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Toplam 43 adet sonuçtan 20 tanesi görüntülenmektedir.

Effects of Honey Addition on Antioxidative Properties of Different Herbal Teas

POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, Vol. 65, No. 2, Haziran 2015, s. 127-135, ISSN: 1230-0322

TOYDEMİR ŞEN GAMZE, ÇAPANOĞLU GÜVEN ESRA, KAMİLOĞLU BEŞTEPE SENEM, FIRATLIGİL DURMUŞ FATMA EBRU, SUNAY ASLI ELİF, SAMANCI TAYLAN, BOYACIOĞLU DİLEK

Fatma Ebru Fıratlıgil Özgün Makale herbal teahoneytemperaturephenolicsflavonoidsantioxidant capacityRADICAL-SCAVENGING ACTIVITYMONOFLORAL CUBAN HONEYSFLORAL HONEYSFLAVONOID CONTENTUNIFLORAL HONEYSCANADIAN HONEYSCAPACITYPHENOLICSCUPRACCOLOR

Stability of total phenolic content and antioxidant capacity of alocal beetroot (Beta vulgaris L.) variety subjected to in vitro digestion

5th International Conference on Food Digestion, Rennes/FRANSA, 4 Nisan 2017, s. 86

KASAPOĞLU KADRİYE NUR,DAŞKAYA DİKMEN CEREN,ÖZÇELİK BERAAT

Kadriye Nur Kasapoğlu Özet Bildiri

Effect of Spray Drying on Physicochemical Stability and Antioxidant Capacity of Rosa pimpinellifolia Fruit Extract-Loaded Liposomes Conjugated with Chitosan or Whey Protein During In Vitro Digestion

Food and Bioprocess Technology, Ocak 2024, ISSN: 1935-5130

KASAPOĞLU KADRİYE NUR,BARLA DEMİRKOZ AYŞE ASLI,ÖZÇELİK BERAAT,GÜLTEKİN-ÖZGÜVEN MİNE,FRANK JAN,KRUGER JOHANİTA

Kadriye Nur Kasapoğlu Özgün Makale Enkapsülasyon

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