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Publications by Rahmi Ertan Anlı
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
Antioxidant Phenolic Compounds of Pomegranate Wines Produced by Different Maceration Methods
Journal of the Institute of Brewing
Food Science
Related publications
Yield of Carotenoids, Phenolic Compounds and Antioxidant Capacity of Extracts From Gac Peel as Affected by Different Solvents and Extraction Conditions
Journal of Advanced Agricultural Technologies
Characterization and Antioxidant Capacity of Sweet Chestnut Honey Produced in North-West Spain
Journal of Apicultural Science
Kinetics of Temperature Effect on Antioxidant Activity, Phenolic Compounds and Color of Iranian Jujube Honey
Heliyon
Multidisciplinary
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
Total Phenolic, Flavonoids and Antioxidant Capacity of Some Medicinal and Aromatic Plants
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
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
A Comparison of Phenolic Monomers Produced From Different Types of Lignin by Phosphotungstic Acid Catalysts
ChemistryOpen
Chemistry
Comparative Study of Some Bioactive Compounds and Their Antioxidant Activity of Some Berry Types
Potravinarstvo
Food Science
