Authors:
YEMENICIOGLU A
OZKAN M
VELIOGLU S
CEMEROGLU B
Citation: A. Yemenicioglu et al., THERMAL INACTIVATION KINETICS OF PEROXIDASE AND LIPOXYGENASE FROM FRESH PINTO BEANS (PHASEOLUS-VULGARIS), ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 206(4), 1998, pp. 294-296
Citation: A. Yemenicioglu et al., PARTIAL-PURIFICATION AND THERMAL CHARACTERIZATION OF PEROXIDASE FROM OKRA (HIBISCUS-ESCULENTUM), Journal of agricultural and food chemistry, 46(10), 1998, pp. 4158-4163
Citation: A. Yemenicioglu et al., HEAT INACTIVATION KINETICS OF APPLE POLYPHENOLOXIDASE AND ACTIVATION OF ITS LATENT FORM, Journal of food science, 62(3), 1997, pp. 508-510
Citation: B. Cemeroglu et al., DEGRADATION KINETICS OF ANTHOCYANINS IN SOUR CHERRY JUICE AND CONCENTRATE, Journal of food science, 59(6), 1994, pp. 1216-1218