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Akademický článek

COMPARATIVE STUDY ON PHENOLIC COMPOUNDS OF GREEN TEA (CAMELLIA SINENSIS L.) PREPARED BY DIFFERENT BREWING METHODS.

Autor: SÜRÜCÜ, CANAN GÖKSU, TOLUN, AYSU, ARTIK, NEVZAT

Publikováno v: Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare; Aug2024, Vol. 48 Issue 1, p9-23, 15p

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Akademický článek

Alterations on phenolic compounds and antioxidant activity during sour grape juice concentrate processing

Autor: Guler Ali, Tokusoglu Ozlem, Artik Nevzat

Publikováno v: Ciência e Técnica Vitivinícola, Vol 33, Iss 2, Pp 136-144 (2018)

The alterations of phenolic compounds and antioxidant capacity of sour grape juice were investigated during the concentration process stages. Phenolics and antioxidant properties of the samples changed more at the vacuum evaporation stage than that o

Externí odkaz: https://doaj.org/article/c3b0be148b0545d8a264e984acd0d9a3

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Akademický článek

Microencapsulation of grape polyphenols using maltodextrin and gum arabic as two alternative coating materials: Development and characterization

Autor: Tolun, Aysu, Altintas, Zeynep, Artik, Nevzat

Publikováno v: In Journal of Biotechnology 10 December 2016 239:23-33

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Akademický článek

The determination of the caffeic acid derivatives of Echinacea purpurea aerial parts under various extraction conditions by supercritical fluid extraction (SFE)

Autor: Konar, Nevzat, Dalabasmaz, Sevim, Poyrazoglu, Ender Sinan, Artik, Nevzat, Colak, Ahmet

Publikováno v: In The Journal of Supercritical Fluids May 2014 89:128-136

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Çöven Estraktının Dondurma Miksinin Steady, Dinamik Reolojik Davranışları Ve Mikroyapısal Özelliklerine Etkisi

Autor: KABLAN, Halis, ARTIK, Nevzat, KARASU, Salih, TEKİN, Zeynep Hazal, SAĞDIÇ, Osman, CANKURT, Hasan

Publikováno v: Issue: 38 1-7
European Journal of Science and Technology
Avrupa Bilim ve Teknoloji Dergisi

In this study, it was aimed to use the gypsum extract as an emulsifier in ice cream production. For this purpose, the effect of different ratios of gypsum extract on the steady, dynamic rheological properties and microstructural properties of the ice

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::355291d5b62aaf1a73d5d3811589db47
https://dergipark.org.tr/tr/pub/ejosat/issue/71415/1086551

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Adıyaman Tut Dutu Kurusunun Fiziksel ve Kimyasal Özellikleri ile Uçucu Bileşen Dağılımının Belirlenmesi

Autor: GÜÇER, Yalçın, KILINÇÇEKER, Osman, ARTIK, Nevzat

Publikováno v: Volume: 27, Issue: 1 113-120
Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi

In this study, the physical and chemical properties and volatile component distributions of the white mulberries, which are the geographically indicated agricultural products from which the Tut district of Adıyaman got its name, were determined in t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::a224730d056e3f6a1a8a5cccd789f8c6
https://dergipark.org.tr/tr/pub/yyufbed/issue/68588/1065145

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