Search Results - Akpinar Borazan, Alev

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  1. 1
    The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine

    The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine by Borazan, Alev Akpinar, Bozan, Berrin

    Published in Food chemistry
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  2. 2
    Effect of Marble: Pine Cone Waste Ratios on Mechanical Properties of Polyester Matrix Composites

    Effect of Marble: Pine Cone Waste Ratios on Mechanical Properties of Polyester Matrix Composites by Gokdai, Duygu, Borazan, Alev Akpinar, Acikbas, Gokhan

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  3. 3
    Pine Cone and Boron Compounds Effect as Reinforcement on Mechanical and Flammability Properties of Polyester Composites

    Pine Cone and Boron Compounds Effect as Reinforcement on Mechanical and Flammability Properties of Polyester Composites by Borazan, Alev Akpinar, Gokdai, Duygu

    Published in Open Chemistry
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  4. 4
    Drying effects on the antioxidant properties of tomatoes and ginger

    Drying effects on the antioxidant properties of tomatoes and ginger by Gümüşay, Özlem Aktürk, Borazan, Alev Akpınar, Ercal, Nuran, Demirkol, Omca

    Published in Food chemistry
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  5. 5
    Phenolic content and their antiradical activity of the hops (Humulus lupulus L.) varieties cultivated in Turkey

    Phenolic content and their antiradical activity of the hops (Humulus lupulus L.) varieties cultivated in Turkey by Akpinar Borazan, Alev, Andoglu, Ecem Muge

    Published in New biotechnology
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  6. 6
    Degradation of Reactive Blue by the mixed culture of Aspergillus versicolor and Rhizopus arrhizus in membrane bioreactor (MBR) system

    Degradation of Reactive Blue by the mixed culture of Aspergillus versicolor and Rhizopus arrhizus in membrane bioreactor (MBR) system by Acikgoz, Caglayan, Gül, Ülküye Dudu, Özan, Kadir, Borazan, Alev Akpinar

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  7. 7
    Effect of processing on total phenolic content and antioxidant activity during the Öküzgözü Red wine making by the different vinification techniques

    Effect of processing on total phenolic content and antioxidant activity during the Öküzgözü Red wine making by the different vinification techniques by Borazan, Alev Akpınar, Bozan, Berrin

    Published in New biotechnology
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