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Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins

Food chemistry, 2016-02, Vol.192, p.958-964

2016

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Characterization and thermal lability of carotenoids and vitamin C of tamarillo fruit ( Solanum betaceum Cav.)

Food chemistry, 2010-03, Vol.119 (2), p.653-659

2010

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Analysis of neutral lipids from microalgae by HPLC-ELSD and APCI-MS/MS

Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 2013-12, Vol.942-943, p.98-106

2013

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Effect of salinity on yield and 2-acetyl-1-pyrroline content in the grains of three fragrant rice cultivars ( Oryza sativa L.) in Camargue (France)

Field crops research, 2010-05, Vol.117 (1), p.154-160

2010

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Near infrared spectroscopy as a new tool to determine cocoa fermentation levels through ammonia nitrogen quantification

Food chemistry, 2014-04, Vol.148, p.240-245

2014

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Purification, characterization and substrate specificity of a novel highly glucose-tolerant beta-glucosidase from Aspergillus oryzae

Applied and environmental microbiology, 1998-10, Vol.64 (10), p.3607-3614

1998

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GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla ( Vanilla planifolia G. Jackson) beans

Food chemistry, 2006, Vol.99 (4), p.728-735

2006

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Investigation of Bound Aroma Constituents of Yellow-Fleshed Nectarines (Prunus persica L. Cv. Springbright). Changes in Bound Aroma Profile during Maturation

Journal of agricultural and food chemistry, 2003-10, Vol.51 (21), p.6280-6286

2003

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Differentiation of Turkish Rakies through Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Analysis

Journal of the Institute of Brewing, 2011, Vol.117 (4), p.622-626

2011

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Analysis of Phenolic Compounds in Two Blackberry Species (Rubus glaucus and Rubus adenotrichus) by High-Performance Liquid Chromatography with Diode Array Detection and Electrospray Ion Trap Mass Spectrometry

Journal of agricultural and food chemistry, 2007-10, Vol.55 (21), p.8616-8624

2007

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An Endoglycosidase from Grape Berry Skin of Cv. M. Alexandria Hydrolyzing Potentially Aromatic Disaccharide Glycosides

Journal of agricultural and food chemistry, 1998-07, Vol.46 (7), p.2748-2753

1998

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Volatile Compounds Released by Enzymatic Hydrolysis of Glycoconjugates of Leaves and Grape Berries from Vitis vinifera Muscat of Alexandria and Shiraz Cultivars

Journal of agricultural and food chemistry, 2001-06, Vol.49 (6), p.2917-2923

2001

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Odor-Active Compounds in Cooked Rice Cultivars from Camargue (France) Analyzed by GC−O and GC−MS

Journal of agricultural and food chemistry, 2008-07, Vol.56 (13), p.5291-5298

2008

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Production of a highly glucose-tolerant extracellular beta-glucosidase by three Aspergillus strains

Biotechnology letters, 1999, Vol.21 (3), p.219-223

1999

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Plant and microbial glycoside hydrolases: Volatile release from glycosidic aroma precursors

Food chemistry, 2004, Vol.87 (4), p.509-521

2004

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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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Study of acrylamide mitigation in model system: Effect of pure phenolic compounds

Food chemistry, 2010-11, Vol.123 (2), p.558-562

2010

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The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components

Journal of Chromatography A, 1985, Vol.331 (1), p.83-90

1985

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Contribution to aroma potential of Andean blackberry (Rubus glaucus Benth.)

Food research international, 2011-01, Vol.44 (1), p.54-60

2011

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Sequential enzymic hydrolysis of potentially aromatic glycosides from grape

Carbohydrate research, 1988, Vol.184 (1), p.139-149

1988

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Acrylamide kinetic in plantain during heating process: Precursors and effect of water activity

Food research international, 2011-06, Vol.44 (5), p.1452-1458

2011

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Role of cinnamoyl esterase activities from enzyme preparations on the formation of volatile phenols during winemaking

Journal of agricultural and food chemistry, 1993-11, Vol.41 (11), p.2092-2096

1993

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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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Changes in Physicochemical Characteristics and Volatile Constituents of Yellow- and White-Fleshed Nectarines during Maturation and Artificial Ripening

Journal of agricultural and food chemistry, 2003-05, Vol.51 (10), p.3083-3091

2003

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Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins

Characterization and thermal lability of carotenoids and vitamin C of tamarillo fruit ( Solanum betaceum Cav.)

Analysis of neutral lipids from microalgae by HPLC-ELSD and APCI-MS/MS

Effect of salinity on yield and 2-acetyl-1-pyrroline content in the grains of three fragrant rice cultivars ( Oryza sativa L.) in Camargue (France)

Near infrared spectroscopy as a new tool to determine cocoa fermentation levels through ammonia nitrogen quantification

Purification, characterization and substrate specificity of a novel highly glucose-tolerant beta-glucosidase from Aspergillus oryzae

GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla ( Vanilla planifolia G. Jackson) beans

Investigation of Bound Aroma Constituents of Yellow-Fleshed Nectarines (Prunus persica L. Cv. Springbright). Changes in Bound Aroma Profile during Maturation

Differentiation of Turkish Rakies through Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Analysis

Analysis of Phenolic Compounds in Two Blackberry Species (Rubus glaucus and Rubus adenotrichus) by High-Performance Liquid Chromatography with Diode Array Detection and Electrospray Ion Trap Mass Spectrometry

An Endoglycosidase from Grape Berry Skin of Cv. M. Alexandria Hydrolyzing Potentially Aromatic Disaccharide Glycosides

Volatile Compounds Released by Enzymatic Hydrolysis of Glycoconjugates of Leaves and Grape Berries from Vitis vinifera Muscat of Alexandria and Shiraz Cultivars

Odor-Active Compounds in Cooked Rice Cultivars from Camargue (France) Analyzed by GC−O and GC−MS

Production of a highly glucose-tolerant extracellular beta-glucosidase by three Aspergillus strains

Plant and microbial glycoside hydrolases: Volatile release from glycosidic aroma precursors

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

Study of acrylamide mitigation in model system: Effect of pure phenolic compounds

The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components

Contribution to aroma potential of Andean blackberry (Rubus glaucus Benth.)

Sequential enzymic hydrolysis of potentially aromatic glycosides from grape

Acrylamide kinetic in plantain during heating process: Precursors and effect of water activity

Role of cinnamoyl esterase activities from enzyme preparations on the formation of volatile phenols during winemaking

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

Changes in Physicochemical Characteristics and Volatile Constituents of Yellow- and White-Fleshed Nectarines during Maturation and Artificial Ripening

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