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Elucidation of key odorants and sensory properties of five different extra virgin olive oils from Turkey by GC-MS-Olfactometry.
- Published in:
- Grasas y Aceites, 2023, v. 74, n. 2, p. 1, doi. 10.3989/gya.0666221
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- Article
Effect of different raw materials on aroma fingerprints of 'boza' using an e-nose and sensory analysis.
- Published in:
- Quality Assurance & Safety of Crops & Foods, 2019, v. 11, n. 5, p. 421, doi. 10.3920/QAS2019.1584
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- Article
Determination of deficit irrigation treatments on olive fruit quality and olive oil (Memecik cv.) chemical composition and antioxidant properties.
- Published in:
- Rivista Italiana delle Sostanze Grasse, 2019, v. 96, n. 2, p. 85
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- Article
Chemometric analysis of chemo-optical data for the assessment of olive oil blended with hazelnut oil.
- Published in:
- Rivista Italiana delle Sostanze Grasse, 2019, v. 96, n. 2, p. 123
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- Publication type:
- Article
Influence of microwave heating on quality parameters and chemical characteristics of Turkish olive oils.
- Published in:
- Rivista Italiana delle Sostanze Grasse, 2018, v. 95, n. 4, p. 229
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- Article