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Determination of K shell fluorescence cross-section and Kβ/Kα intensity ratios for Fe, Se, Te, FeSe, FeTe and TeSe

Radiation physics and chemistry (Oxford, England : 1993), 2012-12, Vol.81 (12), p.1837-1841

2012

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Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition

Food chemistry, 2002-11, Vol.79 (2), p.145-150

2002

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Effect of chill storage and modified atmosphere packaging (MAP) on antioxidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots

Food chemistry, 2005, Vol.89 (1), p.69-76

2005

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Optimisation of green tea polysaccharides by ultrasound-assisted extraction and their in vitro antidiabetic activities

Quality assurance and safety of crops & food, 2019-09, Vol.11 (5), p.479-490

2019

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Effects of hazelnut-enriched diet on plasma cholesterol and lipoprotein profiles in hypercholesterolemic adult men

European journal of clinical nutrition, 2007-02, Vol.61 (2), p.212-220

2007

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Antioxidant activity of cherry laurel fruit ( Laurocerasus officinalis Roem.) and its concentrated juice

Food chemistry, 2006, Vol.99 (1), p.121-128

2006

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Antioxidant Phytochemicals in Hazelnut Kernel (Corylus avellana L.) and Hazelnut Byproducts

Journal of agricultural and food chemistry, 2007-02, Vol.55 (4), p.1212-1220

2007

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Freshness assessment of cultured sea bream ( Sparus aurata) by chemical, physical and sensory methods

Food chemistry, 2001, Vol.72 (1), p.33-40

2001

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Comparison of Freshness Quality of Cultured and Wild Sea Bass (Dicentrarchus labrax)

Journal of food science, 2002-11, Vol.67 (9), p.3220-3226

2002

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Comparison of Antioxidant Activity, Anthocyanins, Carotenoids, and Phenolics of Three Native Fresh and Sun-Dried Date (Phoenix dactylifera L.) Varieties Grown in Oman

Journal of agricultural and food chemistry, 2005-09, Vol.53 (19), p.7592-7599

2005

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A rapid HPLC method for determination of Sudan dyes and Para Red in red chilli pepper

Food chemistry, 2007, Vol.105 (2), p.756-760

2007

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Antioxidant and Antiradical Activities in Extracts of Hazelnut Kernel (Corylus avellana L.) and Hazelnut Green Leafy Cover

Journal of agricultural and food chemistry, 2006-06, Vol.54 (13), p.4826-4832

2006

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Compositional and Sensory Characteristics of Three Native Sun-Dried Date (Phoenix dactylifera L.) Varieties Grown in Oman

Journal of agricultural and food chemistry, 2005-09, Vol.53 (19), p.7586-7591

2005

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Dried Fruits: Phytochemicals and Health Effects

1. Aufl., 2012

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Functional Lipid Characteristics of Turkish Tombul Hazelnut (Corylus avellana L.)

Journal of agricultural and food chemistry, 2006-12, Vol.54 (26), p.10177-10183

2006

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Method for the static headspace analysis of carrot volatiles

Food chemistry, 1999-05, Vol.65 (3), p.391-397

1999

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Handbook of seafood quality, safety and health applications

Alasalvar, Cesarettin

1, 2011

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Turkish Tombul Hazelnut (Corylus avellana L.). 1. Compositional Characteristics

Journal of agricultural and food chemistry, 2003-06, Vol.51 (13), p.3790-3796

2003

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Comparison of Natural and Roasted Turkish Tombul Hazelnut (Corylus avellana L.) Volatiles and Flavor by DHA/GC/MS and Descriptive Sensory Analysis

Journal of agricultural and food chemistry, 2003-08, Vol.51 (17), p.5067-5072

2003

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Comparison of Volatiles, Phenolics, Sugars, Antioxidant Vitamins, and Sensory Quality of Different Colored Carrot Varieties

Journal of agricultural and food chemistry, 2001-03, Vol.49 (3), p.1410-1416

2001

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Comparison of Volatiles of Cultured and Wild Sea Bream (Sparus aurata) during Storage in Ice by Dynamic Headspace Analysis/Gas Chromatography−Mass Spectrometry

Journal of agricultural and food chemistry, 2005-04, Vol.53 (7), p.2616-2622

2005

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Turkish Tombul Hazelnut (Corylus avellana L.). 2. Lipid Characteristics and Oxidative Stability

Journal of agricultural and food chemistry, 2003-06, Vol.51 (13), p.3797-3805

2003

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Chemical changes of three native Turkish hazelnut varieties ( Corylus avellana L.) during fruit development

Food chemistry, 2007, Vol.105 (2), p.590-596

2007

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Compositional Characteristics and Antioxidant Components of Cherry Laurel Varieties and Pekmez

Journal of food science, 2005-01, Vol.70 (1), p.S47-S52

2005

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Comparative Quality Assessment of Cultured and Wild Sea Bream (Sparus aurata) Stored in Ice

Journal of agricultural and food chemistry, 2002-03, Vol.50 (7), p.2039-2045

2002

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Determination of K shell fluorescence cross-section and Kβ/Kα intensity ratios for Fe, Se, Te, FeSe, FeTe and TeSe

Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition

Effect of chill storage and modified atmosphere packaging (MAP) on antioxidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots

Optimisation of green tea polysaccharides by ultrasound-assisted extraction and their in vitro antidiabetic activities

Effects of hazelnut-enriched diet on plasma cholesterol and lipoprotein profiles in hypercholesterolemic adult men

Antioxidant activity of cherry laurel fruit ( Laurocerasus officinalis Roem.) and its concentrated juice

Antioxidant Phytochemicals in Hazelnut Kernel (Corylus avellana L.) and Hazelnut Byproducts

Freshness assessment of cultured sea bream ( Sparus aurata) by chemical, physical and sensory methods

Comparison of Freshness Quality of Cultured and Wild Sea Bass (Dicentrarchus labrax)

Comparison of Antioxidant Activity, Anthocyanins, Carotenoids, and Phenolics of Three Native Fresh and Sun-Dried Date (Phoenix dactylifera L.) Varieties Grown in Oman

A rapid HPLC method for determination of Sudan dyes and Para Red in red chilli pepper

Antioxidant and Antiradical Activities in Extracts of Hazelnut Kernel (Corylus avellana L.) and Hazelnut Green Leafy Cover

Compositional and Sensory Characteristics of Three Native Sun-Dried Date (Phoenix dactylifera L.) Varieties Grown in Oman

Dried Fruits: Phytochemicals and Health Effects

Functional Lipid Characteristics of Turkish Tombul Hazelnut (Corylus avellana L.)

Method for the static headspace analysis of carrot volatiles

Handbook of seafood quality, safety and health applications

Turkish Tombul Hazelnut (Corylus avellana L.). 1. Compositional Characteristics

Comparison of Natural and Roasted Turkish Tombul Hazelnut (Corylus avellana L.) Volatiles and Flavor by DHA/GC/MS and Descriptive Sensory Analysis

Comparison of Volatiles, Phenolics, Sugars, Antioxidant Vitamins, and Sensory Quality of Different Colored Carrot Varieties

Comparison of Volatiles of Cultured and Wild Sea Bream (Sparus aurata) during Storage in Ice by Dynamic Headspace Analysis/Gas Chromatography−Mass Spectrometry

Turkish Tombul Hazelnut (Corylus avellana L.). 2. Lipid Characteristics and Oxidative Stability

Chemical changes of three native Turkish hazelnut varieties ( Corylus avellana L.) during fruit development

Compositional Characteristics and Antioxidant Components of Cherry Laurel Varieties and Pekmez

Comparative Quality Assessment of Cultured and Wild Sea Bream (Sparus aurata) Stored in Ice

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