Optimization of Uruset Apple Vinegar Production Using Response Surface Methodology for the Enhanced Extraction of Bioactive Substances

por Yıkmış, Seydi
Publicado 2019

Modeling of Sensory Properties of Poppy Sherbet by Turkish Consumers and Changes in Quality Properties during Storage Process

por Aydoğdu, Behiye İncisu, Tokatlı Demirok, Nazan, Yıkmış, Seydi
Publicado 2023

Ultrasound-Treated and Thermal-Pasteurized Hawthorn Vinegar: Antioxidant and Lipid Profiles in Rats

por Karakçı, Deniz, Bakır, Buket, Seyidoglu, Nilay, Yıkmış, Seydi
Publicado 2023

Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses

por Yıkmış, Seydi, Tokatlı Demirok, Nazan, Levent, Okan, Apaydın, Demet
Publicado 2023

Ultrasound Processing of Vinegar: Modelling the Impact on Bioactives and Other Quality Factors

por Yıkmış, Seydi, Aksu, Filiz, Altunatmaz, Sema Sandıkçı, Çöl, Başak Gökçe
Publicado 2021

Editorial: Current trends in food processing and nutrition to mitigate nutritional health issues

por Aadil, Rana Muhammad, Trif, Monica, Yıkmış, Seydi, Riaz Rajoka, Muhammad Shahid
Publicado 2023

Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties

por Erdal, Berna, Yıkmış, Seydi, Demirok, Nazan Tokatlı, Bozgeyik, Esra, Levent, Okan
Publicado 2022

Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice

por Çöl, Başak Gökçe, Akhan, Meryem, Sancar, Burcu Çakmak, Türkol, Melikenur, Yıkmış, Seydi, Hecer, Canan
Publicado 2023