ARAMA SONUÇLARI

Toplam 49 adet sonuçtan 20 tanesi görüntülenmektedir.

Grape juice application to three protein films to evaluate the changes in the quality of different cheese samples

2nd Congress on Food Structure and Design, Antalya/TÜRKİYE, 26 Ekim 2016

KAYA ÖZKÖK GÖZDE, TACER CABA ZEYNEP

Impact of High Pressure Processing on the In Vitro Bioaccessibility of Polyphenols in Sour Cherry (Prunus cerasus L.) Juice

ACS Omega, Vol. 10, Mayıs 2025, ISSN: 2470-1343

ÖZKAN GÜLAY,KAMİLOĞLU BEŞTEPE SENEM,DEMİR NURULLAH,ÇAPANOĞLU GÜVEN ESRA

Gülay Özkan Özgün Makale

Changes in bioavailability of sour cherry (Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices

Journal of Food Science and Technology, Vol. 56, No. 9, Ocak 2019, s. 4177-4188, ISSN: 0022-1155

OKSUZ TUGBA,TACER CABA ZEYNEP,ERDİL DİLARA,BOYACİOGLU DİLEK

Zeynep Tacer Caba Özgün Makale Sour cherryFood matrixBioavailabilityAntioxidantPhenolicsIn vitro digestionVITRO GASTROINTESTINAL DIGESTIONIN-VITROANTIOXIDANT ACTIVITYFRUITSPROFILEJUICEACID

Filtration of apple juice by using electrospun nanofiber membranes

The 3rd International Symposium on Traditional Foods from Adriatic to , 2015

BUSRA BAKIR, AHMET MUSAP MERT, NAGIHAN OKUTAN, FILIZ ALTAY

Filiz Altay Bildiri

Filtration of apple juice by using electrospun nanofiber membranes

The 3rd International Symposium on Traditional Foods from Adriatic to , 2015

BUSRA BAKIR, AHMET MUSAP MERT, NAGIHAN OKUTAN, FILIZ ALTAY

Filiz Altay Bildiri

Effect of oil matrix on the bioaccessibility of polyphenols from broccoli by-products and lemon juice

4th International Symposium on Phytochemicals in Medicine and Food (4-ISPMF), Xi'an/ÇİN HALK CUMHURİYETİ, 30 Kasım 2020, s. 151-151

KAMİLOĞLU BEŞTEPE SENEM, TOMAŞ MERVE, ÖZDAL TUĞBA, ÇAPANOĞLU GÜVEN ESRA

Esra Çapanoğlu Güven Özet Bildiri broccoli by-productsantioxidant capacitybioaccessibility

Effect of heating methods on antioxidant activity and color of pomegranate juice concentrates

Institute of Food Technologists Annual Meeting, 27 Temmuz 2007

KAHVECİ DERYA,DİKİCİ AYFER,PAKAYDIN SELİN,ÖZÇELİK BERAAT

Derya Kahveci Karıncaoğlu Özet Bildiri

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

Esra Çapanoğlu Güven Tez Yüksek Lisans Tamamlandı

Determining effect of different pH ranges on the oxygen uptake capacity of gallic acid and designing active package for orange juice

Fen Bilimleri Enstitüsü, İstanbul Teknik Üniversitesi, 2018

DİDEM ÖZKAŞIKÇI

Esra Çapanoğlu Güven Tez Yüksek Lisans Tamamlandı

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