Optimization of Phenolic and Flavonoid Extraction From Bee Bread Using Response Surface Methodology and Central Composite Design, and Evaluation of Antimicrobial Activity
. In conclusion, this study demonstrated that the recovery of antioxidant and phenolic compounds from bee bread can be significantly enhanced by RSM.
Authors
- Murat Bayezit (ORCID: https://orcid.org/0000-0002-9667-7651)
- Hatice Ahu Kahraman (ORCID: https://orcid.org/0000-0001-6600-239X)
- Erhan Keyvan (ORCID: https://orcid.org/0000-0002-2981-437X)
- Muhammet Mükerrem KAYA (ORCID: https://orcid.org/0000-0002-7781-5342)
- Nilay Keyvan (ORCID: https://orcid.org/0000-0002-6717-2793)
- Melike Sultan DEMİRAĞ
- Hidayet Tutun
Institutions
- Burdur Mehmet Akif Ersoy Üniversitesi (TR)
Publication Details
- Journal
- Food Science & Nutrition
- Published
- 2026-04-01
- DOI
- https://doi.org/10.1002/fsn3.71723
- Primary Topic
- Bee Products Chemical Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00