Isparta Gülü ile Üretilen Kombucha İçeceğinin Fizikokimyasal, Fonksiyonel ve Duyusal Özelliklerinin Belirlenmesi. (Turkish)

Alternate Title: Determination of The Physicochemical, Functional and Sensory Properties of Kombucha Beverage Produced with Isparta Rose. (English)

Authors: ÇAKIROĞLU, Nimet, ORAL, Kader, FİLİZ, Bilge ERTEKİN

Source: Journal of the Faculty of Agriculture / Ziraat Fakültesi Dergisi; 2024, Vol. 19 Issue 2, p105-118, 14p

Subject Terms: ACETOBACTER, DAMASK rose, PHENOLS, CHLOROGENIC acid, MALIC acid, KOMBUCHA tea, PHENOLIC acids

Occurrences and changes in aroma‐associated volatile compound profiles and prominent bioactive compounds at different stages of persimmon vinegar production process

Authors: Özdemir, Nilgün, Budak, Nilgün H., Filiz, Bilge Ertekin, Özer, Elif

Source: Journal of food processing and preservation. 46(11)

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100168758169.0x000001&indx=1&recIds=ETOCvdc_100168758169.0x000001

ANTIMICROBIAL ACTIVITY OF DIFFERENT KINDS OF TRADITIONAL VINEGAR AND ITS RELATIONSHIP WITH ANTIOXIDANT PROPERTIES.

Authors: BUDAK, NİLGÜN H.¹, FİLİZ, BİLGE ERTEKİN², ÇETİN, EMEL SESLݳ, GÖKIRMAKLI, ÇAĞLAR²

Source: Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare. Aug2022, Vol. 46 Issue 1, p140-154. 15p.

Subject Terms: Vinegar, Sour cherry, Anti-infective agents, Pomegranate, Acetic acid, Campylobacter jejuni

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Antioxidant Activity and Phenolic Acid Content of Selected Vegetable Broths.

Authors: FILIZ, BILGE ERTEKIN¹ bilgefiliz@sdu.edu.tr, KORKMAZ, NAZLI¹, BUDAK, NILGUN H.¹, SEYDIM, ATIF C.¹, SEYDIM, ZEYNEP B. GUZEL¹

Source: Czech Journal of Food Sciences. 2017, Vol. 35 Issue 6, p469-475. 7p.

Subject Terms: *VITAMIN C, *NATURAL resources, *AFFORESTATION, *WATER supply, *WATER quality

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