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Negin Azarabadi Post Graduate
Publication 3 Review 0 CrossRef Cited 17
3 Publication
0 Review
17 CrossRef Cited

Research Fields

Engineering Food Sciences

Institution

Publications

THE EFFECT OF PARTICLE SIZE AND BREWING TIME ON THE INFUSION PROPERTIES OF TEA BLENDS
Authors: Sinem Salman, Negin Azarabadi , Feramuz Ozdemir
Published: 2019 , The Journal of Food
DOI: 10.15237/gida.GD19041
FAVORITE 0 TOTAL DOWNLOAD COUNT 3729

0

3729

MICROENCAPSULATION OF BERGAMOT PEEL ESSENTIAL OIL WITH GUM ARABIC AND MALTODEXTRIN BLENDS: STABILITY AND RELEASE CHARACTERISTICS OF THE ESSENTIAL OIL COMPOUNDS
Authors: Kübra Sultan Özdemir , Negin Azarabadi , Ayhan Topuz
Published: 2018 , The Journal of Food
DOI: 10.15237/gida.GD18093
FAVORITE 0 TOTAL DOWNLOAD COUNT 1689

0

1689

DETERMINATION OF CROCIN CONTENT AND VOLATILE COMPONENTS IN DIFFERENT QUALITIES OF IRANIAN SAFFRON
Authors: Negin Azarabadi , Feramuz Özdemir
Published: 2018 , The Journal of Food
DOI: 10.15237/gida.GD18018
FAVORITE 0 TOTAL DOWNLOAD COUNT 2503

0

2503

Articles published in
The Journal of Food
The Journal of Food
User doesn't have any peer review duties on DergiPark.

Publications

THE EFFECT OF PARTICLE SIZE AND BREWING TIME ON THE INFUSION PROPERTIES OF TEA BLENDS
Authors: Sinem Salman, Negin Azarabadi , Feramuz Ozdemir
Published: 2019 , The Journal of Food
DOI: 10.15237/gida.GD19041
CITED 6 FAVORITE 0 TOTAL DOWNLOAD COUNT 3729

6

0

3729

MICROENCAPSULATION OF BERGAMOT PEEL ESSENTIAL OIL WITH GUM ARABIC AND MALTODEXTRIN BLENDS: STABILITY AND RELEASE CHARACTERISTICS OF THE ESSENTIAL OIL COMPOUNDS
Authors: Kübra Sultan Özdemir , Negin Azarabadi , Ayhan Topuz
Published: 2018 , The Journal of Food
DOI: 10.15237/gida.GD18093
CITED 2 FAVORITE 0 TOTAL DOWNLOAD COUNT 1689

2

0

1689

DETERMINATION OF CROCIN CONTENT AND VOLATILE COMPONENTS IN DIFFERENT QUALITIES OF IRANIAN SAFFRON
Authors: Negin Azarabadi , Feramuz Özdemir
Published: 2018 , The Journal of Food
DOI: 10.15237/gida.GD18018
CITED 9 FAVORITE 0 TOTAL DOWNLOAD COUNT 2503

9

0

2503

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