Page 172 - ÇİLEK ÇALIŞTAYI KİTAP

hedefleyen destek programları başlatılmalıdır. Ayrıca ısıl olmayan gıda işleme teknolojileri çilek

gibi işlemeye hassas ürünlerin değerlendirilmesi için teşvik edilmelidir.

Kaynaklar

Afrin, S., Gasparrini, M., Forbes-Hernandez, T.Y., Reboredo-Rodriguez, P., Mezzetti, B., Varela-

Lopez, A., Giampieri, F., & Battino, M. (2016). Promising Health Benefits of the Strawberry: A
Focus on Clinical Studies. J Agric Food Chem 64(22), 4435-4449. https://doi.org/

10.1021/acs.jafc.6b00857.

Akbaş, F. K., Sarıdaş, M. A., Ağçam, E., Keskinaslan, G. S., Kamar, R., Kargı, S. P. (2021).
Evaluation of Important Strawberry Genotypes in Terms of Taste Parameters. Turkish Journal of

Agriculture-Food Science and Technology, 9(1): 241-248.
https://doi.org/10.24925/turjaf.v9i1.241-248.3988.

Aninowski, M., Kazimierczak, R., Hallmann, E., Rachtan-Janicka, J., Fijoł-Adach, E., Feledyn-

Szewczyk, B., Majak, I., & Leszczyńska, J. (2020). Evaluation of the Potential Allergenicity of
Strawberries in Response to Different Farming Practices. Metabolites 10(3), 102.

Basu, A., Rhone, M., Lyons, T.J. (2010). Berries: emerging impact on cardiovascular health. Nutr

Rev 68, 168–177.

Cao, G., Russell, R.M., Lischner, N., Prior, R.L. (1998). Serum antioxidant capacity is increased
by consumption of strawberries, spinach, red wine or vitamin C in elderly women. J Nutr 128,

2383–2390.

Contigiani, E.V., Jaramillo-Sánchez, G., Castro, M.A. et al. (2018). Postharvest Quality of
Strawberry Fruit (Fragaria x Ananassa Duch cv. Albion) as Affected by Ozone Washing: Fungal

Spoilage, Mechanical Properties, and Structure. Food Bioprocess Technol 11, 1639–1650.
https://doi.org/10.1007/s11947-018-2127-0

Dundar, B., Agcam, E., & Akyildiz, A. (2019). Optimization of thermosonication conditions for

cloudy strawberry nectar with using of critical quality parameters. Food Chemistry 276, 494-502.

Giampieri, F., Alvarez-Suarez, J.M., & Battino, M. (2014). Strawberry and human health: effects
beyond antioxidant activity. J Agric Food Chem 62(18), 3867-3876.

https://doi.org/10.1021/jf405455n.

Giampieri, F., Forbes-Hernandez, T.Y., Gasparrini, M., Alvarez-Suarez, J.M., Afrin, S.,