Change of enzyme activity and quality during the processing of Turkish green tea von Ozturk, Bengu, Seyhan, Ferda, Ozdemir, Ibrahim Sani, Karadeniz, Bulent, Bahar, Banu, Ertas, Erdal, Ilgaz, Saziye

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Comparison of black tea volatiles depending on the grades and different drying temperatures von Polat, Atilla, Şat, İhsan Güngör, Ilgaz, Şaziye

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Effects of processing parameters on the caffeine extraction yield during decaffeination of black tea using pilot-scale supercritical carbon dioxide extraction technique von Ilgaz, Saziye, Sat, Ihsan Gungor, Polat, Atilla

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Probiotic shelf life, antioxidant, sensory, physical and chemical properties of yogurts produced with lactobacillus acidophilus and green tea powder von Songül ÇAKMAKÇI, Emel ÖZ, Kübra ÇAKIROĞLU, Atilla POLAT, İlhami GÜLÇİN, Şaziye ILGAZ, Kimya SEYYEDCHERAGHI, İzzet ÖZHAMAMCI

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Lactobacillus acidophilus ve Yeşil Çay Pudrası ile Üretilen Yoğurtların Probiyotik Raf Ömrü, Antioksidan, Duyusal, Fiziksel ve Kimyasal Özellikleri von ÇAKMAKÇI, Songül, ÖZ, Emel, ÇAKIROĞLU, Kübra, POLAT, Atilla, GÜLÇİN, İlhami, ILGAZ, Şaziye, CHERAGHI, Kimiya Seyyed, ÖZHAMAMCI, İzzet

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Dekafeinize siyah ve yeşil çay ürünlerinin geliştirilme yöntemleri von ATİLLA, POLAT, ŞAZİYE, ILGAZ

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