Browsing "Food Engineering / Gıda Mühendisliği" by Subject Anthocyanins
Showing results 1 to 5 of 5
| Issue Date | Title | Author(s) |
|---|---|---|
| 1-Dec-2016 | Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines | Şen, İlknur ; Öztürk, Burcu; Tokatlı, Figen ; Özen, Banu |
| Mar-2002 | Degradation kinetics of anthocyanins from sour cherry, pomegranate, and strawberry juices by hydrogen peroxide | Özkan, Mehmet; Yemenicioğlu, Ahmet ; Asefi, N.; Cemeroglu, Bekir |
| Oct-2005 | Degradation of various fruit juice anthocyanins by hydrogen peroxide | Özkan, Mehmet; Yemenicioğlu, Ahmet ; Cemeroglu, Bekir |
| 1-Feb-2016 | Differentiation of wines with the use of combined data of UV-visible spectra and color characteristics | Şen, İlknur ; Tokatlı, Figen |
| Aug-2014 | Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model | Şengül, Hafizenur; Sürek, Ece; Nilüfer Erdil, Dilara |