Search Results for - Narrowed by: Olive oil -- Analysis.SirsiDynix Enterprisehttps://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qf$003dSUBJECT$002509Subject$002509Olive$002boil$002b--$002bAnalysis.$002509Olive$002boil$002b--$002bAnalysis.$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300?2024-04-25T09:49:20ZEffect of harvest time, malaxation tempetature and olive variety on the chemical characteristics of olive oilsent://SD_ILS/0/SD_ILS:13524312024-04-25T09:49:20Z2024-04-25T09:49:20Zby Jolayemi, Olusola Samuel, author.<br/><a href="http://hdl.handle.net/11147/5732">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Effects of olive variety, harvest time, and malaxation temperature on volatile compounds and sensorial characteristics of olive oilsent://SD_ILS/0/SD_ILS:5309162024-04-25T09:49:20Z2024-04-25T09:49:20Zby Yıldız, Gamze, author.<br/><a href="http://hdl.handle.net/11147/4438">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Development of single nucleotide polymorphism markes for fingerprint analysis of turkish olive (olea europaea L.) cultivars and detection of adulteration in turkish olive oilent://SD_ILS/0/SD_ILS:5309412024-04-25T09:49:20Z2024-04-25T09:49:20Zby Uncu, Ali Tevfik, author.<br/><a href="http://hdl.handle.net/11147/4444">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Effect of deep-frying on the quality parameters of vegetable oilsent://SD_ILS/0/SD_ILS:9489862024-04-25T09:49:20Z2024-04-25T09:49:20Zby Avcı, Başak, author.<br/><a href="http://hdl.handle.net/11147/4569">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Chemical characterization of olive oils from Karaburun peninsulaent://SD_ILS/0/SD_ILS:4682202024-04-25T09:49:20Z2024-04-25T09:49:20Zby Uncu, Oğuz, author.<br/><a href="http://hdl.handle.net/11147/4235">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Development of molecular spectroscopic multivariate calibration models for the determination of fatty acid and triachyl glycerol compositions of olive oilsent://SD_ILS/0/SD_ILS:9489312024-04-25T09:49:20Z2024-04-25T09:49:20Zby Kuday, Esra, author.<br/><a href="http://hdl.handle.net/11147/4232">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Development of chromatographic and moleculer spetroscopic multivariate chemometric models for the geographical classification of olive oilsent://SD_ILS/0/SD_ILS:4308672024-04-25T09:49:20Z2024-04-25T09:49:20Zby Çelik, Deniz, author.<br/><a href="http://hdl.handle.net/11147/3654">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Classification of Turkish virgin olive oils based on their phenolic profilesent://SD_ILS/0/SD_ILS:164412024-04-25T09:49:20Z2024-04-25T09:49:20Zby Ocakoğlu, Derya.<br/><a href="http://hdl.handle.net/11147/3212">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Chemometric studies for classification of olive oils and detection of adulterationent://SD_ILS/0/SD_ILS:473112024-04-25T09:49:20Z2024-04-25T09:49:20Zby Gürdeniz, Gözde.<br/><a href="http://hdl.handle.net/11147/3690">Access to Electronic Version.</a><br/>Format: El Yazması<br/>