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Determination of quality characteristic of biscuits including ground yellow poppy seed as fat replacer
Yalçın Seda (International Journal of Secondary Metabolite, 2017)In this study, fat was replaced by ground yellow poppy seed in biscuit formulation for producing low fat biscuit and the changes in physical characteristics, color values and total phenolic content of biscuits with ... -
Stabilities of tocopherols and phenolic compounds in virgin olive oil during thermal oxidation
Yalçın Seda; Schreiner Matthias (Springer, 2018)The effects of thermal oxidation at 60 C on tocopherols (a, b, c) and phenolic compounds (hydroxytyrosol and tyrosol) of olive oil were studied. Tocopherols were determined by HPLC and phenolic compounds by HPLC and GC–MS. ...