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Extraction of Bioactive Compounds from Milled Grape Canes (Vitis vinifera) Using a Pressurized Low-Polarity Water Extractor

Food and bioprocess technology, 2012, Vol.5 (1), p.359-371

2012

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Soğuk maserasyon ile üretilen Kalecik Karası şırasının uçucu aroma bileşenleri dağılımının belirlenmesi

Gazi Üniversitesi Mühendislik Mimarlık Fakültesi dergisi, 2021-05, Vol.36 (3), p.1531-1538

2021

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Rheological and physical properties of Inulin-containing milk chocolate prepared at different process conditions

CYTA: journal of food, 2014-01, Vol.12 (1), p.55-64

2014

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Impact of Climate Change on Agricultural Production and Food Security

Akademik Gıda, 2024-09 (Yeşil Dönüşüm Özel Sayısı), p.45-50

2024

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DETERMINATION OF ENERGY VALUES OF BEE PRODUCTS MIXED WITH HERBAL SOURCES AS A PERFORMANCE-ENHANCING ENERGY SOURCE FOR SPORTSMEN

Sportif bakış spor ve eğitim bilimleri dergisi, 2019-12, Vol.6 (SI2), p.383-389

2019

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Effect of Different Brewing Methods on Some Physicochemical Properties of Green Tea (Camellia sinensis)

Turkish journal of agriculture : food science and technology, 2022-04, Vol.10 (4), p.693-701

2022

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Food Ellagitannins-Occurrence, Effects of Processing and Storage

Critical reviews in food science and nutrition, 2009-03, Vol.49 (3), p.283-298

2009

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Microencapsulation of grape polyphenols using maltodextrin and gum arabic as two alternative coating materials: Development and characterization

Journal of biotechnology, 2016-12, Vol.239, p.23-33

2016

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Changes in pigment profile and surface colour of fig (Ficus carica L.) during drying

International journal of food science & technology, 2012-08, Vol.47 (8), p.1710-1719

2012

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Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts

Food science & technology, 2012-04, Vol.46 (1), p.203-209

2012

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Alterations on phenolic compounds and antioxidant activity during sour grape juice concentrate processing

Ciência e técnica vitivinícola, 2018, Vol.33 (2), p.136-144

2018

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Effect of different microencapsulating materials and relative humidities on storage stability of microencapsulated grape pomace extract

Food chemistry, 2020-01, Vol.302, p.125347-125347, Article 125347

2020

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Volatile aroma component of natural and roasted hazelnut varieties using solid-phase microextraction gas chromatography/mass spectrometry

Acta scientiarum Polonorum. Hortorum cultus (Ogrodnictwo), 2021-01, Vol.20 (5), p.85-96

2021

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Antioxidative activities of grape (Vitis vinifera) seed extracts obtained from different varieties grown in Turkey

International journal of food science & technology, 2008-01, Vol.43 (1), p.154-159

2008

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Optimization of solid-phase microextraction conditions of milk chocolatesütlü

Gıda, 2021-01, Vol.46 (1), p.82-96

2021

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Genetik Modifikasyon ve Türk Tüketiciler - Kentli Tüketicilerin Genetik Modifiye Organizma ve Gıdalara Yönelik Tutumları

Tarım Bilimleri Dergisi, 2014-03, Vol.20 (1), p.71

2014

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Changes in the Phenolic Content and Free Radical-scavenging Activity of Vacuum Packed Walnut Kernels during Storage

Food Science and Technology Research, 2013, Vol.19(1), pp.105-112

2013

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Using polydextrose as a prebiotic substance in milk chocolate: effects of process parameters on physical and rheological properties

CYTA: journal of food, 2014-04, Vol.12 (2), p.150-159

2014

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Change in Some Glycoalkaloids of Potato under Different Storage Regimes

Potato research, 2018-06, Vol.61 (2), p.183-193

2018

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Change in Some Nutritional Value of Potato Under Different Storage Conditions

Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü dergisi, 2018-09, Vol.22 (Özel), p.330

2018

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Adıyaman Tut Dutu Kurusunun Fiziksel ve Kimyasal Özellikleri ile Uçucu Bileşen Dağılımının Belirlenmesi

Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2022-04, Vol.27 (1), p.113-120

2022

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Food Supplement Production from Propolis, Honey, and Mulberry Molasses and Its Optimization

Journal of Apitherapy and Nature, 2024-06, Vol.7 (1), p.28-52

2024

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Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol

Journal of food science and technology, 2015-04, Vol.52 (4), p.2033-2042

2015

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Rapid tempering of sucrose-free milk chocolates by βV seeding: textural, rheological and melting properties

European food research & technology, 2017-10, Vol.243 (10), p.1849-1860

2017

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Brewing method‐dependent changes of volatile aroma constituents of green tea ( Camellia sinensis L.)

Food science & nutrition, 2024-07

2024

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Extraction of Bioactive Compounds from Milled Grape Canes (Vitis vinifera) Using a Pressurized Low-Polarity Water Extractor

Soğuk maserasyon ile üretilen Kalecik Karası şırasının uçucu aroma bileşenleri dağılımının belirlenmesi

Rheological and physical properties of Inulin-containing milk chocolate prepared at different process conditions

Impact of Climate Change on Agricultural Production and Food Security

DETERMINATION OF ENERGY VALUES OF BEE PRODUCTS MIXED WITH HERBAL SOURCES AS A PERFORMANCE-ENHANCING ENERGY SOURCE FOR SPORTSMEN

Effect of Different Brewing Methods on Some Physicochemical Properties of Green Tea (Camellia sinensis)

Food Ellagitannins-Occurrence, Effects of Processing and Storage

Microencapsulation of grape polyphenols using maltodextrin and gum arabic as two alternative coating materials: Development and characterization

Changes in pigment profile and surface colour of fig (Ficus carica L.) during drying

Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts

Alterations on phenolic compounds and antioxidant activity during sour grape juice concentrate processing

Effect of different microencapsulating materials and relative humidities on storage stability of microencapsulated grape pomace extract

Volatile aroma component of natural and roasted hazelnut varieties using solid-phase microextraction gas chromatography/mass spectrometry

Antioxidative activities of grape (Vitis vinifera) seed extracts obtained from different varieties grown in Turkey

Optimization of solid-phase microextraction conditions of milk chocolatesütlü

Genetik Modifikasyon ve Türk Tüketiciler - Kentli Tüketicilerin Genetik Modifiye Organizma ve Gıdalara Yönelik Tutumları

Changes in the Phenolic Content and Free Radical-scavenging Activity of Vacuum Packed Walnut Kernels during Storage

Using polydextrose as a prebiotic substance in milk chocolate: effects of process parameters on physical and rheological properties

Change in Some Glycoalkaloids of Potato under Different Storage Regimes

Change in Some Nutritional Value of Potato Under Different Storage Conditions

Adıyaman Tut Dutu Kurusunun Fiziksel ve Kimyasal Özellikleri ile Uçucu Bileşen Dağılımının Belirlenmesi

Food Supplement Production from Propolis, Honey, and Mulberry Molasses and Its Optimization

Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol

Rapid tempering of sucrose-free milk chocolates by βV seeding: textural, rheological and melting properties

Brewing method‐dependent changes of volatile aroma constituents of green tea ( Camellia sinensis L.)

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