E-LIB Suche - Ergebnisse für: Yildirim, Hatice Kalkan

1

Different approaches to enhance resveratrol content in wine:

Tıraş, Zeynep Şeyda Erdemir ; Okur, Hatice Hazal ; Günay, Zülal.
Ciência e Técnica Vitivinícola. 37 (2022) 1 - p. 13-28 , 2022

Link: https://doi.org/10.1051/..

2

Assessment of Propolis Treated by Different Extraction Meth..:

Yıldırım, Hatice Kalkan
Brazilian Archives of Biology and Technology. 65 (2022) - p. , 2022

Link: https://doi.org/10.1590/..

3

Insights into the role of yeasts in alcoholic beverages:

, In: Microbial Biotechnology in Food and Health,

Yıldırım, Hatice Kalkan - p. 21-52 , 2021

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

4

Contributors:

, In: Microbial Biotechnology in Food and Health,

Aghamirzaei, Mostafa ; Amiri, Saber ; Baldo, Cristiani... - p. ix-xi , 2021

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

5

Propolis prevents inhibition of apoptosis by potassium brom..:

Memmedov, Hikmet ; Oktay, Latife Merve ; Durmaz, Burak...
Cell Biochemistry and Function. 38 (2020) 4 - p. 510-519 , 2020

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

6

Changes of Phenolic Acids During Aging of Organic Wines:

Yıldırım, Hatice Kalkan ; Altındışli, Ahmet
International Journal of Food Properties. 18 (2015) 5 - p. 1038-1045 , 2015

Link: https://doi.org/10.1080/..

7

Chemometric and phenolic attributes of blended wines assess..:

Yıldırım, Hatice Kalkan ; İşçi, Burçak ; Altındişli, Ahmet
Journal of the Institute of Brewing. 121 (2015) 4 - p. 636-641 , 2015

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

8

Influence of different maceration time and temperatures on ..:

Şener, Hasan ; Yıldırım, Hatice Kalkan
Food Science and Technology International. 19 (2013) 6 - p. 523-533 , 2013

Link: https://doi.org/10.1177/..

9

Application of Artificial Neural Networks (ANNs) in Wine Te..:

Baykal, Halil ; Yildirim, Hatice Kalkan
Critical Reviews in Food Science and Nutrition. 53 (2013) 5 - p. 415-421 , 2013

Link: https://doi.org/10.1080/..

10

Effects of Fining Agents on Antioxidant Capacity of Red Win..:

Yildirim, Hatice Kalkan
Journal of the Institute of Brewing. 117 (2011) 1 - p. 55-60 , 2011

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

11

A Review of the Authentication of Wine Origin by Molecular ..:

Işçi, Burçak ; Yildirim, Hatice Kalkan ; Altindişli, Ahmet
Journal of the Institute of Brewing. 115 (2009) 3 - p. 259-264 , 2009

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

12

Protection capacity against low-density lipoprotein oxidati..:

Yıldırım, Hatice Kalkan ; Akçay, Yasemin Delen ; Güvenç, Ulgar.
International Journal of Food Sciences and Nutrition. 55 (2004) 5 - p. 351-362 , 2004

Link: https://doi.org/10.1080/..

13

The effects of consumption of organic and nonorganic red wi..:

Akçay, Yasemin Delen ; Yıldırım, Hatice Kalkan ; Güvenç, Ulgar.
Nutrition Research. 24 (2004) 7 - p. 541-554 , 2004

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

14

BIOCONVERSION OF WINE POMACE BY LENTINUS EDODES IN A SOLID-..:

KALKAN YILDIRIM, Hatice ; SÖZMEN, Eser Y.
Journal of microbiology, biotechnology and food sciences. 11 (2021) 2 - p. e3006 , 2021

Link: https://doi.org/10.15414..

15

ALTERNATIVE METHODS OF SULFUR DIOXIDE USED IN WINE PRODUCTI..:

Kalkan Yıldırım, Hatice ; Darıcı, Burcu
Journal of microbiology, biotechnology and food sciences. 9 (2020) 4 - p. 675-687 , 2020

Link: https://doi.org/10.15414..