Dr Asghar Amanpour, PhD - Institute of Natural and Applied Sciences

Dr Asghar Amanpour

PhD

Institute of Natural and Applied Sciences

ADANA, ADANA

ORCID logohttps://orcid.org/0000-0001-9783-691X

Dr Asghar Amanpour, PhD - Institute of Natural and Applied Sciences

Dr Asghar Amanpour

PhD

Introduction

Primary Affiliation: Institute of Natural and Applied Sciences - ADANA, ADANA


View Dr Asghar Amanpour’s Resume / CV

Education

Sep 2012
Çukurova Universitesi
Ph.D
Food Engineering

Publications

6Publications

52Reads

131Profile Views

4PubMed Central Citations

Elucidation of Infusion-Induced Changes in the Key Odorants and Aroma Profile of Iranian Endemic Borage ( Echium amoenum) Herbal Tea.

J Agric Food Chem 2019 Mar 22;67(9):2607-2616. Epub 2019 Feb 22.

Department of Food Engineering, Faculty of Engineering , Adana Science and Technology University , 01110 Adana , Turkey.

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http://dx.doi.org/10.1021/acs.jafc.9b00531DOI Listing
March 2019
1 Read
2.912 Impact Factor

LC-DAD-ESI-MS/MS-based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives.

J Mass Spectrom 2019 Mar;54(3):227-238

Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, Adana, Turkey.

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http://doi.wiley.com/10.1002/jms.4326
Publisher Site
http://dx.doi.org/10.1002/jms.4326DOI Listing
March 2019
21 Reads
2.379 Impact Factor

Characterization of aroma, aroma-active compounds and fatty acids profiles of cv. Nizip Yaglik oils as affected by three maturity periods of olives.

J Sci Food Agric 2019 Jan 27;99(2):726-740. Epub 2018 Aug 27.

Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, Adana, Turkey.

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http://dx.doi.org/10.1002/jsfa.9241DOI Listing
January 2019
4 Reads
1.714 Impact Factor

Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin ( L.) by Aroma Extract Dilution Analysis.

Foods 2018 Jun 27;7(7). Epub 2018 Jun 27.

Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey.

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http://dx.doi.org/10.3390/foods7070098DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6068864PMC
June 2018
9 Reads

Gas Chromatography-Mass Spectrometry-Olfactometry To Control the Aroma Fingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at Three Harvest Times.

J Agric Food Chem 2018 Mar 5;66(11):2851-2861. Epub 2018 Mar 5.

Department of Food Engineering, Faculty of Engineering and Natural Sciences , Adana University of Science and Technology , 01100 Adana , Turkey.

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http://dx.doi.org/10.1021/acs.jafc.7b06090DOI Listing
March 2018
10 Reads
2.912 Impact Factor

GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.).

Food Chem 2015 Sep 9;182:251-6. Epub 2015 Mar 9.

Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, 01330 Adana, Turkey; Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2015.03.005DOI Listing
September 2015
7 Reads
4 Citations
3.391 Impact Factor

Top co-authors

Hasim Kelebek
Hasim Kelebek

Adana Science and Technology University

6
Serkan Selli
Serkan Selli

Cukurova University

6
Fatma Chtourou
Fatma Chtourou

Laboratoire d'Electrochimie et Environnement

1
Mohamed Bouaziz
Mohamed Bouaziz

Laboratoire d'Electrochimie et Environnement

1
Onur Sevindik
Onur Sevindik

University of Cukurova

1
Songul Kesen
Songul Kesen

Gaziantep University

1
Gamze Guclu
Gamze Guclu

University of Cukurova

1