Orchard-Based Variations in Oil Content, Fatty Acid Composition, and Bioactive Compounds in ‘Tombul’ and ‘Palaz’ Hazelnut (Corylus avellana L.) Cultivars-Reference-Cited by-同舟云学术

Orchard-Based Variations in Oil Content, Fatty Acid Composition, and Bioactive Compounds in ‘Tombul’ and ‘Palaz’ Hazelnut (Corylus avellana L.) Cultivars

Published:2024-03-06 Issue:2 Volume:66 Page:599-608
ISSN:2948-2623
Container-title:Applied Fruit Science
language:en
Short-container-title:Applied Fruit Science

Author:

Yılmaz Muharrem^ORCID,Kaya Tuncay^ORCID,Karakaya Orhan^ORCID,Balta Fikri^ORCID,Çalışkan Kazım^ORCID

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s10341-024-01047-2.pdf

Reference45 articles.

1. Alasalvar C, Amaral JS, Satır G, Shahidi F (2009) Lipid characteristics and essential minerals of native Turkish hazelnut varieties (Corylus avellana L.). Food Chem 113(4):919–925. https://doi.org/10.1016/j.foodchem.2008.08.019

2. Alasalvar C, Pelvan E, Topal B (2010) Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (Corylus avellana L.). Int J Food Sci Nutr 61(6):630–642. https://doi.org/10.3109/09637481003691820

3. Altun M, Çelik SE, Güçlü K, Özyürek M, Erçağ E, Apak R (2013) Total antioxidant capacity and phenolic contents of Turkish hazelnut (Corylus avellana) kernels and oils. J Food Biochem 37:53–61. https://doi.org/10.1111/j.1745-4514.2011.00599.x

4. Bak T, Karadeniz T (2021) Effects of branch number on quality traits and yield properties of european hazelnut (Corylus avellana L.). Agriculture 11:437. https://doi.org/10.3390/agriculture11050437

5. Balık HI (2021) Bioactive compounds and fatty acid composition of new Turkish hazelnut cultivars. Int J Fruit Sci 21(1):106–114. https://doi.org/10.1080/15538362.2020.1860182