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Items: 1 to 20 of 22

1.

Changes in bioavailability of sour cherry (Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices.

Oksuz T, Tacer-Caba Z, Nilufer-Erdil D, Boyacioglu D.

J Food Sci Technol. 2019 Sep;56(9):4177-4188. doi: 10.1007/s13197-019-03888-2. Epub 2019 Jul 10.

2.

Additional data on stability of black carrot extract-loaded liposomes during storage.

Guldiken B, Gibis M, Boyacioglu D, Capanoglu E, Weiss J.

Data Brief. 2018 Oct 9;21:562-567. doi: 10.1016/j.dib.2018.10.011. eCollection 2018 Dec.

3.

Physical and chemical stability of anthocyanin-rich black carrot extract-loaded liposomes during storage.

Guldiken B, Gibis M, Boyacioglu D, Capanoglu E, Weiss J.

Food Res Int. 2018 Jun;108:491-497. doi: 10.1016/j.foodres.2018.03.071. Epub 2018 Mar 28.

PMID:
29735084
4.

Uncertainty of pesticide residue concentration determined from ordinary and weighted linear regression curve.

Yolci Omeroglu P, Ambrus Á, Boyacioglu D.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2018 Jul;35(7):1324-1339. doi: 10.1080/19440049.2018.1449256. Epub 2018 Mar 28.

PMID:
29521572
5.

Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid.

Guldiken B, Gibis M, Boyacioglu D, Capanoglu E, Weiss J.

Food Funct. 2017 Mar 22;8(3):1085-1093. doi: 10.1039/c6fo01385f.

PMID:
28154868
6.

Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility.

Tomas M, Toydemir G, Boyacioglu D, Hall RD, Beekwilder J, Capanoglu E.

J Sci Food Agric. 2017 Aug;97(10):3106-3113. doi: 10.1002/jsfa.8152. Epub 2017 Feb 8.

PMID:
27882564
7.

Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants.

Tomas M, Beekwilder J, Hall RD, Sagdic O, Boyacioglu D, Capanoglu E.

Food Chem. 2017 Apr 1;220:51-58. doi: 10.1016/j.foodchem.2016.09.201. Epub 2016 Sep 29.

PMID:
27855932
8.

Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility.

Bakir S, Toydemir G, Boyacioglu D, Beekwilder J, Capanoglu E.

Int J Mol Sci. 2016 Sep 29;17(10). pii: E1658.

9.

Home-Processed Red Beetroot (Beta vulgaris L.) Products: Changes in Antioxidant Properties and Bioaccessibility.

Guldiken B, Toydemir G, Nur Memis K, Okur S, Boyacioglu D, Capanoglu E.

Int J Mol Sci. 2016 Jun 1;17(6). pii: E858. doi: 10.3390/ijms17060858.

10.

Potential Use of Turkish Medicinal Plants in the Treatment of Various Diseases.

Ozkan G, Kamiloglu S, Ozdal T, Boyacioglu D, Capanoglu E.

Molecules. 2016 Feb 25;21(3):257. doi: 10.3390/molecules21030257. Review.

11.

The Reciprocal Interactions between Polyphenols and Gut Microbiota and Effects on Bioaccessibility.

Ozdal T, Sela DA, Xiao J, Boyacioglu D, Chen F, Capanoglu E.

Nutrients. 2016 Feb 6;8(2):78. doi: 10.3390/nu8020078. Review.

12.

A Review on the Effect of Drying on Antioxidant Potential of Fruits and Vegetables.

Kamiloglu S, Toydemir G, Boyacioglu D, Beekwilder J, Hall RD, Capanoglu E.

Crit Rev Food Sci Nutr. 2016 Jul 29;56 Suppl 1:S110-29. doi: 10.1080/10408398.2015.1045969. Review.

PMID:
26191781
13.

The effects of juice processing on black mulberry antioxidants.

Tomas M, Toydemir G, Boyacioglu D, Hall R, Beekwilder J, Capanoglu E.

Food Chem. 2015 Nov 1;186:277-84. doi: 10.1016/j.foodchem.2014.11.151. Epub 2014 Dec 3.

PMID:
25976822
14.

Home processing of tomatoes (Solanum lycopersicum): effects on in vitro bioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity.

Kamiloglu S, Demirci M, Selen S, Toydemir G, Boyacioglu D, Capanoglu E.

J Sci Food Agric. 2014 Aug;94(11):2225-33. doi: 10.1002/jsfa.6546. Epub 2014 Jan 28.

PMID:
24375495
15.

Investigating the transport dynamics of anthocyanins from unprocessed fruit and processed fruit juice from sour cherry (Prunus cerasus L.) across intestinal epithelial cells.

Toydemir G, Boyacioglu D, Capanoglu E, van der Meer IM, Tomassen MM, Hall RD, Mes JJ, Beekwilder J.

J Agric Food Chem. 2013 Nov 27;61(47):11434-41. doi: 10.1021/jf4032519. Epub 2013 Nov 14.

PMID:
24191680
16.

Changes in polyphenol content during production of grape juice concentrate.

Capanoglu E, de Vos RC, Hall RD, Boyacioglu D, Beekwilder J.

Food Chem. 2013 Aug 15;139(1-4):521-6. doi: 10.1016/j.foodchem.2013.01.023. Epub 2013 Jan 23.

PMID:
23561140
17.

Correlation of rutin accumulation with 3-O-glucosyl transferase and phenylalanine ammonia-lyase activities during the ripening of tomato fruit.

Capanoglu E, Beekwilder J, Matros A, Boyacioglu D, Hall RD, Mock HP.

Plant Foods Hum Nutr. 2012 Dec;67(4):371-6. doi: 10.1007/s11130-012-0321-1.

PMID:
23117480
18.

Bioactive healthy components of bulgur.

Tacer Caba Z, Boyacioglu MH, Boyacioglu D.

Int J Food Sci Nutr. 2012 Mar;63(2):250-6. doi: 10.3109/09637486.2011.639748. Epub 2011 Dec 2.

PMID:
22136100
19.

The effect of industrial food processing on potentially health-beneficial tomato antioxidants.

Capanoglu E, Beekwilder J, Boyacioglu D, De Vos RC, Hall RD.

Crit Rev Food Sci Nutr. 2010 Nov;50(10):919-30. doi: 10.1080/10408390903001503. Review.

PMID:
21108072
20.

Changes in antioxidant and metabolite profiles during production of tomato paste.

Capanoglu E, Beekwilder J, Boyacioglu D, Hall R, de Vos R.

J Agric Food Chem. 2008 Feb 13;56(3):964-73. doi: 10.1021/jf072990e. Epub 2008 Jan 19.

PMID:
18205308

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