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Browsing by Author Hayran, O.

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Issue DateTitleAuthor(s)
Nov-2013New nutritional composition data on selected traditional foods consumed in Black Sea Area countriesCosta, H.S.; Albuquerque, T.G.; Sanches-Silva, A.; Vasilopoulou, E.; Trichopoulou, A.; D'Antuono, L.F.; Alexieva, I.; Boyko, N.; Costea, C.; Fedosov, S.; Hayran, O.; Karpenko, D.; Kilasonia, Z.; Finglas, P.
27-Oct-2011Nutritional composition of traditional foods from Black Sea Area countriesCosta, H.S.; Albuquerque, T.G.; Sanches-Silva, A.; Vasilopoulou, E.; Trichopoulou, A.; Alexieva, I.; Costea, C.; Fedosova, K.; Hayran, O.; Kilasonia, Z.; Kolesnov, A.; Koval, N.V.; D’Antuono, F.; Finglas, P.
Oct-2011Proximate composition of traditional vegetable and fruit based foods from Black Sea Area countriesCosta, H.S.; Albuquerque, T.G.; Fontes, T.; Mota, C.; Vasilopoulou, E.; D’Antuono, F.; Alexieva, I.; Hayran, O.; Kaprelyants, L.; Karpenko, D.; Kilasonia, Z.; Pauk, A.; Stroia, A.L.; Finglas, P.
Nov-2011Report on Microbiological characterization of typical BSAC foods/beverages - M2.5Mudryk, M.; Petrov, V.; Dolgikh, A.; Kutchak, I.; Pauk, A.; Rusyn, Y.; Boyko, N.; Alexieva, I.; Sapundzhieva, T.; Hayran, O.; Koçaoglu, B.; Kaprel'yants, L.; Karpenko, D.; Costea, C.; Costa, H.S.; Finglas, P.
Sep-2011Riboflavin content in selected traditional foods from Black Sea Area countriesCosta, H.S.; Flores, C.; Sanches-Silva, A.; Albuquerque, T.G.; Santos, M.; Vasilopoulou, E.; Trichopoulou, A.; D’Antuono, F.; Alexieva, I.; Hayran, O.; Kaprelyants, L.; Karpenko, D.; Kilasonia, Z.; Koval, N.; Stroia, A.L.; Finglas, P.
Oct-2012South European Brassica oleracea leafy types: traditional foods and uses in a cross-country, intercultural perspectiveD'Antuono, L.F.; Giambanelli, E.; Costa, H.S.; Sanches-Silva, A.; Albuquerque, T.G.; Koçaoglu, B.; Hayran, O.; Alexieva, I.; Jorjadze, M.
Aug-2012South European Kales: a Cross Country, Cross Cultural ResearchD’Antuono, L.F.; Manco, M.A.; Costa, H.S.; Sanches-Silva, A.; Albuquerque, T.G.; Koçaoglu, B.; Hayran, O.
Oct-2012The potential of traditional foods from Black Sea Area as source of vitamins and bioactive compoundsSanches-Silva, A.; Albuquerque, T.G.; Finglas, P.; Vasilopoulou, E.; Dilis, V.; Alexieva, I.; Boyko, N.; Costea, C.; Hayran, O.; Jorjadze, M.; Kaprelyants, L.; Karpenko, D.; D’Antuono, L.; Costa, H.S.
Oct-2011Traditional foods from the Black Sea Area countries: minerals and trace elements contentCosta, H.S.; Sanches-Silva, A.; Nascimento, A.C.; Santiago, S.; Trichopoulou, A.; D’Antuono, F.; Alexieva, I.; Bugyna, L.; Fedosova, K.; Hayran, O.; Karpenko, D.; Kilasonia, Z.; Stroia, A.L.; Finglas, P.
Jun-2012Traditional foods of Black Sea Region countries as potential sources of prebiotic compounds and probiotic microorganismsBoyko, N.; Petrov, V.; Batit, V.; Levchuk, O.; Joriadze, M.; Sapundzhieva, T.; Hayran, O.; Beteva, E.; Costea, C.; Kaprel'yants, L.; Danesi, F.; Kroon, P.; Finglas, P.; Costa, H.; D'Antuono, F.
Sep-2011Variability of glucosinolates and phenolics in local kale populations from Turkey, Italy and PortugalFerioli, F.; Manco, M.; Giambanelli, E.; D'Antuono, L.F.; Albuquerque, T.G.; Sanches-Silva, A.; Koçaoglu, B.; Hayran, O.
Showing results 8 to 18 of 18
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