Yayın Detayı

2018

The oxidative stability of flavoured virgin olive oil: the effect of the water activity of rosemaryJournal of Food Measurement and Characterization

0 atıf 2025

Comparative evaluation of the green extraction techniques in peanut skin: characterization of bioactive compounds, antioxidant activity and antimicrobial properties of SC-CO2 extractJournal of Food Measurement and Characterization

0 atıf 2019

Effects of the storage of Turkish Gemlik olives under CO2 and N2 on the phenolic compounds and fatty acid compositions of olive oilsJournal of Food Measurement and Characterization

0 atıf 2017

Determination of harvest time of Gemlik olive cultivars by using physical and chemical propertiesJournal of Food Measurement and Characterization

0 atıf 2017

Effect of microencapsulated Lactobacillus rhamnosus and storage period on aroma properties of Turkish dry-fermented sausage (Sucuk)Journal of Food Measurement and Characterization

0 atıf 2018

Effects of the storage of Turkish Gemlik olives under CO2 and N2 on the phenolic compounds and fatty acid compositions of olive oilsJournal of Food Measurement and Characterization

0 atıf