Browsing by Subject "ANTIOXIDANT ACTIVITY"

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Characterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS

Sonmezdag, Ahmet Salih; Kelebek, Hasim; Selli, Serkan (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE / SPRINGER INDIA, 2016-04)

The present study was designed to characterize the volatile, aroma-active and phenolic compounds of wild thyme. Volatile components of T. serpyllum were extracted by use of the purge and trap technique with dichloromethane ...
Determination of Biochemical Contents of Fresh, Oven-Dried, and Sun-Dried Peels and Pulps of Five Apple Cultivars (Amasya, Braeburn, Golden Delicious, Granny Smith, and Starking)

Ergun, Zeynep (JOURNAL OF FOOD QUALITY / WILEY-HINDAWI, 2021-05)

This study aimed to investigate the biochemical compounds of five different apple cultivars (Amasya, Braeburn, Golden Delicious, Granny Smith, and Starking) grown in the same location and to reveal the differences between ...
Determination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil

Guclu, Gamze; Sevindik, Onur; Kelebek, Hasim; Selli, Serkan (FOODS / MDPI, 2016-09)

Ayvalik is an important olive cultivar producing high quality oils in Turkey. In the present study, volatile and phenolic compositions of early-harvest extra virgin olive oil (cv. Ayvalik) were determined. The solvent-assisted ...

Now showing items 1-3 of 3

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