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For: Şen L, Altiok D, Apaydin E. Improved qualitative properties of pear pekmez by natural zeolite treatment during production process. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13496] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Number Cited by Other Article(s)
1
Jamali V, Emamifar A, Beiginejad H, Moradi M, Rasouli M. Detection of adulteration in Iranian grape molasses added glucose/fructose/sugar beet syrups with 13C/12C isotope ratio analysis method. Food Sci Nutr 2024;12:8432-8440. [PMID: 39479716 PMCID: PMC11521713 DOI: 10.1002/fsn3.4259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 05/15/2024] [Accepted: 05/21/2024] [Indexed: 11/02/2024]  Open
2
Altiok D, Şen L, Altiok E. Sweet pomegranate pekmez production: Effect of different production methods and activated carbon treatment on some quality parameters and 5‐hydroxymethyl furfural formation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16281] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
3
Noviello M, Gattullo CE, Faccia M, Paradiso VM, Gambacorta G. Application of natural and synthetic zeolites in the oenological field. Food Res Int 2021;150:110737. [PMID: 34865756 DOI: 10.1016/j.foodres.2021.110737] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 09/23/2021] [Accepted: 10/06/2021] [Indexed: 11/29/2022]
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