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Özel Aralık Girişi

Comparison of Phenolic Compounds and Antioxidant Activities of Raw and Cooked Turkish Artichoke Cultivars
Frontiers in Sustainable Food Systems, Vol. 5, Kasım 2021, s. 1-8, ISSN: 2571-581X
KAYAHAN SEDA, SALOĞLU DERTLİ DİDEM
Didem Saloğlu Dertli Özgün Makale
Dried Leafy Green Vegetables: Investigation of In Vitro Bioaccessability Of Total Phenolic And Total Flavonoid Content
5th International Conference on Food Digestion, 4 Nisan 2017
YAVUZ MERVE,ALTUNTAŞ ÜMİT,AYÇA PASLI,TAŞKIRAN ÖMER,KARATEKE CEYHUN,ÖZÇELİK BERAAT
Beraat Özçelik Özet Bildiri
Antioxidant Capacities and Phenolic Profiles of Ottoman Strawberry Fruit and Ottoman Strawberry Jam
Second International Conference on Advanced Engineering Technologies, 21 Eylül 2017
DEMİRCAN EVREN,KOÇAK ERİNÇ,ÖZÇELİK BERAAT
Beraat Özçelik Özet Bildiri
Evolutionary Engineering of Resistance to Phenolic Compounds in Saccharomyces cerevisiae
6th Conference on Physiology of Yeasts and Filamentous Fungi, PYFF6, Lizbon/PORTEKİZ, 11 Temmuz 2016
HACISALİHOĞLU BURCU,YETİŞ ÖZGE,İPEK YETKİN,ÇAKAR ZEYNEP PETEK
Inverse metabolic engineering and molecular characterization of resistance to phenolic compounds in Saccharomyces cerevisiae
Industrial Biotechnology for Lignocellulose Based Processes, Gothenburg/İSVEÇ, 25 Ekim 2015, s. 35
SÖNMEZ BURCU,ÇAKAR ZEYNEP PETEK
ANTIOXIDANT CAPACITIES AND PHENOLIC PROFILES OF OTTOMAN STRAWBERRY FRUIT AND OTTOMAN STRAWBERRY JAM
E-Journal of New World Sciences Academy, Vol. 13, No. 3, Temmuz 2018, s. 119-130, ISSN: 13063111
KOÇAK ERİNÇ,DEMİRCAN EVREN,ÖZÇELİK BERAAT
Beraat Özçelik Özgün Makale
Effect of Preparation Methods on the Total Phenolic Content and Antioxidant Activity of Artichoke Extracts
3rd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2021), 15 Aralık 2021, s. 867-871
KAYAHAN SEDA, SALOĞLU DERTLİ DİDEM, ÖZDEMİR YASİN
Didem Saloğlu Dertli Tam metin bildiri
Microwave Assisted Extraction of Antioxidant Phenolic Compounds from Artichoke (Cynara scolymus L. cv Bayrampasa): Optimization and Kinetics Modeling
International Food Research Journal, Vol. 28, No. 4, Ocak 2021, s. 704-715, ISSN: 2231 7546
KAYAHAN SEDA, SALOĞLU DERTLİ DİDEM
Didem Saloğlu Dertli Özgün Makale
Determination of phenolic compound profiles and antioxidant effect of black elderberry, echinacea and iceland moss extracts on late-release soft lozenge
Fen Bilimleri Enstitüsü, Orta Doğu Teknik Üniversitesi, 2021
ÖZGE YILDIZ
Esra Çapanoğlu Güven Tez Yüksek Lisans Tamamlandı
Optimization of extraction method in potato peel waste and evaluation of antioxidant activity and phenolic content in various PEF treated potato varieties
Fen Bilimleri Enstitüsü, İstanbul Teknik Üniversitesi, 2017
HAZAL AKYOL
Esra Çapanoğlu Güven Tez Yüksek Lisans Tamamlandı
Investigatigating the phenolic content and In vitro bioaccessibility of some vinegars, and changes in antioxidant activity during grape and apple vinegar processing
Fen Bilimleri Enstitüsü, İstanbul Teknik Üniversitesi, 2014
SENA BAKIR
Esra Çapanoğlu Güven Tez Yüksek Lisans Tamamlandı
Comparing the antioxidant properties and in vitro bioaccessibility of phenolic compounds in simple and milk added green tea and sea buckthorn leaf tea
Fen Bilimleri Enstitüsü, İstanbul Teknik Üniversitesi, 2015
FATMA DUYGU CEYLAN
Esra Çapanoğlu Güven Tez Yüksek Lisans Tamamlandı

İLETİŞİM BİLGİLERİ

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