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Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils

Food chemistry, 2016-11, Vol.211, p.776-783

2016

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Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years

Food chemistry, 2009-03, Vol.113 (2), p.401-410

2009

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UV–Vis spectroscopy for the estimation of variety and chemical parameters of olive oils

Journal of food measurement & characterization, 2021-10, Vol.15 (5), p.4138-4149

2021

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Discriminative capacities of infrared spectroscopy and e-nose on Turkish olive oils

European food research & technology, 2017-11, Vol.243 (11), p.2035-2042

2017

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Antimicrobial and Antioxidant Activities of Turkish Extra Virgin Olive Oils

Journal of agricultural and food chemistry, 2010-07, Vol.58 (14), p.8238-8245

2010

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Characterization and Classification of Turkish Wines Based on Elemental Composition

American journal of enology and viticulture, 2014-03, Vol.65 (1), p.134-142

2014

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Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design

Foods, 2023-10, Vol.12 (19), p.3689

2023

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Differentiation of mixtures of monovarietal olive oils by mid-infrared spectroscopy and chemometrics

European journal of lipid science and technology, 2007-12, Vol.109 (12), p.1194-1202

2007

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Use of FTIR and UV–visible spectroscopy in determination of chemical characteristics of olive oils

Talanta (Oxford), 2019-08, Vol.201, p.65-73

2019

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Differentiation of wines with the use of combined data of UV–visible spectra and color characteristics

Journal of food composition and analysis, 2016-02, Vol.45, p.101-107

2016

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Novel Methodologies for Food Quality and Provenance Fingerprints Assessment

Journal of food quality, 2019-01, Vol.2019, p.1-2

2019

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Authenticity of wines made with economically important grape varieties grown in Anatolia by their phenolic profiles

Food control, 2014-12, Vol.46, p.446-454

2014

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Trends in authentication of edible oils using vibrational spectroscopic techniques

Analytical methods, 2024-07, Vol.16 (26), p.4216-4233

2024

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Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

Journal of the science of food and agriculture, 2020-03, Vol.100 (5), p.2153-2165

2020

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White bean and hazelnuts flours: Application in gluten-free bread

Food science & technology, 2023-07, Vol.184, p.114995, Article 114995

2023

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Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines

Talanta (Oxford), 2016-12, Vol.161, p.130-137

2016

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Phenolic Characterization and Geographical Classification of Commercial Extra Virgin Olive Oils Produced in Turkey

Journal of the American Oil Chemists' Society, 2012-02, Vol.89 (2), p.261-268

2012

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HACCP with multivariate process monitoring and fault diagnosis techniques: application to a food pasteurization process

Food control, 2005-06, Vol.16 (5), p.411-422

2005

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Optimization of a growth medium using a statistical approach for the production of an alkaline protease from a newly isolated Bacillus sp. L21

Process biochemistry (1991), 2006-03, Vol.41 (3), p.659-665

2006

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Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy

European food research & technology, 2008-08, Vol.227 (4), p.1275-1281

2008

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Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties

Food chemistry, 2014-10, Vol.161, p.104-111

2014

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Comparison of fatty acid profiles and mid-infrared spectral data for classification of olive oils

European journal of lipid science and technology, 2010-02, Vol.112 (2), p.218-226

2010

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Development of a yeast‐free bread using legume and nut flours in a gluten‐free flour: Techno‐functional characteristics and sensory evaluation

International journal of food science & technology, 2024-06, Vol.59 (6), p.3999-4010

2024

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Fault Detection and Diagnosis in a Food Pasteurization Process with Hidden Markov Models

Canadian journal of chemical engineering, 2004-12, Vol.82 (6), p.1252-1262

2004

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Phenolics profile of a naturally debittering olive in comparison to regular olive varieties

Journal of the science of food and agriculture, 2014-03, Vol.94 (4), p.691-698

2014

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Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils

Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years

UV–Vis spectroscopy for the estimation of variety and chemical parameters of olive oils

Discriminative capacities of infrared spectroscopy and e-nose on Turkish olive oils

Antimicrobial and Antioxidant Activities of Turkish Extra Virgin Olive Oils

Characterization and Classification of Turkish Wines Based on Elemental Composition

Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design

Differentiation of mixtures of monovarietal olive oils by mid-infrared spectroscopy and chemometrics

Use of FTIR and UV–visible spectroscopy in determination of chemical characteristics of olive oils

Differentiation of wines with the use of combined data of UV–visible spectra and color characteristics

Novel Methodologies for Food Quality and Provenance Fingerprints Assessment

Authenticity of wines made with economically important grape varieties grown in Anatolia by their phenolic profiles

Trends in authentication of edible oils using vibrational spectroscopic techniques

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

White bean and hazelnuts flours: Application in gluten-free bread

Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines

Phenolic Characterization and Geographical Classification of Commercial Extra Virgin Olive Oils Produced in Turkey

HACCP with multivariate process monitoring and fault diagnosis techniques: application to a food pasteurization process

Optimization of a growth medium using a statistical approach for the production of an alkaline protease from a newly isolated Bacillus sp. L21

Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy

Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties

Comparison of fatty acid profiles and mid-infrared spectral data for classification of olive oils

Development of a yeast‐free bread using legume and nut flours in a gluten‐free flour: Techno‐functional characteristics and sensory evaluation

Fault Detection and Diagnosis in a Food Pasteurization Process with Hidden Markov Models

Phenolics profile of a naturally debittering olive in comparison to regular olive varieties

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