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Fatty Acid, Triacylglycerol, Phytosterol, and Tocopherol Variations in Kernel Oil of Malatya Apricots from Turkey

Journal of agricultural and food chemistry, 2007-12, Vol.55 (26), p.10787-10794

2007

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Effect of phenolic compounds on the activity of proteolytic enzymes during rennet induced coagulation of milk and ripening of miniature cheese

Food science & technology, 2021-01, Vol.136, p.110337, Article 110337

2021

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Coffee toxicology, processing of the coffee and liver diseases (is it a miracle of nature?)

Journal of food processing and preservation, 2021-04, Vol.45 (4), p.n/a

2021

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PISTACIA TEREBINTHUS L. OIL EXTRACTION BY LIQUID and SUPERCRITICAL CARBON DIOXIDE MODIFIED WITH A CO-SOLVENT AND EVALUATION OF PHENOLIC COMPOUNDS, FATTY ACIDS PROFILE AND TOCOPHEROLS

Gıda, 2024-06, Vol.49 (3), p.397-407

2024

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Effect of green tea extract on heat-induced protein interactions and rennet coagulation in milk

International dairy journal, 2023-10, Vol.145, p.105732, Article 105732

2023

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Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters

Meat science, 2011-05, Vol.88 (1), p.179-183

2011

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Human milk fat substitute produced by enzymatic interesterification of vegetable oil blend

Food technology and biotechnology, 2007-10, Vol.45 (4), p.434-438

2007

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KARRAGENANLAR VE ET PROTEİNLERİ ARASINDAKİ ETKİLEŞİMLERİN DİFFERANSİYEL TARAMALI KALORİMETRE İLE İNCELENMESİ

Gıda, 2018-10, Vol.43 (5), p.776-786

2018

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Karragenanlar ve et proteinleri arasındaki etkileşimlerin differansiyel taramalı kalorimetre ile incelenmesi

Gıda, 2018-05, Vol.43 (5), p.776-786

2018

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Binding characteristics of polyphenols as milk plasmin inhibitors

Journal of the science of food and agriculture, 2019-12, Vol.99 (15), p.6922-6930

2019

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Effects of thymol and rosemary essential oils and red beet extract on low‐nitrite and carmine‐free beef Mortadella

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

2021

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Formula refining through composite blend of soya, alfalfa, and wheat flour; A vegan meat approach

Journal of food processing and preservation, 2022-05, Vol.46 (5), p.n/a

2022

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THERMAL AND MICROSCOPIC PROPERTIES AND QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS AND EMULSIONS PRODUCED WITH CARBOXYMETHYL CELLULOSE, METHYL CELLULOSE AND PECTIN

Carpathian Journal of Food Science and Technology, 2021-01, p.150-164

2021

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Nutmeg nutraceutical constituents: In vitro and in vivo pharmacological potential

Journal of food processing and preservation, 2022-06, Vol.46 (6), p.n/a

2022

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Which is the best grape seed additive for frankfurters: extract, oil or flour?

Journal of the science of food and agriculture, 2019-02, Vol.99 (3), p.1442-1442

2019

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Extraction and identification of proanthocyanidins from grape seed (Vitis Vinifera) using supercritical carbon dioxide

The Journal of supercritical fluids, 2011-01, Vol.55 (3), p.924-928

2011

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Thermal, microscopic, and quality properties of low-fat frankfurters and emulsions produced by addition of different hydrocolloids

International journal of food properties, 2017-09, Vol.20 (9), p.1987-2002

2017

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Which is the best grape seed additive for frankfurters: extract, oil or flour?

Journal of the science of food and agriculture, 2014-03, Vol.94 (4), p.792-797

2014

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Application of pH control to a tubular flow reactor

Chinese journal of chemical engineering, 2015, Vol.23 (1), p.154-161

2015

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Utilization of interesterified oil blends in the production of frankfurters

Meat science, 2008-03, Vol.78 (3), p.211-216

2008

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The determination of biogenic amines in Turkish red wines

Journal of food composition and analysis, 2004-02, Vol.17 (1), p.53-62

2004

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rapid method for determination of the origin of meat and meat products based on the extracted fat spectra by using of Raman spectroscopy and chemometric method

European food research & technology, 2014-05, Vol.238 (5), p.845-852

2014

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Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters

Meat science, 2004-05, Vol.67 (1), p.65-72

2004

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Influence of sn-1,3-lipase-catalysed interesterification on the oxidative stability of soybean oil-based structured lipids

Journal of the science of food and agriculture, 2007-01, Vol.87 (1), p.90-97

2007

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Replacement of beef fat in Frankfurters by interesterified palm, cottonseed and olive oils

European food research & technology, 2002-06, Vol.214 (6), p.465-468

2002

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Fatty Acid, Triacylglycerol, Phytosterol, and Tocopherol Variations in Kernel Oil of Malatya Apricots from Turkey

Effect of phenolic compounds on the activity of proteolytic enzymes during rennet induced coagulation of milk and ripening of miniature cheese

Coffee toxicology, processing of the coffee and liver diseases (is it a miracle of nature?)

PISTACIA TEREBINTHUS L. OIL EXTRACTION BY LIQUID and SUPERCRITICAL CARBON DIOXIDE MODIFIED WITH A CO-SOLVENT AND EVALUATION OF PHENOLIC COMPOUNDS, FATTY ACIDS PROFILE AND TOCOPHEROLS

Effect of green tea extract on heat-induced protein interactions and rennet coagulation in milk

Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters

Human milk fat substitute produced by enzymatic interesterification of vegetable oil blend

KARRAGENANLAR VE ET PROTEİNLERİ ARASINDAKİ ETKİLEŞİMLERİN DİFFERANSİYEL TARAMALI KALORİMETRE İLE İNCELENMESİ

Karragenanlar ve et proteinleri arasındaki etkileşimlerin differansiyel taramalı kalorimetre ile incelenmesi

Binding characteristics of polyphenols as milk plasmin inhibitors

Effects of thymol and rosemary essential oils and red beet extract on low‐nitrite and carmine‐free beef Mortadella

Formula refining through composite blend of soya, alfalfa, and wheat flour; A vegan meat approach

THERMAL AND MICROSCOPIC PROPERTIES AND QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS AND EMULSIONS PRODUCED WITH CARBOXYMETHYL CELLULOSE, METHYL CELLULOSE AND PECTIN

Nutmeg nutraceutical constituents: In vitro and in vivo pharmacological potential

Which is the best grape seed additive for frankfurters: extract, oil or flour?

Extraction and identification of proanthocyanidins from grape seed (Vitis Vinifera) using supercritical carbon dioxide

Thermal, microscopic, and quality properties of low-fat frankfurters and emulsions produced by addition of different hydrocolloids

Which is the best grape seed additive for frankfurters: extract, oil or flour?

Application of pH control to a tubular flow reactor

Utilization of interesterified oil blends in the production of frankfurters

The determination of biogenic amines in Turkish red wines

rapid method for determination of the origin of meat and meat products based on the extracted fat spectra by using of Raman spectroscopy and chemometric method

Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters

Influence of sn-1,3-lipase-catalysed interesterification on the oxidative stability of soybean oil-based structured lipids

Replacement of beef fat in Frankfurters by interesterified palm, cottonseed and olive oils

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