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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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Effects of prolonged heating on antioxidant activity and colour of honey

Food chemistry, 2006-04, Vol.95 (4), p.653-657

2006

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Phenolic profiles of Turkish olives and olive oils

European journal of lipid science and technology, 2012-09, Vol.114 (9), p.1083-1093

2012

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Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice

International journal of food science & technology, 2006-11, Vol.41 (9), p.1011-1015

2006

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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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Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice

International journal of food science & technology, 2006-11, p.60920072607001-?

2006

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Determination of capsaicinoid profile of different chilli peppers grown in Turkey

Journal of the science of food and agriculture, 2005-07, Vol.85 (9), p.1435-1438

2005

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Phenolic Acids and Flavonoids Profiles of Some Turkish Honeydew and Floral Honeys

Journal of Food Technology, 2012-02, Vol.10 (2), p.39-45

2012

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Original article: Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice

International journal of food science & technology, 2006-11, Vol.41 (9), p.1011-1015

2006

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Determination of conjugated and free isoflavones in some legumes by LC–MS/MS

Journal of food composition and analysis, 2012-03, Vol.25 (2), p.173-178

2012

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Organic Acids and Phenolic Compounds in Pomegranates ( Punica granatum L.) Grown in Turkey

Journal of food composition and analysis, 2002-10, Vol.15 (5), p.567-575

2002

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Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality

Food science & technology, 2018-01, Vol.87, p.177-185

2018

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Influence of Hot Water and 1-Methylcyclopropane Treatments on Air-Stored Quince Fruit

Agronomy (Basel), 2022-02, Vol.12 (2), p.458

2022

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Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality

Food chemistry, 2018-07, Vol.254, p.224-231

2018

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Exome Sequencing of a Primary Ovarian Insufficiency Cohort Reveals Common Molecular Etiologies for a Spectrum of Disease

The journal of clinical endocrinology and metabolism, 2019-08, Vol.104 (8), p.3049-3067

2019

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Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract

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

2021

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Determination of phenolic acid decarboxylase produced by lactic acid bacteria isolated from shalgam (şalgam) juice using green analytical chemistry method

Food science & technology, 2016-03, Vol.66, p.615-621

2016

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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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Organic Acids and Phenolic Compounds in Pomegranates (Punica granatum L.) Grown in Turkey

Journal of food composition and analysis, 2002-10, Vol.15 (5), p.567-575

Poyrazoglu, E

2002

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Effects of Peroperative Cold Ischemia Time and Anhepatic Phase in Adult Living Donor Liver Transplant Recipients: Operation Time That is Not Affected by the Anhepatic Phase But is Prolonged by Cold Ischemia Time

Transplantation proceedings, 2024-07, Vol.56 (6), p.1374-1377

2024

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Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality

Sugar tech : an international journal of sugar crops & related industries, 2018-12, Vol.20 (6), p.745-755

2018

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The determination of the caffeic acid derivatives of Echinacea purpurea aerial parts under various extraction conditions by supercritical fluid extraction (SFE)

The Journal of supercritical fluids, 2014-05, Vol.89, p.128-136

2014

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Effect of different sample preparation methods on isoflavone, lignan, coumestan and flavonoid contents of various vegetables determined by triple quadrupole LC–MS/MS

Journal of food composition and analysis, 2012-05, Vol.26 (1-2), p.26-35

2012

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Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates

International journal of food properties, 2017-12, Vol.20 (sup2), p.1354-1365

2017

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Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables

International journal of food science & technology, 2006-03, Vol.41 (3), p.281-288

2006

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

Effects of prolonged heating on antioxidant activity and colour of honey

Phenolic profiles of Turkish olives and olive oils

Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice

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

Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice

Determination of capsaicinoid profile of different chilli peppers grown in Turkey

Phenolic Acids and Flavonoids Profiles of Some Turkish Honeydew and Floral Honeys

Original article: Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice

Determination of conjugated and free isoflavones in some legumes by LC–MS/MS

Organic Acids and Phenolic Compounds in Pomegranates ( Punica granatum L.) Grown in Turkey

Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality

Influence of Hot Water and 1-Methylcyclopropane Treatments on Air-Stored Quince Fruit

Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality

Exome Sequencing of a Primary Ovarian Insufficiency Cohort Reveals Common Molecular Etiologies for a Spectrum of Disease

Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract

Determination of phenolic acid decarboxylase produced by lactic acid bacteria isolated from shalgam (şalgam) juice using green analytical chemistry method

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

Organic Acids and Phenolic Compounds in Pomegranates (Punica granatum L.) Grown in Turkey

Effects of Peroperative Cold Ischemia Time and Anhepatic Phase in Adult Living Donor Liver Transplant Recipients: Operation Time That is Not Affected by the Anhepatic Phase But is Prolonged by Cold Ischemia Time

Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality

The determination of the caffeic acid derivatives of Echinacea purpurea aerial parts under various extraction conditions by supercritical fluid extraction (SFE)

Effect of different sample preparation methods on isoflavone, lignan, coumestan and flavonoid contents of various vegetables determined by triple quadrupole LC–MS/MS

Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates

Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables

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