Concepedia

Author

Ebru Pelvan

TÜBİTAK Marmara Research CenterORCID

Also Known As

E. Pelvan, Ebru PELVAN, Ebru PELVAN PELİTLİ, Ebru Pelvan, Ebru Pelvan Pelitli

32

Publications

1.4K

Citations

17

H-Index

43

Concepts

All Affiliations

TÜBİTAK Marmara Research CenterScientific and Technological Research Council of TurkeyYeditepe UniversityGebze Technical UniversityHacettepe University
EP

About

Ebru Pelvan is an author at TÜBİTAK Marmara Research Center specializing in food chemistry, pharmacology, and medicine.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Medicine

8

8

392

2

Health Sciences

7

7

292

3

Engineering

3

3

138

4

Biochemistry

3

3

80

5

Public Health

1

1

50

Ebru Pelvan

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25

Publications

1.3K

Citations

17

H-Index

YearCitations

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

Cesarettin Alasalvar, Bahar Topal, Arda Serpen,

Journal of Agricultural and Food Chemistry

2012

172

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

Vilma Kraujalytė, Ebru Pelvan, Cesarettin Alasalvar

Food Chemistry

2015

154

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,

Journal of Agricultural and Food Chemistry

2015

145

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

Ebru Pelvan, Elmas Öktem Olgun, Ayşe Karadağ,

Food Chemistry

2017

111

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

Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (<i>Corylus avellana</i>L.)

Cesarettin Alasalvar, Ebru Pelvan, Bahar Topal

International Journal of Food Sciences and Nutrition

2010

69

Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas

Cesarettin Alasalvar, Ebru Pelvan, Kübra Sultan Özdemir,

Journal of Agricultural and Food Chemistry

2013

63

Assessment of energy and exergy efficiencies and renewability of black tea, instant tea and ice tea production and waste valorization processes

Ebru Pelvan, Mustafa Özilgen

Sustainable Production and Consumption

2017

53

Fat‐soluble bioactives in nuts

Cesarettin Alasalvar, Ebru Pelvan

European Journal of Lipid Science and Technology

2011

50

Effects of a traditional fermented grape‐based drink ‘hardaliye’ on antioxidant status of healthy adults: a randomized controlled clinical trial

Birdem Amoutzopoulos, Gül Biringen Löker, Gülhan Samur,

Journal of the Science of Food and Agriculture

2013

48

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