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Toplam 4 adet sonuçtan 4 tanesi görüntülenmektedir.

Enhanced production of gamma‐aminobutyric acid in fermented carrot juice by utilizing pectin hydrolysate derived from pomegranate waste

Food Science & Nutrition, Vol. 12, Haziran 2024, s. 6534-6547, ISSN: 2048-7177

DEVECİOĞLU DİLARA,KARA DİDEM,TAPAN RABİA,KARBANCIOĞLU GÜLER HATİCE FUNDA,KAHVECİ KARINCAOĞLU DERYA

Dilara Devecioğlu Özgün Makale fermented carrot juice gamma-aminobutyric acid Levilactobacillus brevis pectin hydrolysateprebiotic

Enhanced production of gamma‐aminobutyric acid in fermented carrot juice by utilizing pectin hydrolysate derived from pomegranate waste

Food Science & Nutrition, Vol. 12, Haziran 2024, s. 6534-6547, ISSN: 2048-7177

DEVECİOĞLU DİLARA,KARA DİDEM,TAPAN RABİA,KARBANCIOĞLU GÜLER HATİCE FUNDA,KAHVECİ KARINCAOĞLU DERYA

Derya Kahveci Karıncaoğlu Özgün Makale

Valorization of fermented purple carrot pomace, shalgam juice by product, as functional ingredient: a food application and assessment of bioaccessibility with in vitro gastrointestinal digestion model

3rd International Graduate Research Symposium – IGRS’24, 8 Mayıs 2024

ÖZKAYNAK MEHMET OKAN,ÖZKAN GÜLAY,ÇAPANOĞLU GÜVEN ESRA

Gülay Özkan 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

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