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food science & technology (14) 14
olive oil (12) 12
volatile compounds (9) 9
aroma compounds (7) 7
chemistry, applied (7) 7
mass spectrometry (7) 7
phenols (7) 7
aroma (6) 6
aroma-active compounds (6) 6
flavor (6) 6
gas chromatography (6) 6
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analysis (5) 5
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food science (5) 5
odorants (5) 5
antioxidants (4) 4
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esters (4) 4
fatty acids (4) 4
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ketones (4) 4
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olfactometry (4) 4
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profiles (4) 4
quality (4) 4
agriculture (3) 3
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aldehydes (3) 3
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olfactometers (3) 3
organic chemistry (3) 3
pca (3) 3
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varieties (3) 3
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active compounds (2) 2
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agriculture, multidisciplinary (2) 2
antioxidant capacity (2) 2
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chemical compounds (2) 2
cold break (2) 2
evaporation (2) 2
flavonoids (2) 2
furans (2) 2
gc-ms (2) 2
gemlik (2) 2
harvest year (2) 2
hazelnut (2) 2
high performance liquid chromatography (2) 2
hot break (2) 2
identification (2) 2
methylene chloride (2) 2
monounsaturated fatty acids (2) 2
nizip yaglik (2) 2
nutrition & dietetics (2) 2
odor-active compounds (2) 2
odors (2) 2
olea-europaea (2) 2
palmitic acid (2) 2
pesticides (2) 2
phenolic-compounds (2) 2
principal components analysis (2) 2
smell (2) 2
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sterols (2) 2
studies (2) 2
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temperature (2) 2
terpenes (2) 2
tomato paste (2) 2
turkish olive oils (2) 2
volatile (2) 2
zeytinyağı (2) 2
2 harvest years (1) 1
abts (1) 1
acetoin (1) 1
alcohols - analysis (1) 1
aldehyd (1) 1
aldehydes - analysis (1) 1
alkohole (1) 1
almonds (1) 1
amino acids (1) 1
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Journal of the American Oil Chemists' Society, ISSN 0003-021X, 11/2013, Volume 90, Issue 11, pp. 1685 - 1696
Journal Article
Journal of the American Oil Chemists' Society, ISSN 0003-021X, 12/2016, Volume 93, Issue 12, pp. 1595 - 1603
Journal Article
Journal of the American Oil Chemists' Society, ISSN 0003-021X, 3/2014, Volume 91, Issue 3, pp. 385 - 394
The purpose of this investigation was to evaluate and compare the differences in the phenolic fractions and antioxidant properties of virgin olive oils from... 
Biotechnology | Chemistry | Food Science | DPPH | Antioxidant capacity | Agriculture | Harvest year | Olive oil | Industrial Chemistry/Chemical Engineering | Phenolic compounds | ABTS | Biomaterials | CHEMICAL CHARACTERISTICS | ANTIOXIDANT ACTIVITIES | FOOD SCIENCE & TECHNOLOGY | VARIETIES | IN-VITRO | EXTRACTION | CHEMISTRY, APPLIED | HPLC | Antioxidants | Chemical properties | Phenols | Food science
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 08/2018, Volume 98, Issue 11, pp. 4104 - 4111
Journal Article
JOURNAL OF FOOD QUALITY, ISSN 0146-9428, 2018, Volume 2018, pp. 1 - 9
Bulgur is enjoyed and rediscovered by many people as a stable food because of its color, flavor, aroma, texture, and nutritional and economical values. There... 
WORLD | COOKING | FOOD SCIENCE & TECHNOLOGY | Wheat industry | Raw materials | Barley | Cooking | Cereals | Laboratories | Grain | Consumers | Food science | Studies | Proteins | Quality | Production capacity | Factories | Gluten | Methods
Journal Article
Journal of Oleo Science, ISSN 1345-8957, 2019, Volume 68, Issue 9, pp. 817 - 826
[Abstract]: In this study virgin olive oil obtained from cv. Nizip Yaglik (NY) was adulterated with different proportions (5 and 10%, v/v) of cotton (CO) and... 
Journal Article
Food Research International, ISSN 0963-9969, 12/2013, Volume 54, Issue 2, pp. 1987 - 1994
Aroma and aroma-active compounds of olive oils were analyzed by gas chromatography–mass spectrometry–olfactometry (GC–MS–O). According to sensory analysis, the... 
Olfactometry | Representativeness | Olive oil | Aroma-active compounds | Aroma compounds | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | VOLATILE COMPOUNDS | SENSORY QUALITY | IDENTIFICATION | GAS-CHROMATOGRAPHY | TEMPERATURE | DYNAMIC HEADSPACE | OPTIMIZATION | ODOR-ACTIVE COMPOUNDS | FLAVOR | Mass spectrometry | Chemical properties
Journal Article
International Journal of Food Properties, ISSN 1094-2912, 10/2015, Volume 18, Issue 10, p. 2231
  The purpose of this research was to evaluate and compare the differences in the phenolic composition, antioxidant properties, and fatty acids of virgin olive... 
Antioxidants | Phenols | Olive oil | Fatty acids | Biological activity | Cultivars
Journal Article
Journal of Food Measurement and Characterization, ISSN 2193-4126, 12/2018, Volume 12, Issue 4, pp. 2461 - 2474
Journal Article
International Journal of Food Properties, ISSN 1094-2912, 10/2015, Volume 18, Issue 10, pp. 2231 - 2245
The purpose of this research was to evaluate and compare the differences in the phenolic composition, antioxidant properties, and fatty acids of virgin olive... 
Antioxidant capacity | Harvest year | Olive oil | Phenolic compound | Fatty acid | PROFILES | QUALITY | PHENOLIC-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | 2 HARVEST YEARS | VARIETIES | VOLATILE COMPOUNDS | TUNISIA | CULTIVARS | EXTRACTION | SYSTEMS
Journal Article
Journal of oleo science, 09/2019, Volume 68, Issue 9, p. 817
In this study virgin olive oil obtained from cv. Nizip Yaglik (NY) was adulterated with different proportions (5 and 10%, v/v) of cotton (CO) and sunflower... 
Journal Article
International Journal of Food Studies, ISSN 2182-1054, 2014, Volume 3, Issue 2, pp. 248 - 257
The purpose of this study was to determine the most powerful aroma-active compounds of olive oils obtained from Ayvalik (AYV), Gemlik (GEM) and Memecik (MEM)... 
Olfactometry | Sensory analysis | Olive oil | Aroma-active compounds | Olive oil, aroma-active compounds, olfactometry, sensory analysis
Journal Article
JOURNAL OF OLEO SCIENCE, ISSN 1345-8957, 09/2019, Volume 68, Issue 9, pp. 817 - 826
In this study virgin olive oil obtained from cv. Nizip Yaglik (NY) was adulterated with different proportions (5 and 10%, v/v) of cotton (CO) and sunflower... 
VEGETABLE-OILS | Delta ECN42 | adulteration | FOOD SCIENCE & TECHNOLOGY | HAZELNUT | Nizip Yaglik | olive oil | CHEMISTRY, APPLIED | RAPID DETECTION | PCA | ATR | Gas chromatography | Sunflower oil | Sterols | Oleic acid | Principal components analysis | Triglycerides | Olive oil | Cotton | Palmitic acid | Fatty acids | Sunflowers | High performance liquid chromatography
Journal Article
Journal of Food Processing and Preservation, ISSN 0145-8892, 03/2019, Volume 43, Issue 3, pp. e13879 - n/a
Sunflower oils obtained after frying potatoes for different times (1, 5, and 10) and non‐fried oils were analyzed. In total, 43 aroma substances were... 
ANTIOXIDANT ACTIVITY | VIRGIN OLIVE OIL | VOLATILE COMPOUNDS | FLAVONOIDS | STABILITY | FOOD SCIENCE & TECHNOLOGY | Analysis | High performance liquid chromatography
Journal Article
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