Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Arda Can Akalın
Antioxidant Phenolic Compounds of Pomegranate Wines Produced by Different Maceration Methods
Journal of the Institute of Brewing
Food Science
Related publications
Phenolic Compounds, Organic Acids and Antioxidant Activity of Grape Juices Produced in Industrial Scale by Different Processes of Maceration
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Comparison of Antioxidant Properties of Pomegranate Peel Extract by Different Methods
Determination of Some Individual Phenolic Compounds and Antioxidant Capacity of Mead Produced From Different Types of Honey
Journal of the Institute of Brewing
Food Science
Phenolic Compounds, Total Antioxidant Capacity and Volatile Components of Cabernet Sauvignon Red Wines From Five Different Wine-Producing Regions in China
Food Science and Technology
Biotechnology
Food Science
Phenolic Profile of Some Fruit Wines and Their Antioxidant Properties
Hemijska Industrija
Chemistry
Chemical Engineering
The Phenolic Composition and the Antioxidant Capacity of Serbian Red Wines
Savremene tehnologije
Influence of Freezing Skin Grapes to Extract Phenolic Compounds During Red Wine Maceration
BIO Web of Conferences
Phenolic Profiles and Antioxidant Activities of Six Chinese Pomegranate (Punica Granatum L.) Cultivars
International Journal of Food Properties
Food Science
Quantitative Variability of Chemical Components Caused by Postformant Maceration in Red Dry Wines
Winemaking: Theory and Practice
