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PİYASADA SATILAN YOĞURTLARIN FİZİKOKİMYASAL, MİKROBİYOLOJİK VE ADE-İNHİBİTÖR AKTİVİTELERİNİN BELİRLENMESİ.
- Published in:
- GIDA: The Journal of Food, 2023, v. 48, n. 6, p. 1366, doi. 10.15237/gida.GD23107
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- Article
MINERAL COMPOSITION AND SOME QUALITY CHARACTERISTICS OF ICE CREAMS MANUFACTURED WITH THE ADDITION OF BLUEBERRY.
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- GIDA: The Journal of Food, 2018, v. 43, n. 4, p. 635, doi. 10.15237/gida.GD18042
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- Article
ULTRASONİK HOMOJENİZASYON İŞLEMİNİN YOĞURDUN SU TUTMA KAPASİTESİ ÜZERİNE ETKİSİ.
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- GIDA: The Journal of Food, 2009, v. 34, n. 4, p. 219
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- Article
In vitro angiotensin converting enzyme (ACE)-inhibitory and antioxidant activity of probiotic yogurt incorporated with orange fibre during storage.
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- Journal of Food Science & Technology, 2020, v. 57, n. 6, p. 2343, doi. 10.1007/s13197-020-04272-1
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- Article
Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.).
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- International Journal of Food Engineering, 2019, v. 15, n. 10/11, p. N.PAG, doi. 10.1515/ijfe-2018-0029
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- Article
Changes in Some Quality Properties of Kefir during Storage and Inhibition Effect of Water Soluble Extracts on Angiotensin-I Converting Enzyme Purified by Human Plasma.
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- International Journal of Food Engineering, 2015, v. 11, n. 5, p. 659, doi. 10.1515/ijfe-2015-0057
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- Article
Bioactivity of water soluble extracts and some characteristics of white cheese during the ripening period as effected by packaging type and probiotic adjunct cultures.
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- Journal of Dairy Research, 2015, v. 82, n. 1, p. 47, doi. 10.1017/S0022029914000703
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- Article
Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants.
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- International Journal of Dairy Technology, 2014, v. 67, n. 3, p. 373, doi. 10.1111/1471-0307.12120
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- Article
The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage.
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- International Journal of Dairy Technology, 2012, v. 65, n. 3, p. 429, doi. 10.1111/j.1471-0307.2012.00838.x
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- Article
Comparison of volatile compounds in yoghurts made from cows', buffaloes', ewes' and goats' milks.
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- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 240, doi. 10.1111/j.1471-0307.2010.00655.x
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- Article
A Comparative Study on Some Quality Properties and Mineral Contents of Yoghurts Produced From Different Type of Milks.
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- Kafkas Universitesi Veteriner Fakultesi Dergisi, 2012, v. 18, n. 2, p. 323
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- Article
β-Carotene Contents and Quality Properties of Set Type Yoghurt Supplemented with Carrot Juice and Sugar.
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- Journal of Food Processing & Preservation, 2014, v. 38, n. 3, p. 1155, doi. 10.1111/jfpp.12075
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- Article
Saccharomyces boulardii' nin Fermente Süt Ürünlerinde Kullanımı.
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- Academic Food Journal / Akademik GIDA, 2014, v. 12, n. 2, p. 108
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- Article
İnek Sütü Alerjenleri ve Kontrol Yöntemleri.
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- Academic Food Journal / Akademik GIDA, 2012, p. 114
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- Article
Kefir: Bileşimi, Üretimi, Probiyotik ve Terapötik Özellikleri.
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- Academic Food Journal / Akademik GIDA, 2011, p. 60
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- Article
A novel composite edible film based on quince seed gel and whey protein concentrate as affected by transglutaminase crosslinking.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 9, p. 6163, doi. 10.1111/ijfs.17350
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- Article
Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey.
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- Acta Scientiarum: Technology, 2020, v. 43, p. 1, doi. 10.4025/actascitechnol.v43i1.48905
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- Article