Sengul, Memnune

Effects of various water-based biocompatible solvents on the extraction of propolis from Artvin, Türkiye: Physicochemical properties, biological activity, and phenolic profile

Physicochemical properties, volatile compound profile changes, and sensory evaluation of meatballs with the addition of different vegetable peels

Comprehensive characterization of purified naringinase: effect on naringin content, antioxidant activity, phenolic profile, and grapefruit juice quality

Effects of sweetener type and storage conditions on physicochemical properties, phenolic compounds, and antioxidant properties of cherry laurel (<i>Prunus laurocerasus</i>) pulp and marmalade

Role of different oils and cooking materials on chemical compounds and antioxidant properties of garlic

Effect of probiotic<i> Lactiplantibacillus</i><i> plantarum</i> strains on some properties of grapefruit juice and naringin

Physicochemical Properties, Antioxidant Activities, and Chemical Compositions of Extracts Obtained from <i>Rosa pimpinellifolia</i> L. Flesh and Seeds Using Different Methods and Solvents

The effects of using different plant species and sweeteners (stevia and sucrose) in sherbet production on chemical and sensory quality of sherbet

Changes in some Physical and Chemical Properties of Black Mulberry (<i>Morus nigra</i> L.) Concentrate during Storage

Possibilities of using extracts obtained from <i>Rosa pimpinellifolia</i> L. flesh and seeds in ice cream production

Changes caused by different cooking methods in some physicochemical properties, antioxidant activity, and mineral composition of various vegetables

Evaluation of antioxidant properties and phenolic and aromatic profiles of cornelian cherry pestil samples prepared with sucrose and stevia addition

Influence of extraction methods and solvents on the antimicrobial activity of pickled <i>Ferula orientalis</i>