Investigation of serotonin, free and protein-bound tryptophan in Turkish hazelnut varieties and effect of roasting on serotonin content-Reference-Cited by-同舟云学术

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Investigation of serotonin, free and protein-bound tryptophan in Turkish hazelnut varieties and effect of roasting on serotonin content

Published:2019-06 Issue: Volume:120 Page:865-871
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Taş Neslihan Göncüoğlu,Yılmaz Cemile,Gökmen Vural^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Approved methods of analysis;AACC International,1999

2. Functional lipid characteristics of Turkish Tombul hazelnut (Corylus avellana L.);Alasalvar;Journal of Agricultural and Food Chemistry,2006

3. Antioxidant activity of hazelnut skin phenolics;Alasalvar;Journal of Agricultural and Food Chemistry,2009

4. Effects of roasting on taste-active compounds of Turkish hazelnut varieties (Corylus avellana L.);Alasalvar;Journal of Agricultural and Food Chemistry,2010

5. Compositional characteristics and health effects of hazelnut (Corylus avellana L.): An overview;Alasalvar,2008

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2. Can drinking tea become an effective way to alleviate the extraintestinal manifestations of inflammatory bowel disease: A comprehensive review;Food Bioscience;2024-06

3. Advances in the microbial synthesis of the neurotransmitter serotonin;Applied Microbiology and Biotechnology;2023-06-16

4. Deep Eutectic Solvent Based Reversed-Phase Dispersive Liquid–Liquid Microextraction and High-Performance Liquid Chromatography for the Determination of Free Tryptophan in Cold-Pressed Oils;Molecules;2023-03-05

5. Valorisation of hazelnut by-products: current applications and future potential;Biotechnology and Genetic Engineering Reviews;2022-12-28

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