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
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
Turunç (Citrus aurantium, L.) yaprak ve meyve kabuğu uçucu yağlarının kimyasal bileşenleri, antioksidan ve antibakteriyel etkinlikleri
Mediterranean Fisheries and Aquaculture Research, vol. 4, no. 3, pp. 58–73
Selin Sezen, Selmin Özer, Fırat Çınar
Accelerated Solvent Extraction as a Green Tool for the Recovery of Polyphenols and Pigments from Wild Nettle Leaves
Processes, vol. 8, no. 7, pp. 803–
Maja Repajić, Ena Cegledi, Valentina Kruk, Sandra Pedisić, Fırat Çınar, Kovačević Danijela Bursać, I...
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
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