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	1.	Evaluation of antioxidant properties of Za'atar ( [electronic resource] by Maskan, Medeni Horuz, Erhan Publication details: Journal of food science and technology Jun 2017 In: Journal of food science and technology vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of the phytochemicals curcumin, cinnamaldehyde, thymol and carvacrol on the oxidative stability of corn and palm oils at frying temperatures. [electronic resource] by İnanç Horuz, Tuğba Maskan, Medeni Producer: 20151125 In: Journal of food science and technology vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries. [electronic resource] by Horuz, Erhan Bozkurt, Hüseyin Karataş, Haluk Maskan, Medeni Producer: 20170629 In: Food chemistry vol. 230 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Influence of three different concentration techniques on evaporation rate, color and phenolics content of blueberry juice. [electronic resource] by Elik, Aysel Yanık, Derya Koçak Maskan, Medeni Göğüş, Fahrettin Producer: 20160713 In: Journal of food science and technology vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)