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Birinci, Ceren
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1

Determination of phenolic content and bioactive characteriz..:

Can, Zehra ; Birinci, Ceren ; Kara, Yakup..
European Food Research and Technology.  250 (2024)  7 - p. 2059-2068 , 2024
Link: https://doi.org/10.1007/..
 
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2

A melissopalynological and chemical characterization of Ana..:

Kolaylı, Sevgi ; Birinci, Ceren ; Kara, Yakup...
European Food Research and Technology.  249 (2023)  5 - p. 1213-1233 , 2023
Link: https://doi.org/10.1007/..
 
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3

Comparison of biochemical and nutritional properties of bee..:

Kolayli, Sevgi ; Birinci, Ceren ; Kanbur, Esra Demir...
European Food Research and Technology.  250 (2023)  3 - p. 799-810 , 2023
Link: https://doi.org/10.1007/..
 
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4

The Phenolic Composition and Antioxidant Properties of Figs..:

Bayrak, Çiğdem ; Birinci, Ceren ; Kemal, Mehmet.
Plant Foods for Human Nutrition.  78 (2023)  3 - p. 539-545 , 2023
Link: https://doi.org/10.1007/..
 
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5

Phenolic compounds and antioxidant and antibacterial activi..:

Otmani, Amar ; Amessis-Ouchemoukh, Nadia ; Birinci, Ceren...
Food Bioscience.  42 (2021)  - p. 101070 , 2021
Link: https://doi.org/10.1016/..
 
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6

Distinct Epigenetic Reprogramming, Mitochondrial Patterns, ..:

Uzuner, Selcen Celik ; Birinci, Esra ; Tetikoglu, Sinan..
https://aperta.ulakbim.gov.tr/record/238634.  , 2021
Link: https://aperta.ulakbim.g..
 
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7

Effects of Honey Bee Race and Season on Propolis Compositio:

Kekeçoğlu, Meral ; Keskin, Merve ; Birinci, Ceren..
Tarım Bilimleri Dergisi.  , 2021
Link: https://hdl.handle.net/2..
 
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8

Determination of Acrylamide and 5-hydroxymethyl-2-furfural ..:

Başaran, Burhan ; Kanbur, Esra Demir ; Birinci, Ceren.
Journal of Food Quality and Hazards Control.  , 2021
Link: https://hdl.handle.net/1..
 
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9

Durability of Wood Treated with Propolis:

Akçay, Çağlar ; Birinci, Emre ; Birinci, Ceren.
10.15376/biores.15.1.1547-1562.  , 2020
Link: https://hdl.handle.net/2..
 
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10

Durability of Wood Treated with Propolis:

Akcay, Caglar ; Birinci, Emre ; Birinci, Ceren.
Bioresources.  , 2020
Link: https://hdl.handle.net/2..
 
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