Article detail · 2001
Evaluation of new Turkish hybrid hazelnut (Corylus avellana L.) varieties: fatty acid composition, α-tocopherol content, mineral composition and stability
YÖKSİS
OpenAlex
SJR Q1
JCR Q1
Citations 105
Percentile 83.8%
FWCI 1.71
- Year
- 2001
- Type
- article
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- YÖKSİS YÖKSİS article record
- YÖKSİS venue Food Chemistry
- Catalog match (ISSN) Food Chemistry
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105 citations
OpenAlex cited_by_count (cache / database)
57 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
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- Nutrient composition of hazelnut Corylus avellana L varieties cultivated in Turkey 2006
- Post harvest chemical and physical mechanical properties of some apricot varieties cultivated in Turkey 2007
- Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk A Turkish fermented sausage 2008
- Effects of the industrial refining process on some properties of hazelnut oil 2005
- Effects of the Industrial Refining Process on Some Properties of Hazelnut Oil 2005
- Evaluation of the microelement profile of Turkish hazelnut Corylus avellana L varieties for human nutrition and health 2007
- Nutraceutical potential of Corylus avellana daily supplements for obesity and related dysmetabolism 2018
- Adsorption behavior of Cr(VI) on activated hazelnut shell ash and activated bentonite 2006
- Determination of fatty acid compositions oil contents and some quality traits of hazelnut genetic resources grown in eastern Anatolia of Turkey 2006