Buket Aşkın

Akademik Profiller

1. 1
   Comparison of some physicochemical properties of Locust bean seeds gum extracted by acid and water pretreatments.Food and Nutrition Sciences
   2015
2. 2
   Altın Çilek Suyunda (Physalis Peruviana L.) Randıman ile Bazı Fiziksel ve Kimyasal Özellikler Üzerine Mayşe Enzimasyonunun Etkisi.Gıda
   2015
3. 3
   Determination of Volatile Organic Compounds (VOC) Formed with Lactic Acid Fermentation in Hardaliye by GC-MSThe 3rd International Symposium on Traditional Foods from Adriatic to Caucasus
   2015
4. 4
   Karpuz Çekirdeği Yağının Kimyasal Özellikleri ve Besin İçeriğiGıda
   2015
5. 5
   Traditional Smoking Applications for Meat Products.The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus
   2015
6. 6
   Two Traditional Products from Bulgarian Cuisine: Mekitsa and Milinki.The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus
   2015
7. 7
   Use of Oat in Traditional Foods and Effects of Human Health. Aşkın, O.O., Tozak, K., Aşkın, B., 2015.The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus
   2015
8. 8
   Determination of Organic Acids Compounds in Black Mulberry Juice by High Performance Liquid Chromatography.International Food Congress, Novel Approaches in Food Industry,
   2014
9. 9
   Relation Between Anthocyanins, Total Phenolics and Antioxidant Activity in Black Mulberry Juice During Heating.International Food Congress, Novel Approaches in Food Industry
   2014
10. 10
    Sensory Evaluation, Physicochemical Properties of Fermented Red Grape Beverages, "Hardaliye"Balkan Agriculture Congress
    2014

Yayın listesi ORCID kaydından alındı.