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Tuğçe Aygün
Tuğçe Aygün
Akdeniz Üniversitesi
Zweryfikowany adres z ogr.akdeniz.edu.tr
Tytuł
Cytowane przez
Cytowane przez
Rok
Determination of fatty acids and vitamins A, D and E intake through fish consumption
P Yerlikaya, AC Alp, FG Tokay, T Aygun, A Kaya, OK Topuz, HA Yatmaz
International Journal of Food Science and Technology 57 (1), 653-661, 2022
132022
Characterization and emulsifying properties of aquatic lecithins isolated from processing discard of rainbow trout fish and its eggs
OK Topuz, T Aygün, AC Alp, HA Yatmaz, M Torun, P Yerlikaya
Food Chemistry 339, 128103, 2021
132021
Caviar-like hydrogel beads containing different concentrations of NaCl and melanin-free squid ink
OK Topuz, T Aygün, GN Ural
Food Bioscience 36, 100652, 2020
122020
Optimization of Extraction Parameters and Effect of Different Solvent Systems on The Omega-3 Fatty Acids Content of Algal Oil (Nannochloropsis sp.)
T Aygün, OK Topuz
Eurasian Journal of Food Science and Technology 5 (2), 174-189, 2021
52021
Balık yağı-astaksantin mikroemülsiyonlarında doğal emülgatör olarak çöven bitkisi (Gypsophila bicolor) saponinlerinin kullanım olanaklarının araştırılması
T Aygün
Akdeniz Üniversitesi, 2023
2023
Food Bioscience
OK Topuz, T Aygün, GN Ural
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