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Sevcan Erşan
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Cited by
Year
Identification of Phenolic Compounds in Red and Green Pistachio (Pistacia vera L.) Hulls (Exo- and Mesocarp) by HPLC-DAD-ESI-(HR)-MSn
S Erşan, O Güçlü Üstündağ, R Carle, RM Schweiggert
Journal of Agricultural and Food Chemistry 64 (26), 5334-5344, 2016
792016
Subcritical water extraction of phenolic and antioxidant constituents from pistachio (Pistacia vera L.) hulls
S Erşan, ÖG Üstündağ, R Carle, RM Schweiggert
Food chemistry 253, 46-54, 2018
732018
Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology
Ö Erdem, M Gültekin-Özgüven, I Berktaş, S Erşan, HE Tuna, A Karadağ, ...
LWT-Food Science and Technology 56 (1), 187-193, 2014
612014
Respiration rate of pomegranate arils as affected by O2 and CO2, and design of modified atmosphere packaging
S Ersan, G Gunes, AO Zor
X International Controlled and Modified Atmosphere Research Conference 876 …, 2009
292009
Determination of pistachio (Pistacia vera L.) hull (exo-and mesocarp) phenolics by HPLC-DAD-ESI/MSn and UHPLC-DAD-ELSD after ultrasound-assisted extraction
S Erşan, ÖG Üstündağ, R Carle, RM Schweiggert
Journal of food composition and analysis 62, 103-114, 2017
282017
Black tea processing waste as a source of antioxidant and antimicrobial phenolic compounds
Ö Güçlü Üstündağ, S Erşan, E Özcan, G Özan, N Kayra, FY Ekinci
European Food Research and Technology 242 (9), 1523-1532, 2016
282016
Physicochemical characteristics and phytochemical profiles of yellow and red Physalis (Physalis alkekengi L. and P. pubescens L.) fruits cultivated in China
X Wen, S Erşan, M Li, K Wang, CB Steingass, RM Schweiggert, Y Ni, ...
Food Research International 120, 389-398, 2019
222019
Light-Independent Biological Conversion of CO2
S Erşan, JO Park
Joule 4 (2), 1-5, 2020
102020
Phytochemical and mineral composition of fruits and seeds of wild-growing Bactris guineensis (L.) HE Moore palms from Costa Rica
S Erşan, JC Berning, P Esquivel, VM Jiménez, R Carle, B May, ...
Journal of Food Composition and Analysis 94, 103611, 2020
82020
Use of Bacillus indicus HU36 as a probiotic culture in set‐type, recombined nonfat yoghurt production and its effects on quality
S Erşan, M Gültekin‐Özgüven, İ Berktaş, Ö Erdem, HE Tuna, G Gunes, ...
International Journal of Dairy Technology 69 (1), 81-88, 2016
82016
Bacıllus Indıcus Hu36’nın Yoğurt Üretiminde Kullanımı Ve Kalite Üzerine Etkisi
S Erşan
Istanbul Technical University, 2011
32011
Integrative metabolic flux analysis reveals an indispensable dimension of phenotypes
RC Law, A Lakhani, S O’Keeffe, S Erşan, JO Park
Current Opinion in Biotechnology 75, 102701, 2022
22022
Co-pigmentation of strawberry anthocyanins with phenolic compounds from rooibos
S Erşan, M Müller, L Reuter, R Carle, J Müller-Maatsch
Food Chemistry: Molecular Sciences 4, 100097, 2022
12022
Carotenoids in Gac Fruit Aril - Structure and Bioaccessibility
S Erşan, J Müller-Maatsch
Gac fruit : advances in cultivation, utilisation, health benefits and …, 2022
2022
Application of Artificial Neural Networks for the Modeling of Lipid Solubility in Supercritical Carbon Dioxide
ÖG Üstündağ, U Güçlü, S Erşan
ISSF 2012: 10th International Symposium on Supercritical Fluids, 2012
2012
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Articles 1–15