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Morphologic and chemical characterizations of some salep orchids

Eurasian journal of soil science, 2023-10, Vol.12 (4), p.344-351

2023

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Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil

Ultrasonics sonochemistry, 2018-03, Vol.41, p.466-474

2018

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Physicochemical Properties and Characterization of a New Product: Spray Dried Hempseed Milk

Plant foods for human nutrition (Dordrecht), 2023-06, Vol.78 (2), p.358-365

2023

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Correlation between acrylamide content and colour in some baked products

Czech Journal of Food Sciences, 2023-01, Vol.41 (2), p.137-143

2023

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Estimating Hydroxymethyfurfural (HMF) Concentration Via Modified Seliwanoff Test Using Artificial Neural Network (ANN)

Brazilian Archives of Biology and Technology, 2021-01, Vol.64

2021

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Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product

Anais da Academia Brasileira de Ciências, 2022, Vol.94 (1), p.e20191172-e20191172

2022

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Effect of different binders on reconstitution behaviors and physical, structural, and morphological properties of fluidized bed agglomerated yoghurt powder

Drying technology, 2019-10, Vol.37 (13), p.1656-1664

2019

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Effect of Cayenne Pepper Addition on Physicochemical, Microbiological and Sensory Properties of Drinkable Yoghurt-Ayran

Acta Universitatis Cibiniensis. Series E: Food Technology, 2020-06, Vol.24 (1), p.79-87

2020

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STORAGE STABILITY OF LOW AND HIGH HEAT TREATED HAZELNUT BEVERAGES

Gıda, 2019-10, Vol.44 (6), p.980-987

2019

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Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties

Journal of food measurement & characterization, 2018-12, Vol.12 (4), p.2404-2415

2018

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Influence of UV light, ultrasound, and heat treatment on the migration of bisphenol A from polyethylene terephthalate bottle into the food simulant

Food chemistry, 2024-05, Vol.439, p.138162-138162, Article 138162

2024

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Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt

Food science & technology, 2016-12, Vol.74, p.521-527

2016

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A novel spectrophotometric method based on Seliwanoff test to determine 5-(Hydroxymethyl) furfural (HMF) in honey: Development, in house validation and application

Food science & technology, 2021-03, Vol.139, p.110602, Article 110602

2021

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Usage of color measurements obtained by modified Seliwanoff test to determine hydroxymethylfurfural

European food research & technology, 2022-12, Vol.248 (12), p.2995-3002

2022

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Influence of top spray fluidized bed agglomeration conditions on the reconstitution property and structure modification of skim yoghurt powder

Journal of food processing and preservation, 2018-01, Vol.42 (1), p.e13414-n/a

2018

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Effect of the addition of blueberries on selected physicochemical and sensory properties of yoghurts

Food technology and biotechnology, 2008-10, Vol.46 (4), p.434-441

2008

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Conjugated linoleic acid strengthens the apoptotic effect of cisplatin in A549 cells

Prostaglandins & other lipid mediators, 2023-06, Vol.166, p.106731-106731, Article 106731

2023

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Improving the production of conjugated linoleic acid from sunflower oil by lactic acid bacteria spp: Effect of calcium carbonate supplementation in fermentation medium

Indian journal of biochemistry & biophysics, 2022-07

2022

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effect of soy protein concentrate addition on the physical, chemical, and sensory properties of strawberry flavored ice cream

European food research & technology, 2005-08, Vol.221 (3-4), p.466-470

2005

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Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk

Innovative food science & emerging technologies, 2017-06, Vol.41, p.411-420

2017

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Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk

International journal of gastronomy and food science, 2021-07, Vol.24, p.100358, Article 100358

2021

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DETERMINATION OF BISPHENOLA IN PLASTIC-PACKAGED FOODS BY LIQUID CHROMATOGRAPHY COUPLED WITH FLUORESCENT DETECTION

Fresenius environmental bulletin, 2022-06, Vol.31 (6), p.5933

2022

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Total conjugated linoleic acid content of ruminant milk: The world status insights

Food chemistry, 2021-01, Vol.334, p.127555-127555, Article 127555

2021

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Effect of multi‐pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology

Journal of food processing and preservation, 2018-05, Vol.42 (5), p.e13615-n/a

2018

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The combined effect of probiotic cultures and incubation final pH on the quality of buffalo milk yogurt during cold storage

Food science & nutrition, 2018-03, Vol.6 (2), p.492-502

2018

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Morphologic and chemical characterizations of some salep orchids

Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil

Physicochemical Properties and Characterization of a New Product: Spray Dried Hempseed Milk

Correlation between acrylamide content and colour in some baked products

Estimating Hydroxymethyfurfural (HMF) Concentration Via Modified Seliwanoff Test Using Artificial Neural Network (ANN)

Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product

Effect of different binders on reconstitution behaviors and physical, structural, and morphological properties of fluidized bed agglomerated yoghurt powder

Effect of Cayenne Pepper Addition on Physicochemical, Microbiological and Sensory Properties of Drinkable Yoghurt-Ayran

STORAGE STABILITY OF LOW AND HIGH HEAT TREATED HAZELNUT BEVERAGES

Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties

Influence of UV light, ultrasound, and heat treatment on the migration of bisphenol A from polyethylene terephthalate bottle into the food simulant

Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt

A novel spectrophotometric method based on Seliwanoff test to determine 5-(Hydroxymethyl) furfural (HMF) in honey: Development, in house validation and application

Usage of color measurements obtained by modified Seliwanoff test to determine hydroxymethylfurfural

Influence of top spray fluidized bed agglomeration conditions on the reconstitution property and structure modification of skim yoghurt powder

Effect of the addition of blueberries on selected physicochemical and sensory properties of yoghurts

Conjugated linoleic acid strengthens the apoptotic effect of cisplatin in A549 cells

Improving the production of conjugated linoleic acid from sunflower oil by lactic acid bacteria spp: Effect of calcium carbonate supplementation in fermentation medium

effect of soy protein concentrate addition on the physical, chemical, and sensory properties of strawberry flavored ice cream

Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk

Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk

DETERMINATION OF BISPHENOLA IN PLASTIC-PACKAGED FOODS BY LIQUID CHROMATOGRAPHY COUPLED WITH FLUORESCENT DETECTION

Total conjugated linoleic acid content of ruminant milk: The world status insights

Effect of multi‐pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology

The combined effect of probiotic cultures and incubation final pH on the quality of buffalo milk yogurt during cold storage

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