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Synchronous fluorescence spectroscopy combined with chemometrics for determination of total phenolic content and antioxidant activity in different tea types.
J Sci Food Agric. 2020 Jul;100(9):3741-3747. doi: 10.1002/jsfa.10413. Epub 2020 Apr 30.
J Sci Food Agric. 2020.
PMID: 32270493
Compositional, nutritional, and functional characteristics of instant teas produced from low- and high-quality black teas.
Alasalvar C, Pelvan E, Ozdemir KS, Kocadağlı T, Mogol BA, Paslı AA, Ozcan N, Ozçelik B, Gökmen V.
Alasalvar C, et al. Among authors: ozdemir ks.
J Agric Food Chem. 2013 Aug 7;61(31):7529-36. doi: 10.1021/jf4015137. Epub 2013 Jul 23.
J Agric Food Chem. 2013.
PMID: 23837397
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Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno).
Topuz A, Dincer C, Ozdemir KS, Feng H, Kushad M.
Topuz A, et al. Among authors: ozdemir ks.
Food Chem. 2011 Dec 1;129(3):860-5. doi: 10.1016/j.foodchem.2011.05.035. Epub 2011 May 11.
Food Chem. 2011.
PMID: 25212310
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