All Stories

  1. Hydrogen incorporation into solvents can improve the extraction of phenolics, flavonoids, anthocyanins, and antioxidants: A case-study using red beetroot
  2. Use of Hydrogen-Rich Water as Solvent Increases the Extraction of Phytochemicals
  3. Use of hydrogen-rich water as a green solvent for the extraction of phytochemicals: Case of olive leaves
  4. Comparative study of phytochemical extraction using hydrogen-rich water and supercritical fluid extraction methods
  5. Protective Effect of Hydrogen-Rich Saline on Spinal Cord Damage in Rats
  6. Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria
  7. Determination of optimum harvest time and physical and chemical quality properties of Shalakh (Aprikoz) apricot cultivar during fruit ripening
  8. Impact of washing crude olive pomace oil with hydrogen-rich water and incorporating hydrogen into extraction solvents on quality attributes and phytochemical content of oil
  9. The Use of Zebra Mussel (Dreissena polymorpha) as a Sentinel Species for the Microplastic Pollution of Freshwater: The Case of Beyhan Dam Lake, Turkey
  10. Hydrogen Inclusion in Modified Atmosphere Extends the Shelf Life of Chilled Rainbow Trout Fillets
  11. Evaluation of the Potential Use of Oxy-Hydrogen Gas for the Treatment of Lactococcus garvieae Infected- Zebrafish in Hydrogen-Rich Water Aquarium
  12. Hydrogen-Rich Water Can Restrict the Formation of Biogenic Amines in Red Beet Pickles
  13. Corrigendum to “Hydrogen-rich water can reduce the formation of biogenic amines in butter” [Food Chemistry, 384 (2022) 132613]
  14. Evaluation of the impact of hydrogen-rich water on the quality attribute notes of butter
  15. Evaluation of the impact of hydrogen‐rich water on the deaccumulation of heavy metals in butter
  16. The effects of hydrogen incorporation in modified atmosphere packaging on the formation of biogenic amines in cold stored rainbow trout and horse mackerel
  17. Moleküler Hidrojenin Gıda Teknolojilerinde Kullanımı
  18. Hydrogen-rich water can reduce the formation of biogenic amines in butter
  19. Incorporation of hydrogen into the packaging atmosphere protects the nutritional, textural and sensorial freshness notes of strawberries and extends shelf life
  21. Moleküler Hidrojenin Tarım Alanında Kullanımı
  22. Evaluation of the hydrogen-rich water alleviation potential on mercury toxicity in earthworms using ATR-FTIR and LC–ESI–MS/MS spectroscopy
  23. Combating Oxidative Stress and Inflammation in COVID-19 by Molecular Hydrogen Therapy: Mechanisms and Perspectives
  24. Hydrogen-Rich Water Alleviates the Nickel-Induced Toxic Responses in Earthworm
  25. Fortification of yogurt with plant extracts modifies its textural and rheological properties
  26. Tea Waste Extract ‎Improves Pasting and Textural Properties of Sunn-damaged Wheat Flour
  27. Kekik, Nane, Uçkun, Üzüm Çekirdeği ve Yeşil Çay Çöpü Lifinde Optimum Etanolik Ekstraksiyon Şartlarının ve Fenolik Profillerinin Belirlenmesi
  28. Redox: A Critical Quality Parameter in Food Products
  29. Extending shelf-life of fresh cheese using a hydrogen-incorporated atmosphere package
  30. Reducing Atmosphere Packaging Technique for Extending the Shelf-life of Food Products
  31. Heavy Metals in Raw Cow Milk
  32. Fortification of yoghurt with extracts affects the acidification and reducing activities of starters
  33. Ion-selective electrode integrated in small-scale bioreactor for continuous intracellular pH determination in Lactobacillus plantarum
  34. A Novel Drying Concept For Preserving The Freshness of Food Products: Reducing Atmosphere Drying
  35. Quality Performance Assessment of Gas Injection During Juice Processing and Conventional Preservation Technologies
  36. Contributors
  37. Reducing Atmosphere Drying as a New Technique for the Preservation of the Color of Dried Foods
  38. Presumptive Relationship between Oxidoreduction Potential and Both Antibacterial and Antioxidant Activities of Herbs and Spices: Oxidoreduction Potential as a Companion Tool for Measuring the Antioxidant Activity
  39. Comparison Between Fluorescent Probe and Ion-Selective Electrode Methods for Intracellular pH Determination in Leuconostoc mesenteroides
  40. A Comparison of Spectrophotometric and Oxidoreduction Potential Method for Laccase Activity Measurement
  41. Determination of Polyphenol Oxidase Activity Using the Oxidoreduction Potential Method
  42. The effect of some plant extracts on polyphenol oxidase activity and enzymatic browning
  43. Use of redox potential modification by gas improves microbial quality, color retention, and ascorbic acid stability of pasteurized orange juice
  44. The survived/injured food-related microorganism cells differently recover their growth ability