• Publications
  • Influence
SPME–GC–MS detection of volatile compounds in apricot varieties
Abstract Aroma compounds of the eight Malatya apricot cultivars, six cultivars grown in the same breeding conditions from different locations and one hybrid cultivar were determined using SPME–GC–MSExpand
  • 44
  • 6
UTILIZATION OF APRICOT KERNEL FLOUR AS FAT REPLACER IN COOKIES
In this study, shortening content in a wire-cut cookie formulation was reduced at 10, 20, 30 and 40% and replaced with apricot kernel flour (AKF). The effects of increased concentrations of AKF onExpand
  • 41
  • 3
Volatile Composition, Antioxidant and Antimicrobial Activities of Herbal Plants Used in the Manufacture of Van Herby (OTLU) Cheese
The aim of this study was to investigate the antioxidative, antimicrobial and aroma characteristics of the most popular herbs, with local, namely Sirmo (Allium schoenoprasum [Liliaceae]), MendiExpand
  • 15
  • 3
Determination of Chemical Composition, Total Phenolic, Antimicrobial, and Antioxidant Activities of Echinophora tenuifolia Essential Oil
In this study, the antioxidant and antimicrobial activities, total phenolic content, and essential oil composition of Echinophora tenuifolia L. subsp. sibthorpiana were investigated. The antioxidantExpand
  • 25
  • 2
Utilization of brewer's spent grain in the production of Frankfurters
Summary The effects of dried and ground brewer’s spent grain (BSG) on dietary fibre content and some quality characteristics of beef Frankfurters were investigated. BSG preparations of fine (<212Expand
  • 36
  • 1
Antioxidant and antimicrobial properties of thyme essential oil encapsulated in zein particles
Zein has been used successfully for encapsulation of functional foods. Thyme essential oil was encapsulated in zein particles by liquid-liquid dispersion method. Functional properties of thymeExpand
  • 21
Effects of Fiber-rich Apple and Apricot Powders on Cookie Quality
Apple and apricot powders (APL-P and APR-P) were produced from apple and apricot fruits and they were used in cookie formulation at the levels of 10-40% (in flour bases). The APL-P and APR-P wereExpand
  • 10
Effect of fruit maturity level on quality, sensory properties and volatile composition of two common apricot (Prunus armeniaca L.) varieties
Abstract The effect of maturity level on fruit quality properties, volatile composition and sensory attributes was investigated in two important apricot varieties (Hacıhaliloğlu and Kabaaşı). TheExpand
  • 3
Chemical composition of apricots affected by fruit size and drying methods
ABSTRACT Combined practice of sulfuration and drying is widely applied for extending shelf life of fruits. The differences in fruit size are not taken into consideration during these applications andExpand
  • 2