Filiz Aksu

Akademik Profiller

1. 1
   Quality and Safety of Ready to Eat Food: Sous-vide Freshwater Crayfish ( Astacus leptodactylus ) with Dried Vegetable Mix and Garlic OilJournal of Culinary Science & Technology
   2024
2. 2
   Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid ProfilesFoods
   2024
3. 3
   Relationships Linking the Element, Bioactive, Hydroxymethylfurfural, Color of Kars Honeys: a Chemometric ApproachBiological Trace Element Research
   2023
4. 4
   In-vitro bioaccessibility of antioxidant properties of bee pollen in TurkeyFood Science and Technology
   2021
5. 5
   Levels of Chromium, Copper, Iron, Magnesium, Manganese, Selenium, Zinc, Cadmium, Lead and Aluminium of honey varieties produced in TurkeyFood Science and Technology
   2019
6. 6
   Farklı Sıcaklıklarda Depolanan Tavuk Yumurtalarının Kalite Parametrelerinin DeğerlendirilmesiKafkas Universitesi Veteriner Fakultesi Dergisi
   2019
7. 7
   Prevalence of Cronobacter spp. In various foodstuffs and identification by multiplex PCRFood Science and Technology
   2019
8. 8
   Levels of arsenic, boron, nickel, silicium, cadmium, lead and aluminium in cattle(liver) and chicken (liver and heart) offals retailed in TurkeyFresenius Environmental Bulletin
   2018
9. 9
   A research on the chemical and microbiological qualities of honeys sold in IstanbulFood Science and Technology
   2017
10. 10
    Mineral element and heavy metal (Cadmium, lead and arsenic) levels of bee pollen in TurkeyFood Science and Technology
    2017

Yayın listesi ORCID kaydından alındı.