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11 sonuç bulundu Arama sonuçlarına abone ol
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1. 
Characterization and modification of antioxidant proteins from plat materials için kapak resmi
Characterization and modification of antioxidant proteins from plat materials
Characterization and modification of antioxidant proteins from plat materials
by 
Arcan, İskender.
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El Yazması
Alıntı: 
Characterization and modification of antioxidant proteins from plat materials/ Arcan, İskender.
2. 
Characterization of peppers for antioxidant content and virus resistance için kapak resmi
Characterization of peppers for antioxidant content and virus resistance
Characterization of peppers for antioxidant content and virus resistance
by 
Keçeli, Mehmet Ali.
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El Yazması
Alıntı: 
Characterization of peppers for antioxidant content and virus resistance/ Keçeli, Mehmet Ali.
3. 
Antimicrobial and antioxidant activities of olive leafextract and its food applications için kapak resmi
Antimicrobial and antioxidant activities of olive leafextract and its food applications
Antimicrobial and antioxidant activities of olive leafextract and its food applications
by 
Aytul, Kerem Kaan.
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El Yazması
Alıntı: 
Antimicrobial and antioxidant activities of olive leafextract and its food applications/ Aytul
4. 
Antimicrobial and antioxidant activities of Turkish extra virgin olive oil from different varieties için kapak resmi
Antimicrobial and antioxidant activities of Turkish extra virgin olive oil from different varieties
Antimicrobial and antioxidant activities of Turkish extra virgin olive oil from different varieties
by 
Karaosmanoğlu, Hande.
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Alıntı: 
Antimicrobial and antioxidant activities of Turkish extra virgin olive oil from different
5. 
Determination of genetic diversity and antioxidant content of the national melon (Cucumis melo)collection için kapak resmi
Determination of genetic diversity and antioxidant content of the national melon (Cucumis melo)collection
Determination of genetic diversity and antioxidant content of the national melon (Cucumis melo)collection
by 
Şığva, Hasan Özgür.
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Determination of genetic diversity and antioxidant content of the national melon (Cucumis melo
6. 
Encapsulation of sarcopoterim spinosum extract in zein perticle by using electrospray method için kapak resmi
Encapsulation of sarcopoterim spinosum extract in zein perticle by using electrospray method
Encapsulation of sarcopoterim spinosum extract in zein perticle by using electrospray method
by 
Süngüç, Ceren.
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extract showed high antioxidant activity when compared with many other medicinal plants in the literature
7. 
Quantitative trait analysis in solanum lycopersicum x solanum peruvianum için kapak resmi
Quantitative trait analysis in solanum lycopersicum x solanum peruvianum
Quantitative trait analysis in solanum lycopersicum x solanum peruvianum
by 
Yüce, Duygu.
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health related traits of tomato such as antioxidant characters. Improvement of these desired traits is
8. 
Quatitative trait loci analysis(QTL) of fruit characteristics in tomato için kapak resmi
Quatitative trait loci analysis(QTL) of fruit characteristics in tomato
Quatitative trait loci analysis(QTL) of fruit characteristics in tomato
by 
Ökmen, Bilal.
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antioxidant traits including total water soluble antioxidant capacity, vitamin C, phenolic, flavonoids and
9. 
Production of functional packaging materials by use of biopreservatives için kapak resmi
Production of functional packaging materials by use of biopreservatives
Production of functional packaging materials by use of biopreservatives
by 
Mecitoğlu Güçbilmez, Çiğdem.
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Keywords: Biopreservatives, antimicrobial enzymes, antioxidant proteins, edible films, functional
10. 
Development of natural compound-loaded nanofibers by electrospinning için kapak resmi
Development of natural compound-loaded nanofibers by electrospinning
Development of natural compound-loaded nanofibers by electrospinning
by 
Balta, Ali Bora.
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were done. For this, total phenolic content and antioxidant capacity were found. In addition, minimum
11. 
Production of proanthocyanidins from grape seed için kapak resmi
Production of proanthocyanidins from grape seed
Production of proanthocyanidins from grape seed
by 
Altıok, Evren.
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. Proanthocyanidin has an antioxidant capacity with 57 TEAC value, which is more than synthetic antioxidants; BHT
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