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Journal of Agricultural and Food Chemistry|May 30, 2002
Comparative study of three different methods for the determination of aflatoxins in tahiniDilara Nilüfer, Dilek BoyaciogluFood Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|March 10, 2018
Uncertainty of pesticide residue concentration determined from ordinary and weighted linear regression curvePerihan Yolci Omeroglu, Árpad Ambrus, Dilek BoyaciogluInternational Journal of Food Sciences and Nutrition|December 6, 2011
Bioactive healthy components of bulgurZeynep Tacer Caba, M Hikmet Boyacioglu, Dilek BoyaciogluJournal of Food Science and Technology|September 4, 2019
Changes in bioavailability of sour cherry (<i>Prunus cerasus</i> L.) phenolics and anthocyanins when consumed with dairy food matricesTugba Oksuz, Zeynep Tacer-Caba, Dilara Nilufer-Erdil, et al.Data in Brief|October 30, 2018
Additional data on stability of black carrot extract-loaded liposomes during storageBurcu Guldiken, Monika Gibis, Dilek Boyacioglu, et al.Food & Function|February 4, 2017
Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acidBurcu Guldiken, Monika Gibis, Dilek Boyacioglu, et al.International Journal of Molecular Sciences|October 1, 2016
Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-AccessibilitySena Bakir, Gamze Toydemir, Dilek Boyacioglu, et al.Food Research International (Ottawa, Ont.)|May 9, 2018
Physical and chemical stability of anthocyanin-rich black carrot extract-loaded liposomes during storageBurcu Guldiken, Monika Gibis, Dilek Boyacioglu, et al.Journal of the Science of Food and Agriculture|March 31, 2021
Ascorbic acid-induced degradation of liposome-encapsulated acylated and non-acylated anthocyanins of black carrot extractBurcu Guldiken, Monika Gibis, Dilek Boyacioglu, et al.Molecules (Basel, Switzerland)|March 2, 2016
Potential Use of Turkish Medicinal Plants in the Treatment of Various DiseasesGulay Ozkan, Senem Kamiloglu, Tugba Ozdal, et al.Pageof 3