Determination of fatty acid compositions, oil contents and some quality traits of hazelnut genetic resources grown in eastern Anatolia of Turkey

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.5K citations

Quantitative Methods, Engineering, Measurement +20

Fatty acid, tocopherol and sterol content of some hazelnut varieties (Corylus avellana L.) harvested in Oregon (USA)

Javier Parcerisa, Daryl G. Richardson, Magda Rafecas et al. · Journal of Chromatography A · 1998 · 115 citations

Food Chemistry, Nutrition, Botany +6

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

Influence of variety and geographical origin on the lipid fraction of hazelnuts (Corylus avellana L.) from Spain: I. Fatty acid composition

Javier Parcerisa, Josep Boatella, R. Codony et al. · Food Chemistry · 1993 · 58 citations

Food Chemistry, Nutrition, Lipid Analysis +6

Turkish hazelnuts: Properties and effect of microbiological and chemical changes on quality

Murat Özdemir, Onur Devres · Food Reviews International · 1999 · 48 citations

Engineering, Nutraceutical Ingredient, Food Analysis +16