Author/Creator: Akcan, Tolga - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Akcan, Tolga

1. Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis. (April 2017)

Authors:: Akcan, Tolga; Estévez, Mario; Serdaroğlu, Meltem
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 77(2017)
Page Start:: 323
Record Type:: Journal Article
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2. Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat. (1st April 2016)

Authors:: Lorido, Laura; Ventanas, Sonia; Akcan, Tolga; Estévez, Mario
Journal:: Food chemistry
Issue:: Volume 196(2016)
Page Start:: 1310
Record Type:: Journal Article
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3. Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat. (1st April 2016)

Authors:: Lorido, Laura; Ventanas, Sonia; Akcan, Tolga; Estévez, Mario
Journal:: Food chemistry
Issue:: Volume 196(2016)
Page Start:: 1310
Record Type:: Journal Article
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4. Molecular interactions and redox effects of carvacrol and thymol on myofibrillar proteins using a non-destructive and solvent-free methodological approach. (April 2018)

Authors:: Lahmar, Aida; Akcan, Tolga; Chekir-Ghedira, Leila; Estévez, Mario
Journal:: Food research international
Issue:: Volume 106(2018)
Page Start:: 1042
Record Type:: Journal Article
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5. Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment. (June 2018)

Authors:: Mitra, Bhaskar; Lametsch, Rene; Akcan, Tolga; Ruiz-Carrascal, Jorge
Journal:: Meat science
Issue:: Volume 140(2018)
Page Start:: 134
Record Type:: Journal Article
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