Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce
Turkish Journal of Agriculture and Forestry, Vol. 43, Ekim 2019, s. 478-484, ISSN: 1300-011X
TOMAŞ MERVE, SAĞDIÇ OSMAN, ÇATALKAYA GİZEM, KAHVECİ DERYA, ÇAPANOĞLU GÜVEN ESRA
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In vitro bioaccessibility of phenolics and flavonoids in various dried vegetables, and the determination of their antioxidant capacity via different spectrophotometric assays
International Food Research Journal, Vol. 26, No. 3, Haziran 2019, s. 793-800, ISSN: 1985-4668
PASLI AYÇA AYFER, YAVUZ DÜZGÜN MERVE, ALTUNTAŞ ÜMİT, ALTIN GÖKÇE, ÖZÇELİK BERAAT, FIRATLIGİL FATMA EBRU
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Investigating the in-vitro bioaccessibility of propolis and pollen using a simulated gastrointestinal digestion System
Journal Of Apicultural Research, Vol. 53, No. 1, Ocak 2014, s. 101-108, ISSN: 0021-8839
YEŞİLTAŞ BETÜL, FIRATLIGİL DURMUŞ FATMA EBRU, ÇAPANOĞLU GÜVEN ESRA, SUNAY ASLI ELİF, SAMANCI TAYLAN, BOYACIOĞLU DİLEK
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Effect of Olive Oil and Dietary Fiber Addition in Tomato Sauce on the In Vitro Bioaccessibility of Carotenoids
NUTRICON 2018, 13 Haziran 2018
TOMAŞ MERVE,ÇATALKAYA GİZEM,SAĞDIÇ OSMAN,KAHVECİ KARINCAOĞLU DERYA,ÇAPANOĞLU GÜVEN ESRA
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The uniaxial and coaxial encapsulations of sour cherry (Prunus cerasus L.) concentrate by electrospinning and their in vitro bioaccessibility
Food Chemistry, No. 265, Kasım 2018, s. 260-273
BEYZA ŞÜKRAN IŞIK, FİLİZ ALTAY, ESRA ÇAPANOĞLU
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The uniaxial and coaxial encapsulations of sour cherry (Prunus cerasus L.) concentrate by electrospinning and their in vitro bioaccessibility
Food Chemistry, No. 265, Kasım 2018, s. 260-273
BEYZA ŞÜKRAN IŞIK, FİLİZ ALTAY, ESRA ÇAPANOĞLU
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Activity and bioaccessibility of antioxidants in yoghurt enriched with black mulberry as affected by fermentation and stage of fruit addition
International Dairy Journal, Vol. 117, Ocak 2021, s. 105018, ISSN: 0958-6946
DURMUŞ NİHAL, ÇAPANOĞLU GÜVEN ESRA, KILIÇ AKYILMAZ MERAL
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Valorization of fermented purple carrot pomace, a by-product from shalgam juice, as functional ingredient: A food application and assessment of bioaccessibility
Lisansüstü Eğitim Enstitüsü, İstanbul Teknik Üniversitesi, 2024
MEHMET OKAN ÖZKAYNAK
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The uniaxial and coaxial electrospun nanofiber encapsulation of sour cherry (Prunus cerasus L.) anthocyanins and their in vitro bioaccessibility
Fen Bilimleri Enstitüsü, İstanbul Teknik Üniversitesi, 2016
BEYZA ŞÜKRAN IŞIK
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The Uniaxial and Coaxial Electrospun Nanofiber Encapsulation of Sour Cherry (Prunus Cerasus L.) Anthocyanins and Their In Vitro Bioaccessibility
Fen Bilimleri Enstitüsü, İstanbul Teknik Üniversitesi, 2016
BEYZA ŞÜKRAN ŞENTÜRK
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Comparing the antioxidant properties and in vitro bioaccessibility of phenolic compounds in simple and milk added green tea and sea buckthorn leaf tea
Fen Bilimleri Enstitüsü, İstanbul Teknik Üniversitesi, 2015
FATMA DUYGU CEYLAN
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Investigatigating the phenolic content and In vitro bioaccessibility of some vinegars, and changes in antioxidant activity during grape and apple vinegar processing
Fen Bilimleri Enstitüsü, İstanbul Teknik Üniversitesi, 2014
SENA BAKIR
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Effect of protein (sodium caseinate) addition on phenolics and in vitro bioaccessibility of sour cherry puree
5th International Symposium on Phytochemicals in Medicine and Food (5-ISPMF), Nanchang/ÇİN HALK CUMHURİYETİ, 25 Ağustos 2021
TOMAŞ MERVE
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Lycopene Bioaccessibility from Tomato
Processing Waste Using Nanoemulsions
3rd International Eurasian Conference on Biological and Chemical Sciences, Ankara/TÜRKİYE, 19 Mayıs 2020
TOMAŞ MERVE
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