Characterization and Comparison of Free Fatty Acid Profiles of Eleven Varieties of Turkish Cheeses

By Hayaloglu Ali Adnan   Karabulut Ihsan  

International Journal of Food Properties, Vol. 16, Iss. 6, 2013-08 ,pp. : 1407-1416

Taylor & Francis Ltd

Access to resources Recommend Favorite

Aroma Characterization of Cabernet Sauvignon Wine from the Plateau of Yunnan (China) with Different Altitudes Using SPME-GC/MS

By              

International Journal of Food Properties, Vol. 18, Iss. 7, 2015-07 ,pp. : 1584-1596

Taylor & Francis Ltd

Access to resources Recommend Favorite

Primary and Secondary Proteolysis in Eleven Turkish Cheese Varieties

By Hayaloglu Ali Adnan   Karabulut Ihsan  

International Journal of Food Properties, Vol. 16, Iss. 8, 2013-11 ,pp. : 1663-1675

Taylor & Francis Ltd

Access to resources Recommend Favorite

Analysis of Black Mulberry Volatiles Using GCxGC-TOF/MS

By Goğus F.  

International Journal of Food Properties, Vol. 14, Iss. 1, 2011-01 ,pp. : 29-36

Taylor & Francis Ltd

Access to resources Recommend Favorite

Characterization of Aroma Active Compounds of Cumin ( Cuminum cyminum L.) by GC-MS, E-Nose, and Sensory Techniques

By Ravi Ramasamy   Prakash Maya   Bhat Kodangala Keshava  

International Journal of Food Properties, Vol. 16, Iss. 5, 2013-07 ,pp. : 1048-1058

Taylor & Francis Ltd

Access to resources Recommend Favorite