Aslı Özkök

Bee bread and bee pollen of different plant sources: determination of phenolic content, antioxidant activity, fatty acid and element profiles

Nazlı Mayda, Aslı Özkök, Nesrin Ecem Bayram et al. · Journal of Food Measurement & Characterization · 2020 · 153 citations

Food Chemistry, Botany, Agricultural Economics +6

Phenolic and free amino acid profiles of bee bread and bee pollen with the same botanical origin – similarities and differences

Nesrin Ecem Bayram, Yusuf Can Gerçek, Saffet Çelìk et al. · Arabian Journal of Chemistry · 2021 · 106 citations · Full text

Botany, Plant Metabolomics, Plant Biochemistry +21

Total Phenolic Acid and Total Flavonoid Content of Turkish Pine Honeydew Honey

Aslı Özkök, B. R. D'Arcy, Kadriye Sorkun · Journal of ApiProduct and ApiMedical Science · 2010 · 70 citations

Food Chemistry, Tannin, Total Phenolic Acid +4

Determination of antioxidant activity and phenolic compounds for basic standardization of Turkish propolis

Aslı Özkök, Merve Keskin, Aslı Elif Tanuğur Samanci et al. · Applied Biological Chemistry · 2021 · 57 citations · Full text

Bee collected pollen as a value-added product rich in bioactive compounds and unsaturated fatty acids: A comparative study from Turkey and Romania

Rodica Mărgăoan, Aslı Özkök, Şaban Keskin et al. · LWT · 2021 · 45 citations

Food Chemistry, Value-added Product, Pollen Diagram +3