Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ayşe Semra Aksoy"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 12, Iss 2, Pp 259-267 (2024)
Hardaliye, grape-based fermented beverage, rich in antioxidant phenolic compounds. Bioaccessibility and antioxidant capacity of bioactive compounds in hardaliye, produced using varying amounts of mustard seeds (1%, 1.5%, and 2%) with Merlot and Papaz
Externí odkaz:
https://doaj.org/article/9a9a846108934121aa7bdbc85e3ae2ff
Autor:
Ayşe Semra Aksoy
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 10, Pp 2027-2043 (2023)
Aronia melnocarpa, commonly known as chokeberry, originates from the eastern region of North America and belongs to the Rosaceae family within the Maloideae subfamily. The sour taste of fresh chokeberries makes them infrequently eaten as is, but they
Externí odkaz:
https://doaj.org/article/3ac8c702f31444339a278adb9575bc12
Autor:
Ayşe Semra Aksoy, Murat Taşan
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 6, Pp 982-990 (2021)
In this study, it was aimed to determine some element contents and some quality properties and to compare these parameters at each stage in the chemically refining process of crude corn oil. Color (lovibond tintometer), free fatty acidity, peroxide v
Externí odkaz:
https://doaj.org/article/f159623624404bfe947effdc68c29bc8
Publikováno v:
Food Bioscience. 47:101747
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8645263bb1d758495f98fb4da2f3634
https://doi.org/10.1016/j.fbio.2022.101747
https://doi.org/10.1016/j.fbio.2022.101747