Evaluation of Oxidation Stability of Organic and Conventional Hazelnut Oils by Caner Ümit Topçu, Sümeyye Şahin

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Effects of different processing methods on the lipid composition of hazelnut oil: A lipidomics analysis by Jiayang Sun, Xiaonuo Feng, Chunmao Lyu, Shuang Zhou, Zixuan Liu

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Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties by Taş Neslihan Göncüoğlu, Gökmen Vural

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Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach by Amir Pourfarzad, Rezvaneh Shokouhi Kisomi

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Activity of gemmogenesis in regenerated plants of hazelnut cv. ‘Akademyk Yablokov’ and antibiotic therapy for elimination of bacterial contamination <i>in vitro</i> by T. A. Krasinskaya

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