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Researchers
Negin Azarabadi
Negin Azarabadi
Post Graduate
Publication
3
Review
0
CrossRef Cited
13
3
Publication
0
Review
13
CrossRef Cited
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Summary
Publications
Peer Review
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
2858
0
FAVORITE
2858
TOTAL DOWNLOAD COUNT
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
1110
0
FAVORITE
1110
TOTAL DOWNLOAD COUNT
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
1679
0
FAVORITE
1679
TOTAL DOWNLOAD COUNT
Articles published in
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
4
FAVORITE
0
TOTAL DOWNLOAD COUNT
2858
4
CITED
0
FAVORITE
2858
TOTAL DOWNLOAD COUNT
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
1
FAVORITE
0
TOTAL DOWNLOAD COUNT
1110
1
CITED
0
FAVORITE
1110
TOTAL DOWNLOAD COUNT
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
8
FAVORITE
0
TOTAL DOWNLOAD COUNT
1679
8
CITED
0
FAVORITE
1679
TOTAL DOWNLOAD COUNT
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