Ebru Pelvan

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

Volatile compounds and sensory characteristics of various instant teas produced from black tea

Vilma Kraujalytė, Ebru Pelvan, Cesarettin Alasalvar · Food Chemistry · 2015 · 154 citations

Various Instant Teas, Volatile Compounds, Black Tea

Validated Method for the Characterization and Quantification of Extractable and Nonextractable Ellagitannins after Acid Hydrolysis in Pomegranate Fruits, Juices, and Extracts

Rocío Garcı́a-Villalba, Juan Carlos Espı́n, Kjersti Aaby et al. · Journal of Agricultural and Food Chemistry · 2015 · 145 citations

Food Chemistry, Food Bioactive Compound, Nonextractable Ellagitannins +12

Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin)

Ebru Pelvan, Elmas Öktem Olgun, Ayşe Karadağ et al. · Food Chemistry · 2017 · 111 citations

Food Chemistry, Hazelnut Skin, Phenolic Profiles +6

Effects of Roasting on the Antioxidant Status and Phenolic Profiles of Commercial Turkish Hazelnut Varieties (Corylus avellana L.)

Ebru Pelvan, Cesarettin Alasalvar, Süheyla Uzman · Journal of Agricultural and Food Chemistry · 2012 · 108 citations