Monovarietal extra virgin olive oils extracted from six dominant and economically important
Turkish olive cultivars (memecik, erkence, domat, nizip-yaglik, gemlik, ayvalik) were …

Bacillus sp. L21 was isolated from the by-products of a leather factory (located in Izmir, Turkey)
working under extreme alkaline conditions. Its phenotypic and genotypic identifications …

Fatty acid composition and mid-infrared spectra of olive oils in combination with chemometric
techniques were used in the classification of Turkish olive oils with respect to their varieties…

Turkish extra virgin olive oils (EVOO) from different varieties/geographical origins and their
phenolic compounds were investigated in terms of their antimicrobial and antioxidant …

Fourier transform infrared (FT‐IR) spectroscopy in combination with chemometric
techniques has become a useful tool for authenticity determination of extra‐virgin olive oils. …

The biomass growth, lactic acid production and lactose utilisation kinetics of lactic acid
production from whey by Lactobacillus casei was studied. Batch fermentation experiments were …

It was aimed to predict fatty acid ethyl ester (FAEE), wax, diacylglycerol (DAG) and color
pigment contents of olive oils by using rapid and non-destructive spectroscopic techniques (…

The aim of the study was to determine the effects of harvest time and malaxation temperature
on chemical composition of olive oils produced from economically important olive varieties …

The aim of this research was to characterize the extra virgin olive oil samples from different
locations in the Aegean coastal area of Turkey in terms of their phenolic compositions for two …

The aim of this study was to characterize and compare the wines of main native and
nonnative grape varieties grown in Turkey. The polyphenol compositions of red and white …