All Stories

  1. Transition optimization of bioactive and volatile compounds from cape gooseberry to olive oil during malaxation process

    Article • Journal of Food Processing and Preservation, September 2017, Wiley

    Assist.Prof. Erkan Karacabey

  2. Optimisation of microwave-assisted extraction of triterpenoic acids from olive mill waste using response surface methodology

    Article • Quality Assurance and Safety of Crops & Foods, March 2017, Wageningen Academic Publishers

    Assist.Prof. Erkan Karacabey

  3. Optimization of Microwave-Assisted Predrying and Deep-Fat-Frying Conditions to Produce Fried Carrot Slices

    Article • Journal of Food Process Engineering, April 2016, Wiley

    Assist.Prof. Erkan Karacabey

  4. Aroma transition from rosemary leaves during aromatization of olive oil

    Article • Journal of Food and Drug Analysis, April 2016, Elsevier

    Assist.Prof. Erkan Karacabey

  5. Production of Low Fat Fried Carrot Slices

    Article • Journal of the Science of Food and Agriculture, March 2016, Wiley

    Assist.Prof. Erkan Karacabey

  6. MODELING SOLID-LIQUID EXTRACTION KINETICS OFTRANS-RESVERATROL ANDTRANS-ε-VINIFERIN FROM GRAPE CANE

    Article • Journal of Food Process Engineering, September 2011, Wiley

    Assist.Prof. Erkan Karacabey

  7. Optimisation of antioxidant activity of grape cane extracts using response surface methodology

    Article • Food Chemistry, March 2010, Elsevier

    Assist.Prof. Erkan Karacabey

  8. Extraction of Bioactive Compounds from Milled Grape Canes (Vitis vinifera) Using a Pressurized Low-Polarity Water Extractor

    Article • Food and Bioprocess Technology, November 2009, Springer Science + Business Media

    Assist.Prof. Erkan Karacabey

  9. Optimization of Solid−Liquid Extraction of Resveratrol and Other Phenolic Compounds from Milled Grape Canes ( Vitis vinifera )

    Article • Journal of Agricultural and Food Chemistry, August 2008, American Chemical Society (ACS)

    Assist.Prof. Erkan Karacabey

  10. Grape cane waste as a source of trans-resveratrol and trans-viniferin: High-value phytochemicals with medicinal and anti-phytopathogenic applications

    Article • Industrial Crops and Products, May 2008, Elsevier

    Assist.Prof. Erkan Karacabey