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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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Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs. Moro and Sanguinello ( Citrus sinensis (L.) Osbeck) grown in Turkey

Food chemistry, 2008-04, Vol.107 (4), p.1710-1716

2008

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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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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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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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Improvement of anthocyanin content in the cv. Öküzgözü wines by using pectolytic enzymes

Food chemistry, 2007, Vol.105 (1), p.334-339

2007

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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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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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Volatile composition of red wine from cv . Kalecik Karasι grown in central Anatolia

Food chemistry, 2004-04, Vol.85 (2), p.207-213

2004

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Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia

Food chemistry, 2004-04, Vol.85 (2), p.207-213

2004

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Effect of skin contact on the aroma composition of the musts of Vitis vinifera L. cv. Muscat of Bornova and Narince grown in Turkey

Food chemistry, 2003-06, Vol.81 (3), p.341-347

2003

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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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Improvement of anthocyanin content in the cv. Öküzgözü wines by using pectolytic enzymes

Food chemistry, 2007, Vol.105, p.334-339

2007

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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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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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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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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

Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs. Moro and Sanguinello ( Citrus sinensis (L.) Osbeck) grown in Turkey

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

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

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

Improvement of anthocyanin content in the cv. Öküzgözü wines by using pectolytic enzymes

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

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

Volatile composition of red wine from cv . Kalecik Karasι grown in central Anatolia

Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia

Effect of skin contact on the aroma composition of the musts of Vitis vinifera L. cv. Muscat of Bornova and Narince grown in Turkey

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

Improvement of anthocyanin content in the cv. Öküzgözü wines by using pectolytic enzymes

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

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

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

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