| 1 | Effect of oven and microwave heating on the total antioxidant capacity of dietary onions grown in Turkey
Dilek Özyurt, Binnur Goc, Birsen Demirata, Resat Apak INTERNATİONAL JOURNAL OF FOOD PROPERTİES, (2013) 16: 536-548 |
| 2 | Determination of Synthetic Food Colorants in Water-Soluble Beverages individually by HPLC and totally by Ce(IV)-Oxidative Spectrophotometry, Ayça Olgun, Birsen Demirata, Reşat Apak, Food Analytical Methods (2012), 5:1335-1341 |
| 3 | Determination of Total Antioxidant Capacity of Lipophilic and Hydrophilic Antioxidants In the Same Solution by Using Ferric–Ferricyanide Assay, K.Isıl Berker, Birsen Demirata, Resat Apak, Food Analytical Methods (2012), 5(5):1150-1158 |
| 4 | Determination of Total Antioxidant Capacity by a New Spectrofluorometric Method Based on Ce(IV) Reduction: Ce(III) Fluorescence Probe for CERAC Assay, Dilek Özyurt, Birsen Demirata, Resat Apak, Journal of Fluorescence (2011) 21:2069-2076 |
| 5 | Total Antioxidant Capacity Assay Using Optimized Ferricyanide/Prussian Blue Method
Kadriye Işıl Berker, Kubilay Güçlü, İzzet Tor, Birsen Demirata, Reşat Apak
Food Analytical Methods, (2010), 3, 154-168 |
| 6 | A novel antioxidant assay of ferric reducing capacity measurement using ferrozine as the colour forming complexation reagent;Kadriye Isıl Berker, Kubilay Güçlü, Birsen Demirata and Resat Apak;Analytical Methods, (2010), 11: 1770-1778 |
| 7 | Modified cerium(IV)-based antioxidant capacity (CERAC) assay with selectivity over citric acid and simple sugars. Ozyurt, D., Demirata, B., Apak, R.,J. Food Compos. Anal. (2010), 23: 282-288 |
| 8 | Adsorptive Removal of Methylene Blue from Simulated Dyeing Wastewater with Melamine-Formaldehyde-Urea Resin, F.A. Ozdemir, B. Demirata, R. Apak; Journal Of Applied Polymer Science, (2009), 112(6): 3442-3448 |