Basaran P Antimicrobial effect of natamycin against food spoilage fungi and yeast contaminated fermented foods XIII International conference on Biotechnology and Food Science February 11 14 2015 Kuala Lumpur Malesia
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Antioxidant Capacities of Some Food Plants Wildly Grown in Ayvalik of Turkey
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The Effect of NaCl Concentration and pH on Phycocyanin Extraction from Microalgae Spirulina platensis as a Traditional Food
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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
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Olive Mill Waste Water Added Alginate Films for Antibacterial Food Packaging Applications
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Investigation of antioxidant capacity, bioaccessibility and LC-MS/MS phenolic profile of Turkish propolis
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A novel strategy for Au in food science: Nanoformulation in dielectric, sensory properties, and microbiological quality of fish meat
Food Bioscience, Vol. 41, Mart 2021, s. 101024, ISSN: 2212-4292
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SIMULTANEOUS DETERMINATION OF BENZOIC ACID AND SORBIC ACID IN FOOD PRODUCTS BY CAPILLARY ELECTROPHORESIS
Food and Health, Vol. 4, No. 3, Mart 2018, s. 176-182, ISSN: 26022834
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Ultraviolet Light Technology: Applications for Fresh Produce Handbook of Research on Food Processing and Preservation Technologies. Volume 1: Nonthermal and Innovative Food Processing Methods
2021, CRC Press, Tylor and Francis, Apple Academic Press
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Chicory coffee as a functional food
2nd International Conference on Food, Nutrition and Dietetics, Gastronomy Research (FONGAR-2019), 25 Nisan 2019
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Determination of Total Sulfur in Food Samples by Solid Sampling High-Resolution Continuum Source Graphite Furnace Molecular Absorption Spectrometry
Journal of Agricultural and Food Chemistry, Vol. 61, No. 20, Mayıs 2013, s. 4816-4821, ISSN: 0021-8561
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The combined action of natural antimicrobials and high hydrostatic pressure on inactivation of different microorganisms: A review
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Chemical Composition of Plant-Origin Food Wastes
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Potential use of plant proteins in the microencapsulation of lipophilic materials in food
Trends in Food Science and Technology, Vol. 42, Mart 2015, s. 5-12, ISSN: 0924-2244
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Basaran P H Soyyigit ve H Sengun Public perceptions of genetically Modified Organisms in Food in Turkey A Pilot Survey
Journal of Food Agriculture and Environment., Vol. 2, 2004, s. 25-28
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Antioxidant, antibacterial and antifungal electrospun nanofibers for food packaging applications
Food Research International, Vol. 130, Nisan 2020, s. 108927, ISSN: 0963-9969
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A slurry sampling method for the determination of iron and zinc in baby food by flame atomic absorption spectrometry
Food Additives Contaminants: Part A, Vol. 29, No. 2, Şubat 2012, s. 208-216, ISSN: 1944-0049
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Chitosan coated liposome dispersions loaded with cacao hull waste extract: Effect of spray drying on physico-chemical stability and in vitro bioaccessibility
JOURNAL OF FOOD ENGINEERING, Vol. 223, Nisan 2018, s. 91-98, ISSN: 0260-8774
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High potential food wastes: Evaluation of melon seeds as spreadable butter
Journal of Food Processing and Preservation, Vol. 46, No. 10, Haziran 2022, ISSN: 0145-8892
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Effect of food matrix on the content and bioavailability of flavonoids
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