ARAMA SONUÇLARI

Toplam 53 adet sonuçtan 20 tanesi görüntülenmektedir.

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Özel Aralık Girişi

ANTIOXIDANT CAPACITY AND FLAVONOID DIVERSITY OF PROSOPIS FARCTA
2015
İLKİN AYDIN
Birsen Öztürk Tez Yüksek Lisans Devam Ediyor
Determination of the Total Antioxidant Capacity by a New Spectrofluorometric CERAC Ceric Reducing Antioxidant Capacity Method
3rd EuCheMS Chemistry Congress, No. Vd.013, s. 13
ÖZTÜRK BİRSEN
Investigation of antioxidant capacity, bioaccessibility and LC-MS/MS phenolic profile of Turkish propolis
FOOD RESEARCH INTERNATIONAL, Vol. 122, No. null, Ağustos 2019, s. 528-536, ISSN: 0963-9969
OZDAL TUGBA,CEYLAN FATMA DUYGU,NAZİFE EROGLU,KAPLAN MUAMMER,OKTEM OLGUN ELMAS,CAPANOGLU ESRA
Comparison of the Antioxidant capacity of commonly
3rd EuCheMS Chemistry Congress, No. Vd.014, s. 14
ÖZTÜRK BİRSEN
Total Antioxidant Capacity of Several Medicinal Mushrooms
IVEK 3rd International Convention of Pharmaceuticals and Pharmacies, İstanbul/TÜRKİYE, 26 Nisan 2017
ÖZYURT DİLEK,ÖZTÜRK BİRSEN
Birsen Öztürk Özet Bildiri
Determination of Total Antioxidant Capacity of Shampoos by Spectrophotometric Method
3rd International Turkish Congress on Molecular Spectroscopy (TURCMOS 2017), MUĞLA/TÜRKİYE, 26 Ağustos 2017
ÖZYURT DİLEK,ÖZTÜRK BİRSEN
Birsen Öztürk Özet Bildiri
Analysis of Volatile Component and Total Antioxidant Capacity of Prosopis Farcta
CSI ‐ Colloquium Spectroscopicum Internationale XXXIX, 30 Ağustos 2015
AYDIN İLKİN,ÖZYURT DİLEK,ÖZTÜRK BİRSEN
Birsen Öztürk Özet Bildiri
Applications and Principles of CERAC Ce IV Based Antioxidant Capacity Methods
CSI ‐ Colloquium Spectroscopicum Internationale XXXIX, 30 Ağustos 2015
ÖZYURT DİLEK,ÖZTÜRK BİRSEN,APAK MUSTAFA REŞAT
Birsen Öztürk Özet Bildiri
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
Antioxidant capacity and flavonoid diversity of Prosopis farcta
Fen Bilimleri Enstitüsü, İstanbul Teknik Üniversitesi, 2015
İLKİN AYDIN
Birsen Öztürk Tez Yüksek Lisans Tamamlandı
Determination of total antioxidant capacity of organic and conventional tomato types by DPPH and modified folin assays
Fen Bilimleri Enstitüsü, İstanbul Teknik Üniversitesi, 2013
HATİCE KÜBRA TURGUT
Birsen Öztürk Tez Yüksek Lisans Tamamlandı
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
Comparative Evaluation of Various Total Antioxidant Capacity Assays Applied to Phenolic Compounds with the CUPRAC Assay
MOLECULES, Vol. 12, No. 7, Temmuz 2007, s. 1496-1547, ISSN: 1420-3049
APAK MUSTAFA REŞAT,GÜÇLÜ KUBİLAY,ÖZTÜRK BİRSEN,ÖZYÜREK MUSTAFA,ÇELİK SALİHA ESİN,BEKTAŞOĞLU BURCU,BERKER ÇETİN KADRİYE IŞIL,ÖZYURT DİLEK
Modified Folin Ciocalteu antioxidant capacity assay for measuring lipophilic antioxidants
Journal of agricultural and food chemistry, Vol. 61, No. 20, Mayıs 2013, s. 4783-4791
BERKER ÇETİN KADRİYE IŞIL,ÖZDEMİR OLGUN FATOŞ AYÇA,ÖZYURT DİLEK,ÖZTÜRK BİRSEN,APAK MUSTAFA REŞAT
Determination of Total Antioxidant Capacity of Lipophilic and Hydrophilic Antioxidants In the Same Solution by Using Ferric Ferricyanide Assay
Food Analytical Methods, Vol. 5, No. 5, Ekim 2012, s. 1150-1158, ISSN: 1936-9751
BERKER ÇETİN KADRİYE IŞIL,ÖZTÜRK BİRSEN,APAK MUSTAFA REŞAT
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
Comparative evaluation of Fe III reducing power based antioxidant capacity assays in the presence of phenanthroline batho phenanthroline tripyridyltriazine FRAP and ferricyanide reagents
Talanta, Vol. 72, No. 3, Mayıs 2007, s. 1157-1165, ISSN: 00399140
BERKER ÇETİN KADRİYE IŞIL,GÜÇLÜ KUBİLAY,TOR İZZET,APAK MUSTAFA REŞAT
Total Antioxidant Capacity Assay Using Optimized Ferricyanide Prussian Blue Method
Food Analytical Methods, istanbul/TÜRKİYE, Vol. 3, No. 3, Eylül 2010, s. 154-168, ISSN: 1936-9751
BERKER ÇETİN KADRİYE IŞIL,GÜÇLÜ KUBİLAY,TOR İZZET,ÖZTÜRK BİRSEN,APAK MUSTAFA REŞAT
A novel antioxidant assay of ferric reducing capacity measurement using ferrozine as the colour forming complexation reagent
Analytical Methods, Vol. 2, No. 11, Ocak 2010, s. 1770-1778, ISSN: 1759-9660
BERKER ÇETİN KADRİYE IŞIL,GÜÇLÜ KUBİLAY,ÖZTÜRK BİRSEN,APAK MUSTAFA REŞAT

İLETİŞİM BİLGİLERİ

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