✦ LIBER ✦

Effects of Roasting on the Antioxidant Status and Phenolic Profiles of Commercial Turkish Hazelnut Varieties (Corylus avellana L.)

✍ Scribed by Pelvan, Ebru; Alasalvar, Cesarettin; Uzman, Süheyla

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Roasting Affects Phenolic Composition an

✍ Valentina Schmitzer; Ana Slatnar; Robert Veberic; Franci Stampar; Anita Solar 📂 Article 📅 2010 🏛 Institute of Food Technologists 🌐 English ⚖ 227 KB

TOTAL ANTIOXIDANT CAPACITY AND PHENOLIC

✍ M. ALTUN; S.E. ÇELIK; K. GÜÇLÜ; M. ÖZYÜREK; E. ERÇAĞ; R. APAK 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 162 KB

Flavour of natural and roasted Turkish h

✍ Cesarettin Alasalvar; Ebru Pelvan; Banu Bahar; Figen Korel; Hülya Ölmez 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 728 KB

Influence of Cultivar and Environmental

✍ Amaral, Joana S.; Cunha, Sara C.; Santos, Alberto; Alves, M. Rui; Seabra, Rosa M 📂 Article 📅 2006 🏛 American Chemical Society 🌐 English ⚖ 180 KB

Influence of variety and geographical or

✍ J. Parcerisa; J. Boatella; R. Codony; A. Farrà; J. Garcia; A. Lopez; M. Rafecas; 📂 Article 📅 1993 🏛 Elsevier Science 🌐 English ⚖ 346 KB

Influence of variety and geographical or

✍ J. Parcerisa; M. Rafecas; A.I. Castellote; R. Codony; A. Farràn; J. Garcia; C. G 📂 Article 📅 1995 🏛 Elsevier Science 🌐 English ⚖ 508 KB