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Page 1
Application of artificial neural networks (ANNs) in wine technology.
Crit Rev Food Sci Nutr. 2013;53(5):415-21. doi: 10.1080/10408398.2010.540359.
Crit Rev Food Sci Nutr. 2013.
PMID: 23391010
Review.
Biotransformation of propolis phenols by L. plantarum as a strategy for reduction of allergens.
Kalkan Yıldırım H, Canbay E, Öztürk Ş, Aldemir O, Y Sözmen E.
Kalkan Yıldırım H, et al.
Food Sci Biotechnol. 2018 Jun 25;27(6):1727-1733. doi: 10.1007/s10068-018-0413-2. eCollection 2018 Dec.
Food Sci Biotechnol. 2018.
PMID: 30483437
Free PMC article.
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Protection capacity against low-density lipoprotein oxidation and antioxidant potential of some organic and non-organic wines.
Kalkan Yildirim H, Delen Akçay Y, Güvenç U, Yildirim Sözmen E.
Kalkan Yildirim H, et al.
Int J Food Sci Nutr. 2004 Aug;55(5):351-62. doi: 10.1080/09637480412331319781.
Int J Food Sci Nutr. 2004.
PMID: 15545043
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Influence of different maceration time and temperatures on total phenols, colour and sensory properties of Cabernet Sauvignon wines.
Şener H, Yildirim HK.
Şener H, et al. Among authors: yildirim hk.
Food Sci Technol Int. 2013 Dec;19(6):523-33. doi: 10.1177/1082013212462229. Epub 2013 May 23.
Food Sci Technol Int. 2013.
PMID: 23703104
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Evaluation of colour parameters and antioxidant activities of fruit wines.
Kalkan Yildirim H.
Kalkan Yildirim H.
Int J Food Sci Nutr. 2006 Feb-Mar;57(1-2):47-63. doi: 10.1080/09637480600655993.
Int J Food Sci Nutr. 2006.
PMID: 16849114
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Pomegranate wine has greater protection capacity than red wine on low-density lipoprotein oxidation.
Sezer ED, Akçay YD, Ilanbey B, Yildirim HK, Sözmen EY.
Sezer ED, et al. Among authors: yildirim hk.
J Med Food. 2007 Jun;10(2):371-4. doi: 10.1089/jmf.2006.210.
J Med Food. 2007.
PMID: 17651077
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