Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Fadime Begüm TEPE"'
Autor:
Fadime Begüm Tepe
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 10, Pp 1877-1883 (2022)
In the current study, thermal degradation and thermodynamic properties of ascorbic acid, total phenolic content, and antioxidant activity of convective dried kiwi fruits were investigated. To determine kinetic model describing thermal degradation of
Externí odkaz:
https://doaj.org/article/006fae928c1b41c583a15652d9ce9e37
Autor:
Fadime Begüm Tepe
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fb148f70db67b313b98fea3707fb5c6
https://doi.org/10.1111/jfpp.17067
https://doi.org/10.1111/jfpp.17067
Publikováno v:
Volume: 18, Issue: 1 67-75
Celal Bayar University Journal of Science
Celal Bayar University Journal of Science
Jujube, which grows in tropical and sub-tropical regions of world and has been commercially cultivated in China for 4000 years. Jujube is a juicy and crispy fruit, resembling a large olive and tasting like an apple. Moreover, jujube has been used for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d824ee7b04bfa5adaef651eeefe6e70
https://doi.org/10.18466/cbayarfbe.913267
https://doi.org/10.18466/cbayarfbe.913267
The effects of maturation stages on some physical and chemical properties of the jujube fruits were investigated. The maturation stages of the jujube fruits were described as green, yellow, half-red and red maturation. The physical properties and che
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72b6025aa31e6ed8dbfb4af6c9893885
https://hdl.handle.net/11499/47868
https://hdl.handle.net/11499/47868
Autor:
Nizam Mustafa Nizamoğlu, Tolga Kağan Tepe, Suat Batu, Begüm Tepe, Sevda Arısoy, Çetin Kadakal
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 4, Pp 895-900 (2020)
Thirteen different mostly consumed cheese samples were obtained from different provinces in Turkey and were investigated in terms of contents of ergosterol, patulin and Ochratoxin A (OTA). Ergosterol, patulin and OTA analyses were carried out by usin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::456a6650dde1cb2589e1d723696221b0
https://hdl.handle.net/20.500.12713/1175
https://hdl.handle.net/20.500.12713/1175