1. Coşkuner Y. and Özdemir Y. 1997. Effects of Canning Processes on The Elements Content of Cultivated Mushrooms (Agaricus bisporus).
Food Chemistry Vol. 60, No. 4, pp. 559-562.

Kaynak olarak kullanıldığı yayınlar

1.1. Coskuner Y, Ozdemir Y
Acid and EDTA blanching effects on the essential element content of mushrooms (Agaricus bisporus)
J SCI FOOD AGR 80 (14): 2074-2076 NOV 2000

1.2. Kalac P, Svoboda L
A review of trace element concentrations in edible mushrooms
FOOD CHEM 69 (3): 273-281 MAY 2000

1.3. Sivrikaya H, Bacak L, Saracbasi A, et al.
Trace elements in Pleurotus sajor-caju cultivated on chemithermomechanical pulp for bio-bleaching
FOOD CHEM 79 (2): 173-176 NOV 2002

1.4. Murcia MA, Martinez-Tome M, Jimenez AM, et al.
Antioxidant activity of edible fungi (truffles and mushrooms): Losses during industrial processing
J FOOD PROTECT 65 (10): 1614-1622 OCT 2002

1.5. Svoboda L, Kalac P, Spicka J, et al.
Leaching of cadmium, lead and mercury from fresh and differently preserved edible mushroom, Xerocomus badius, during soaking and boiling
FOOD CHEM 79 (1): 41-45 OCT 2002

1.6. Vetter J
Chemical composition of fresh and conserved Agaricus bisporus mushroom
EUR FOOD RES TECHNOL 217 (1): 10-12 JUL 2003

1.7. Jonnalagadda SB, Pienaar DH, Haripersad K
Elemental distribution in selected Agaricus and Rhizina mushrooms in South Africa.
J ENVIRON SCI HEALTH, Part A: Toxic/Hazardous Substances & Environ. Eng., 41 (3): 507-514 MARCH 2006

1.8. Bernas, E., Jaworska, G. and Kmiecik, W.
Storage and processing of edible mushrooms
ACTA SCI. POL. TECHNOL. ALIMENT 5 (2) 5-23 2006

1.9. Peker, H., Baysal, E., Yiğitbaşı, O.N., Şimşek,H, Çolak, M. and Toker, H.
Cultivation of Agaricus bisporus on wheat straw and waste tea leaves based compost formulas using wheat chaff as activator material
AFRICAN JOURNAL OF BIOTECHNOLOGY Vol. 6 (4) 400-409, 19 2007

2. Coşkuner Y. et.al. 2000. Effect of pH and Temperature on the Thermostability of Prickly Pear (Opuntia ficus-indica) Yellow-orange Pigments.
Nahrung Vol 44 No. 4 263-265.

Kaynak olarak kullanıldığı yayınlar

2.1. Turker N. et al.
The effects of fermentation on the thermostability of the yellow-orange pigments extracted from cactus pear (Opuntia ficus-indica)
EUR FOOD RES TECHNOL 212 (2): 213-216 2001

2.2. Coskuner Y, Tekin A
Monitoring of seed composition of prickly pear (Opuntia ficus-indica L) fruits during maturation period
J SCI FOOD AGR 83 (8): 846-849 JUN 2003

2.3. KM Herbach, FC Stintzing, R Carle
Thermal degradation of betacyanins in juices from purple pitaya [Hylocereus polyrhizus (Weber)...
EUR FOOD RES TECHNOL 219:377-385 2004

2.4. Moßhammer M R, Stintzing F C, Carle R
Colour studies on fruit juice blends from Opuntia and Hylocereus cacti and betalain-containing model solutions derived therefrom
FOOD RES INT 38 975-981 JAN 2005

2.5. Moßhammer M R, Stintzing F C, Carle R
Development of a process for the production of a betalain-based colouring foodstuff from cactus pear
INNOV. FOOD SCI AND EMERGING TECHNOLOGIES 6 221-231 FEB 2005

2.6. Duru B, Turker N
Changes in physical properties and chemical composition of cactus pear (Opuntia ficus-indica) during maturation
JOURNAL OF THE PROFESSIONAL ASSOCIATION FOR CACTUS DEVELOPMENT 7: 22-33 2005

2.6. Herbach KM, Stintzing FC, Carle R
Betalain Stability and Degradation-Structural and Chromic Aspects
JOURNAL FOOD SCIENCE 71 (4) R41 MAY 2006

2.7. Fernandez-Lopez JA, Castellar R, Obon JM, et al.
Monitoring by liquid chromatography coupled to mass spectrometry the impact of pH and temperature on the pigment pattern of cactus pear fruit extracts
JOURNAL OF CHROMATOGRAPHIC SCIENCE 45 (3): 120-125 MAR 2007

2.8. Moßhammer MR, Rohe M, Stintzing FC, et al.
Stability of yellow-orange cactus pear (Opuntia ficus-indica [L.] Mill. cv. 'Gialla') betalains as affected by the juice matrix and selected food additives
EUROPEAN FOOD RESEARCH AND TECHNOLOGY 225 (1): 21-32 MAY 2007