Citations (33)
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Paulina Dróżdż, Aleksandra Sentkowska & Krystyna Pyrzynska. (2019)
Potentilla erecta (L.) rhizomes as a source of phenolic acids. Natural Product Research 33:14, pages 2128-2131.
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Irina Dobre, Olga Escuredo, Shantal Rodriguez-Flores & Maria Carmen Seijo. (2014) Evaluation of Several Romanian Honeys Based on their Palynological and Biochemical Profiles. International Journal of Food Properties 17:8, pages 1850-1860.
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Manel Belkhir, Olfa Rebai, Karima Dhaouadi, Besma Sioud, Mohamed Amri & Sami Fattouch. (2013) Antioxidant and Antimicrobial Activities of Tunisian Azarole (Crataegus Azarolus L.) Leaves and Fruit Pulp/Peel Polyphenolic Extracts. International Journal of Food Properties 16:6, pages 1380-1393.
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Dilek Ozyurt, Binnur Goc, Birsen Demirata & Resat Apak. (2013) Effect of Oven and Microwave Heating on the Total Antioxidant Capacity of Dietary Onions Grown in Turkey. International Journal of Food Properties 16:3, pages 536-548.
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Višnja Katalinic, Sonja
Smole Mozina, Ivana Generalic, Danijela Skroza, Ivica Ljubenkov & Anja Klancnik. (2013) Phenolic Profile, Antioxidant Capacity, and Antimicrobial Activity of Leaf Extracts from Six Vitis vinifera L. Varieties. International Journal of Food Properties 16:1, pages 45-60.
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Anna Pekal, Paulina Drozdz & Krystyna Pyrzynska. (2012) Comparison of the Antioxidant Properties of Commonly Consumed Commercial Teas. International Journal of Food Properties 15:5, pages 1101-1109.
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Claudia-Valentina Popa, Liliana Lungu, Manuela Savoiu, Corina Bradu, Vasile Dinoiu & Andrei
Florin Danet. (2012) Total Antioxidant Activity and Phenols and Flavonoids Content of Several Plant Extracts. International Journal of Food Properties 15:3, pages 691-701.
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S. Pavagadhi, G.S. Joseph & B.S. Jena. (2012) Antioxidant Principles in Peltophorum Ferrugineum Flower Extracts. International Journal of Food Properties 15:3, pages 549-557.
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Tuğba Akbıyık, İnci Sönmezoğlu, Kubilay Güçlü, İzzet Tor & Reşat Apak. (2012) Protection of Ascorbic Acid from Copper(II)−Catalyzed Oxidative Degradation in the Presence of Fruit Acids: Citric, Oxalic, Tartaric, Malic, Malonic, and Fumaric Acids. International Journal of Food Properties 15:2, pages 398-411.
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N. Deepa & B.S. Jena. (2011) Antioxidant Fraction from Bark of Dillenia Indica
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Anna Korus. (2011) Level of Vitamin C, Polyphenols, and Antioxidant and Enzymatic Activity in Three Varieties of Kale (Brassica Oleracea L. Var. Acephala) at Different Stages of Maturity. International Journal of Food Properties 14:5, pages 1069-1080.
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Hanen Najjaa, Khaled Zerria, Sami Fattouch, Emna Ammar & Mohamed Neffati. (2011) Antioxidant and Antimicrobial Activities of Allium roseum L. “Lazoul,” A Wild Edible Endemic Species in North Africa. International Journal of Food Properties 14:2, pages 371-380.
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Ümit ERDOĞAN. (2023) Ultrasonic assisted propolis extraction: characterization by ATR-FTIR and determination of its total antioxidant capacity and radical scavenging abilityUltrasonic assisted propolis extraction: characterization by ATR-FTIR and determination of its total antioxidant capacity and radical scavenging ability. International Journal of Secondary Metabolite 10:2, pages 231-239.
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Mustafa Rüstemoğlu, Mehmet Emin Erkan, Gazal Cengiz & Mortaza Hajyzadeh. (2023) Bacterial metagenome profiling of hand-made herby cheese samples utilizing high-throughput sequencing to detect geographical indication and marketing potential. Heliyon 9:2, pages e13334.
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Ümit ERDOĞAN & Gözde K. ERDOĞAN. (2022) Yulaf (Avena sativa L.) Tanelerinin Ultrasonik Destekli Etanolik Ekstraksiyonunun Toplam Antioksidan Kapasitesi, Radikal Süpürücü Aktivitesi ve Yağ Asidi Kompozisyonunun BelirlenmesiDetermination of Total Antioxidant Capacity, Radical Scavenging Activity and Fatty Acid Composition of Ultrasonic Assisted Ethanolic Extraction of Oat (Avena sativa L.) Grains. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi 25:Ek Sayı 2, pages 326-334.
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Şenol KÖSE & Elvan OCAK. (2022) Otlu Peynir Örneklerinin Lipoliz ve Proteoliz Değerleri Üzerine Farklı Depolama Koşullarının ve Otların EtkisiThe Effect of Different Storage Conditions and Herbs on Lipolysis and Proteolysis Values of Herby Cheese Samples. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi 27:3, pages 595-611.
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Dorota Najgebauer-Lejko, Agnieszka Pluta-Kubica, Jacek Domagała, Katarzyna Turek, Iwona Duda & Jozef Golian. (2022) Effect of Bear Garlic Addition on the Chemical Composition, Microbiological Quality, Antioxidant Capacity, and Degree of Proteolysis in Soft Rennet Cheeses Produced from Milk of Polish Red and Polish Holstein-Friesian Cows. Molecules 27:24, pages 8930.
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Muhammad Nadeem Shahzad, Saeed Ahmad, Muhammad Imran Tousif, Imtiaz Ahmad, Huma Rao, Bilal Ahmad & Abdul Basit. (2022) Profiling of phytochemicals from aerial parts of Terminalia neotaliala using LC-ESI-MS2 and determination of antioxidant and enzyme inhibition activities. PLOS ONE 17:3, pages e0266094.
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Hale Gamze AĞALAR, Ayhan ALTINTAŞ & Betül DEMİRCİ. (2021) The Essential Oil Profiles of Chaerophyllum crinitum and C. macrospermum Growing wild in Turkey. Natural Volatiles and Essential Oils 8:1, pages 39-48.
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Berivan Can Emmez. (2020) Plants and foods as identity markers: an ethnographic analysis on the case of the (Y)Ezidis from Batman (Turkey). Journal of Ethnic Foods 7:1.
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Javad Mottaghipisheh, Tivadar Kiss, Barbara Tóth & Dezső Csupor. (2020) The Prangos genus: a comprehensive review on traditional use, phytochemistry, and pharmacological activities. Phytochemistry Reviews 19:6, pages 1449-1470.
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Senol Kose & Elvan Ocak. (2020) Determination of antioxidant and antimicrobial activity of Herby cheese. Journal of Food Processing and Preservation 44:11.
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Sümeyya KARA & Şenol KÖSE. (2020) GELENEKSEL YÖNTEMLE ÜRETİLEN OTLU PEYNİRLERİN BAZI KALİTE ÖZELLİKLERİNİN VE BİYOAKTİVİTESİNİN BELİRLENMESİDETERMINATION OF SOME QUALITY PARAMETERS AND BIOACTIVITY OF HERBY CHEESE PRODUCED BY TRADITIONAL METHOD. Gıda 45:5, pages 942-953.
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Mochammad Amrun Hidayat, Rizka Illa Chassana, Indah Yulia Ningsih, Mochammad Yuwono & Bambang Kuswandi. (2019) The CUPRAC-paper microzone plates as a simple and rapid method for total antioxidant capacity determination of plant extract. European Food Research and Technology 245:9, pages 2063-2070.
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Şenol KÖSE & ELVAN OCAK. (2018) ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF SIRMO (Allium vineale L.), MENDI (Chaerophyllum macropodum Boiss.) AND SIYABO (Ferula rigidula DC.)SİRMO (Allium vineale L.), MENDİ (Chaerophyllum macropodum Boiss.) VE SİYABO (Ferula rigidula DC.)’NUN ANTİMİKROBİYAL VE ANTİOKSİDAN ÖZELLİKLERİ. Gıda 43:2, pages 294-302.
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Mustafa Rustemoglu, Mehmet Emin Erkan, Gazal Cengiz & Mortaza Hajyzadeh. (2022) Bacterial Metagenome Profiling of Hand-Made Herby Cheese Samples Utilizing High-Throughput Sequencing to Detect Geographical Indication and Marketing Potential. SSRN Electronic Journal.
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