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Vural Gökmen
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Vural Gökmen
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Vural Gökmen
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1
Purification and Characterization of Polyphenol Oxidase, Peroxidase and Lipoxygenase from Freshly Cut Lettuce (L. sativa)
by
Vural
Gökmen
,
Arzu Altunkaya
Published 2011-01-01
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Article
2
Yüksek Basınç Teknolojisinin Gıda Endüstrisinde Uygulamaları
by
Vural
Gökmen
,
Jale Acar
Published 2015-02-01
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Article
3
Domateste Gaz Kromatografik Yöntemle 2,4-Diklorofenoksiasetik Asit (2,4-D) Tayini Üzerinde Araştırmalar
by
Jale Acar
,
Vural
Gökmen
Published 2015-02-01
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Article
4
Domateslerde Yüksek Performans Likit Kromatografisi (HPLC) ile Kalıntı 2,4-Diklorofenoksiasetik Asit (2,4-D) Tayini
by
Vural
Gökmen
,
Jale Acar
Published 2015-02-01
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Article
5
Laktoferment Yöntemi ile Havuç Suyu Üretimi
by
Vural
Gökmen
,
Jale Acar
Published 2015-02-01
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Article
6
Gıdaların Raf Ömrünü Etkileyen Faktörler ve Raf Ömrünün Belirlenmesi
by
Vural
Gökmen
,
Aydın Öztan
Published 2015-02-01
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Article
7
Investigations on the effect of broccoli and wine sulphur compounds on glyoxal scavenging under simulated physiological conditions
by
Aytül Hamzalıoğlu
,
Vural
Gökmen
Published 2019-04-01
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Article
8
Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples
by
Kübra Sultan Özdemir
,
Vural
Gökmen
Published 2019-08-01
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Article
9
A new procedure to measure cysteine equivalent methylglyoxal scavenging activity (CEMSA) of foods under simulated physiological conditions
by
Ezgi Doğan Cömert
,
Vural
Gökmen
Published 2019-12-01
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Article
10
Corrigendum to “A new procedure to measure cysteine equivalent methylglyoxal scavenging activity (CEMSA) of foods under simulated physiological conditions” [J. Funct. Foods 63 (201...
by
Ezgi Doğan Cömert
,
Vural
Gökmen
Published 2020-03-01
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Article
11
Nanoteknolojinin Gıda Bilim ve Teknolojisi Alanındaki Uygulamaları
by
Özgür Tarhan
,
Vural
Gökmen
,
Şebnem Harsa
Published 2015-02-01
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Article
12
Relationship between color and antioxidant capacity of fruits and vegetables
by
Ezgi Doğan Cömert
,
Burçe Ataç Mogol
,
Vural
Gökmen
Published 2020-06-01
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Article
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