Search Results for İzmir Institute of Technology. - Narrowed by: Olive oil -- Analysis.SirsiDynix Enterprisehttps://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qu$003d$0025C4$0025B0zmir$002bInstitute$002bof$002bTechnology.$0026qf$003dSUBJECT$002509Konu$002509Olive$002boil$002b--$002bAnalysis.$002509Olive$002boil$002b--$002bAnalysis.$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300?2024-06-08T02:30:35ZDevelopment of chromatographic and moleculer spetroscopic multivariate chemometric models for the geographical classification of olive oilsent://SD_ILS/0/SD_ILS:4308672024-06-08T02:30:35Z2024-06-08T02:30:35Zby Çelik, Deniz, author.<br/><a href="http://hdl.handle.net/11147/3654">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:9489312024-06-08T02:30:35Z2024-06-08T02:30:35Zby Kuday, Esra, author.<br/><a href="http://hdl.handle.net/11147/4232">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:5309162024-06-08T02:30:35Z2024-06-08T02:30:35Zby Yıldız, Gamze, author.<br/><a href="http://hdl.handle.net/11147/4438">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Chemical characterization of olive oils from Karaburun peninsulaent://SD_ILS/0/SD_ILS:4682202024-06-08T02:30:35Z2024-06-08T02:30:35Zby Uncu, Oğuz, author.<br/><a href="http://hdl.handle.net/11147/4235">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Effect of harvest time, malaxation tempetature and olive variety on the chemical characteristics of olive oilsent://SD_ILS/0/SD_ILS:13524312024-06-08T02:30:35Z2024-06-08T02:30:35Zby Jolayemi, Olusola Samuel, author.<br/><a href="http://hdl.handle.net/11147/5732">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Chemometric studies for classification of olive oils and detection of adulterationent://SD_ILS/0/SD_ILS:473112024-06-08T02:30:35Z2024-06-08T02:30:35Zby Gürdeniz, Gözde.<br/><a href="http://hdl.handle.net/11147/3690">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Effect of deep-frying on the quality parameters of vegetable oilsent://SD_ILS/0/SD_ILS:9489862024-06-08T02:30:35Z2024-06-08T02:30:35Zby Avcı, Başak, author.<br/><a href="http://hdl.handle.net/11147/4569">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:164412024-06-08T02:30:35Z2024-06-08T02:30:35Zby Ocakoğlu, Derya.<br/><a href="http://hdl.handle.net/11147/3212">Access to Electronic Version.</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:5309412024-06-08T02:30:35Z2024-06-08T02:30:35Zby Uncu, Ali Tevfik, author.<br/><a href="http://hdl.handle.net/11147/4444">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>