Carbon dots (CDs) were synthesized with the facile hydrothermal method to produce
CDs/polyvinyl alcohol (PVA) active food packaging films. The CDs had a diameter ranging …

Sheep meat is consumed and appreciated all over the world for its nutritional value and
flavor. However, this meat is very perishable and easily subjected to the action of both …

Tıbbi-aromatik bitkiler, koruyucu ve tedavi edici özelliklerinden dolayı yüzyıllardır
kullanılmaktadır. Bunların fitokimyasal profillerinin belirlenmesi, kullanım alanlarının ve …

Effects of deep fat frying and hot air frying on texture, color difference, sensory score, yield,
fat content, and volatile flavor compounds of giant salamander meatballs before and after …

Quality and safety are one of the main concerns of the European Union in food preservation.
Using chemical additives extends the shelf-life of fresh foods but raises consumer's …

In this study, different ultrasound-assisted modes [ultrasonic simultaneous (US) and
ultrasonic preconditioning (UP)] of synergistic enzymatic hydrolysis were used to prepare …

Solid phase microextraction (SPME) and Solvent-Assisted Flavor Evaporation (SAFE) were
used to analyze the flavor changes of cooked mutton meatballs during storage by gas …

The rapid development of antibiotic resistance has been considered a major threat to public
health. Nanomaterials have risen to be an effective weapon to tackle this problem through …

While the coloring of textiles was done with natural dyes in history, today it has been
completely replaced by chemical dyes and our cultural values have begun to be …

Edible chitosan or alginate coatings and their combinations with oregano essential oil or
olive oil, have been examined for their effect on the microbiological, physicochemical and …