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Evaluation of black grape pomace, a fruit juice by‐product, in shalgam juice production: Effect on phenolic compounds, anthocyanins, resveratrol, tannin, and in vitro antioxidant activity.
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- Food Science & Nutrition, 2024, v. 12, n. 6, p. 4372, doi. 10.1002/fsn3.4104
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- Article
Effect of Irrigation Regime on Chemical, Physico-Chemical, and Functional Properties of Melon Fruits and Seeds.
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- Gesunde Pflanzen, 2023, v. 75, n. 6, p. 2835, doi. 10.1007/s10343-023-00900-w
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- Article
Enhancement of Strawberry Marmalade with Crab Apple (Malus floribunda) Anthocyanins.
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- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2023, v. 13, n. 1, p. 326, doi. 10.21597/jist.1176284
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- Article
Some physicochemical and phytochemical properties of Syringa vulgaris L. flower tea: influence of flower drying technique, brewing method and brewing time.
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- Journal of Food Measurement & Characterization, 2022, v. 16, n. 5, p. 4185, doi. 10.1007/s11694-022-01511-1
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- Article
Application of ultrasound to extend the shelf life of shalgam juice: Changes in various physicochemical, nutritional, and microbiological properties.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 5, p. 1, doi. 10.1111/jfpp.16501
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- Article
EFFECT OF SUNLIGHT ON FATTY ACID COMPOSITION OF TOMATO SEED OIL STORED IN DIFFERENT COLORED BOTTLES.
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- GIDA: The Journal of Food, 2018, v. 43, n. 1, p. 122, doi. 10.15237/gida.GD17111
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- Article
EFFECT ON PHENOLICS, HMF AND SOME PHYSICO-CHEMICAL PROPERTIES OF APPLE JUICE CONCENTRATE OF ACTIVATED CARBON APPLIED AT THE DIFFERENT TEMPERATURES.
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- Journal of Food Process Engineering, 2010, v. 33, n. 2, p. 370, doi. 10.1111/j.1745-4530.2008.00280.x
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- Article
SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY ( BERBERIS VULGARIS L.) FRUITS.
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- Journal of Food Process Engineering, 2009, v. 32, n. 4, p. 497, doi. 10.1111/j.1745-4530.2007.00229.x
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- Article
PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF SESAME PASTES (TAHIN) PROCESSED FROM HULLED AND UNHULLED ROASTED SESAME SEEDS AND THEIR BLENDS AT VARIOUS LEVELS.
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- Journal of Food Process Engineering, 2008, v. 31, n. 4, p. 488, doi. 10.1111/j.1745-4530.2007.00162.x
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- Article