E-LIB Suche - Ergebnisse für: Türkyılmaz, Meltem

1

Increase in colour stability of pomegranate juice against 5..:

Türkyılmaz, Meltem ; Hamzaoğlu, Fatmagül ; Çiftci, Rumeysa Betül Arı.
Journal of the Science of Food and Agriculture. 103 (2023) 15 - p. 7836-7848 , 2023

Link: https://doi.org/10.1002/..

2

Clarification of pomegranate and strawberry juices: Effects..:

Orhan Dereli, Buket ; Türkyılmaz, Meltem ; Özkan, Mehmet
Food Chemistry. 413 (2023) - p. 135672 , 2023

Link: https://doi.org/10.1016/..

3

Influence of amino acid addition on the thermal stability o..:

Türkyılmaz, Meltem ; Hamzaoğlu, Fatmagül ; Ünal, Handenur.
Food Chemistry. 370 (2022) - p. 131061 , 2022

Link: https://doi.org/10.1016/..

4

Increase in thermal stability of strawberry anthocyanins wi..:

Bingöl, Alev ; Türkyılmaz, Meltem ; Özkan, Mehmet
Food Chemistry. 384 (2022) - p. 132518 , 2022

Link: https://doi.org/10.1016/..

5

Changes in anthocyanins and colour of black mulberry (Morus..:

Askin, Buket ; Türkyılmaz, Meltem ; Özkan, Mehmet.
Journal of Food Measurement and Characterization. 16 (2021) 1 - p. 784-792 , 2021

Link: https://doi.org/10.1007/..

6

Effects of pasteurization and storage on turbidity and copi..:

Türkyılmaz, Meltem ; Hamzaoğlu, Fatmagül ; Özkan, Mehmet
Food Chemistry. 358 (2021) - p. 129803 , 2021

Link: https://doi.org/10.1016/..

7

Effects of fermentation time and pH on quality of black car..:

Alagöz Kabakcı, Sümeyye ; Türkyılmaz, Meltem ; Özkan, Mehmet
Journal of the Science of Food and Agriculture. 102 (2021) 6 - p. 2563-2574 , 2021

Link: https://doi.org/10.1002/..

8

Changes in the quality of kefir fortified with anthocyanin-..:

Kabakcı, Sümeyye Alagöz ; Türkyılmaz, Meltem ; Özkan, Mehmet
Food Chemistry. 326 (2020) - p. 126977 , 2020

Link: https://doi.org/10.1016/..

9

Degradation kinetics of bioactive compounds and antioxidant..:

Menevseoglu, Ahmed ; Dıblan, Sevgin ; Türkyılmaz, Meltem.
Journal of Food Measurement and Characterization. 14 (2020) 5 - p. 2611-2622 , 2020

Link: https://doi.org/10.1007/..

10

Natural hydrocolloids in the food sector – Recent applicati..:

Yemenicioğlu, Ahmet ; Farris, Stefano ; Turkyilmaz, Meltem.
International Journal of Food Science & Technology. 55 (2020) 4 - p. 1387-1388 , 2020

Link: https://doi.org/10.1111/..

11

Color and stability of anthocyanins in strawberry nectars c..:

Ertan, Kübra ; Türkyılmaz, Meltem ; Özkan, Mehmet
Food Chemistry. 310 (2020) - p. 125856 , 2020

Link: https://doi.org/10.1016/..

12

Combined use of hydrocolloids in pomegranate juice and thei..:

Türkyılmaz, Meltem ; Hamzaoğlu, Fatmagül ; Özkan, Mehmet
International Journal of Food Science & Technology. 55 (2019) 4 - p. 1426-1436 , 2019

Link: https://doi.org/10.1111/..

13

Effects of natural copigment sources in combination with sw..:

Ertan, Kübra ; Türkyılmaz, Meltem ; Özkan, Mehmet
Food Chemistry. 294 (2019) - p. 423-432 , 2019

Link: https://doi.org/10.1016/..

14

A review of current and future food applications of natural..:

Yemenicioğlu, Ahmet ; Farris, Stefano ; Turkyilmaz, Meltem.
International Journal of Food Science & Technology. 55 (2019) 4 - p. 1389-1406 , 2019

Link: https://doi.org/10.1111/..

15

Effects of sucrose and copigment sources on the major antho..:

Türkyılmaz, Meltem ; Hamzaoğlu, Fatmagül ; Özkan, Mehmet
Food Chemistry. 281 (2019) - p. 242-250 , 2019

Link: https://doi.org/10.1016/..