Prof. Dr. NÜZHET İKBAL TÜRKER
- Yöksis ID 12044
- Researcher ID LTF-5892-2024
- ORCID ID 0000-0002-3971-3249
- Scopus ID 23037219900
- Scholar ID xnGdCxAAAAAJ
- E-posta nturker@mersin.edu.tr
- Dahili Telefon 17196
Birim
MÜHENDİSLİK FAKÜLTESİ
GIDA MÜHENDİSLİĞİ BÖLÜMÜ
GIDA TEKNOLOJİSİ ANABİLİM DALI
GIDA MÜHENDİSLİĞİ BÖLÜMÜ
GIDA TEKNOLOJİSİ ANABİLİM DALI
ÜAK Temel Alan Bilgisi
Mühendislik Temel Alanı
Gıda Bilimleri ve Mühendisliği
Gıda Bilimleri ve Mühendisliği
Son 5 Makale
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 Link 2024
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 Link 2022
Anthocyanin Enigma
Biological and Chemical Research, vol. 6, no. , pp. 1–7 2019
Surface temperature a critical parameter to control peanut quality during far infrared pretreatment process
INTERNATIONAL FOOD RESEARCH JOURNAL, vol. 23, no. 5, pp. 2130–2137 Link 2016
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. – 2015
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol. 18, no. 2, pp. 1499–1516 Link 2024
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 Link 2022
Anthocyanin Enigma
Biological and Chemical Research, vol. 6, no. , pp. 1–7 2019
Surface temperature a critical parameter to control peanut quality during far infrared pretreatment process
INTERNATIONAL FOOD RESEARCH JOURNAL, vol. 23, no. 5, pp. 2130–2137 Link 2016
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. – 2015
Son 5 Bildiri
IDENTIFICATION of DETERIORATION (HIMSIMA) DURING TEMPERING PROCESS in BULGUR PRODUCTION
FoodCon2021 (12.07.2021 - ) Link 2022
Anthocyanin Enigma
International Conference on Raw Materials to Processed Foods (11.04.2018 - 13.04.2018) 2018
Some Critical Deteriorations During the Bulgur Production
1. INTERNATIONAL GAP AGRICULTURELIVESTOCK CONGRESS (25.04.2018 - 27.04.2018) 2018
Incorporation of black carrot pomace powder into bread as an antioxidant
15th European Young Cereal Scientists and Technologists Workshop (26.04.2016 - 29.04.2016) 2016
FoodCon2021 (12.07.2021 - ) Link 2022
Anthocyanin Enigma
International Conference on Raw Materials to Processed Foods (11.04.2018 - 13.04.2018) 2018
Some Critical Deteriorations During the Bulgur Production
1. INTERNATIONAL GAP AGRICULTURELIVESTOCK CONGRESS (25.04.2018 - 27.04.2018) 2018
Incorporation of black carrot pomace powder into bread as an antioxidant
15th European Young Cereal Scientists and Technologists Workshop (26.04.2016 - 29.04.2016) 2016