Effect of the phytochemicals curcumin, cinnamaldehyde, thymol and carvacrol on the oxidative stability of corn and palm oils at frying temperatures

Por İnanç Horuz, Tuğba, Maskan, Medeni
Publicado no J Food Sci Technol (2015)

Influence of three different concentration techniques on evaporation rate, color and phenolics content of blueberry juice

Por Elik, Aysel, Yanık, Derya Koçak, Maskan, Medeni, Göğüş, Fahrettin
Publicado no J Food Sci Technol (2016)