Nüzhet Türker

Effect of Storage Temperature on the Stability of Anthocyanins of a Fermented Black Carrot (<i>Daucus carota </i>var. L.) Beverage:  Shalgam

Nüzhet Türker, Salih Aksay, H. İbrahim Ekiz · Journal of Agricultural and Food Chemistry · 2004 · 113 citations

Effects of pH and temperature of extraction medium on effective diffusion coefficient of anthocynanin pigments of black carrot (Daucus carota var. L.)

Nüzhet Türker, Ferruh Erdogˇdu · Journal of Food Engineering · 2005 · 111 citations

Black Carrot, Effective Diffusion Coefficient, Agricultural Chemistry +4

Pressurized acidified water extraction of black carrot [Daucus carota ssp. sativus var. atrorubens Alef.] anthocyanins

A. Murat Gizir, Nüzhet Türker, Erdem Artuvan · European Food Research and Technology · 2007 · 58 citations

Food Chemistry, Vegetable Production, Water Extraction +9

Changes in Physical Properties and Chemical Composition of Cactus Pear (Opuntia ficus-indica) During Maturation

Berat Duru, Nüzhet Türker · Journal of the Professional Association for Cactus Development · 2005 · 35 citations · Full text

Botany, Cactus Pear Fruits, Chemical Composition +9

The effects of fermentation on the thermostability of the yellow-orange pigments extracted from cactus pear ( Opuntia ficus-indica )

Nüzhet Türker, Yalçın Coşkuner, H. İbrahim Ekiz et al. · European Food Research and Technology · 2001 · 28 citations

Food Fermentation, Botany, Yellow-orange Pigments +6