Ezgi Doğan Cömert
Ezgi Doğan Cömert
Gıda Mühendisliği Bölümü, Hacettepe Üniversitesi
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BaşlıkAlıntı yapanlarYıl
Evolution of food antioxidants as a core topic of food science for a century
ED Cömert, V Gökmen
Food Research International 105, 76-93, 2018
392018
Antioxidants bound to an insoluble food matrix: Their analysis, regeneration behavior, and physiological importance
ED Cömert, V Gökmen
Comprehensive Reviews in Food Science and Food Safety 16 (3), 382-399, 2017
192017
Mechanism of the interaction between insoluble wheat bran and polyphenols leading to increased antioxidant capacity
E Doğan, V Gökmen
Food Research International 69, 189-193, 2015
72015
Mitigation of ovalbumin glycation in vitro by its treatment with green tea polyphenols
ED Cömert, HG Akıllıoğlu, V Gökmen
European Food Research and Technology 243 (1), 11-19, 2017
32017
Kinetic evaluation of the reaction between methylglyoxal and certain scavenging compounds and determination of their in vitro dicarbonyl scavenging activity
ED Cömert, V Gökmen
Food Research International 121, 257-268, 2019
22019
A new procedure to measure cysteine equivalent methylglyoxal scavenging activity (CEMSA) of foods under simulated physiological conditions
ED Cömert, V Gökmen
Journal of Functional Foods 63, 103575, 2019
2019
Cereal dietary fiber bound antioxidants
ED Cömert, V Gökmen
Agro Food Industry Hi-Tech 27 (5), 25-28, 2016
2016
Increasing The Total Antioxidant Capacity Bound to Insoluble Dietary Fiber
E Doğan
Fen Bilimleri Enstitüsü, 2015
2015
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Makaleler 1–8