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Toplam 46 adet sonuçtan 20 tanesi görüntülenmektedir.

Investigating the antioxidant and antimicrobial activities of different vinegars

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, Vol. 243, No. 12, Ocak 2017, s. 2083-2094, ISSN: 1438-2377

BAKIR SENA,DEVECİOĞLU DİLARA,KAYACAN SELMA,TOYDEMİR ŞEN GAMZE,KARBANCIOĞLU GÜLER HATİCE FUNDA,ÇAPANOĞLU GÜVEN ESRA

Dilara Devecioğlu Özgün Makale VinegarAntioxidant capacityAntimicrobial activityPhenolic contentTRADITIONAL BALSAMIC VINEGARESCHERICHIA-COLI O157-H7LISTERIA-MONOCYTOGENESORGANIC-ACIDSACETIC-ACIDSALMONELLA-TYPHIMURIUMPHENOLIC COMPOSITIONWINE VINEGARSGRAPE POMACERICE VINEGAR

INCREASING THE WATER SOLUBILITY OF CURCUMIN, BY ALGINATE IN ULTRASOUND MEDIUM

SIGMA JOURNAL OF ENGINEERING AND NATURAL SCIENCES-SIGMA MUHENDISLIK VE FEN BILIMLERI DERGISI, Vol. 37, No. 1, Mart 2019, s. 85-92, ISSN: 1304-7205

AKKAYA NİL ERGE,İŞÇİ TURUTOĞLU SEVİM,ERTEM A. FATİH,KALAYCIOĞLU ZEYNEP,BAHADORİ FATEMEH,CATALGİL GİZ HUCESTE

Sevim İşçi Turutoğlu Özgün Makale Curcuminsolubilitysodium alginateultrasoundantioxidant capacityAQUEOUS SOLUBILITYFT-RAMANSTABILITYCOMPLEXATIONENHANCEMENTCONJUGATIONDEGRADATION

In vitro bioaccessibility of phenolics and flavonoids in various dried vegetables, and the determination of their antioxidant capacity via different spectrophotometric assays

International Food Research Journal, Vol. 26, No. 3, Haziran 2019, s. 793-800, ISSN: 1985-4668

PASLI AYÇA AYFER, YAVUZ DÜZGÜN MERVE, ALTUNTAŞ ÜMİT, ALTIN GÖKÇE, ÖZÇELİK BERAAT, FIRATLIGİL FATMA EBRU

Fatma Ebru Fıratlıgil Özgün Makale

Effects of Honey Addition on Antioxidative Properties of Different Herbal Teas

POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, Vol. 65, No. 2, Haziran 2015, s. 127-135, ISSN: 1230-0322

TOYDEMİR ŞEN GAMZE, ÇAPANOĞLU GÜVEN ESRA, KAMİLOĞLU BEŞTEPE SENEM, FIRATLIGİL DURMUŞ FATMA EBRU, SUNAY ASLI ELİF, SAMANCI TAYLAN, BOYACIOĞLU DİLEK

Fatma Ebru Fıratlıgil Özgün Makale herbal teahoneytemperaturephenolicsflavonoidsantioxidant capacityRADICAL-SCAVENGING ACTIVITYMONOFLORAL CUBAN HONEYSFLORAL HONEYSFLAVONOID CONTENTUNIFLORAL HONEYSCANADIAN HONEYSCAPACITYPHENOLICSCUPRACCOLOR

Effect of Spray Drying on Physicochemical Stability and Antioxidant Capacity of Rosa pimpinellifolia Fruit Extract-Loaded Liposomes Conjugated with Chitosan or Whey Protein During In Vitro Digestion

Food and Bioprocess Technology, Ocak 2024, ISSN: 1935-5130

KASAPOĞLU KADRİYE NUR,GÜLTEKİN-ÖZGÜVEN MİNE,KRUGER JOHANİTA,FRANK JAN,BARLA DEMİRKOZ AYŞE ASLI,ÖZÇELİK BERAAT

Kadriye Nur Kasapoğlu Khan Özgün Makale Enkapsülasyon

Stability of total phenolic content and antioxidant capacity of alocal beetroot (Beta vulgaris L.) variety subjected to in vitro digestion

5th International Conference on Food Digestion, Rennes/FRANSA, 4 Nisan 2017, s. 86

KASAPOĞLU KADRİYE NUR,DAŞKAYA DİKMEN CEREN,ÖZÇELİK BERAAT

Kadriye Nur Kasapoğlu Khan Özet Bildiri

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