Effect of different solvents on extraction of phenolic compounds and antioxidant activity of hawthorn (Crataegus orientalis) fruits by Hacer ÇOKLAR, Mehmet AKBULUT

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Evaluation of Grape Pomace in Production of Shalgam Juice: Effects on Some Physicochemical, Microbiological and Sensorial Properties by Mehmet Akbulut, Nedim Tekçe, Hacer Çoklar

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The Usability of Crab Apple (Malus floribunda) Anthocyanins as a Natural Colorant in Apple Marmalade by Ayca Gülhan, Hacer Çoklar, Mehmet Akbulut

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Evaluation the Storage Stability of Crab Apple (Malus floribunda) Anthocyanins, a Natural Antioxidant Colorant, in Turkish Delights by Ayca Gülhan, Hacer Çoklar, Mehmet Akbulut

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Determination of Some Physical, Chemical and Nutritional Properties in the Peel and Flesh of Three Crab Apple Species at Five Edible Maturity Stages by Iliasu Alhassan, Hacer Çoklar, Mehmet Akbulut

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Valorization of Dairy By-Products, Sweet Whey, and Acid Whey, in the Production of Fermented Black Carrot Juice: A Comparative Study of the Phytochemical, Physicochemical, Microbio... by Hacer Çoklar, Mehmet Akbulut, Ali Aygun, Muhammed Talha Akbulut

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ORGANIC ACIDS, SUGARS, PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF MALUS FLORIBUNDA COCCINELLA FRUIT, PEEL AND FLESH by Hacer Coklar, Mehmet Akbulut, Iliasu Alhassan, Şeyma Kirpitci, Emine Korkmaz

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Effects of prestorage application of gum arabic coating on the quality of table eggs during storage by Vahdettin SARIYEL, Ali AYGUN, Hacer COKLAR, Dogan NARINC, Mehmet AKBULUT

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