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Yasar Hisil
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Year
Classification of eight pomegranate juices based on antioxidant capacity measured by four methods
M Çam, Y Hışıl, G Durmaz
Food chemistry 112 (3), 721-726, 2009
4912009
Pressurised water extraction of polyphenols from pomegranate peels
M Çam, Y Hışıl
Food chemistry 123 (3), 878-885, 2010
4122010
Ground red peppers: Capsaicinoids content, Scoville scores, and discrimination by an electronic nose
F Korel, N Baǧdatlioǧlu, MÖ Balaban, Y Hişil
Journal of Agricultural and Food Chemistry 50 (11), 3257-3261, 2002
1272002
Fast and simple extraction of pesticide residues in selected fruits and vegetables using tetrafluoroethane and toluene followed by ultrahigh-performance liquid chromatography …
GT Bakırcı, Y Hışıl
Food chemistry 135 (3), 1901-1913, 2012
902012
Characterisation of pomegranate juices from ten cultivars grown in Turkey
M Cam, Y Hisil, G Durmaz
International Journal of Food Properties 12 (2), 388-395, 2009
822009
Organic acid, phenolic content, and antioxidant capacity of fruit flesh and seed of Viburnum opulus.
M Cam, Y Hisil, A Kuscu
Chemistry of Natural Compounds 43 (4), 2007
642007
Some physical and chemical changes during fruit development of five common apricot (Prunus armeniaca L.) cultivars
G Durmaz, M Cam, T Kutlu, Y HIşIL
Food Science and Technology Research 16 (1), 71-78, 2010
632010
Research on the phenolic compounds in sarilop (Ficus carica L.) fig variety.
E Nakilcioğlu, Y Hıșıl
562013
Comparison of chemical characteristics of fresh and pasteurised juice of gilaburu ( Viburnum opulus L.)
M Cam, Y Hişil
Acta Alimentaria 36 (3), 381-385, 2007
542007
Relationship between geographical origin and fatty acid composition of Turkish virgin olive oils for two harvest years
H Diraman, H Saygi, Y Hisil
Journal of the American Oil Chemists' Society 87 (7), 781-789, 2010
372010
Biomass yield and herb essential oil characters at different harvest stages of spring and autumn sown Coriandrum sativum
I Telci, Y Hisil
European Journal of Horticultural Science 73 (6), 267, 2008
372008
Balın bileşimi ve bala yapılan hileler
Y Hışıl, N Börekçioğlu
Gıda 11 (2), 1986
371986
Enstrümental gıda analizleri laboratuvar deneyleri
Y Hışıl
Ege Üniversitesi, 2007
362007
Gıdalardaki flavonoidler ve önemleri, 3
M Cam, Y Hışıl
Gıda Mühendisliği Kongresi, Ankara, 2-4, 2003
352003
Kantaronun (Hypericum perforatum L.) bileşimi ve tıbbi önemi
Y HIŞIL, F Şahin, SB Omay
Uluslararası Hematoloji-Onkoloji Dergisi 15 (4), 212-218, 2005
272005
Geographical classification of Turkish virgin olive oils from the Aegean region for two harvest years based on their fatty acid profiles
H Dıraman, H Saygı, Y Hışıl
Journal of the American Oil Chemists' Society 88, 1905-1915, 2011
262011
Instrumental analysis techniques
Y Hışıl
EgeUniversityEngineering Faculty Publication, 1998
261998
Basınçlı solvent ekstraksiyonu ve uygulamaları
M Çam, Y Hışıl
Gıda Teknolojileri Elektronik Dergisi 3, 79-86, 2006
212006
Enstrümental gıda analizleri
Y Hışıl
Ege Üniversitesi, 2004
212004
Changes of Vitamin B1Concentrations during Storage of Hen Eggs
Y Hisil, S Ötles
LWT-Food Science and Technology 30 (3), 320-323, 1997
191997
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