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Özel Aralık Girişi

Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion" Tubitak Yayın tesvik
TÜBİTAK, 2015
Effect of fermentation on phenolic content, anthocyanin stability, antioxidant capacity and in vitro bioaccessibility during shalgam (şalgam) beverage production
Fen Bilimleri Enstitüsü, İstanbul Teknik Üniversitesi, 2016
BETÜL TOKTAŞ
Beraat Özçelik Tez Yüksek Lisans Tamamlandı
Enhanced anthocyanin and colour stability of black carrot extracts by liposomal encapsulation
The 1st Food Chemistry Conference, 30 Ekim 2016
GÜLDİKEN BURCU,GİBİS MİCHAEL,BOYACIOĞLU DİLEK,ÇAPANOĞLU GÜVEN ESRA,WEİSS JOHN
Esra Çapanoğlu Güven Özet Bildiri
Total Anthocyanin, phenolic compounds and sugar profile of Turkish fresh and commercial sour cherry juices
International conference on food, nutrition and dietetics,gastronomy research, 28 Kasım 2018
KAFTANOĞLU ESİN,TEZCAN FİLİZ,BERKER FATMA BEDİA
Fatma Bedia Berker Tam metin bildiri
The effects of industrial production on black carrot concentrate quality and encapsulation of anthocyanins in whey protein hydrogels
FOOD AND BIOPRODUCTS PROCESSING, Vol. 102, No. null, 2017, s. 72-80, ISSN: 0960-3085
BİLEK SEDA,YILMAZ FATİH MEHMET,ÖZKAN GÜLAY
Development of a New Method to Determine the Total Anthocyanin Capacity of Cerasus L. (Rosaceae) Samples Using Fiber Optic Reflection Spectroscopy
XXth Euro Analysis Conference, istanbul/TÜRKİYE, 1 Eylül 2019
ÖZTÜRK BİRSEN,ÖZYURT DİLEK,TAHMAZ OLCAY
Birsen Öztürk Tam metin bildiri
Formation of Anthocyanin-Rich Black Carrot Extract Loaded Potato Protein Particles by Ternary Compressed CO2-Ethanol-Water Mixture Extraction and PGSS-Drying
Lisansüstü Eğitim Enstitüsü, İstanbul Teknik Üniversitesi, 2021
MERVE YAVUZ DÜZGÜN
Beraat Özçelik Tez Doktora Tamamlandı

İLETİŞİM BİLGİLERİ

İstanbul Teknik Üniversitesi Rektörlüğü İTÜ Ayazağa Kampüsü Rektörlük Binası, Maslak-Sarıyer / İstanbul Tel: +90 212 285 3930