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
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Evaluation of antioxidant activity/capacity measurement methods for food products. Measurement of Antioxidant Activity and Capacity: Recent Trends and Applications Measurement of Antioxidant Activity and Capacity: Recent Trends and Applications
2018, John Wiley Sons
ÇAPANOĞLU GÜVEN ESRA,KAMİLOGLU SENEM,ÖZKAN GÜLAY,APAK MUSTAFA REŞAT
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Measurement of Antioxidant Activity and Capacity: Recent Trends and Applications
2018, John Wiley Sons
ÇAPANOĞLU GÜVEN ESRA,KAMİLOGLU SENEM,ÖZKAN GÜLAY,APAK MUSTAFA REŞAT
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Measurement of Antioxidant Activity and Capacity: Recent Trends and Applications
2017, John Wiley Sons Ltd.
ÇAPANOĞLU GÜVEN ESRA,KAMİLOGLU SENEM,ÖZKAN GÜLAY,APAK MUSTAFA REŞAT
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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
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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
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Effect of ancient wheat (Triticum turgidum ssp. dicoccum) on total flavonoid content and total antioxidant capacity of bread
II-INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE “PROBLEMS AND PROSPECTS OF INNOVATIVE MACHINERY AND TECHNOLOGIES IN THE AGRI-FOOD CHAIN”, 22 Nisan 2022
AYDAR ELİF FEYZA, DEMİRCAN EVREN, MERTDİNÇ ZEHRA, KAHRAMAN TÜLAY, GÜLTEKİN MİNE, ÖZÇELİK BERAAT
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Measurement of Antioxidant Activity and Capacity: Recent Trends and Applications
Chicester/İNGİLTERE, 2018, s. 273-286, John Wiley and Sons Ltd.
ÇAPANOĞLU GÜVEN ESRA,KAMİLOĞLU BEŞTEPE SENEM,ÖZKAN GÜLAY,APAK MUSTAFA REŞAT
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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
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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
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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
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Effect of Different Drying Methods on The Antioxidant Capacity Of Raisins
1st Black Sea Association of Food science and Technology, 22 Eylül 2016
BAKIR SENA,APAK MUSTAFA REŞAT,ÇAPANOĞLU GÜVEN ESRA
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Determination of Total Antioxidant Capacity (TAC) in Olive Oil Using Modified Folin-Ciocalteu Assay
IVEK 3rd International Convention of Pharmaceuticals and Pharmacies, İstanbul/TÜRKİYE, 26 Nisan 2017
ÖZTÜRK BİRSEN,ÖZYURT DİLEK,BERKER ÇETİN KADRİYE IŞIL,OLGUN ÖZDEMİR F AYÇA,APAK MUSTAFA REŞAT
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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
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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
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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
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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
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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
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Investigating total phenolics and total flavonoids content, antioxidant capacity and in-vitro bioavailability of several herbal tea infusions.
International Symposium on Biodiversity and Edible Wild Species, 3 Nisan 2017
TÜRKOGLU ECE,DOGRU NURSELİ,KAPLAN ŞEYMA,ÖZKAN GÜLAY,ÇAPANOĞLU GÜVEN ESRA
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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
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