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	1.	Correction to Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts ( Corylus avellana L.). [electronic resource] by Taş, Neslihan Göncüoğlu Gökmen, Vural Publication details: Journal of agricultural and food chemistry 03 2019 In: Journal of agricultural and food chemistry vol. 67 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts ( Corylus avellana L.). [electronic resource] by Taş, Neslihan Göncüoğlu Gökmen, Vural Producer: 20190506 In: Journal of agricultural and food chemistry vol. 67 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Investigation of serotonin, free and protein-bound tryptophan in Turkish hazelnut varieties and effect of roasting on serotonin content. [electronic resource] by Taş, Neslihan Göncüoğlu Yılmaz, Cemile Gökmen, Vural Producer: 20200914 In: Food research international (Ottawa, Ont.) vol. 120 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Determination of serotonin in nuts and nut containing products by liquid chromatography tandem mass spectrometry. [electronic resource] by Yılmaz, Cemile Taş, Neslihan Göncüoğlu Kocadağlı, Tolgahan Gökmen, Vural Producer: 20181211 In: Food chemistry vol. 272 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)