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Exploring hydrodynamic cavitation for citrus waste valorisation in Malta: from beverage enhancement to potato sprouting suppression and water remediation.
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- Frontiers in Chemistry, 2024, p. 01, doi. 10.3389/fchem.2024.1411727
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- Article
Characterization of phenolic compounds in sweet lime (Citrus limetta) peel and freshly squeezed juices by LC-DAD-ESI-MS/MS and their antioxidant activity.
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- 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
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
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
Extra Virgin Olive Oil′s Main Components′ Antioxidant Activity and in Silico Effect on AKT1.
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- Chemistry & Biodiversity, 2024, v. 21, n. 9, p. 1, doi. 10.1002/cbdv.202302074
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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
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
HİCAZ NARI ŞIRASININ ORGANİK ASİT ŞEKER VE FENOL BİLEŞİKLERİ İÇERİĞİ VE ANTİOKSİDAN KAPASİTESİ.
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- GIDA: The Journal of Food, 2010, v. 35, n. 6, p. 439
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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
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
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
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
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
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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- 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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- 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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- 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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- 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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- Article
The Effects of Bud Load and Applied Water Amounts on the Biochemical Composition of the 'Narince' Grape Variety (Vitis vinifera L.).
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- Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2015, v. 43, n. 2, p. 380, doi. 10.15835/nbha4329958
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- Article
Kuru İncirlerin Biyoaktif Özellikleri, Aflatoksin ve Okratoksin A Düzeylerinin Değerlendirilmesi.
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- Çukurova Journal of Agriculture & Food Sciences, 2024, v. 39, n. 1, p. 108, doi. 10.36846/CJAFS.2024.137
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- 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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- 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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- 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
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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- 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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- Article
Ultrasound-Assisted Extraction of Hydroxytyrosol from Lactiplantibacillus plantarum Fermented Olive Leaves: Process Optimization and Bioactivity Assessment.
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- Fermentation (Basel), 2023, v. 9, n. 6, p. 514, doi. 10.3390/fermentation9060514
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- 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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- Article
Comparison of anthocyanin profiles in şalgams (shalgams) produced with different production procedures.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 8, p. 1, doi. 10.1111/jfpp.14770
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- Article
Characterization of aroma‐active compounds and stable carbon isotope ratios in Turkish pine honeys from two different regions.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 8, p. 1, doi. 10.1111/jfpp.14544
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- Article
LC‐DAD‐ESI‐MS/MS characterization of elderberry flower (Sambucus nigra) phenolic compounds in ethanol, methanol, and aqueous extracts.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 8, p. 1, doi. 10.1111/jfpp.14478
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- Article
Comparison of phenolic profile and some physicochemical properties of Uzun pistachios as influenced by different harvest period.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14605
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- Article
Influence of processing steps on phenolic composition of clarified and unclarified pomegranate juices as characterized by LC‐DAD‐ESI‐MS/MS.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 8, p. N.PAG, doi. 10.1111/jfpp.14018
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- Article
Editorial.
- Published in:
- Journal of Food Processing & Preservation, 2019, v. 43, n. 6, p. N.PAG, doi. 10.1111/jfpp.13990
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- Article
LC‐DAD‐ESI‐MS/MS and GC‐MS profiling of phenolic and aroma compounds of high oleic sunflower oil during deep‐fat frying.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 3, p. N.PAG, doi. 10.1111/jfpp.13879
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- Article
Comparison of the Aroma and Some Physicochemical Properties of Grand Naine ( M usa acuminata) Banana as Influenced by Natural and Ethylene-Treated Ripening.
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- Journal of Food Processing & Preservation, 2014, v. 38, n. 5, p. 2137, doi. 10.1111/jfpp.12194
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- Article
EFFECTS OF DIFFERENT MACERATION TIMES AND PECTOLYTIC ENZYME ADDITION ON THE ANTHOCYANIN COMPOSITION OF VITIS VINIFERA CV. KALECIK KARASI WINES.
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- Journal of Food Processing & Preservation, 2009, v. 33, n. 3, p. 296, doi. 10.1111/j.1745-4549.2008.00245.x
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- Publication type:
- Article
LC-DAD-ESI-MS/MS elucidation of health-promoting phenolic compounds and antioxidant properties of naturally fermented table olives from cv. Gemlik.
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- Rivista Italiana delle Sostanze Grasse, 2020, v. 97, n. 4, p. 43
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- Article
Screening of bioactive components in grape and apple vinegars: Antioxidant and antimicrobial potential.
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- Journal of the Institute of Brewing, 2017, v. 123, n. 3, p. 407, doi. 10.1002/jib.432
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- Article
Lezzet Katkısı Olarak Peynir ve Enzim Modifiye Peynir Tekniğinde Güncel Durum.
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- Academic Food Journal / Akademik GIDA, 2016, v. 14, n. 2, p. 209
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- Article