Nazlı Mayda

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

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

Some Characteristic Properties of Chestnut and Rhododendron Honeys in Turkey

Nazlı Mayda, Aslı Özkök, Kadriye Sorkun · Hacettepe Journal of Biology and Chemistry · 2018 · 13 citations · Full text