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Serpen, Arda
43  Ergebnisse:
Personensuche X
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1

Properties of encapsulated raspberry powder and its efficac..:

Aksu, Muhammet Irfan ; Konar, Nevzat ; Turan, Emre..
Journal of Food Science and Technology.  , 2024
Link: https://doi.org/10.1007/..
 
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2

Effects of infrared heating on phenolic compounds and Maill..:

Žilić, Slađana ; Ataç Mogol, Burçe ; Akıllıoğlu, Gül...
Journal of Cereal Science.  58 (2013)  1 - p. 1-7 , 2013
Link: https://doi.org/10.1016/..
 
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3

Comparisons of phenolic compounds, isoflavones, antioxidant..:

Žilić, Slađana ; Akıllıoğlu, H. Gül ; Serpen, Arda..
European Food Research and Technology.  237 (2013)  3 - p. 409-418 , 2013
Link: https://doi.org/10.1007/..
 
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4

Effects of extrusion, infrared and microwave processing on ..:

Žilić, Slađana ; Mogol, Burçe Ataç ; Akıllıoğlu, Gül...
Journal of the Science of Food and Agriculture.  94 (2013)  1 - p. 45-51 , 2013
Link: https://doi.org/10.1002/..
 
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5

Solvent effects on total antioxidant capacity of foods meas..:

Serpen, Arda ; Gökmen, Vural ; Fogliano, Vincenzo
Journal of Food Composition and Analysis.  26 (2012)  1-2 - p. 52-57 , 2012
Link: https://doi.org/10.1016/..
 
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6

Effects of isolation, enzymatic hydrolysis, heating, hydrat..:

Žilić, Slađana ; Akıllıoğlu, Gül ; Serpen, Arda..
Food Research International.  49 (2012)  1 - p. 1-6 , 2012
Link: https://doi.org/10.1016/..
 
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7

Flavor Characteristics of Seven Grades of Black Tea Produce..:

Alasalvar, Cesarettin ; Topal, Bahar ; Serpen, Arda...
Journal of Agricultural and Food Chemistry.  60 (2012)  25 - p. 6323-6332 , 2012
Link: https://doi.org/10.1021/..
 
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8

Total antioxidant capacities of raw and cooked meats:

Serpen, Arda ; Gökmen, Vural ; Fogliano, Vincenzo
Meat Science.  90 (2012)  1 - p. 60-65 , 2012
Link: https://doi.org/10.1016/..
 
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9

Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxid..:

Žilić, Slađana ; Serpen, Arda ; Akıllıoğlu, Gül..
Journal of Agricultural and Food Chemistry.  60 (2012)  5 - p. 1224-1231 , 2012
Link: https://doi.org/10.1021/..
 
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10

Nutritional and Functional Characteristics of Seven Grades ..:

Serpen, Arda ; Pelvan, Ebru ; Alasalvar, Cesarettin...
Journal of Agricultural and Food Chemistry.  60 (2012)  31 - p. 7682-7689 , 2012
Link: https://doi.org/10.1021/..
 
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11

Rapid determination of amino acids in foods by hydrophilic ..:

Gökmen, Vural ; Serpen, Arda ; Mogol, Burçe Ataç
Analytical and Bioanalytical Chemistry.  403 (2012)  10 - p. 2915-2922 , 2012
Link: https://doi.org/10.1007/..
 
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12

Distributions of phenolic compounds, yellow pigments and ox..:

Žilić, Slađana ; Serpen, Arda ; Akıllıoğlu, Gül..
Journal of Cereal Science.  56 (2012)  3 - p. 652-658 , 2012
Link: https://doi.org/10.1016/..
 
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13

Effects of different grain mixtures on Maillard reaction pr..:

Serpen, Arda ; Gökmen, Vural ; Mogol, Burçe Ataç
Journal of Food Composition and Analysis.  26 (2012)  1-2 - p. 160-168 , 2012
Link: https://doi.org/10.1016/..
 
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14

Determination of Furosine in Thermally Processed Foods by H..:

Gökmen, Vural ; Serpen, Arda ; Morales, Francisco J
Journal of AOAC INTERNATIONAL.  92 (2009)  5 - p. 1460-1463 , 2009
Link: https://doi.org/10.1093/..
 
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15

Effect of flour type on Maillard reaction and acrylamide fo..:

Capuano, Edoardo ; Ferrigno, Antonella ; Acampa, Iolanda...
Food Research International.  42 (2009)  9 - p. 1295-1302 , 2009
Link: https://doi.org/10.1016/..
 
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