Ferda Seyhan

Evaluation of new Turkish hybrid hazelnut (Corylus avellana L.) varieties: fatty acid composition, α-tocopherol content, mineral composition and stability

Murat Özdemir, Filiz Açkurt, Muammer Kaplan et al. · Food Chemistry · 2001 · 103 citations

Food Chemistry, Nutrition, Fatty Acid Composition +8

Factors influencing fungal and aflatoxin levels in Turkish hazelnuts (<b><i>Corylus avellana</i></b>L.) during growth, harvest, drying and storage: A 3-year study

Güner Özay, Ferda Seyhan, Ceyda Pembeci et al. · Food Additives & Contaminants Part A · 2008 · 67 citations · Full text

Chemical changes of three native Turkish hazelnut varieties (Corylus avellana L.) during fruit development

Ferda Seyhan, Güner Özay, Sena Saklar et al. · Food Chemistry · 2007 · 58 citations

Biology, Food Chemistry, Engineering +9

Analysis of internal browning of roasted hazelnuts

Murat Özdemir, Ferda Seyhan, Ayşe Bakan et al. · Food Chemistry · 2001 · 58 citations

Food Chemistry, Botany, Tannin +2

Modelling temperature and pH dependence of lipase and peroxidase activity in Turkish hazelnuts

Ferda Seyhan, L.M.M. Tijskens, Özgül Evranuz · Journal of Food Engineering · 2002 · 44 citations · Full text

Food Chemistry, Engineering, Biochemistry +8