DETERMINATION OF PECTIN METHYLESTERASE ACTIVITY OF PRICKLY PEAR (OPUNTIA FICUS INDICA) FRUIT AND ITS KINETIC PARAMETERS
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, vol. , no. , pp. –
Aksay Salih, Cinar Firat, Kavaklicesme Aysegul Gulec, Arslan Ridvan
Determination of physical and phytochemical properties of prickly pear (Opuntia ficus-indica L.)
JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 46, no. 6, pp. 1–9
Evren Caglar Eroglu, Rıdvan Arslan, Ayşegül Güleç, Salih Aksay
In food safety control overview of using Real-Time PCR
Field Crops Central Research Institute, vol. 31, no. 2, pp. 53–60
Erdem Artuvan, Salih Aksay
Investigation of sensorial and physicochemical properties of yoghurt colored with phycocyanin of Spirulina platensis
JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 46, no. 6, pp. 1–5
Rıdvan Arslan, Salih Aksay
Purification and characterization of polyphenol oxidase from myrtle berries (Myrtus communis L.)
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol. 16, no. 3, pp. 2282–2291
Fırat Çınar, Salih Aksay
Changes in Some Biochemical Properties of Brassica Vegetables (Cabbage, Cauliflower and Broccoli) Pickles and Brines
Journal of Raw Materials to Processed Foods, vol. 3, no. 1, pp. 26–34
Salih Aksay, Rıdvan Arslan, Habip Tokbaş, Evren Caglar Eroglu, Ayşegül Güleç
Investigation of the Genetically Modified Organism (GMO) Existence in Baby Foods on the Market in Turkey
Turkish Journal of Agriculture - Food Science and Technology, vol. 9, no. 10, pp. 1945–1952
Erdem Artuvan, Salih Aksay
Comparison of anthocyanin profiles in salgams (shalgams) produced with different production procedures
JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 45, no. 8, pp. 1–11
Hasan Tangüler, Adnan Bozdoğan, Salih Aksay, Haşim Kelebek, Hüseyin Erten
Determination of bioactive properties of protein and pigments obtained from Spirulina platensis
JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 45, no. 2, pp. 1–7
Rıdvan Arslan, Evren Caglar Eroglu, Salih Aksay
Angiotensin-Converting Enzyme (ACE) Inhibitory Effects of Hazelnut Protein Hydrolysate Prepared Using Pepsin
Indian Journal of Pharmaceutical Education and Research, vol. 51, no. 3s2, pp. s417–s420
Evren Çağlar Eroğlu, Salih Aksay
Angiotensin-Converting Enzyme (Ace) İnhibitory Potential of Hazelnut Protein and Trypsin Hydrolysates
Journal of International Scientific Publications: Agriculture and Food, vol. 4, no. , pp. 633–638
Evren Caglar Eroglu, Salih Aksay
PURIFICATION AND CHARACTERIZATION OF POLYPHENOL OXIDASE FROM GOLDNUGGET LOQUAT (ERIOBOTRYA JAPONICA CV. GOLDNUGGET)
Journal of Food Biochemistry, vol. 35, no. 6, pp. 1568–1575
Aysun Şener, Mustafa Ümit Ünal, Salih Aksay
Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques
Food Research International, vol. 43, no. 2, pp. 537–546
Joyce Irene Boye, Salih Aksay, Samira Roufik, Sabıne Rıbereau, Martın Mondor, Edward Farnforth, Sahu...
Influence of processing on composition and antinutritional factors of chickpea protein concentrates produced by isoelectric precipitation and ultrafiltration
Innovative Food Science Emerging Technologies, vol. 10, no. 3, pp. 342–347
Mondor Martin, Salih Aksay, Ribereau Sa, Samira Roufik, Farnworth Edward, Boye Joyce
Changes in Color and Total Phenolic Content of Different Cultivars of Persimmon during Dehydration
International Journal of Food Engineering, vol. 4, no. 7, pp. 1–12
Asiye Akyıldız, Feyza Kıroğlu Zorlugenç, Hakan Benli, Salih Aksay, Hasan Fenercioğlu
Optimization of protein recovery by foam separation using response surface methodology
Journal of Food Engineering, vol. 79, no. 2, pp. 598–606
Salih Aksay, Mazza Guıseppe
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
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
Some physical fruit properties of cactus pear (Opuntia spp) that grow wild in the eastern Mediterranean region of Turkey
JOURNAL OF THE PROFESSIONAL ASSOCIATION FOR CACTUS DEVELOPMENT, vol. 6, no. 1, pp. 1–8
Erşan Karababa, Yalçın Coşkuner, Salih Aksay
Determination of changes in some characteristics of persimmon during dehydration at different temperatures
Journal of Food Engineering, vol. 65, no. 1, pp. 95–99
Asiye Akyıldız, Salih Aksay, Hakan Benli, Feyza Kıroğlu, Hasan Fenercioğlu
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
Unraveling the Unique Fatty Acid Signatures of Blended Butters: A Gas Chromatography Study
Gıda ve Yem Bilimi Teknolojisi Dergisi, vol. 0, no. 33, pp. 32–39
Erdem Artuvan, Salih Aksay
Development of Myrtle (Myrtus communis L.) Fruit-Based Herbal Tea: Physicochemical and Sensory Characterization
Turkish Journal of Agriculture - Food Science and Technology, vol. 13, no. 11, pp. 3285–3294
Salih Aksay, Fırat Çınar, Rıdvan Arslan, Hüseyin Emin Karatay
Spirulina’dan (Spirulina platensis) Klorofil-a ve Fikosiyanin Pigment Ekstraksiyonuna Ultrasonikasyon Süresinin Etkisi
Akademik Gıda, vol. 16, no. 3, pp. 307–312
Salih Aksay, Rıdvan Arslan
Some Physicochemical Properties of the Whole Fruit Mandarin Jam
Turkish Journal of Agriculture - Food Science and Technology, vol. 6, no. 5, pp. 632–635
Salih Aksay, Habip Tokbaş, Rıdvan Arslan, Fırat Çınar
Total Phenolic Content and Antioxidant Properties of Various Extracts of Myrtle Myrtus communis L Berries
Çukurova J. Agric. Food Sci, vol. 31, no. 2, pp. 43–50
Salih Aksay
Effect of temperature on anaerobic digestion of carbohydrates
Çukurova Üniversitesi Mühendislik-Mimarlik Fakültesi Dergisi, vol. 20, no. 2, pp. 27–35
Mustafa Ümit Ünal, Salih Aksay, Turan Yılmaz
Effect of mixed substrate on the stability of anaerobic digestion
Çukurova Üniversitesi Mühendislik-Mimarlik Fakültesi Dergisi, vol. 20, no. 2, pp. 37–44
Mustafa Ümit Ünal, Salih Aksay, Turan Yılmaz
Turunçgil Sularında Acılık Etmenleri ve Giderilmesinde Kullanılan Yöntemler
Gıda, vol. 27, no. 6, pp. 481–488
Salih Aksay, Mustafa Ümit Ünal
PHYSIOCHEMICAL PROPERTIES AND ACE INHIBITORY CAPACITY OF HAZELNUT PROTEIN ISOLATE AND HYDROLYSATES
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, vol. 10, no. 1, pp. 78–82
Eroglu Evren Caglar, Oztop Kamuran, Aksay Salih