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Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage

Journal of food engineering, 2005, Vol.66 (2), p.187-192

2005

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Enzymatically validated liquid chromatographic method for the determination of ascorbic and dehydroascorbic acids in fruit and vegetables

Journal of Chromatography A, 2000-06, Vol.881 (1), p.309-316

2000

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Liquid chromatographic method for the determination of patulin in apple juice using solid-phase extraction

Analytica chimica acta, 2005-07, Vol.543 (1), p.64-69

2005

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Edirne Selimiye Yazma Eserler Kütüphanesi 22 Sel 7174’te Kayıtlı Bulunan SāʿAtnāme (Vr. 38b-74a) Adlı Eserin Türk dili ve Edebiyatı Eğitimi Çerçevesinde Bilim dili Açısından Incelenmesi

Acar, Jale

2022

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The use of factorial design for modeling membrane distillation

Journal of membrane science, 2010-03, Vol.349 (1-2), p.225-230

2010

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Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies

Food chemistry, 2007, Vol.104 (3), p.1136-1142

2007

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Clarification and the concentration of apple juice using membrane processes: A comparative quality assessment

Journal of membrane science, 2010-04, Vol.352 (1-2), p.160-165

2010

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Modeling the combined effects of pH, temperature and ascorbic acid concentration on the heat resistance of Alicyclobacillus acidoterrestis

International journal of food microbiology, 2007-12, Vol.120 (3), p.266-273

2007

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EFFECTS OF VARIOUS CLARIFICATION TREATMENTS ON PHENOLIC COMPOUNDS AND ORGANIC ACID COMPOSITIONS OF POMEGRANATE (PUNICA GRANATUM L.) JUICE

Journal of food processing and preservation, 2011-06, Vol.35 (3), p.313-319

2011

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EFFECTS OF DIFFERENT INITIAL LACTOBACILLUS PLANTARUM CONCENTRATIONS ON SOME PROPERTIES OF FERMENTED CARROT JUICE

Journal of food processing and preservation, 2006-06, Vol.30 (3), p.352-363

2006

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Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography

Journal of Chromatography A, 2005-09, Vol.1088 (1), p.193-199

2005

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Simultaneous determination of 5-hydroxymethylfurfural and patulin in apple juice by reversed-phase liquid chromatography

Journal of Chromatography A, 1999-06, Vol.847 (1), p.69-74

1999

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EFFECTS OF VARIOUS CLARIFICATION TREATMENTS ON PHENOLIC COMPOUNDS AND ORGANIC ACID COMPOSITIONS OF POMEGRANATE (PUNICA GRANATUM L.) JUICE: CLARIFICATION OF POMEGRANATE JUICE

Journal of food processing and preservation, 2011-06, Vol.35 (3), p.313-319

2011

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Determination of guaiacol produced by Alicyclobacillus acidoterrestris in apple juice by using HPLC and spectrophotometric methods, and mathematical modeling of guaiacol production

European food research & technology, 2007-09, Vol.225 (5-6), p.873-878

2007

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The use of commercial pectinase in fruit juice industry. Part 3: Immobilized pectinase for mash treatment

Journal of food engineering, 2001-03, Vol.47 (4), p.275-280

2001

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Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage

Food science & technology, 2005-01, Vol.38 (8), p.903-908

2005

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Incidence of patulin in apple juice concentrates produced in Turkey

Journal of Chromatography A, 1998-07, Vol.815 (1), p.99-102

1998

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Effects of various clarification treatments on patulin, phenolic compound and organic acid compositions of apple juice

European food research & technology, 2001-09, Vol.213 (3), p.194-199

2001

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Reversible degradation kinetics of vitamin C in peas during frozen storage

European food research & technology, 2007-04, Vol.224 (6), p.749-753

2007

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Effects of controlled atmosphere storage and low-dose irradiation on potato tuber components affecting acrylamide and color formations upon frying

European food research & technology, 2007-04, Vol.224 (6), p.681-687

2007

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Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice

Journal of food processing and preservation, 2005-10, Vol.29 (5-6), p.357-368

2005

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Characterization of crude lipoxygenase extract from green pea using a modified spectrophotometric method

European food research & technology, 2002-07, Vol.215 (1), p.42-45

2002

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Degradation of [beta]-carotene with the effects of light and sulfur dioxide may be responsible for the formation of white spot in dried apricots

European food research & technology, 2005-08, Vol.221 (3-4), p.357

2005

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Degradation of b-carotene with the effects of light and sulfur dioxide may be responsible for the formation of white spot in dried apricots

European food research & technology, 2005-08, Vol.221 (3-4), p.357-360

2005

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The use of commercial pectinase in the fruit juice industry, part 2: Determination of the kinetic behaviour of immobilized commercial pectinase

Journal of food engineering, 2001-03, Vol.47 (4), p.271-274

2001

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Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage

Enzymatically validated liquid chromatographic method for the determination of ascorbic and dehydroascorbic acids in fruit and vegetables

Liquid chromatographic method for the determination of patulin in apple juice using solid-phase extraction

Edirne Selimiye Yazma Eserler Kütüphanesi 22 Sel 7174’te Kayıtlı Bulunan SāʿAtnāme (Vr. 38b-74a) Adlı Eserin Türk dili ve Edebiyatı Eğitimi Çerçevesinde Bilim dili Açısından Incelenmesi

The use of factorial design for modeling membrane distillation

Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies

Clarification and the concentration of apple juice using membrane processes: A comparative quality assessment

Modeling the combined effects of pH, temperature and ascorbic acid concentration on the heat resistance of Alicyclobacillus acidoterrestis

EFFECTS OF VARIOUS CLARIFICATION TREATMENTS ON PHENOLIC COMPOUNDS AND ORGANIC ACID COMPOSITIONS OF POMEGRANATE (PUNICA GRANATUM L.) JUICE

EFFECTS OF DIFFERENT INITIAL LACTOBACILLUS PLANTARUM CONCENTRATIONS ON SOME PROPERTIES OF FERMENTED CARROT JUICE

Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography

Simultaneous determination of 5-hydroxymethylfurfural and patulin in apple juice by reversed-phase liquid chromatography

EFFECTS OF VARIOUS CLARIFICATION TREATMENTS ON PHENOLIC COMPOUNDS AND ORGANIC ACID COMPOSITIONS OF POMEGRANATE (PUNICA GRANATUM L.) JUICE: CLARIFICATION OF POMEGRANATE JUICE

Determination of guaiacol produced by Alicyclobacillus acidoterrestris in apple juice by using HPLC and spectrophotometric methods, and mathematical modeling of guaiacol production

The use of commercial pectinase in fruit juice industry. Part 3: Immobilized pectinase for mash treatment

Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage

Incidence of patulin in apple juice concentrates produced in Turkey

Effects of various clarification treatments on patulin, phenolic compound and organic acid compositions of apple juice

Reversible degradation kinetics of vitamin C in peas during frozen storage

Effects of controlled atmosphere storage and low-dose irradiation on potato tuber components affecting acrylamide and color formations upon frying

Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice

Characterization of crude lipoxygenase extract from green pea using a modified spectrophotometric method

Degradation of [beta]-carotene with the effects of light and sulfur dioxide may be responsible for the formation of white spot in dried apricots

Degradation of b-carotene with the effects of light and sulfur dioxide may be responsible for the formation of white spot in dried apricots

The use of commercial pectinase in the fruit juice industry, part 2: Determination of the kinetic behaviour of immobilized commercial pectinase

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