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A Detailed Comparative Study on Some Physicochemical Properties, Volatile Composition, Fatty Acid, and Mineral Profile of Different Almond (Prunus dulcis L.) Varieties

Horticulturae, 2022-06, Vol.8 (6), p.488

Levent, Okan

2022

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Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties

Biology (Basel, Switzerland), 2022-06, Vol.11 (6), p.926

2022

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Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses

Heliyon, 2023-09, Vol.9 (9), p.e19314-e19314, Article e19314

2023

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Thermosonication Processing of Purple Onion Juice (Allium cepa L.): Anticancer, Antibacterial, Antihypertensive, and Antidiabetic Effects

Processes, 2024-03, Vol.12 (3), p.517

2024

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Influence of Ultrasonication and UV-C Processing on the Functional Characteristics and Anticarcinogenic Activity of Blackthorn Vinegar

ACS omega, 2024-08, Vol.9 (34), p.36699-36709

2024

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Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization

Journal of food science and technology, 2022-09, Vol.59 (9), p.3609-3618

2022

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Gün kurusu kayısılardan üretilen kayısı chutney örneklerinin bazı fizikokimyasal

Journal of Agricultural Faculty of Gaziosmanpasa University, 2021-01, Vol.38 (2021-1), p.60-64

LEVENT, OKAN

2021

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KARABUĞDAY (Fagopyrum esculentum) UNU İLE ZENGİNLEŞTİRİLMİŞ DUT PESTİLLERİNİN BAZI FİZİKO-KİMYASAL, RENK, BİYOAKTİF VE DUYUSAL ÖZELLİKLERİNİN ARAŞTIRILMASI

Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, 2022-12, Vol.25 (4), p.714-723

2022

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Enzymatic processing and antioxidant activity of agricultural waste autohydrolysis liquors

Bioresources, 2010-05, Vol.5 (2), p.699-711

2010

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Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): Antidiabetic, antihypertensive, cytotoxic activities, volatile profile and optical microstructure

Journal of food processing and preservation, 2021-10, Vol.45 (10), p.n/a

2021

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Farklı kurutma yöntemlerinin 12-Kadıoğlu kayısı çeşidinin uçucu organik bileşenleri üzerine etkisi

Derim, 2019-12, Vol.36 (2), p.168-176

2019

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Anticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (Ocimum basilicum L.) and the ultrasound treatment

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

2021

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Effect of processing parameters on some physicochemical properties, sugar profile and rheological characterization of apricot sauce

Journal of food measurement & characterization, 2018-06, Vol.12 (2), p.1072-1083

2018

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Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice

Journal of food measurement & characterization, 2022-08, Vol.16 (4), p.3023-3041

2022

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Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar

International journal of gastronomy and food science, 2022-09, Vol.29, p.100574, Article 100574

2022

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Optimization of Bioactive Components in Fresh Red Watermelon Juice Using Ultrasound With Response Surface Methodology

Journal of Agricultural Faculty of Gaziosmanpasa University, 2022-08

2022

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Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization

Journal of food processing and preservation, 2022-11, Vol.46 (11), p.n/a

2022

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Characterization of new late-spring-frost-tolerant apricot hybrids: physical and biochemical fruit quality attributes, volatile aroma compounds

Ciência rural, 2023, Vol.53 (8)

2023

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Evaluation of antioxidant activity of dilute acid hydrolysate of wheat straw during xylose production

Industrial crops and products, 2012-11, Vol.40, p.39-44

2012

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Optimization of Dilute Acid Hydrolysis of Cotton Stalk in Xylose Production

Applied biochemistry and biotechnology, 2011, Vol.163 (2), p.313-325

2011

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Effects of partial substitution of caprine for ovine milk on the volatile compounds of fresh and mature Urfa cheeses

Small ruminant research, 2013-10, Vol.115 (1-3), p.113-123

2013

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Optimization and comparison of dilute acid pretreatment of selected agricultural residues for recovery of xylose

Bioresources, 2011-11, Vol.6 (4), p.4103-4116

2011

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Moderate temperature and UV‐C light processing of Uruset apple juice: Optimization of bioactive components and evaluation of the impact on volatile profile, HMF and color

Journal of food process engineering, 2021-12, Vol.44 (12), p.n/a

2021

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Distributed Simulation: A Model Driven Engineering Approach

1st ed. 2016, 2016

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HER ŞEY DÂHİL SİSTEMDE FİYAT, KALİTE VE MALİYET SORUNSALI: HEDEF MALİYETLEME MODELİ UYGULAMASI

Verimlilik Dergisi, 2021-07 (3), p.105-127

2021

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A Detailed Comparative Study on Some Physicochemical Properties, Volatile Composition, Fatty Acid, and Mineral Profile of Different Almond (Prunus dulcis L.) Varieties

Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties

Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses

Thermosonication Processing of Purple Onion Juice (Allium cepa L.): Anticancer, Antibacterial, Antihypertensive, and Antidiabetic Effects

Influence of Ultrasonication and UV-C Processing on the Functional Characteristics and Anticarcinogenic Activity of Blackthorn Vinegar

Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization

Gün kurusu kayısılardan üretilen kayısı chutney örneklerinin bazı fizikokimyasal

KARABUĞDAY (Fagopyrum esculentum) UNU İLE ZENGİNLEŞTİRİLMİŞ DUT PESTİLLERİNİN BAZI FİZİKO-KİMYASAL, RENK, BİYOAKTİF VE DUYUSAL ÖZELLİKLERİNİN ARAŞTIRILMASI

Enzymatic processing and antioxidant activity of agricultural waste autohydrolysis liquors

Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): Antidiabetic, antihypertensive, cytotoxic activities, volatile profile and optical microstructure

Farklı kurutma yöntemlerinin 12-Kadıoğlu kayısı çeşidinin uçucu organik bileşenleri üzerine etkisi

Anticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (Ocimum basilicum L.) and the ultrasound treatment

Effect of processing parameters on some physicochemical properties, sugar profile and rheological characterization of apricot sauce

Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice

Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar

Optimization of Bioactive Components in Fresh Red Watermelon Juice Using Ultrasound With Response Surface Methodology

Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization

Characterization of new late-spring-frost-tolerant apricot hybrids: physical and biochemical fruit quality attributes, volatile aroma compounds

Evaluation of antioxidant activity of dilute acid hydrolysate of wheat straw during xylose production

Optimization of Dilute Acid Hydrolysis of Cotton Stalk in Xylose Production

Effects of partial substitution of caprine for ovine milk on the volatile compounds of fresh and mature Urfa cheeses

Optimization and comparison of dilute acid pretreatment of selected agricultural residues for recovery of xylose

Moderate temperature and UV‐C light processing of Uruset apple juice: Optimization of bioactive components and evaluation of the impact on volatile profile, HMF and color

Distributed Simulation: A Model Driven Engineering Approach

HER ŞEY DÂHİL SİSTEMDE FİYAT, KALİTE VE MALİYET SORUNSALI: HEDEF MALİYETLEME MODELİ UYGULAMASI

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