ARAMA SONUÇLARI

Toplam 11 adet sonuçtan 11 tanesi görüntülenmektedir.

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

LWT-FOOD SCIENCE AND TECHNOLOGY, Vol. 77, No. null, 2017, s. 475-481, ISSN: 0023-6438

KAMİLOGLU SENEM,ÖZKAN GÜLAY,ISİK HANİFE,HOROZ OZGE,VAN CAMP JOHN,ÇAPANOĞLU GÜVEN ESRA

Gülay Özkan Özgün Makale AnthocyaninsAntioxidant capacityBioaccessibilityBy-productDaucus carotaPhenolic acidsDAUCUS-CAROTA L.VAR.-ATRORUBENS-ALEF.GASTROINTESTINAL DIGESTIONANTIOXIDANT ACTIVITYBIOLOGICAL-ACTIVITYBIOACTIVE COMPOUNDSPHENOLIC-COMPOUNDSFOOD MATRIXBY-PRODUCTSANTHOCYANINS

Investigating the effect of aging on the phenolic content, antioxidant activity and anthocyanins in wines collected from Turkey

2013 EFFoST Annual Meeting, Bolonya/İTALYA, 13 Kasım 2013

PERİ PINAR,KAMİLOĞLU BEŞTEPE SENEM,ÇAPANOĞLU GÜVEN ESRA,ÖZÇELİK BERAAT

Beraat Özçelik Özet Bildiri wineagingpolyphenolsanthocyanins

In vitro Bioaccessibility of Anthocyanins in Black Chokeberry (Aronia melanocarpa) Added Yogurts

4th ICFD, 17 Mart 2015

ÇATALKAYA GİZEM,ÇAPANOĞLU GÜVEN ESRA,RAES KATLEEN

Gizem Çatalkaya Özet Bildiri

Investigating the effect of a aging on the phenolic content, antioxidant activity and anthocyanins in wines collected from Turkey

Fen Bilimleri Enstitüsü, İstanbul Teknik Üniversitesi, 2012

PINAR PERİ

Esra Çapanoğlu Güven Tez Yüksek Lisans Tamamlandı

In vitro bioaccessibility of anthocyanins in black chokeberry (Aronia melanocarpa) added yogurts

Fen Bilimleri Enstitüsü, İstanbul Teknik Üniversitesi, 2015

GİZEM ÇATALKAYA

Esra Çapanoğlu Güven Tez Yüksek Lisans Tamamlandı

Investigating the effect of a aging on the phenolic content, antioxidant activity and anthocyanins in wines collected from Turkey

Fen Bilimleri Enstitüsü, İstanbul Teknik Üniversitesi, 2012

PINAR PERİ

Beraat Özçelik Tez Yüksek Lisans Tamamlandı

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

Gülay Özkan Özgün Makale Black carrotIndustrial processingNatural colorantMicroencapsulationAnthocyaninPhenolic compoundANTIOXIDANT CAPACITYL.JUICESTABILITYEXTRACTSSTORAGECOLORMICROENCAPSULATIONTEMPERATUREPOLYPHENOLS

Supercritical CO2 extraction of anthocyanins from black carrots.

19th International Conference on Food Processing Technology, PARİS/FRANSA, 23 Ekim 2017, ISSN: 2157-7110

YAVUZ MERVE,GULKİRPİK ECE,OZEL NERGİS,ÖZÇELİK BERAAT

Beraat Özçelik Özet Bildiri

Influence of different processing conditions on polyphenol content in black carrot jams and marmalades

Novel Approaches in Food Industry (NAFI 2014), Kuşadası/TÜRKİYE, 26 Mayıs 2014

KAMİLOĞLU BEŞTEPE SENEM,PASLI AYÇA AYFER,ÖZÇELİK BERAAT,VAN CAMP JOHN,ÇAPANOĞLU GÜVEN ESRA

Beraat Özçelik Özet Bildiri black carrot processingphenolicsflavonoidsanthocyaninsantioxidant capacity

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

Filiz Altay Tez Yüksek Lisans Tamamlandı

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

Filiz Altay Tez Yüksek Lisans Devam Ediyor

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