Seydi Yıkmış

Sensory, physicochemical, microbiological and bioactive properties of red watermelon juice and yellow watermelon juice after ultrasound treatment

Seydi Yıkmış · Journal of Food Measurement & Characterization · 2020 · 54 citations

Yellow Watermelon Juice, Food Analysis, Ultrasound Treatment +6

Combined Effect of Ultrasound and Microwave Power in Tangerine Juice Processing: Bioactive Compounds, Amino Acids, Minerals, and Pathogens

Nazan Tokatlı Demirok, Seydi Yıkmış · Processes · 2022 · 38 citations · Full text

Amino Acids, Microwave Power, Escherichia Coli +19

Ultrasound processing of verjuice (unripe grape juice) vinegar: effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity

Seydi Yıkmış, Esra Bozgeyi̇k, Mehmet Ali Şimşek · Journal of Food Science and Technology · 2020 · 36 citations · Full text

Food Chemistry, Microbiological Quality, Unripe Grape Juice +6

Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties

Berna Erdal, Seydi Yıkmış, Nazan Tokatlı Demirok et al. · Biology · 2022 · 36 citations · Full text

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