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| 1 | Comparison of volatiles,phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties显示文摘 | Alasalvar C Grigor J M Zhang D | 2001 | J Agric Food Chem2001，49，： | 1 |
| 2 | A rapid HPLC method for determination of Sudan dyes and Para Red in red chilli pepper 显示文摘 | Ertas E Ozer H Alasalvar C | 2007 | Food Chemistry2007，105，2： | 1 |
| 3 | Comparison of olatiles, phenolics, sugars, antioxidant vitamins and sensory quality of different colored carrot varieties显示文摘 | Alasalvar C Grigor J M | 2001 | Journal of Agricultural and Food Chemistry2001，49，： | 1 |
| 4 | Freshness as- sessment of cultured sea bream (Sparus aurata) bychemical, physical, and sensory methods显示文摘 | ALASALVAR C TAYLOR K D A OKSUZ A | 2001 | Food Chemistry2001，72，： | 1 |
| 5 | Freshness assess-ment of cultured sea bream(Sparus aurata)by chemical,physicaland sensory methods显示文摘 | Alasalvar C Taylor K D A Oksuz A | 2001 | Food Chem2001，，72： | 1 |
| 6 | Comparison of volatiles of cultured and wild sea bream dur- ing storage in ice by dynamic headspace analysis chroma- tography-mass spectrometry 显示文摘 | ALASALVAR C ANTHONY TAYOR K D SHAHIDI F | 2005 | Journal of Agricultural and Food Chemistry2005，53，： | 1 |
| 7 | Freshness assessment of cul- tured sea bream (Sparus aurata) by chemical,physical and sensory methods 显示文摘 | Alasalvar C Taylor KD ksiiz A | 2001 | Food chemistry2001，，72： | 1 |
| 8 | Antioxidant activity of hazelnut skin phenolics显示文摘 | Alasalvar C Karama? M Kosińska A | 2009 | Journal of Agricultural and Food Chemistry2009，57，： | 1 |
| 9 | Molecular Structure,Quantum Mechanical Calculation and Radi- cal Scavenging Activities of (E)-4,6-dibromo-2--3-methoxyphenol and (E)-4,6 dibromo 2--(2,6-dimethylphenylimino) meth- yl]-3-methoxyphenoCompounds 显示文摘 | ALASALVAR C SOYLU M S GUDER A | 2014 | Spectrochimica Acta Part A Molecular and Biomolecular Spectrosco- py2014，1303，： | 1 |
| 10 | Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry显示文摘 | ALASALVAR C TAYLOR K D A SHAHIDI F | 2005 | Journal of Agricultural and Food Chemistry2005，53，7： | 1 |
| 11 | Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties显示文摘 | Alasalvar C Grigor J M Zhang D | 2001 | Journal of Agricultural and Food Chemistry2001，49，3： | 1 |
| 12 | Differentiation of cultured and wild sea bass (Dicentrarchus labrax): Total lipid content, fatty acid and trace mineral composition显示文摘 | Alasalvar C Taylor KDA Zubcov E | 2002 | Food Chemistry2002，79，2： | 1 |
| 13 | Comparison of Volatiles,Phenolics,Sugars,Antioxidant Vitamins and Sensory Quality of Didderent Colored Carrot Varieties显示文摘 | Alasalvar C Grigor J M | 2001 | Journal of Agricultural and Food Chemistry2001，49，： | 1 |
| 14 | Differentiation of cultured and wild sea bass(Dicentrarchus labrax):total lipid content,fatty acid and trace mineral composition显示文摘 | Alasalvar C Taylor K D A Zubcov E | 2002 | Food Chem2002，79，2： | 1 |
| 15 | Flavor character- istics of seven grades of black tea produced in Turkey显示文摘 | ALASALVAR C TOPAL B SIERPEN A | 2012 | Journal of Agricultural and Food Chemistry2012，60，25： | 1 |
| 16 | A rapid HPLC method fordetermination of sudan dyes and Para Red in red chili pepper显示文摘 | ERTAS E OZER H ALASALVAR C | 2007 | FoodChemistry2007，105，2： | 1 |
| 17 | A rapid HPLC method for determination of sudan I dyes and para red in red chili pepper 显示文摘 | ERTAS E OZER H ALASALVAR C | 2007 | Food Chem2007，105，： | 1 |
| 18 | Antioxidant activity of hazelnut skin phenolics显示文摘 | Alasalvar C Karamac M Kosi(n)ska A | 2009 | Journal of Agricultural and Food Chemistry2009，57，： | 1 |
| 19 | Freshness assessment of cultured sea bream (Sarus aurata)by chemical, physical and sensory methods 显示文摘 | ALASALVAR C TAYLOR K D A OkSUZ A | 2001 | Food Chemistry2001，72，1： | 1 |
| 20 | Freshness assessment of cultured sea bream(Sarus aurata)by chemical,physical and sensory methods显示文摘 | Alasalvar C Taylor K D A Oksuz A | 2001 | Food Chemistry2001，72，1： | 1 |
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