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Fabrication of antioxidative food packaging films using cellulose nanofibers, kappa‐Carrageenan, and gallic acid

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

2021

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Anthocyanin copigmentation and color attributes of bog bilberry syrup wine during bottle aging: Effect of tannic acid and gallic acid extracted from Chinese gallnut

Journal of food processing and preservation, 2019-08, Vol.43 (8), p.n/a

2019

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Antioxidant Peptidic Particles for Delivery of Gallic Acid

Journal of food processing and preservation, 2017-02, Vol.41 (1), p.np-n/a

2017

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Antioxidant Peptidic Particles for Delivery of Gallic Acid: Antioxidant Peptidic Particles

Journal of food processing and preservation, 2017-02, Vol.41 (1), p.e12767

2017

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Optimization of Antioxidant Compounds Extraction from Fruit By‐Products: Apple Pomace, Orange and Banana Peel

Journal of food processing and preservation, 2016-02, Vol.40 (1), p.103-115

2016

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Antioxidant Activity and Phenolic Content of Seed, Skin and Pulp Parts of 22 Grape (Vitis vinifera L.) Cultivars (4 Common and 18 Registered or Candidate for Registration)

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.1682-1691

2015

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Effect of Garlic Oil on Lipid Oxidation, Fatty Acid Profiles and Microstructure of Salted Duck Eggs

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.2897-2911

2015

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Influence of Selected Factors on Anthocyanin Stability in Colored Potato Extracts

Journal of food processing and preservation, 2016-10, Vol.40 (5), p.1020-1026

2016

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Betalain Content and Antioxidant Activity of Beta vulgaris: Effect of Hot Air Convective Drying and Storage

Journal of food processing and preservation, 2014-02, Vol.38 (1), p.585-590

2014

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Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Areca Husk

Journal of food processing and preservation, 2014-02, Vol.38 (1), p.90-96

2014

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Bioactive Properties of Mushroom (Agaricus bisporus) Stipe Extracts

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.2225-2233

2015

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Effect of Ultrafiltration and Concentration Processes on the Physical and Chemical Composition of Blood Orange Juice

Journal of food processing and preservation, 2014-06, Vol.38 (3), p.1321-1329

2014

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Effect of Jam Processing and Storage on Phytochemicals and Physiochemical Properties of Cherry at Different Temperatures

Journal of food processing and preservation, 2014-02, Vol.38 (1), p.247-254

2014

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Antioxidant and Textural Properties and Aroma and Fatty Acid Profile of Meatless Cig Kofte, a Special Food in Turkey, Produced by Industrial Processing

Journal of food processing and preservation, 2016-02, Vol.40 (1), p.48-55

2016

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Effect of Superheated Steam Roasting on the Phenolic Antioxidant Properties of Cocoa Beans

Journal of food processing and preservation, 2014-08, Vol.38 (4), p.1932-1938

2014

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Stabilization of Groundnut Oil with Natural Antioxidants Extracted from Bauhinia Species and Piliostigma reticulatum

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.2142-2151

2015

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Physicochemical Properties and Antioxidant Activities of Toona Sinensis Roem Leaves as Affected by Drying Methods

Journal of food processing and preservation, 2014-02, Vol.38 (1), p.364-372

2014

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Phenolic, flavonoid, and amino acid compositions reveal that selected tropical seaweeds have the potential to be functional food ingredients

Journal of food processing and preservation, 2019-12, Vol.43 (12), p.n/a

2019

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Phenolic compounds, amino acid profiles, and antibacterial properties of kefir prepared using freeze‐dried Arbutus unedo L. and Tamarindus indica L. fruits and sweetened with stevia, monk fruit sweetener, and aspartame

Journal of food processing and preservation, 2022-08, Vol.46 (8), p.n/a

2022

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The Copigmentation Effect of Different Phenolic Acids on Berberis crataegina Anthocyanins

Journal of food processing and preservation, 2016-06, Vol.40 (3), p.422-430

Sari, Ferda

2016

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Characterization of Organic Acids and Phenolic Compounds of Cereal Vinegars and Fruit Vinegars in China

Journal of food processing and preservation, 2017-06, Vol.41 (3), p.n/a

2017

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Determination of phenolic acid profiles by HPLC in lacto‐fermented fruits and vegetables (pickle): Effect of pulp and juice portions

Journal of food processing and preservation, 2020-07, Vol.44 (7), p.n/a

2020

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Phenolic acid composition of flaxseed cultivars by ultra‐performance liquid chromatography (UPLC) and their antioxidant activities: Effect of sand roasting and microwave heating

Journal of food processing and preservation, 2017-10, Vol.41 (5), p.e13181-n/a

2017

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Bioactive compounds, minerals, fatty acids, color, and sensory profile of roasted date (Phoenix dactylifera L.) seed

Journal of food processing and preservation, 2020-07, Vol.44 (7), p.n/a

2020

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Phenolic acid composition, antioxidant and antimicrobial activities of green gram (vigna radiata) exudate, husk, and germinated seed of different stages

Journal of food processing and preservation, 2017-12, Vol.41 (6), p.e13273-n/a

2017

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Fabrication of antioxidative food packaging films using cellulose nanofibers, kappa‐Carrageenan, and gallic acid

Anthocyanin copigmentation and color attributes of bog bilberry syrup wine during bottle aging: Effect of tannic acid and gallic acid extracted from Chinese gallnut

Antioxidant Peptidic Particles for Delivery of Gallic Acid

Antioxidant Peptidic Particles for Delivery of Gallic Acid: Antioxidant Peptidic Particles

Optimization of Antioxidant Compounds Extraction from Fruit By‐Products: Apple Pomace, Orange and Banana Peel

Antioxidant Activity and Phenolic Content of Seed, Skin and Pulp Parts of 22 Grape (Vitis vinifera L.) Cultivars (4 Common and 18 Registered or Candidate for Registration)

Effect of Garlic Oil on Lipid Oxidation, Fatty Acid Profiles and Microstructure of Salted Duck Eggs

Influence of Selected Factors on Anthocyanin Stability in Colored Potato Extracts

Betalain Content and Antioxidant Activity of Beta vulgaris: Effect of Hot Air Convective Drying and Storage

Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Areca Husk

Bioactive Properties of Mushroom (Agaricus bisporus) Stipe Extracts

Effect of Ultrafiltration and Concentration Processes on the Physical and Chemical Composition of Blood Orange Juice

Effect of Jam Processing and Storage on Phytochemicals and Physiochemical Properties of Cherry at Different Temperatures

Antioxidant and Textural Properties and Aroma and Fatty Acid Profile of Meatless Cig Kofte, a Special Food in Turkey, Produced by Industrial Processing

Effect of Superheated Steam Roasting on the Phenolic Antioxidant Properties of Cocoa Beans

Stabilization of Groundnut Oil with Natural Antioxidants Extracted from Bauhinia Species and Piliostigma reticulatum

Physicochemical Properties and Antioxidant Activities of Toona Sinensis Roem Leaves as Affected by Drying Methods

Phenolic, flavonoid, and amino acid compositions reveal that selected tropical seaweeds have the potential to be functional food ingredients

Phenolic compounds, amino acid profiles, and antibacterial properties of kefir prepared using freeze‐dried Arbutus unedo L. and Tamarindus indica L. fruits and sweetened with stevia, monk fruit sweetener, and aspartame

The Copigmentation Effect of Different Phenolic Acids on Berberis crataegina Anthocyanins

Characterization of Organic Acids and Phenolic Compounds of Cereal Vinegars and Fruit Vinegars in China

Determination of phenolic acid profiles by HPLC in lacto‐fermented fruits and vegetables (pickle): Effect of pulp and juice portions

Phenolic acid composition of flaxseed cultivars by ultra‐performance liquid chromatography (UPLC) and their antioxidant activities: Effect of sand roasting and microwave heating

Bioactive compounds, minerals, fatty acids, color, and sensory profile of roasted date (Phoenix dactylifera L.) seed

Phenolic acid composition, antioxidant and antimicrobial activities of green gram (vigna radiata) exudate, husk, and germinated seed of different stages

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