The matrix effect of blueberry oat meal and milk on polyphenols antioxidant activity and potential bioavailability
Int J Food Sci Nutr, Vol. 65, No. 1, Ocak 2014, s. 69-78
CEBECİ FATMA,ŞAHİN YEŞİLÇUBUK NEŞE
|
Nanoencapsulation of saffron (Crocus sativus L.) extract in zein nanofibers and their application for the preservation of sea bass fillets
LWT-FOOD SCIENCE AND TECHNOLOGY, Vol. 163, Ocak 2022, s. 113588, ISSN: 10961127
NAJAFİ ZAHRA, ÇETİNKAYA TURGAY, BİLDİK FATİH, ALTAY FİLİZ, ŞAHİN YEŞİLÇUBUK NEŞE
|
The matrix effect of blueberry, oat meal and milk on polyphenols, antioxidant activity and potential bioavailability
International Journal of Food Sciences and Nutrition, Vol. 65, No. 1, Eylül 2013, s. 69-78, ISSN: 0963-7486
CEBECİ FATMA,ŞAHİN YEŞİLÇUBUK NEŞE
|
Nanoencapsulation of saffron (Crocus sativus L.) extract in zein nanofibers and their application for the preservation of sea bass fillets
LWT-FOOD SCIENCE AND TECHNOLOGY, Vol. 163, No. 113588, Ocak 2022, s. 1-10, ISSN: 0023-6438
NAJAFİ ZAHRA, ÇETİNKAYA TURGAY, BİLDİK FATİH, ALTAY FİLİZ, ŞAHİN YEŞİLÇUBUK NEŞE
|
Lipase Catalyzed Acidolysis of Tripalmitin with Hazelnut Oil Fatty Acids and Stearic Acid To Produce Human Milk Fat Substitutes
Journal of Agricultural and Food Chemistry, Vol. 53, No. 14, Temmuz 2005, s. 5779-5783, ISSN: 0021-8561
KARAALİ ARTEMİS,AKOH CASİMİR C,ŞAHİN YEŞİLÇUBUK NEŞE
|
Encapsulation of structured lipids containing medium and long chain fatty acids by complex coacervation of gelatin and gum arabic
Journal of Food Process Engineering, Vol. 41, No. 8, Aralık 2018, ISSN: 0145-8876","1745-4530
YÜKSEL BİLSEL ALEV, ŞAHİN YEŞİLÇUBUK NEŞE
|
Rheological Behavior as a Means of Detecting Adulteration of Honeys with High Fructose Corn Syrup
The 4th International Conference on Agro and Food Physics, İstanbul/TÜRKİYE, 16 Mayıs 2000
ŞAHİN YEŞİLÇUBUK NEŞE,ALTAY FİLİZ,AK MUHAMMET MEHMET,KARAALİ ARTEMİS
|
Cold chain logistics for frozen food at tourism destinations
Pressacademia, Vol. 4, No. 2, Haziran 2017, s. 159-167, ISSN: 2146-7943
TALAY DEĞİRMENCİ IŞILAY,KARAYÜN İSMAİL,ÖZDEMİR AKYILDIRIM ÖZNUR
|
Efficacy of Atmospheric Non‐thermal Plasma Corona Discharge Under Dry and Wet Conditions on Decontamination of Food Packaging Film Surfaces
Packaging Technology and Science, Vol. 37, Ağustos 2024, s. 1121-1130, ISSN: 0894-3214
ACAR EMİNE GİZEM,DOĞANÖZ DİLAN,ÇAVDAR DENİZ,KARBANCIOĞLU GÜLER HATİCE FUNDA,BURİCA RADU,ASTANEİ DRAGOS,OLARİU MA,GÜNEŞ GÜRBÜZ
|
Antioxidant and antimicrobial activities of fennel, ginger, oregano and thyme essential oils
Food Frontiers, Vol. 2, Ocak 2021, ISSN: 2643-8429
MUTLU İNGÖK AYŞEGÜL, ÇATALKAYA GİZEM, ÇAPANOĞLU GÜVEN ESRA, KARBANCIOĞLU GÜLER HATİCE FUNDA
|
Consumer awareness perception and attitudes towards genetically modified foods in Turkey
BRITISH FOOD JOURNAL, Vol. 117, No. 5, Ocak 2015, s. 1426-1439, ISSN: 0007-070X
TAŞ MÜRSEL,BALCI MELEK,YÜKSEL ALEV,ŞAHİN YEŞİLÇUBUK NEŞE
|
Effect of cooling rate on Clostridium perfringens survival trends in selected home made cooked, reheated, and recooled meals with different consumer scenarios
Journal of Food Processing and Preservation, Vol. 45, No. 11, Kasım 2021, ISSN: 0145-8892
COŞKUN CİHAN KAAN, ŞAHİN YEŞİLÇUBUK NEŞE, MET AYLİN
|
Enzymatic production of low calorie structured lipid from Echium seed oil and lauric acid optimization by response surface methodology
International Journal of Food Science & Technology, Vol. 48, Ocak 2013, s. 1383-1389
GÖKÇE JÜLİDE,ŞAHİN YEŞİLÇUBUK NEŞE,ÜSTÜN GÜLDEM
|
Effect of packaging and encapsulation on the oxidative and sensory stability of omega‐3 supplements
Food Science and Nutrition, Vol. 11, Mart 2023, ISSN: 2048-7177
YENİPAZAR HANDE, ŞAHİN YEŞİLÇUBUK NEŞE
|
Encapsulation of structured lipids containing medium‐ and long chain fatty acids by complex coacervation of gelatin and gum arabic
JOURNAL OF FOOD PROCESS ENGINEERING, Vol. 41, No. 8, Aralık 2018, ISSN: 0145-8876
YÜKSEL ALEV, ŞAHİN YEŞİLÇUBUK NEŞE
|
Evaluation of the single and combined antibacterial efficiency of essential oils for controlling Campylobacter coli, Campylobacter jejuni, Escherichia coli, Staphylococcus aureus, and mixed cultures
FLAVOUR AND FRAGRANCE JOURNAL, Vol. 34, No. 4, Mayıs 2019, s. 280-287, ISSN: 0882-5734
MUTLU İNGÖK AYŞEGÜL,TASİR SEDA,SEVEN AYSE,AKGUN NECİBE,KARBANCIOĞLU GÜLER HATİCE FUNDA
|
Comparison of culture media and Tempo YM for the enumeration of yeast and moulds in tulum cheese
22nd International ICFMH Symposium, Food Micro 2010, Kopenhag/DANİMARKA, 30 Ağustos 2010, s. 284
DASKAYA CEREN,KARBANCIOĞLU GÜLER HATİCE FUNDA,HEPERKAN ZEYNEP DİLEK
|
Production of probiotic kefir fortified with encapsulated structured lipids and investigation of matrix effects by means of oxidation and in vitro digestion studies
Food Chemistry, Vol. 296, Ekim 2019, s. 17-22, ISSN: 0308-8146
YÜKSEL BİLSEL ALEV, ŞAHİN YEŞİLÇUBUK NEŞE
|
Production of probiotic kefir fortified with encapsulated structured lipids and investigation of matrix effects by means of oxidation and in vitro digestion studies
FOOD CHEMISTRY, Vol. 296, Ekim 2019, s. 17-22, ISSN: 0308-8146
ŞAHİN YEŞİLÇUBUK NEŞE,YÜKSEL BİLSEL ALEV
|
Effect of Dynamic Storage Conditions on Fresh Meat Quality and Shelf Life in Domestic Refrigerators
ISEKI INTERNATIONAL FOOD CONFERENCE 2016, 6 Temmuz 2016
ŞAHİN YEŞİLÇUBUK NEŞE,MET AYLİN
|