검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Polyphenoloxidase deactivation kinetics during ohmic heating of grape juice Icier F, Yildiz H, Baysal T Journal of Food Engineering, 85(3), 410, 2008 |
| 2 |
Lipoxygenase in fruits and vegetables: A review Baysal T, Demirdoven A Enzyme and Microbial Technology, 40(4), 491, 2007 |
| 3 |
Peroxidase inactivation and colour changes during ohmic blanching of pea puree Icier F, Yildiz H, Baysal T Journal of Food Engineering, 74(3), 424, 2006 |
| 4 |
Effects of alternative current heating treatment on Aspergillus niger, pectin methylesterase and pectin content in tomato Yildiz H, Baysal T Journal of Food Engineering, 75(3), 327, 2006 |
| 5 |
Supercritical carbon dioxide extraction of carvone and limonene from caraway seed Baysal T, Starmans DAJ Journal of Supercritical Fluids, 14(3), 225, 1999 |