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Toplam 46 adet sonuçtan 20 tanesi görüntülenmektedir.

Determination of Total Antioxidant Capacity of Lipophilic and Hydrophilic Antioxidants In the Same Solution by Using Ferric Ferricyanide Assay

Food Analytical Methods, Vol. 5, No. 5, Ekim 2012, s. 1150-1158, ISSN: 1936-9751

BERKER ÇETİN KADRİYE IŞIL,ÖZTÜRK BİRSEN,APAK MUSTAFA REŞAT

Kadriye Işıl Berker Çetin Özgün Makale

A novel antioxidant assay of ferric reducing capacity measurement using ferrozine as the colour forming complexation reagent

Analytical Methods, Vol. 2, No. 11, Ocak 2010, s. 1770-1778, ISSN: 1759-9660

BERKER ÇETİN KADRİYE IŞIL,GÜÇLÜ KUBİLAY,ÖZTÜRK BİRSEN,APAK MUSTAFA REŞAT

Kadriye Işıl Berker Çetin Özgün Makale

Total Antioxidant Capacity Assay Using Optimized Ferricyanide Prussian Blue Method

Food Analytical Methods, istanbul/TÜRKİYE, Vol. 3, No. 3, Eylül 2010, s. 154-168, ISSN: 1936-9751

BERKER ÇETİN KADRİYE IŞIL,GÜÇLÜ KUBİLAY,TOR İZZET,ÖZTÜRK BİRSEN,APAK MUSTAFA REŞAT

Kadriye Işıl Berker Çetin Özgün Makale

Comparative evaluation of Fe III reducing power based antioxidant capacity assays in the presence of phenanthroline batho phenanthroline tripyridyltriazine FRAP and ferricyanide reagents

Talanta, Vol. 72, No. 3, Mayıs 2007, s. 1157-1165, ISSN: 00399140

BERKER ÇETİN KADRİYE IŞIL,GÜÇLÜ KUBİLAY,TOR İZZET,APAK MUSTAFA REŞAT

Kadriye Işıl Berker Çetin Özgün Makale toplam antioksidan kapasiteFRAP

The effects of industrial production on black carrot concentrate quality and encapsulation of anthocyanins in whey protein hydrogels

FOOD AND BIOPRODUCTS PROCESSING, Vol. 102, Ocak 2017, s. 72-80, ISSN: 0960-3085

BİLEK SEDA,YILMAZ FATİH MEHMET,ÖZKAN GÜLAY

Gülay Özkan Özgün Makale Black carrotIndustrial processingNatural colorantMicroencapsulationAnthocyaninPhenolic compoundANTIOXIDANT CAPACITYL.JUICESTABILITYEXTRACTSSTORAGECOLORMICROENCAPSULATIONTEMPERATUREPOLYPHENOLS

Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model

LWT-FOOD SCIENCE AND TECHNOLOGY, Vol. 77, Ocak 2017, s. 475-481, ISSN: 0023-6438

KAMİLOGLU SENEM,ÖZKAN GÜLAY,ISİK HANİFE,HOROZ OZGE,VAN CAMP JOHN,ÇAPANOĞLU GÜVEN ESRA

Gülay Özkan Özgün Makale AnthocyaninsAntioxidant capacityBioaccessibilityBy-productDaucus carotaPhenolic acidsDAUCUS-CAROTA L.VAR.-ATRORUBENS-ALEF.GASTROINTESTINAL DIGESTIONANTIOXIDANT ACTIVITYBIOLOGICAL-ACTIVITYBIOACTIVE COMPOUNDSPHENOLIC-COMPOUNDSFOOD MATRIXBY-PRODUCTSANTHOCYANINS

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