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Publications by Özlem Tokuşoğlu
Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – A Review
Polish Journal of Food and Nutrition Sciences
Nutrition
Food Science
Dietetics
Related publications
Effect of High Hydrostatic Pressure on Smooth Muscle
Okayama Igakkai Zasshi (Journal of Okayama Medical Association)
Effect of High Hydrostatic Pressure on Smooth Muscle
Okayama Igakkai Zasshi (Journal of Okayama Medical Association)
Effects of High Hydrostatic Pressure Processing on Hen Egg Compounds and Egg Products
Comprehensive Reviews in Food Science and Food Safety
Food Science
Comparative Study on Phenolic Profiles and Antioxidant Activity of Litchi Juice Treated by High Pressure Carbon Dioxide and Thermal Processing
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
High Hydrostatic Pressure Pretreatment of Whey Protein Isolates Improves Their Digestibility and Antioxidant Capacity
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Effect of Dynamic High-Pressure Microfluidization Processing on the Nutritional Components and Antioxidant Activity of Chinese Jujube Juice
ETP International Journal of Food Engineering
Impact of High Hydrostatic Pressure Processing on Fruit Flesh Quality of Fruit Containing Carrot Juice
International Proceedings of Chemical, Biological and Environmental Engineering
Fffect of High Hydrostatic Pressure on Cell Division
Okayama Igakkai Zasshi (Journal of Okayama Medical Association)
