Başak Gökçe Çöl

Thermosonication processing of quince (Cydonia Oblonga) juice: Effects on total phenolics, ascorbic acid, antioxidant capacity, color and sensory properties

Seydi Yıkmış, Harun Aksu, Başak Gökçe Çöl et al. · Ciência e Agrotecnologia · 2019 · 33 citations · Full text

Food Chemistry, Ascorbic Acid, Biomanufacturing +14

Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice

Seydi Yıkmış, Hayrettin Özer, Okan Levent et al. · Journal of Food Measurement & Characterization · 2022 · 33 citations

Food Bioactive Compound, Vitro Bioaccessibility, Pomegranate Juice +3

Ultrasound Processing of Vinegar: Modelling the Impact on Bioactives and Other Quality Factors

Seydi Yıkmış, Filiz Aksu, Sema SANDIKÇI ALTUNATMAZ et al. · Foods · 2021 · 23 citations · Full text

Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice

Başak Gökçe Çöl, Meryem Akhan, Burcu Çakmak Sancar et al. · Foods · 2023 · 18 citations · Full text