Nihal Türkmen

The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables

Nihal Türkmen, Y. Sedat Velioğlu · Food Chemistry · 2005 · 870 citations

Food Chemistry, Nutrition, Green Vegetables +7

Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin–Ciocalteu methods

Nihal Türkmen, Y. Sedat Velioğlu · Food Chemistry · 2005 · 758 citations

Food Chemistry, Folin–ciocalteu Methods, Food Bioactive Compound +7

Effects of prolonged heating on antioxidant activity and colour of honey

Nihal Türkmen, Ender Sinan Poyrazoğlu, Y. Sedat Velioğlu · Food Chemistry · 2005 · 284 citations

Food Chemistry, Prolonged Heating, Antioxidant Activity

Effect of Extraction Conditions on Measured Total Polyphenol Contents and Antioxidant and Antibacterial Activities of Black Tea

Nihal Türkmen, Y. Sedat Velioğlu, Gökçe Polat · Molecules · 2007 · 223 citations · Full text

Tea Extracts, Engineering, Extraction Conditions +16

Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables

Nihal Türkmen, Ender Sinan Poyrazoğlu, Y. Sedat Velioğlu · International Journal of Food Science & Technology · 2005 · 142 citations

Food Chemistry, Green Vegetables, Agricultural Chemistry +15