Comparison of pistachio ( Pistacia vera L.) kernel volatile compounds of “Siirt”, “Uzun” and “Kirmizi” grown in Turkey: Effect of traditional and industrial in‐shell roasting-Reference-Cited by-同舟云学术

Comparison of pistachio ( Pistacia vera L.) kernel volatile compounds of “Siirt”, “Uzun” and “Kirmizi” grown in Turkey: Effect of traditional and industrial in‐shell roasting

Published:2021-12-28 Issue:2 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Güler Zehra¹^ORCID,Dursun Ahmet¹,Türkmen Dilek¹

Affiliation:

1. Faculty of Agriculture, Department of Food Engineering Hatay Mustafa Kemal University Antakya Turkey

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13957

Reference38 articles.

1. Effect of Roasting Conditions on Color and Volatile Profile Including HMF Level in Sweet Almonds (Prunus dulcis)

2. Turkish Tombul Hazelnut (Corylus avellana L.). 1. Compositional Characteristics

3. Isomerization of α-Pinene over Clinoptilolite

4. Distribution of fatty acids and phytosterols as a criterion to discriminate geographic origin of pistachio seeds

5. Phenotypic differences of nut and yield characteristic in Siirt pistachios (Pistacia vera L.) grown in Siirt province;Balta F.;Journal American Pomological Society,2002

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