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Publications by Hacer COKLAR
Effect of Heat Treatment for Liquefaction and Pasteurization on Antioxidant Activity and Phenolic Compounds of Astragalus and Sunflower-Cornflower Honeys
Food Science and Technology
Biotechnology
Food Science
The Control of Maillard Reaction in White Grape Molasses by the Method of Reducing Reactant Concentration
Food Science and Technology
Biotechnology
Food Science
Related publications
Effect of Extractant and Temperature on Phenolic Compounds and Antioxidant Activity of Selected Spices
Food and Nutrition Sciences
Total Antioxidant, Phenolic Compounds, and Total Oxidant Status of Certified and Uncertified Turkey's Honeys
International Journal of Food Properties
Food Science
Phenolic Compounds and Antioxidant Activity of Adzuki Bean Cultivars
Legume Research
Plant Science
Agronomy
Soil Science
Crop Science
Kinetics of Temperature Effect on Antioxidant Activity, Phenolic Compounds and Color of Iranian Jujube Honey
Heliyon
Multidisciplinary
The Effect of Phenolic Compounds as Additives on the Liquefaction of Coal.
NIPPON KAGAKU KAISHI
Research of Phenolic Compounds and Antioxidant Activity of the Immortelle (Helichrysum Bracteatum)
Ukraïns’kij bìofarmacevtičnij žurnal
Structure Elucidation and Antioxidant Activity of the Phenolic Compounds From Rhynchosia Suaveolens
Natural Product Communications
Pharmacology
Complementary
Plant Science
Alternative Medicine
Medicine
Drug Discovery
Determination of Antioxidant Capacity, Flavonoids, and Total Phenolic Content in Eucalyptus and Clover Honeys
Journal of Apicultural Science
The Effect of Pickling on Total Phenolic Contents and Antioxidant Activity of 10 Vegetables
Journal of Food and Health Science
