Fadime Seyrekoğlu

Fadime Seyrekoğlu

Amasya University - Amasya / Türkiye
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5322627
Amasya Üniversitesi
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1-) Comparison of the antioxidant activities and major constituents of three Hypericum species (H. perforatum, H. scabrum and H. origanifolium) from TurkeyF Seyrekoglu, H Temiz, F Eser, C YildirimSouth African Journal of Botany 146, 723-727, 2022252022
2-) Effect of Extraction Conditions on the Phenolic Content and DPPH Radical Scavenging Activity of Hypericum perforatum L.F Seyrekoğlu, H TemizTurkish Journal of Agriculture-Food Science and Technology 8 (1), 226-229, 2020162020
3-) Evaluation of Some Parameters in Eggs Coated with Materials Prepared from Aloe Vera Gel and ChitosanG KILINÇ, M KÖKSAL, F SEYREKOĞLUISPEC Journal of Agricultural Sciences 7 (2), 387-394, 202312023
4-) Evaluation of weight loss and some sensory properties in quail eggs coated using different solutions (molasses, molasses+ agar, molasses+ glycerine, whey)F Seyrekoğlu, G KılınçInternational Journal of Science Letters 4 (2), 312-320, 202212022
5-) Usage of encapsulated Hypericum scabrum in ayran and determination of antioxidant, phenolic and sensory propertiesF Seyrekoğlu, H Temiz, F Eser, C YıldırımInternational Journal of Science Letters 4 (1), 143-155, 202212022