Merve Keskin

KESKİN MERVE,özkök aslı (2020). Effects of drying techniques on chemical composition and volatile constituents of bee pollen. Czech Journal of Food Sciences, 38(No. 4), 203-208.

KESKİN ŞABAN,Trusheva Boryana,KESKİN MERVE,Popova Milena,KOLAYLI SEVGİ,Bankova Vassya (2020). Pollen Beads: A New Carrier for Propolis Active Compounds. Combinatorial Chemistry High Throughput Screening, 23

KESKİN MERVE (2020). The Chemical Characterization of Arabic gum- Chitosan-Propolis Beads and Determination of α-Amylase Inhibition Effect. Progress in Nutrition

KESKİN MERVE (2020). Determination of Chemical Composition and α-Amylase Inhibitory Effect of New Propolis Extracts. Combinatorial Chemistry High Throughput Screening, 23

uçurum huriye özgül,VARIŞ SERVET,ALPSOY HÜSEYİN CAN,KESKİN MERVE (2019). A comparative study on chemical composition of organic versus conventional fresh and frozen tomatoes. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 43(7), Doi: 10.1111/jfpp.13964

KESKİN MERVE,KESKİN ŞABAN,KOLAYLI SEVGİ (2019). Preparation of alcohol free propolis-alginate microcapsules, characterization and release property. LWT-FOOD SCIENCE AND TECHNOLOGY, 108(null), 89-96., Doi: 10.1016/j.lwt.2019.03.036

KESKİN ŞABAN,şirin yakup,çakır hilal ebru,KESKİN MERVE (2019). An investigation of Humulus lupulus L.: Phenolic composition, antioxidant capacity and inhibition properties of clinically important enzymes. SOUTH AFRICAN JOURNAL OF BOTANY, 120(null), 170-174., Doi: 10.1016/j.sajb.2018.04.017

KESKİN MERVE,KESKİN ŞABAN,Mayda Nazlı,Özkök Aslı (2019). Determination of Biochemical Profile of Bilecik Propolis. Hacettepe Journal of Biology and Chemistry, Doi: 10.15671/hjbc.593940