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Total phenolics, antioxidant capacity, colour and drying characteristics of date fruit dried with different methods

Ciência e tecnologia de alimentos, 2017-01, Vol.37 (1), p.139-147

İZLİ, Gökçen

2017

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Quality retention in pumpkin powder dried by combined microwave-convective drying

Journal of food science and technology, 2022-04, Vol.59 (4), p.1558-1569

2022

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Influence of microwave and microwave‐convective drying on the drying kinetics and quality characteristics of pomelo

Journal of food processing and preservation, 2019-06, Vol.43 (6), p.e13812-n/a

2019

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Evaluation of high intensity ultrasound pre-treatment effects on the physical properties and bioactive compounds of convective dried quince samples

International journal of fruit science, 2021-01, Vol.21 (1), p.645-656

2021

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Convective Drying Kinetics and Quality Parameters of European Cranberrybush

Tarım Bilimleri Dergisi, 2018-01, p.349-358

2018

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Phenolic compounds change in Table Olives

Nutrition & food science international journal, 2017-11, Vol.3 (5)

İzli, Gökçen

2017

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Influence of different drying techniques on drying parameters of mango

Ciência e tecnologia de alimentos, 2017-10, Vol.37 (4), p.604-612

2017

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Drying kinetics, colour, total phenolic content and antioxidant capacity properties of kiwi dried by different methods

Journal of food measurement & characterization, 2017-03, Vol.11 (1), p.64-74

2017

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Impact of different drying methods on the drying kinetics, color, total phenolic content and antioxidant capacity of pineapple

CYTA: journal of food, 2018-01, Vol.16 (1), p.213-221

2018

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Convective, Microwave and Combined Microwave-Convective Drying of Pepino

Erwerbsobstbau, 2021-06, Vol.63 (2), p.175-184

2021

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Farklı Kurutma Uygulamalarının Armut Meyvesinin Bazı Kalite Özellikleri Üzerine Etkileri

Turkish journal of agriculture : food science and technology, 2018-04, Vol.6 (4), p.479

İzli, Gökçen

2018

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Comparison of some physical and chemical characteristics of buckwheat (Fagopyrum esculentum Moench) grains

CYTA: journal of food, 2017-04, Vol.15 (2), p.257-265

2017

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Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit (Cydonia oblonga Mill.)

Journal of food processing and preservation, 2020-03, Vol.44 (3), p.n/a

2020

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Physicochemical and Morphological Properties of European Cranberrybush Powder Manufactured by Freeze Drying

International journal of fruit science, 2021-01, Vol.21 (1), p.1008-1017

2021

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Ultrason Ön İşleminin Kurutulmuş Iğdır Kayısısının Kalite Özellikleri Üzerine Etkisi

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2021-03, Vol.11 (1), p.303-313

2021

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The effect of ultrasound pretreatment on quality attributes of freeze‐dried quince slices: Physical properties and bioactive compounds

Journal of food process engineering, 2019-08, Vol.42 (5), p.n/a

2019

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Physical and chemical characteristics of goldenberry fruit (Physalis peruviana L.)

Journal of food science and technology, 2015-04, Vol.52 (4), p.2320-2327

2015

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Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of Goldenberry (Physalis peruviana L.)

International journal of food science & technology, 2014-01, Vol.49 (1), p.9-17

2014

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Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of G oldenberry ( P hysalis peruviana L .)

International journal of food science & technology, 2014-01, Vol.49 (1), p.9-17

2014

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Total phenolics, antioxidant capacity, colour and drying characteristics of date fruit dried with different methods

Quality retention in pumpkin powder dried by combined microwave-convective drying

Influence of microwave and microwave‐convective drying on the drying kinetics and quality characteristics of pomelo

Evaluation of high intensity ultrasound pre-treatment effects on the physical properties and bioactive compounds of convective dried quince samples

Convective Drying Kinetics and Quality Parameters of European Cranberrybush

Phenolic compounds change in Table Olives

Influence of different drying techniques on drying parameters of mango

Drying kinetics, colour, total phenolic content and antioxidant capacity properties of kiwi dried by different methods

Impact of different drying methods on the drying kinetics, color, total phenolic content and antioxidant capacity of pineapple

Convective, Microwave and Combined Microwave-Convective Drying of Pepino

Farklı Kurutma Uygulamalarının Armut Meyvesinin Bazı Kalite Özellikleri Üzerine Etkileri

Comparison of some physical and chemical characteristics of buckwheat (Fagopyrum esculentum Moench) grains

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit (Cydonia oblonga Mill.)

Physicochemical and Morphological Properties of European Cranberrybush Powder Manufactured by Freeze Drying

Ultrason Ön İşleminin Kurutulmuş Iğdır Kayısısının Kalite Özellikleri Üzerine Etkisi

The effect of ultrasound pretreatment on quality attributes of freeze‐dried quince slices: Physical properties and bioactive compounds

Physical and chemical characteristics of goldenberry fruit (Physalis peruviana L.)

Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of Goldenberry (Physalis peruviana L.)

Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of G oldenberry ( P hysalis peruviana L .)

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