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Volatile flavour components of orange juice obtained from the cv. Kozan of Turkey

Journal of food composition and analysis, 2004-12, Vol.17 (6), p.789-796

2004

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HPLC-DAD-MS Analysis of Anthocyanins in Rose Wine Made From cv. Öküzgözü Grapes, and Effect of Maceration Time on Anthocyanin Content

Chromatographia, 2007-08, Vol.66 (3-4), p.207-212

2007

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The effects of storage temperature on the chemical composition of hop pellets

Process biochemistry (1991), 2001-05, Vol.36 (11), p.1053-1058

2001

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Characterization of the Most Odor-Active Volatiles of Orange Wine Made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck)

Journal of agricultural and food chemistry, 2008-01, Vol.56 (1), p.227-234

2008

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THE EFFECT OF SKIN CONTACT ON THE AROMATIC COMPOSITION OF THE WHITE WINE OF VITIS VINIFERA L. CV. MUSCAT OF ALEXANDRIA GROWN IN SOUTHERN ANATOLIA

Acta alimentaria (Budapest), 2002-03, Vol.31 (1), p.45-55

2002

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traditional Turkish lactic acid fermented beverage: shalgam (salgam)

Food reviews international, 2008-07, Vol.24 (3), p.352-359

2008

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Volatile ﬂavour components of mandarin wine obtained from clementines (Citrus reticula Blanco) extracted by solid-phase microextraction

Flavour and fragrance journal, 2004-09, Vol.19 (5), p.413-416

2004

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Production of Tartaric Acid From Pomace of Some Anatolian Grape Cultivars

American journal of enology and viticulture, 1998, Vol.49 (1), p.95-99

1998

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Aroma composition of a white wine of Vitis vinifera L. cv. Emir as affected by skin contact

Journal of food science, 1997-07, Vol.62 (4), p.680-683

1997

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Determination of Volatile Compounds in Sultaniye Wine by Solid-Phase Microextraction Techniques

Chemistry of natural compounds, 2005-07, Vol.41 (4), p.382-384

2005

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Wine flavor enhancement through the use of exogenous fungal glycosidases

Enzyme and microbial technology, 2003-10, Vol.33 (5), p.581-587

2003

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Contribution by Saccharomyces cerevisiae Yeasts to Fermentation and Flavour Compounds in Wines from cv. Kalecik karasi Grape

Journal of the Institute of Brewing, 2002, Vol.108 (1), p.68-72

2002

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Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Boğazkere and Öküzgözü

Journal of food engineering, 2006, Vol.77 (4), p.1012-1017

2006

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Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince

Food control, 2006, Vol.17 (1), p.75-82

2006

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Flavour components of orange wine made from a Turkish cv. Kozan

International journal of food science & technology, 2003-06, Vol.38 (5), p.587-593

2003

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Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. emir grown in Central Anatolia, Turkey

Journal of industrial microbiology & biotechnology, 2002-07, Vol.29 (1), p.28-33

2002

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The Effect of Fermentation Temperature on the Growth Kinetics of Wine Yeast Species

Turkish journal of agriculture and forestry, 2007-01, Vol.31 (5), p.349-354

2007

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Influence of Inoculum Level on Fermentation and Flavour Compounds of White Wines Made from cv. Emir

Journal of the Institute of Brewing, 2006, Vol.112 (3), p.232-236

2006

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Free and Bound Volatile Composition of Red Wines of Vitis vinifera L. cv. Öküzgözü and Bogazkere Grown in Turkey

American journal of enology and viticulture, 2002, Vol.53 (1), p.64-68

2002

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Yeast flora during the fermentation of wines made from Vitis vinifera L. cv. Emir and Kalecik Karasi grown in Anatolia

World journal of microbiology & biotechnology, 2005-10, Vol.21 (6-7), p.1187-1194

2005

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The Effect of Yeast Strain, Immobilisation, and Ageing Time on the Amount of Free Amino Acids and Amino Acids in Peptides of Sparkling Wines Obtained from cv. Dimrit Grapes

South African Journal of Enology and Viticulture, 2016-11, Vol.33 (2)

2016

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Yeast Flora During the Fermentation of Wines made from Vitis vinifera L. cv. Emir and Kalecik Karasi grown in Anatolia

World journal of microbiology & biotechnology, 2006-01, Vol.22 (1), p.95-96

2006

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Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey

Journal of industrial microbiology & biotechnology, 2002-07, Vol.29 (1), p.28-33

2002

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Contribution by \+i\Saccharomyces cerevisiae\-i\ yeasts to fermentation and flavour compounds in wines from cv. Kalecik karasi Grape

Journal of the Institute of Brewing, 2002-01, Vol.108 (1), p.68-72

2002

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Effect of bottle colour and storage conditions on browning of orange wine

Die Nahrung, 2002-04, Vol.46 (2), p.64-67

2002

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Volatile flavour components of orange juice obtained from the cv. Kozan of Turkey

HPLC-DAD-MS Analysis of Anthocyanins in Rose Wine Made From cv. Öküzgözü Grapes, and Effect of Maceration Time on Anthocyanin Content

The effects of storage temperature on the chemical composition of hop pellets

Characterization of the Most Odor-Active Volatiles of Orange Wine Made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck)

THE EFFECT OF SKIN CONTACT ON THE AROMATIC COMPOSITION OF THE WHITE WINE OF VITIS VINIFERA L. CV. MUSCAT OF ALEXANDRIA GROWN IN SOUTHERN ANATOLIA

traditional Turkish lactic acid fermented beverage: shalgam (salgam)

Volatile ﬂavour components of mandarin wine obtained from clementines (Citrus reticula Blanco) extracted by solid-phase microextraction

Production of Tartaric Acid From Pomace of Some Anatolian Grape Cultivars

Aroma composition of a white wine of Vitis vinifera L. cv. Emir as affected by skin contact

Determination of Volatile Compounds in Sultaniye Wine by Solid-Phase Microextraction Techniques

Wine flavor enhancement through the use of exogenous fungal glycosidases

Contribution by Saccharomyces cerevisiae Yeasts to Fermentation and Flavour Compounds in Wines from cv. Kalecik karasi Grape

Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Boğazkere and Öküzgözü

Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince

Flavour components of orange wine made from a Turkish cv. Kozan

Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. emir grown in Central Anatolia, Turkey

The Effect of Fermentation Temperature on the Growth Kinetics of Wine Yeast Species

Influence of Inoculum Level on Fermentation and Flavour Compounds of White Wines Made from cv. Emir

Free and Bound Volatile Composition of Red Wines of Vitis vinifera L. cv. Öküzgözü and Bogazkere Grown in Turkey

Yeast flora during the fermentation of wines made from Vitis vinifera L. cv. Emir and Kalecik Karasi grown in Anatolia

The Effect of Yeast Strain, Immobilisation, and Ageing Time on the Amount of Free Amino Acids and Amino Acids in Peptides of Sparkling Wines Obtained from cv. Dimrit Grapes

Yeast Flora During the Fermentation of Wines made from Vitis vinifera L. cv. Emir and Kalecik Karasi grown in Anatolia

Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey

Contribution by \+i\Saccharomyces cerevisiae\-i\ yeasts to fermentation and flavour compounds in wines from cv. Kalecik karasi Grape

Effect of bottle colour and storage conditions on browning of orange wine

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