Capanoglu E - Search Results

1

Changes in antioxidant and metabolite profiles during production of tomato paste.

Capanoglu E, Beekwilder J, Boyacioglu D, Hall R, de Vos R. Capanoglu E, et al. J Agric Food Chem. 2008 Feb 13;56(3):964-73. doi: 10.1021/jf072990e. Epub 2008 Jan 19. J Agric Food Chem. 2008. PMID: 18205308

2

Tissue specialization at the metabolite level is perceived during the development of tomato fruit.

Moco S, Capanoglu E, Tikunov Y, Bino RJ, Boyacioglu D, Hall RD, Vervoort J, De Vos RC. Moco S, et al. Among authors: capanoglu e. J Exp Bot. 2007;58(15-16):4131-46. doi: 10.1093/jxb/erm271. Epub 2007 Dec 7. J Exp Bot. 2007. PMID: 18065765

3

Antioxidants, phenolic compounds, and nutritional quality of different strawberry genotypes.

Tulipani S, Mezzetti B, Capocasa F, Bompadre S, Beekwilder J, de Vos CH, Capanoglu E, Bovy A, Battino M. Tulipani S, et al. Among authors: capanoglu e. J Agric Food Chem. 2008 Feb 13;56(3):696-704. doi: 10.1021/jf0719959. Epub 2008 Jan 23. J Agric Food Chem. 2008. PMID: 18211027

4

The effect of industrial food processing on potentially health-beneficial tomato antioxidants.

Capanoglu E, Beekwilder J, Boyacioglu D, De Vos RC, Hall RD. Capanoglu E, et al. Crit Rev Food Sci Nutr. 2010 Nov;50(10):919-30. doi: 10.1080/10408390903001503. Crit Rev Food Sci Nutr. 2010. PMID: 21108072 Review.

5

Frozen yogurt with added inulin and isomalt.

Isik U, Boyacioglu D, Capanoglu E, Erdil DN. Isik U, et al. Among authors: capanoglu e. J Dairy Sci. 2011 Apr;94(4):1647-56. doi: 10.3168/jds.2010-3280. J Dairy Sci. 2011. PMID: 21426952 Free article.

6

Correlation of rutin accumulation with 3-O-glucosyl transferase and phenylalanine ammonia-lyase activities during the ripening of tomato fruit.

Capanoglu E, Beekwilder J, Matros A, Boyacioglu D, Hall RD, Mock HP. Capanoglu E, et al. Plant Foods Hum Nutr. 2012 Dec;67(4):371-6. doi: 10.1007/s11130-012-0321-1. Plant Foods Hum Nutr. 2012. PMID: 23117480

7

Changes in polyphenol content during production of grape juice concentrate.

Capanoglu E, de Vos RC, Hall RD, Boyacioglu D, Beekwilder J. Capanoglu E, et al. Food Chem. 2013 Aug 15;139(1-4):521-6. doi: 10.1016/j.foodchem.2013.01.023. Epub 2013 Jan 23. Food Chem. 2013. PMID: 23561140

8

Investigating the transport dynamics of anthocyanins from unprocessed fruit and processed fruit juice from sour cherry (Prunus cerasus L.) across intestinal epithelial cells.

Toydemir G, Boyacioglu D, Capanoglu E, van der Meer IM, Tomassen MM, Hall RD, Mes JJ, Beekwilder J. Toydemir G, et al. Among authors: capanoglu e. J Agric Food Chem. 2013 Nov 27;61(47):11434-41. doi: 10.1021/jf4032519. Epub 2013 Nov 14. J Agric Food Chem. 2013. PMID: 24191680

9

Home processing of tomatoes (Solanum lycopersicum): effects on in vitro bioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity.

Kamiloglu S, Demirci M, Selen S, Toydemir G, Boyacioglu D, Capanoglu E. Kamiloglu S, et al. Among authors: capanoglu e. J Sci Food Agric. 2014 Aug;94(11):2225-33. doi: 10.1002/jsfa.6546. Epub 2014 Jan 28. J Sci Food Agric. 2014. PMID: 24375495

10

Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades.

Kamiloglu S, Pasli AA, Ozcelik B, Van Camp J, Capanoglu E. Kamiloglu S, et al. Among authors: capanoglu e. Food Chem. 2015 Nov 1;186:74-82. doi: 10.1016/j.foodchem.2014.12.046. Epub 2014 Dec 23. Food Chem. 2015. PMID: 25976794

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