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atiye değirmenci
atiye değirmenci
Karadeniz Teknik Üniversitesi'nde Öğretim Görevlisi
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Title
Cited by
Cited by
Year
Investigating 5-hydroxymethylfurfural formation kinetic and antioxidant activity in heat treated honey from different floral sources
GM Turkut, A Degirmenci, O Yildiz, Z Can, S Cavrar, F Yaylaci Karahalil, ...
Journal of Food Measurement and Characterization 12 (4), 2358-2365, 2018
182018
Combined effect of vacuum and different freezing methods on the quality parameters of cherry tomato (Lycopersicon esculentum var. Cerasiforme)
S Ersus Bilek, A Değirmenci, İ Tekin, FM Yılmaz
Journal of Food Measurement and Characterization 13 (3), 2218-2229, 2019
92019
Evaluating bioactivity and bioaccessibility properties of Turkish propolis extracts prepared with various solvents
GM TURKUT, ER Mehtap, A DEGIRMENCI
Journal of Apitherapy and Nature 2 (1), 7-11, 2019
42019
Honeys from some different regions of Azerbaijan: bioactive characteristics based on phenolic profile and antioxidant activity
A Degirmenci, Z Can, GM Boyraci, O Yildiz, E Asadov, S Kolayli
Journal of Apicultural Research 59 (4), 390-397, 2020
32020
Glucose‐mediated protein glycation: Contribution of methanolic extract of Ceratonia siliqua L. in protection and in vitro potential inhibition of acetylcholinesterase
S Abidar, O Yildiz, A Degirmenci, A Amakran, M El Maadoudi, M Nhiri
Journal of Food Biochemistry 43 (11), e13009, 2019
32019
Bazı Yabani ve Kültür Mantarı Turşularının Duyusal Analizleri
A GÜRGEN, A DEĞİRMENCİ, S YILDIZ
Journal of the Institute of Science and Technology 9 (1), 302-309, 2019
22019
Sensory analyzes of some wild and cultivated mushroom pickles.
A Gürgen, A Değirmenci, S Yildiz
Journal of the Institute of Science and Technology 9 (1), 302-309, 2019
2019
Comparison of the Effect of Process Temperature on Some Biochemical Properties of Nectars from Fresh and Dried Rosehip
A DEGIRMENCI, ER Mehtap, GM TURKUT, G OKUMUS
Journal of Apitherapy and Nature 1 (1), 20-27, 2018
2018
Domateste Bulunan Enzimlerin Önemi ve Isıl/Isıl Olmayan Teknolojilerle İnaktivasyonu
SE Bilek, A Yayğaz
Akademik Gıda 12 (4), 58-67, 2014
2014
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