pH and thermal stability of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins: the impact of copigmentation
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol. 18, no. 2, pp. 1499–1516
Betül Bay Yılmaz, Nüzhet İkbal Türker
Anthocyanin Enigma
Biological and Chemical Research, vol. 6, no. , pp. 1–7
Betül Bay Yılmaz, Hatice Pekmez, Nüzhet İkbal Türker
Surface temperature a critical parameter to control peanut quality during far infrared pretreatment process
International Food Research Journal 23(5): 2130-2137 (2016), vol. 23, no. 5, pp. 2130–2137
Nüzhet İkbal Türker, Esma Eser, Hacı İbrahim Ekiz
Effect of Fermentation on Anthocyanin Stability and in vitro Bioaccessibility during Shalgam Şalgam Beverage Production
International Journal of Food Research and Technology, vol. , no. , pp. –
Nüzhet İkbal Türker
A study on the relation between anthocyanin content and product quality Shalgam as a model beverage
Journal of Food Quality, vol. 30, no. 6, pp. 953–969
Nüzhet İkbal Türker, Salih Aksay, Özlem İstanbullu, Erdem Artuvan, Artuvan Erdem, Özlem İstanbullu
Pressurized acidified water extraction of black carrot Daucus carota ssp sativus var atrorubens Alef anthocyanins
European Food Research and Technology, vol. 226, no. 3, pp. 363–370
Ahmet Murat Gizir, Artuvan Erdem, Nüzhet İkbal Türker
Effects of pH and temperature of extraction medium on effective diffusion coefficient of anthocynanin pigments of black carrot Daucus carota var L
Journal of Food Engineering, vol. 76, no. 4, pp. 579–583
Nüzhet İkbal Türker, Ferruh Erdoğdu
Changes in physical properties and chemical composition of cactus pear Opuntia ficus indica durign maturation
JOURNAL OF THE PROFESSIONAL ASSOCIATION FOR CACTUS DEVELOPMENT, vol. 7, no. , pp. 22–33
Duru Berat, Nüzhet İkbal Türker
Effect of Storage Temperature on the Stability of Anthocyanins of a Fermented Black Carrot ( iDaucus carota/i var. L.) Beverage: Shalgam
Journal of Agricultural and Food Chemistry, vol. 52, no. 12, pp. 3807–3813
Nüzhet İkbal Türker, Salih Aksay, Hacı İbrahim Ekiz
The effects of fermentation on the thermostability of the yellow orange pigments extracted from cactus pear Opuntia ficus indica
European Food Research and Technology, vol. 212, no. 2, pp. 213–216
Nüzhet İkbal Türker, Yalçın Coşkuner, Hacı İbrahim Ekiz, Salih Aksay, Erşan Karababa
Effect of pH and temperature on the thermostability of prickly pear Opuntia ficus indica yellow orange pigments
Nahrung-Food, vol. 44, no. 4, pp. 261–263
Yalçın Coşkuner, Nüzhet İkbal Türker, Hacı İbrahim Ekiz, Salih Aksay, Erşan Karababa
Storage behaviour of immobilized dried micro organisms
Food Microbiology, vol. 15, no. 1, pp. 3–11
Nüzhet İkbal Türker, Haluk Hamamcı
Continuous cultivation of bakers yeast Change in cell composition at different dilution rates and effect of heat stress on trehalose level
Folia Microbiologica, vol. 42, no. 5, pp. 463–467
Nüzhet İkbal Türker, Haluk Hamamcı
Fed batch cultivation of bakers yeast Effect of nutrient depletion and heat stress on cell composition
Folia Microbiologica, vol. 42, no. 3, pp. 214–218
Nüzhet İkbal Türker, Haluk Hamamcı, Alev Bayındırlı
Chemical composition of peaches used for commercial juice production in Turkey Sugars organic acids and amino acids
Gıda, vol. 32, no. 1, pp. 15–23
Elif Bakır, Nüzhet İkbal Türker, Özlem İstanbullu
Thermal stability enhancement of berry anthocyanins by co-pigmentation with extracts from natural sources
INTERNATIONAL JOURNAL OF FOOD ENGINEERING, vol. 18, no. 7, pp. 537–545
Mazhitova Aichurok T., Kasymakunova Aidaikan M., Turker Nuzhet
