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HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan

Microchemical journal, 2009-03, Vol.91 (2), p.187-192

2009

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Enological properties of red wine produced from native Kösetevek grapes (Vitis vinifera L.) cultivated in Eastern Anatolia

European food research & technology, 2021-08, Vol.247 (8), p.2087-2095

2021

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Anthocyanins: Metabolic Digestion, Bioavailability, Therapeutic Effects, Current Pharmaceutical/Industrial Use, and Innovation Potential

Antioxidants, 2022-12, Vol.12 (1), p.48

2022

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Sensory Lexicon and Major Volatiles of Rakı Using Descriptive Analysis and GC-FID/MS

Foods, 2021-06, Vol.10 (7), p.1494

2021

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The Influence of Selected Autochthonous Saccharomyces cerevisiae Strains on the Physicochemical and Sensory Properties of Narince Wines

Fermentation (Basel), 2019-08, Vol.5 (3), p.70

2019

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Chemical and sensory characterization of Kalecik Karası wines produced from two different regions in Turkey using chemometrics

Journal of food processing and preservation, 2022-06, Vol.46 (6), p.n/a

2022

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Production of isoamyl acetate from sugar beet molasses by Williopsis saturnus var. saturnus

Journal of the Institute of Brewing, 2008, Vol.114 (1), p.34-38

2008

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Impact of kernel size and texture on the in vivo and in vitro aroma compounds of roasted peanut and peanut paste

Journal of food composition and analysis, 2023-06, Vol.119, p.105260, Article 105260

2023

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A comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of Turkey

Ciência e tecnologia de alimentos, 2020-10, Vol.40 (4), p.844-853

2020

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Impact of lactic acid bacteria starter inoculation on the Physico-chemical, microbiological, volatiles and sensory properties of natural black Gemlik (Olea europaea L., cv.) table olives

Food bioscience, 2024-08, Vol.60, p.104310, Article 104310

2024

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The impact of seed size on volatile composition in roasted peanuts extracted by the Purge and Trap method

Journal of food measurement & characterization, 2023-02, Vol.17 (1), p.211-223

2023

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Effects of Pure and Mixed Autochthonous Torulaspora delbrueckii and Saccharomyces cerevisiae on Fermentation and Volatile Compounds of Narince Wines

Foods, 2018-09, Vol.7 (9), p.147

2018

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Effect of triple pot still distillation on the volatile compositions during the Rakı production

Journal of food processing and preservation, 2019-06, Vol.43 (6), p.e13864-n/a

2019

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Comparative evaluation of seed size and growing regions on the chemical compositions of raw and roasted NC‐7 peanut cultivars

Journal of food processing and preservation, 2022-06, Vol.46 (6), p.n/a

2022

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ADANA İLİNDE YETİŞTİRİLEN GEMLİK ÇEŞİDİ ZEYTİN MEYVESİNİN KALİTE ÖZELLİKLERİNİN VE AROMA BİLEŞİKLERİNİN BELİRLENMESİ

Gıda, 2020-10, Vol.45 (6), p.1163-1174

2020

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Effect of terroir on the phenolic compounds of Muscat of Bornova Wines from 3 different sub-regions of Aegean, Turkey

BIO Web of Conferences, 2015, Vol.5, p.2017

2015

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First Report on Volatile Composition of Tricholoma anatolicum in Comparison with Tricholoma caligatum

Records of natural products, 2019-11, Vol.13 (6), p.446-455

2019

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Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage

Journal of food science and technology, 2017-06, Vol.54 (7), p.2011-2019

2017

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Methanol and Major Volatile Compounds of Turkish Raki and Effect of Distillate Source

Journal of the Institute of Brewing, 2011, Vol.117 (1), p.98-105

2011

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Enhanced production of isoamyl acetate from beet molasses with addition of fusel oil by Williopsis saturnus var. saturnus

Food chemistry, 2009-01, Vol.112 (2), p.290-294

2009

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Confirmatory method for the determination of volatile congeners and methanol in Turkish raki according to European Union Regulation (EEC) No. 2000R2870: single-laboratory validation

Journal of AOAC International, 2011-03, Vol.94 (2), p.611

2011

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Methanol contents of Turkish varietal wines and effect of processing

Food control, 2005-02, Vol.16 (2), p.177-181

Cabaroglu, Turgut

2005

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Effects of Fermentation Temperature and Aeration on Production of Natural Isoamyl Acetate by Williopsis saturnus var. saturnus

BioMed research international, 2013-01, Vol.2013, p.870802-6

2013

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Molecular characterization and technological properties of wine yeasts isolated during spontaneous fermentation of Vitis vinifera L.cv. Narince grape must grown in ancient wine making area Tokat, Anatolia

BIO Web of Conferences, 2017, Vol.9, p.2017

2017

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Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment

Food chemistry, 2006-02, Vol.94 (3), p.319-326

2006

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HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan

Enological properties of red wine produced from native Kösetevek grapes (Vitis vinifera L.) cultivated in Eastern Anatolia

Anthocyanins: Metabolic Digestion, Bioavailability, Therapeutic Effects, Current Pharmaceutical/Industrial Use, and Innovation Potential

Sensory Lexicon and Major Volatiles of Rakı Using Descriptive Analysis and GC-FID/MS

The Influence of Selected Autochthonous Saccharomyces cerevisiae Strains on the Physicochemical and Sensory Properties of Narince Wines

Chemical and sensory characterization of Kalecik Karası wines produced from two different regions in Turkey using chemometrics

Production of isoamyl acetate from sugar beet molasses by Williopsis saturnus var. saturnus

Impact of kernel size and texture on the in vivo and in vitro aroma compounds of roasted peanut and peanut paste

A comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of Turkey

Impact of lactic acid bacteria starter inoculation on the Physico-chemical, microbiological, volatiles and sensory properties of natural black Gemlik (Olea europaea L., cv.) table olives

The impact of seed size on volatile composition in roasted peanuts extracted by the Purge and Trap method

Effects of Pure and Mixed Autochthonous Torulaspora delbrueckii and Saccharomyces cerevisiae on Fermentation and Volatile Compounds of Narince Wines

Effect of triple pot still distillation on the volatile compositions during the Rakı production

Comparative evaluation of seed size and growing regions on the chemical compositions of raw and roasted NC‐7 peanut cultivars

ADANA İLİNDE YETİŞTİRİLEN GEMLİK ÇEŞİDİ ZEYTİN MEYVESİNİN KALİTE ÖZELLİKLERİNİN VE AROMA BİLEŞİKLERİNİN BELİRLENMESİ

Effect of terroir on the phenolic compounds of Muscat of Bornova Wines from 3 different sub-regions of Aegean, Turkey

First Report on Volatile Composition of Tricholoma anatolicum in Comparison with Tricholoma caligatum

Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage

Methanol and Major Volatile Compounds of Turkish Raki and Effect of Distillate Source

Enhanced production of isoamyl acetate from beet molasses with addition of fusel oil by Williopsis saturnus var. saturnus

Confirmatory method for the determination of volatile congeners and methanol in Turkish raki according to European Union Regulation (EEC) No. 2000R2870: single-laboratory validation

Methanol contents of Turkish varietal wines and effect of processing

Effects of Fermentation Temperature and Aeration on Production of Natural Isoamyl Acetate by Williopsis saturnus var. saturnus

Molecular characterization and technological properties of wine yeasts isolated during spontaneous fermentation of Vitis vinifera L.cv. Narince grape must grown in ancient wine making area Tokat, Anatolia

Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment

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