Alasalvar C - Search Results

1

Volatile compounds and sensory characteristics of various instant teas produced from black tea.

Kraujalytė V, Pelvan E, Alasalvar C. Kraujalytė V, et al. Among authors: alasalvar c. Food Chem. 2016 Mar 1;194:864-72. doi: 10.1016/j.foodchem.2015.08.051. Epub 2015 Aug 18. Food Chem. 2016. PMID: 26471629

2

Dried Fruits: Bioactives, Effects on Gut Microbiota, and Possible Health Benefits-An Update.

Alasalvar C, Chang SK, Kris-Etherton PM, Sullivan VK, Petersen KS, Guasch-Ferré M, Jenkins DJA. Alasalvar C, et al. Nutrients. 2023 Mar 26;15(7):1611. doi: 10.3390/nu15071611. Nutrients. 2023. PMID: 37049451 Free PMC article. Review.

3

Antioxidant and antiradical activities in extracts of hazelnut kernel (Corylus avellana L.) and hazelnut green leafy cover.

Alasalvar C, Karamać M, Amarowicz R, Shahidi F. Alasalvar C, et al. J Agric Food Chem. 2006 Jun 28;54(13):4826-32. doi: 10.1021/jf0601259. J Agric Food Chem. 2006. PMID: 16787035

4

Functional lipid characteristics of Turkish Tombul hazelnut (Corylus avellana L.).

Alasalvar C, Amaral JS, Shahidi F. Alasalvar C, et al. J Agric Food Chem. 2006 Dec 27;54(26):10177-83. doi: 10.1021/jf061702w. J Agric Food Chem. 2006. PMID: 17177557

5

Antioxidant activity of hazelnut skin phenolics.

Alasalvar C, Karamać M, Kosińska A, Rybarczyk A, Shahidi F, Amarowicz R. Alasalvar C, et al. J Agric Food Chem. 2009 Jun 10;57(11):4645-50. doi: 10.1021/jf900489d. J Agric Food Chem. 2009. PMID: 19422224

6

Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (Corylus avellana L.).

Alasalvar C, Pelvan E, Topal B. Alasalvar C, et al. Int J Food Sci Nutr. 2010 Sep;61(6):630-42. doi: 10.3109/09637481003691820. Int J Food Sci Nutr. 2010. PMID: 20384549

7

Effects of roasting on taste-active compounds of Turkish hazelnut varieties ( Corylus avellana L.).

Alasalvar C, Pelvan E, Amarowicz R. Alasalvar C, et al. J Agric Food Chem. 2010 Aug 11;58(15):8674-9. doi: 10.1021/jf101039f. J Agric Food Chem. 2010. PMID: 20681657

8

Effects of roasting on the antioxidant status and phenolic profiles of commercial Turkish hazelnut varieties (Corylus avellana L.).

Pelvan E, Alasalvar C, Uzman S. Pelvan E, et al. Among authors: alasalvar c. J Agric Food Chem. 2012 Feb 8;60(5):1218-23. doi: 10.1021/jf204893x. Epub 2012 Jan 27. J Agric Food Chem. 2012. PMID: 22224708

9

Flavor characteristics of seven grades of black tea produced in Turkey.

Alasalvar C, Topal B, Serpen A, Bahar B, Pelvan E, Gökmen V. Alasalvar C, et al. J Agric Food Chem. 2012 Jun 27;60(25):6323-32. doi: 10.1021/jf301498p. Epub 2012 Jun 18. J Agric Food Chem. 2012. PMID: 22642545

10

Nutritional and functional characteristics of seven grades of black tea produced in Turkey.

Serpen A, Pelvan E, Alasalvar C, Mogol BA, Yavuz HT, Gökmen V, Özcan N, Özçelik B. Serpen A, et al. Among authors: alasalvar c. J Agric Food Chem. 2012 Aug 8;60(31):7682-9. doi: 10.1021/jf302058d. Epub 2012 Jul 31. J Agric Food Chem. 2012. PMID: 22800200

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