Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5534
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dc.contributor.authorAktaş, Ayşe Burcu-
dc.contributor.authorÖzen, Banu-
dc.contributor.authorTokatlı, Figen-
dc.contributor.authorŞen, İlknur-
dc.date.accessioned2017-05-17T08:23:54Z
dc.date.available2017-05-17T08:23:54Z
dc.date.issued2014-03
dc.identifier.citationAktaş, A.B., Özen, B., Tokatlı, F.,and Şen, İ. (2014). Phenolics profile of a naturally debittering olive in comparison to regular olive varieties. Journal of the Science of Food and Agriculture, 94(4), 691-698. doi:10.1002/jsfa.6308en_US
dc.identifier.issn0022-5142
dc.identifier.issn0022-5142-
dc.identifier.issn1097-0010-
dc.identifier.urihttps://doi.org/10.1002/jsfa.6308
dc.identifier.urihttp://hdl.handle.net/11147/5534
dc.description.abstractBACKGROUND: Hurma, an olive variety that grows in a specific area in Turkey, loses its bitterness before harvesting, and therefore does not need further processing steps for the production of table olives. The total phenol content and phenolic profiles of (1) this naturally debittered olive type, Hurma; (2) the same olive variety, but not a naturally debittered type, Erkence; and (3) another variety, Gemlik, which is commonly consumed as table olive, were determined during their maturation period for two harvest years. RESULTS: The total phenol content of Hurma is the lowest compared to the other types regardless of harvest year, which has a significant effect on the phenolic content and composition of individual components for all olive types. All three olive types can be differentiated from each other especially during the late phase of maturation using the phenolics profile in combination with principal component analysis. CONCLUSION: The natural debittering phenomenon of Hurma olive on the tree involves a decrease in phenol content and a change in phenol composition. The differentiation in phenol composition especially becomes very significant in the late of period of maturation.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TOVAG-110O780)en_US
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Inc.en_US
dc.relationinfo:eu-repo/grantAgreement/TUBITAK/TOVAG/110O780en_US
dc.relation.ispartofJournal of the Science of Food and Agricultureen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectDebitteringen_US
dc.subjectMaturationen_US
dc.subjectOliveen_US
dc.subjectPhenolicsen_US
dc.titlePhenolics profile of a naturally debittering olive in comparison to regular olive varietiesen_US
dc.typeArticleen_US
dc.authoridTR44768en_US
dc.authoridTR26995en_US
dc.authoridTR115454en_US
dc.institutionauthorAktaş, Ayşe Burcu-
dc.institutionauthorÖzen, Banu-
dc.institutionauthorTokatlı, Figen-
dc.institutionauthorŞen, İlknur-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume94en_US
dc.identifier.issue4en_US
dc.identifier.startpage691en_US
dc.identifier.endpage698en_US
dc.identifier.wosWOS:000331247900010en_US
dc.identifier.scopus2-s2.0-84893875867en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1002/jsfa.6308-
dc.identifier.pmid23868414en_US
dc.relation.doi10.1002/jsfa.6308en_US
dc.coverage.doi10.1002/jsfa.6308en_US
local.message.claim2023-01-27T12:33:52.672+0300|||rp01406|||submit_approve|||dc_contributor_author|||None*
dc.identifier.wosqualityQ1-
dc.identifier.scopusqualityQ1-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextopen-
crisitem.author.dept03.08. Department of Food Engineering-
crisitem.author.dept03.08. Department of Food Engineering-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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