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Anthocyanins: Metabolic Digestion, Bioavailability, Therapeutic Effects, Current Pharmaceutical/Industrial Use, and Innovation Potential

Antioxidants, 2022-12, Vol.12 (1), p.48

2022

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Role of Ozone Concentrations and Exposure Times in Extending Shelf Life of Strawberry

Ozone: science & engineering, 2014-01, Vol.36 (1), p.43-56

2014

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Quick vacuum drying of liquid samples prior to ATR‐FTIR spectral collection improves the quantitative prediction: a case study of milk adulteration

International journal of food science & technology, 2018-11, Vol.53 (11), p.2482-2489

2018

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Structure and Stability of Fish Oil Organogels Prepared with Sunflower Wax and Monoglyceride

Journal of Oleo Science, 2015, Vol.64(7), pp.713-720

2015

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Rapid detection of milk fat adulteration in yoghurts using near and mid-infrared spectroscopy

International dairy journal, 2020-11, Vol.110, p.104795, Article 104795

2020

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Potential of antimicrobial active packaging ‘containing natamycin, nisin, pomegranate and grape seed extract in chitosan coating’ to extend shelf life of fresh strawberry

Food and bioproducts processing, 2016-04, Vol.98, p.354-363

2016

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Machine Learning-Assisted Near- and Mid-Infrared spectroscopy for rapid discrimination of wild and farmed Mediterranean mussels (Mytilus galloprovincialis)

Microchemical journal, 2024-01, Vol.196, p.109669, Article 109669

2024

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Effectiveness of different packaging films and trays on mushrooms (Agaricus bisporus) subjected to simulated transportation conditions at different vibration frequencies

Journal of food processing and preservation, 2021-05, Vol.45 (5), p.n/a

2021

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Rapid discrimination of Turkish commercial hazelnut (Corylus avellana L.) varieties using Near-Infrared Spectroscopy and chemometrics

Vibrational spectroscopy, 2022-03, Vol.119, p.103353, Article 103353

2022

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Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk

International journal of food science & technology, 2014-12, Vol.49 (12), p.2643-2649

2014

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Changes during ripening in chemical composition, proteolysis, volatile composition and texture in K ashar cheese made using raw bovine, ovine or caprine milk

International journal of food science & technology, 2014-12, Vol.49 (12), p.2643-2649

2014

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An innovative technique for extending shelf life of strawberry: Ultrasound: Strawberries

Food science & technology, 2013, Vol.52 (2), p.93-101

2013

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Structure and Stability of Fish Oil Organogels Prepared with Sunflower Wax and Monoglyceride

Journal of Oleo Science, 2015-07, Vol.64 (7), p.713-720

2015

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Fonksiyonel Gıda Olarak Yumurta: Bilesenleri ve Fonksiyonel Özellikleri

Akademik Gıda, 2012-04, Vol.10 (4)

2012

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Anthocyanins: Metabolic Digestion, Bioavailability, Therapeutic Effects, Current Pharmaceutical/Industrial Use, and Innovation Potential

Role of Ozone Concentrations and Exposure Times in Extending Shelf Life of Strawberry

Quick vacuum drying of liquid samples prior to ATR‐FTIR spectral collection improves the quantitative prediction: a case study of milk adulteration

Structure and Stability of Fish Oil Organogels Prepared with Sunflower Wax and Monoglyceride

Rapid detection of milk fat adulteration in yoghurts using near and mid-infrared spectroscopy

Potential of antimicrobial active packaging ‘containing natamycin, nisin, pomegranate and grape seed extract in chitosan coating’ to extend shelf life of fresh strawberry

Machine Learning-Assisted Near- and Mid-Infrared spectroscopy for rapid discrimination of wild and farmed Mediterranean mussels (Mytilus galloprovincialis)

Effectiveness of different packaging films and trays on mushrooms (Agaricus bisporus) subjected to simulated transportation conditions at different vibration frequencies

Rapid discrimination of Turkish commercial hazelnut (Corylus avellana L.) varieties using Near-Infrared Spectroscopy and chemometrics

Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk

Changes during ripening in chemical composition, proteolysis, volatile composition and texture in K ashar cheese made using raw bovine, ovine or caprine milk

An innovative technique for extending shelf life of strawberry: Ultrasound: Strawberries

Structure and Stability of Fish Oil Organogels Prepared with Sunflower Wax and Monoglyceride

Fonksiyonel Gıda Olarak Yumurta: Bilesenleri ve Fonksiyonel Özellikleri

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