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Toplam 23 adet sonuçtan 20 tanesi görüntülenmektedir.

Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils

SUSTAINABILITY, Vol. 14, No. 2, Ocak 2022, s. 29, ISSN: 2071-1050

FADDA ANGELA,SANNA DANİELE,SAKAR EL HASSAN,GHARBY SAİD,MULAS MAURİZİO,MEDDA SİLVİA,ŞAHİN YEŞİLÇUBUK NEŞE,CAN KARAÇA ASLI,KIRKIN GÖZÜKIRMIZI CELALE,LUCARİNİ MASSİMO,LOMBARDİ-BOCCİA GİNEVRA,DİACONEASA ZORİTA,DURAZZO ALESSANDRA

Celale Kırkın Gözükırmızı Derleme Makale natural antioxidants lipids oxidation food waste oil blending sustainability oxidative stability peroxidation

Orange, red and purple barberries: Effect of in-vitro digestion on antioxidants and ACE inhibitors

LWT-FOOD SCIENCE AND TECHNOLOGY, Vol. 140, Ocak 2021, ISSN: 0023-6438

ŞENSU EDA, KASAPOĞLU KADRİYE NUR, ARSLANER AYLA, ÖZGÜVEN MİNE, DEMİRCAN EVREN, ÖZÇELİK BERAAT

Kadriye Nur Kasapoğlu Khan Özgün Makale Berberis Barberry ACE inhibitory Activity Antioxidant activity In-vitro bioaccessibility

Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils

SUSTAINABILITY, Vol. 14, No. 2, Ocak 2022, s. 29, ISSN: 2071-1050

Neşe Şahin Yeşilçubuk Derleme Makale natural antioxidants lipids oxidation food waste oil blending sustainability oxidative stability peroxidation

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