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İhsan Güngör Şat
İhsan Güngör Şat
Atatürk Ünivesitesi
Verified email at atauni.edu.tr
Title
Cited by
Cited by
Year
Comparison of antioxidant activity of clove (Eugenia caryophylata Thunb) buds and lavender (Lavandula stoechas L.)
Ì Gülçin, İG Şat, Ş Beydemir, M Elmastaş, Öİ Küfrevioǧlu
Food chemistry 87 (3), 393-400, 2004
7062004
Physicochemical and organoleptic properties of yogurt with cornelian cherry paste
S Celik, I Bakırcı, IG Şat
International Journal of Food Properties 9 (3), 401-408, 2006
1572006
Evaluation of the in vitro antioxidant properties of broccoli extracts (Brassica oleracea L.).
İ Gülçin, IG Sat, S Beydemir, ÖI Küfrevioglu
Italian journal of food science 16 (1), 2004
1432004
Antioxidant activity, sugar content and phenolic profiling of blueberries cultivars: A comprehensive comparison
OT Okan, I Deniz, N Yayli, IG Sat, M Oz, G Hatipoglu Serdar
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2018
652018
The effect of heavy metals on peroxidase from Jerusalem artichoke (Helianthus tuberosus L.) tubers
IG Sat
African Journal of Biotechnology 7 (13), 2008
562008
Use of grape leaves in canned food
IG Sat, M Sengul, F Keles
Pak. J. Nutr 1 (6), 257-262, 2002
452002
Determination of certain physicochemical characteristics and sensory properties of green tea powder (matcha) added ice creams and detection of their organic acid and mineral …
AK Yüksel, M Yüksel, İG Șat
442017
Total phenolic and vitamin C content and antiradical activity evaluation of traditionally consumed wild edible vegetables from Turkey
A Samancioglu, IG Sat, E Yildirim, S Ercişli, T Juríková, J Mlček
Indian Journal of Traditional Knowledge, 2016
382016
An overview of honey: its composition, nutritional and functional properties
E Gündoğdu, S Çakmakçı, İG Şat
J. Food Sci. Eng 9 (1), 10-14, 2019
322019
Effects of processing parameters on the caffeine extraction yield during decaffeination of black tea using pilot-scale supercritical carbon dioxide extraction technique
S Ilgaz, IG Sat, A Polat
Journal of food science and technology 55 (4), 1407-1415, 2018
272018
The effect of different drying methods on nutritional composition and antioxidantactivity of purslane (Portulaca oleracea)
HI Binici, İG Şat, E Aoudeh
Turkish Journal of Agriculture and Forestry 45 (5), 680-689, 2021
242021
Antioxidant and nutritional characteristics of garden cress (Lepidium sativum)
IG Sat, E Yildirim, M Turan, M Demirbas
Acta Scientiarum Polonorum. Hortorum Cultus 12 (4), 2013
242013
Comparison of black tea volatiles depending on the grades and different drying temperatures
A Polat, İG Şat, Ş Ilgaz
Journal of food processing and preservation 42 (7), e13653, 2018
232018
Effects of red beet extracts on protein and lipid oxidation, colour, microbial, sensory properties and storage stability of Turkish pastırma
Mİ Aksu, E Erdemir, E Turan, İG Sat
Journal of Stored Products Research 89, 101721, 2020
212020
Fitik asit ve beslenmeye etkisi
İG ŞAT, F Keleş
GIDA 29 (6), 405-409, 2004
192004
Andız pekmezi içeren set tipi yoğurtların bazı fizikokimyasal ve mikrobiyolojik özellikleri
Ş Çelik, H Durmaz, G ŞENOCAK
Gıda 34 (4), 213-218, 2009
182009
The effect of soaking and cooking on the oligosaccharide content of Seker a dry bean variety (P. vulgaris, L) grown in Turkey.
IG Sat, F Keles
182002
Effects of lyophilized red cabbage water extract and pH levels on the quality properties of pastırma cemen paste during chilled storage
Mİ Aksu, E Turan, İG Şat
Journal of stored products research 89, 101696, 2020
162020
Improvement of quality properties of cemen paste of pastirma by lyophilized red cabbage water extract
MI Aksu, E Turan, IG Sat, E Erdemir, F Oz, M Gürses
Journal of Food Processing and Preservation 44 (9), e14714, 2020
162020
The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral …
AK Yüksel, IG Şat, M Yüksel
Journal of food science and technology 52, 8023-8031, 2015
152015
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Articles 1–20