Banu Bahar

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

Cesarettin Alasalvar, Bahar Topal, Arda Serpen et al. · Journal of Agricultural and Food Chemistry · 2012 · 172 citations

Optimizing the extraction parameters of epigallocatechin gallate using conventional hot water and ultrasound assisted methods from green tea

Sena Saklar, Bülent Karadeniz, Nihan Sagcan et al. · Food and Bioproducts Processing · 2018 · 60 citations

Food Chemistry, Extraction Parameters, Food Analysis +6

Flavour of natural and roasted Turkish hazelnut varieties (<i>Corylus avellana</i> L.) by descriptive sensory analysis, electronic nose and chemometrics

Cesarettin Alasalvar, Ebru Pelvan, Banu Bahar et al. · International Journal of Food Science & Technology · 2011 · 42 citations · Full text

Food Chemistry, Sensory Science (Food Sensory Science), Flavoromics +13

Change of enzyme activity and quality during the processing of Turkish green tea

Bengü Öztürk, Ferda Seyhan, İbrahim Sani Özdemir et al. · LWT · 2015 · 41 citations

Food Chemistry, Biochemistry, Food Analysis +6

Effect of fruit maturity level on quality, sensory properties and volatile composition of two common apricot (Prunus armeniaca L.) varieties

İhsan Karabulut, İncilay Gökbulut, Tugca Bilenler Koc et al. · Journal of Food Science and Technology · 2018 · 32 citations · Full text

Engineering, Health Sciences, Botany +11