Now showing items 21-24 of 24
Phenolic characterization and geographical classification of commercial extra virgin olive oils produced in Turkey
The aim of this research was to characterize the extra virgin olive oil samples from different locations in the Aegean coastal area of Turkey in terms of their phenolic compositions for two consecutive years to show the ...
Authenticity of wines made with economically important grape varieties grown in Anatolia by their phenolic profiles
The aim of this study was to characterize and compare the wines of main native and nonnative grape varieties grown in Turkey. The polyphenol compositions of red and white monovarietal wines of 11 grape varieties have been ...
Characterization and classification of Turkish wines based on elemental composition
(American Society for Enology and Viticulture, 2014-03)
Commercial wines from 13 native and nonnative varieties in Turkey were analyzed for their elemental composition. Wines from four vintages (2006-2009) were analyzed by inductively coupled plasma with atomic emission ...
Use of FTIR and UV-visible spectroscopy in determination of chemical characteristics of olive oils
It was aimed to predict fatty acid ethyl ester (FAEE), wax, diacylglycerol (DAG) and color pigment contents of olive oils by using rapid and non-destructive spectroscopic techniques (FTIR and UV-vis) individually and in ...