Ahmet Canbaş

HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan

Haşim Kelebek, Serkan Selli, Ahmet Canbaş et al. · Microchemical Journal · 2008 · 374 citations

Food Chemistry, Polyphenolics, Food Bioactive Compound +9

Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck) grown in Turkey

Haşim Kelebek, Ahmet Canbaş, Serkan Selli · Food Chemistry · 2007 · 148 citations

Food Chemistry, Food Bioactive Compound, Citrus Sinensis +6

Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment

Serkan Selli, Ahmet Canbaş, Turgut Cabaroğlu et al. · Food Chemistry · 2005 · 127 citations

Bornova Wines, Skin Contact Treatment, Wine Tasting +3

Wine flavor enhancement through the use of exogenous fungal glycosidases

Turgut Cabaroğlu, Serkan Selli, Ahmet Canbaş et al. · Enzyme and Microbial Technology · 2003 · 114 citations

Food Chemistry, Industrial Mycology, Biosynthesis +3

Volatile composition of red wine from cv . Kalecik Karasι grown in central Anatolia

Serkan Selli, Turgut Cabaroğlu, Ahmet Canbaş et al. · Food Chemistry · 2003 · 106 citations

Central Anatolia, Red Wine, Volatile Composition