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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
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
Evaluation of volatile compounds in chicken breast meat using simultaneous distillation and extraction with odour activity value.
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- Journal of Food & Nutrition Research, 2014, v. 53, n. 2, p. 137
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- Article
Effect of Encapsulation Techniques on Aroma Retention of Pistacia terebinthus L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying.
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- Foods, 2023, v. 12, n. 17, p. 3244, doi. 10.3390/foods12173244
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- Article
Effect of Salt Stress on the Phenolic Compounds, Antioxidant Capacity, Microbial Load, and In Vitro Bioaccessibility of Two Microalgae Species (Phaeodactylum tricornutum and Spirulina platensis).
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- Foods, 2023, v. 12, n. 17, p. 3185, doi. 10.3390/foods12173185
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- Article
Elucidation of Volatiles, Anthocyanins, Antioxidant and Sensory Properties of cv. Caner Pomegranate (Punica granatum L.) Juices Produced from Three Juice Extraction Methods.
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- Foods, 2021, v. 10, n. 7, p. 1497, doi. 10.3390/foods10071497
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- Article
Drying Treatments Change the Composition of Aromatic Compounds from Fresh to Dried Centennial Seedless Grapes.
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- Foods, 2021, v. 10, n. 3, p. 559, doi. 10.3390/foods10030559
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- Article
Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis.
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- Foods, 2018, v. 7, n. 7, p. 98, doi. 10.3390/foods7070098
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- Article
Identification of Aroma Compounds of Lamiaceae Species in Turkey Using the Purge and Trap Technique.
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- Foods, 2017, v. 6, n. 2, p. 10, doi. 10.3390/foods6020010
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- 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
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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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- 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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- 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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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- Article
Changes in bioactive compounds and antioxidant activity of Gaziantep and Kastamonu garlic during black garlic production.
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- International Journal of Agriculture, Environment & Food Sciences, 2024, v. 8, n. 1, p. 111, doi. 10.31015/jaefs.2024.1.12
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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 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
Special issue on "green chemistry in food processing".
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- International Journal of Food Science & Technology, 2023, v. 58, n. 7, p. 3933, doi. 10.1111/ijfs.16419
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- Article
Elucidation of key aroma enhancement in cloudy lemon juices by the addition of peel oil using GC–MS‐Olfactometry.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5280, doi. 10.1111/ijfs.15857
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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
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
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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- Publication type:
- 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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- Publication type:
- Article
Editorial.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 6, p. N.PAG, doi. 10.1111/jfpp.13990
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- Publication type:
- 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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- Publication type:
- Article
Differentiation of Volatile Profiles and Odor Activity Values of Turkish Coffee and French Press Coffee.
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- Journal of Food Processing & Preservation, 2016, v. 40, n. 5, p. 1116, doi. 10.1111/jfpp.12692
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- Publication type:
- 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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- Publication type:
- 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
Potent odorants and sensory characteristics of the soft white cheese "Jben": Effect of salt content.
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- Flavour & Fragrance Journal, 2022, v. 37, n. 4, p. 243, doi. 10.1002/ffj.3696
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- Article
The compositional properties, proteolytic–lipolytic maturation parameters and volatile compositions of commercial enzyme‐modified cheeses with different cheese flavours.
- Published in:
- 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
LC‐DAD‐ESI‐MS/MS–based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives.
- Published in:
- Journal of Mass Spectrometry, 2019, v. 54, n. 3, p. 227, doi. 10.1002/jms.4326
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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- 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
Comparison of aroma, aroma‐active, and phenolic compounds of crude and refined hazelnut oils.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 3, p. 265, doi. 10.1002/aocs.12568
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- Publication type:
- Article