103, doi. 10.5505/gida.30502
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- Article
GRAND NAİN (MUSA ACUMINATA) MUZUNUN AROMA YE BAZI FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2012, v. 37, n. 6, p. 325
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- Article
KAYSERİ İLİ ÇİÇEK BALININ AROMA MADDELERİ BİLEŞİMİ.
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- GIDA: The Journal of Food, 2012, v. 37, n. 3, p. 157
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- Article
GEMLİK ZEYTİN ÇEŞİDİNDEN ELDE EDİLEN NATÜREL ZEYTİNYAĞINDA FENOL BİLEŞİKLERİNİN VE ANTİOKSİDAN KAPASİTENİN BELİRLENMESİ
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- GIDA: The Journal of Food, 2012, v. 37, n. 3, p. 133
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- Article
Grape seed oil volatiles and odour activity values: a comparison with Turkish and Italian cultivars and extraction methods.
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- Journal of Food Science & Technology, 2022, v. 59, n. 5, p. 1968, doi. 10.1007/s13197-021-05212-3
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- Article
Key odorants of a Moroccan fermented milk product "Lben" using aroma extract dilution analysis.
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- Journal of Food Science & Technology, 2019, v. 56, n. 8, p. 3836, doi. 10.1007/s13197-019-03854-y
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- Article
Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage.
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- Journal of Food Science & Technology, 2017, v. 54, n. 7, p. 2011, doi. 10.1007/s13197-017-2637-1
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- Publication type:
- Article
Characterization of aroma-active and phenolic profiles of wild thyme ( Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS.
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- Journal of Food Science & Technology, 2016, v. 53, n. 4, p. 1957, doi. 10.1007/s13197-015-2144-1
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- Article
Identification of phenolic compositions and the antioxidant capacity of mandarin juices and wines.
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- Journal of Food Science & Technology, 2014, v. 51, n. 6, p. 1094, doi. 10.1007/s13197-011-0606-7
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- Article
VOLATILE CONSTITUENTS OF ORANGE WINE OBTAINED FROM MORO ORANGES ( CITRUS SINENSIS[L.] OSBECK).
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- Journal of Food Quality, 2007, v. 30, n. 3, p. 330, doi. 10.1111/j.1745-4557.2007.00124.x
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- Article
The international conference on raw materials to processed foods editorial.
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- 2022
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- Publication type:
- Editorial
LC‐DAD‐ESI‐MS/MS characterization of phenolic compounds in wines from Vitis vinifera 'Shesh i bardhë' and 'Vlosh' cultivars.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfpp.16157
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- Article
Elucidation of retro‐ and orthonasal aroma differences in biscuits (panis biscoctus) using artificial masticator.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfpp.16088
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- Article
Effect of drought stress induced by PEG 6000 on Ocimum basilicum L. aroma profile.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfpp.15948
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- Article
Comparative evaluation of seed size and growing regions on the chemical compositions of raw and roasted NC‐7 peanut cultivars.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfpp.15817
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- Publication type:
- Article
Characterization of aroma and phenolic composition of carrot (Daucus carota 'Nantes1) powders obtained from intermittent microwave drying using GC-MS and LC-MS/MS.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 119, n. Part C, p. 350, doi. 10.1016/j.fbp.2019.11.016
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- Article
Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis.
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- European Journal of Lipid Science & Technology, 2019, v. 121, n. 5, p. N.PAG, doi. 10.1002/ejlt.201800437
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- Article
Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils.
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- European Journal of Lipid Science & Technology, 2018, v. 120, n. 10, p. 1, doi. 10.1002/ejlt.201800152
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- Article
THE IMPACT OF OPEN-FIELD AND PROTECTED CULTIVATION ON BIOCHEMICAL CHARACTERISTICS OF BANANAS (Musa spp. AAA).
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- Acta Scientiarum Polonorum. Hortorum Cultus, 2022, v. 21, n. 3, p. 15, doi. 10.24326/10.24326/asphc.2022.3.2
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- Article
Evaluation of Differences in the Aroma Composition of Free-Run and Pressed Neutral Grape Juices Obtained from Emir ( Vitis vinifera L.).
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- Chemistry & Biodiversity, 2011, v. 8, n. 9, p. 1776, doi. 10.1002/cbdv.201100053
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- Article
LC‐DAD‐ESI‐MS/MS–based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives.
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- Journal of Mass Spectrometry, 2019, v. 54, n. 3, p. 227, doi. 10.1002/jms.4326
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- Article
Evidence-Based Medicinal Plants for Modern Chronic Diseases.
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- Evidence-based Complementary & Alternative Medicine (eCAM), 2014, v. 2014, p. 1, doi. 10.1155/2014/948385
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- Article
Comparative assessment of quality parameters and bioactive compounds of white and black garlic.
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- European Food Research & Technology, 2022, v. 248, n. 9, p. 2393, doi. 10.1007/s00217-022-04055-2
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- Article
LC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuum L.) phenolic profiles.
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- European Food Research & Technology, 2020, v. 246, n. 10, p. 1971, doi. 10.1007/s00217-020-03548-2
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- Publication type:
- Article
Targeted analysis for detection the adulteration in extra virgin olive oil's using LC-DAD/ESI–MS/MS and combined with chemometrics tools.
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- European Food Research & Technology, 2020, v. 246, n. 8, p. 1661, doi. 10.1007/s00217-020-03522-y
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- Publication type:
- Article
Characterization of Potent Odorant Compounds in Turkish Olive Oils by GC-MS-Olfactometric Techniques.
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- International Journal of Food Studies, 2014, v. 3, p. 248, doi. 10.7455/ijfs/3.2.2014.a10
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- Publication type:
- Article
INVESTIGATION OF THE ANTIOXIDANT EFFECT OF TWO THIOLS, γ-GLUTAMYL CYSTEINE AND GLUTATHIONE, IN SUNFLOWER OIL UNDER ACCELERATED STORAGE.
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- Carpathian Journal of Food Science & Technology, 2024, v. 16, n. 1, p. 89, doi. 10.34302/crpjfst/2024.16.1.8
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- Article
Characterization of aroma, aroma‐active compounds and fatty acids profiles of cv. Nizip Yaglik oils as affected by three maturity periods of olives.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 2, p. 726, doi. 10.1002/jsfa.9241
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- Article
GC‐MS olfactometric and LC‐DAD‐ESI‐MS/MS characterization of key odorants and phenolic compounds in black dry‐salted olives.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 11, p. 4104, doi. 10.1002/jsfa.8927
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- Article
Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 12, p. 2963, doi. 10.1002/jsfa.6125
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- Publication type:
- Article
Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol ( Citrus sinensis L. Osbeck) orange juice.
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- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 10, p. 1855, doi. 10.1002/jsfa.4396
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- Publication type:
- Article
GC-MS-Olfactometric Characterization of Volatile and Key Odorants in Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) Herbal Tea Infusions Prepared from Cold and Hot Brewing.
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- Separations (2297-8739), 2023, v. 10, n. 1, p. 10, doi. 10.3390/separations10010010
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- Publication type:
- Article
Comparative Elucidation of Aroma, Key Odorants, and Fatty Acid Profiles of Ivorian Shea Butter Prepared by Three Different Extraction Methods.
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- Separations (2297-8739), 2022, v. 9, n. 9, p. 245, doi. 10.3390/separations9090245
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- Publication type:
- Article
Characterization of Berry Aromatic Profile of cv. Trebbiano Romagnolo Grapes and Effects of Intercropping with Salvia officinalis L.
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- Agronomy, 2022, v. 12, n. 2, p. 344, doi. 10.3390/agronomy12020344
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- Article
Evaluation of chemical constituents and antioxidant activity of sweet cherry ( Prunus avium L.) cultivars.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2530, doi. 10.1111/j.1365-2621.2011.02777.x
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- Article
Flavour components of orange wine made from a Turkish cv. Kozan.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 5, p. 587, doi. 10.1046/j.1365-2621.2003.00691.x
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- Article
Elucidating the contribution of microorganisms to the spontaneous fermentation and the quality of Ivorian cacao (Theobroma cacao) beans: The quality of Ivorian cacao (Theobroma cacao) beans.
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- Quality Assurance & Safety of Crops & Foods, 2022, v. 14, n. 4, p. 23, doi. 10.15586/qas.v14i4.1078
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- Article
Elucidation of the impact of four different drying methods on the phenolics, volatiles, and color properties of the peels of four types of citrus fruits.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 13, p. 6036, doi. 10.1002/jsfa.11956
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- Publication type:
- Article
Elucidation of hulling‐induced changes in the aroma and aroma‐active compounds of cv. Uzun pistachio (Pistacia vera).
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 10, p. 4702, doi. 10.1002/jsfa.9711
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- Publication type:
- Article
The compositional properties, proteolytic–lipolytic maturation parameters and volatile compositions of commercial enzyme‐modified cheeses with different cheese flavours.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 416, doi. 10.1111/1471-0307.12591
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- Publication type:
- Article
Aroma components of Iranian dried Heracleum persicum fruit (golpar) using solvent-assisted flavour evaporation technique.
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- Journal of Food & Nutrition Research, 2016, v. 55, n. 2, p. 141
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- Publication type:
- Article