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Toplam 4 adet sonuçtan 4 tanesi görüntülenmektedir.

Use of encapsulated natural extracts to extend food shelf life Natural Antioxidants to Enhance the Shelf-Life of Food A volume in Developments in Food Quality and Safety

2024, s. 253-312, Academic Press

GÜNAL KÖROĞLU DENİZ,CEYLAN ADRAR FATMA DUYGU,ÇATALKAYA GİZEM,ÇAPANOĞLU GÜVEN ESRA

Fatma Duygu Ceylan Adrar Bilimsel KitapKitap Bölümü Liposomenanoencapsulationmicroencapsulationbioactive packagingstorage stabilityoxidative stability

Nanoencapsulation of saffron (Crocus sativus L.) extract in zein nanofibers and their application for the preservation of sea bass fillets

LWT-FOOD SCIENCE AND TECHNOLOGY, Vol. 163, No. 113588, Ocak 2022, s. 1-10, ISSN: 0023-6438

NAJAFİ ZAHRA, ÇETİNKAYA TURGAY, BİLDİK FATİH, ALTAY FİLİZ, ŞAHİN YEŞİLÇUBUK NEŞE

Neşe Şahin Yeşilçubuk Özgün Makale

Nanoencapsulation of saffron (Crocus sativus L.) extract in zein nanofibers and their application for the preservation of sea bass fillets

LWT-FOOD SCIENCE AND TECHNOLOGY, Vol. 163, Ocak 2022, s. 113588, ISSN: 10961127

NAJAFİ ZAHRA, ÇETİNKAYA TURGAY, BİLDİK FATİH, ALTAY FİLİZ, ŞAHİN YEŞİLÇUBUK NEŞE

Filiz Altay Özgün Makale Saffron extract Electrospinning Encapsulation Preservation Sea bass

Nanoemulsification and nanoencapsulation of omega-3 fatty acids

Yağ Bilimi ve Teknolojisi Derneği (YABİTED) II. Bitkisel Yağ Kongresi, Tekirdağ/TÜRKİYE, 7 Mayıs 2015, s. 145-145

MUTLU SİMGE, TİRİÇ İDİL, YÜCETEPE AYSUN, ÖZÇELİK BERAAT

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