Correction: Kelebek et al. Exploring the Impact of Infusion Parameters and In Vitro Digestion on the Phenolic Profile and Antioxidant Capacity of Guayusa ( Ilex guayusa Loes.) Tea Using Liquid Chromatography, Diode Array Detection, and Electrospray Ionization Tandem Mass Spectrometry. Foods 2024, 13 , 694.

Autor: Kelebek H; Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey., Sasmaz HK; Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey., Aksay O; Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey., Selli S; Department of Food Engineering, Faculty of Engineering, University of Cukurova, 01330 Adana, Turkey., Kahraman O; Applied Food Sciences Inc., 675-B Town Creek Road, Kerrville, TX 78028, USA., Fields C; Applied Food Sciences Inc., 675-B Town Creek Road, Kerrville, TX 78028, USA.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Mar 29; Vol. 13 (7). Date of Electronic Publication: 2024 Mar 29.

Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology.

Autor: Sasmaz HK; Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey., Adal E; Faculty of Tourism, Gastronomy and Culinary Arts, Iskenderun Technical University, Hatay, Turkey., Kadiroğlu P; Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey., Selli S; Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey., Uzlasir T; Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey., Kelebek H; Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey.

Publikováno v: Journal of food science [J Food Sci] 2023 Nov; Vol. 88 (11), pp. 4424-4439. Date of Electronic Publication: 2023 Oct 02.