Browsing by Author "Kafkas, E"
Now showing items 1-5 of 5
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Analysis of sugars, organic acids and vitamin C contents of blackberry genotypes from Turkey
Kafkas, E; Koşar, Müberra; Turemis, N; Başer, K. Hüsnü Can (Elsevier Sci LTD, 2006)The paper reports the composition of some quality characteristics of five blackberry varieties ("C. Thornless", "Bursa 2", "Navaho", "Jumbo" and "Loch Ness"). Main soluble sugar and acid contents of experimental varieties ... -
Determination of volatile compounds in sultaniye wine by soled-phase microextraction techniques
Cabaroğlu, T; Selli, S; Kafkas, E; Kürkçüoğlu, Mine; Canbaş, A; Başer, K. Hüsnü Can (Springer, 2005)Volatile compounds of wines made from Sultaniye grape varieties grown in Denizli-Turkey were investigated. Volatile compounds in wines were extracted by headspace and immersion solid-phase microextraction (SPME) methods ... -
Identification of volatile aroma compounds of strawberry wine using solid-phase microextraction techniques coupled with gas chromatography-mass spectrometry
Kafkas, E; Cabaroğlu, T; Selli, S; Bozdoğan, A; Kürkçüoğlu, Mine; Paydaş, S; Başer, K. Hüsnü Can (Wiley, 2006)Aroma compounds of strawberry wine were trapped by both headspace (HS) and immersion (IM) solid-phase microextraction (SPME). In the strawberry wine, esters were found to be the major compounds detected by both techniques. ... -
Phenolic composition of strawberry genotypes at different maturation stages
Koşar, Müberra; Kafkas, E; Paydaş, S; Başer, K. Hüsnü Can (American Chemical Society, 2004)The effects of maturation (green, pink, and ripe) on phenolic composition of strawberry cultivars Camarosa, Dorit, Chandler, and Osmanli and their hybrids were investigated using a high-pressure liquid chromatography (HPLC) ... -
Volatile flavour components of mandarin wine obtained from clementines (Citrus reticula Blanco) extracted by solid-phase microextraction
Selli, S; Kürkçüoğlu, Mine; Kafkas, E; Cabaroğlu, T; Demirci, Betül; Başer, K. Hüsnü Can; Canbaş, A (John Wiley & Sons LTD, 2004)The volatile flavour constituents of mandarin wine obtained from clementine (Citrus reticula Blanco) were analysed by headspace solid-phase microextraction (HS-SPME) and immersion solid-phase microextraction (Im-SPME) ...
