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The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs.Acorn (Quercus spp.) as a novel source of oleic acid and tocopherols for livestock and humans: discrimination of selected species from Mediterranean forest.Hawberry (Crataegus monogyna Jaqc.) extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat (RTE) pork patties.Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat.Molecular interactions and redox effects of carvacrol and thymol on myofibrillar proteins using a non-destructive and solvent-free methodological approach.Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment
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description
researcher ORCID ID = 0000-0002-2488-5769
@en
name
Tolga Akcan
@ast
Tolga Akcan
@en
Tolga Akcan
@es
Tolga Akcan
@nl
type
label
Tolga Akcan
@ast
Tolga Akcan
@en
Tolga Akcan
@es
Tolga Akcan
@nl
prefLabel
Tolga Akcan
@ast
Tolga Akcan
@en
Tolga Akcan
@es
Tolga Akcan
@nl
P1153
56695196300
P31
P496
0000-0002-2488-5769