200 results on '"Ozkan, Gulay"'
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2. Valorization of Pineapple (Ananas comosus) By-Products in Milk Coffee Beverage: Influence on Bioaccessibility of Phenolic Compounds
3. Encapsulated phenolic compounds: clinical efficacy of a novel delivery method
4. Exploring Kiwi Fruit Producers’ Climate Change Perceptions
5. 3D Printing for the Production of Food Analogues
6. Effect of various food processing techniques on the retention of loquat phenolics and their antioxidant capacity during in vitro digestion
7. Modification of pea protein isolates by high-intensity ultrasonication: Functional, structural and nutritional properties
8. Integrated Pest Management Practices in Somalia to Reduce Pesticide Use in Banana Production
9. In vitro digestibility of plant proteins: strategies for improvement and health implications
10. Efficacy of cold plasma technology on the constituents of plant-based food products: Principles, current applications, and future potentials
11. A mechanistic updated overview on lycopene as potential anticancer agent
12. Valorization of fruit and vegetable processing by-products/wastes
13. Contributors
14. Applications and safety aspects of bioactives obtained from by-products/wastes
15. Application of high pressure processing in ensuring food safety
16. Nanosensors for Foods
17. Investigating environmental awareness of citizens of Azerbaijan: a survey on ecological footprint
18. Does agricultural value-added induce environmental degradation? Evidence from Azerbaijan
19. Bringing Assistive Technology Innovation and Material Science Together Through Design
20. Valorization of tea waste: Composition, bioactivity, extraction methods, and utilization
21. Valorization of pineapple (Ananas comosus) by-products in milk coffee beverage: Influence on bioaccessibility of phenolic compounds
22. Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds
23. Lc-Esi-Ms/Ms Phenolic Profiling of Newly-Formulated Legume-Based Functional Infusions and Effect of in Vitro Gastrointestinal Digestion
24. Integrated environmental impact and risk assessment in rural women entrepreneurs
25. What is Your Level of Nomophobia? An Investigation of Prevalence and Level of Nomophobia Among Young People in Turkey
26. PVP/flavonoid coprecipitation by supercritical antisolvent process
27. Contributors
28. Toxicological effects of commonly used herbs and spices
29. Chapter 15 - Sourdough based microbiota and fermentations as a source of exopolysaccharides, starch, dietary fibers, phenolic acids, fatty acids, phytosterols, and other bioactive compounds
30. Effect of Ultrasound Pretreatment on the Retention of Loquat Phenolics and Antioxidants during Tray and Freeze-Drying.
31. Comprehensive LC‐MS/MS phenolic profiling of Arum elongatum plant and bioaccessibility of phenolics in their infusions
32. Bioaccessibility of blackthorn (Prunus spinosa) beverage polyphenols: effect of sugar and citric acid addition
33. Valorization of artichoke outer petals by using ultrasound‐assisted extraction and natural deep eutectic solvents (NADES) for the recovery of phenolic compounds
34. Effect of various food processing techniques on the retention of loquat phenolics and their antioxidant capacity during in vitro digestion
35. Phytochemicals of herbs and spices: Health versus toxicological effects
36. Consumers’ knowledge, attitude and behavioural patterns towards the liquid wastes (cooking oil) in Istanbul, Turkey
37. DEVELOPMENT OF BORON CONTAINING ELECTROLYTE ADDITIVE FOR LITHIUM ION BATTERIES
38. Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model
39. Valorization of artichoke outer petals by using ultrasound-assisted extraction and natural deep eutectic solvents (NADES) for the recovery of phenolic compounds.
40. Chapter 6 - Food processing and preservation in the Food Industry 4.0 era
41. Effect of Novel Food Processing Technologies on Beverage Antioxidants
42. Contributors
43. Bringing Assistive Technology Innovation and Material Science Together Through Design
44. List of Contributors
45. Use of Nanotechnological Methods for the Analysis and Stability of Food Antioxidants
46. Effect of In Vitro Digestion on the Phenolic Content of Herbs Collected from Eastern Anatolia
47. Effects of Fermentation Process on the Antioxidant Capacity of Fruit Byproducts
48. Formulation of Functional Drink with Milk Fortification: Effects on the Bioaccessibility and Intestinal Absorption of Phenolics
49. Chapter Seven - Applications and safety aspects of bioactives obtained from by-products/wastes
50. Chapter One - Valorization of fruit and vegetable processing by-products/wastes
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