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Characterization of some physicochemical, textural, and antioxidant properties of muffins fortified with hydrolyzed whey protein.
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- Food Science & Nutrition, 2024, v. 12, n. 10, p. 8105, doi. 10.1002/fsn3.4422
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- Article
Farklı oranlarda kızılcık (Cornus mas L.) meyvesi ilavesi ile üretilen muffin keklerin biyokimyasal, tekstürel, biyoaktif ve duyusal özelliklerinin incelenmesi.
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- Harran Journal of Agricultural & Food Science, 2023, v. 27, n. 3, p. 415, doi. 10.29050/harranziraat.1187931
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- Article
Oxidative stability of extra virgin olive oil blended with sesame seed oil during storage: an optimization study based on combined design methodology.
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- Journal of Food Measurement & Characterization, 2017, v. 11, n. 1, p. 173, doi. 10.1007/s11694-016-9384-2
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- Article
RHEOLOGICAL CHARACTERISTICS OF TRADITIONAL SALEP DRINK FLAVORED WITH COCOA POWDER.
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- GIDA: The Journal of Food, 2010, v. 35, n. 6, p. 397
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- Article
Construction of Predictive Models to Describe Apparent and Complex Viscosity Values of O/W Model System Meat Emulsions Using Adaptive Neuro - Fuzzy Inference System (ANFIS) and Artificial Neural Networks (ANN).
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- Food Biophysics, 2012, v. 7, n. 4, p. 329, doi. 10.1007/s11483-012-9271-2
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- Article
Dynamic mechanical spectra of salep and casein mixtures.
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- Journal of Food Science & Technology, 2019, v. 56, n. 3, p. 1234, doi. 10.1007/s13197-019-03586-z
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- Article
Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration.
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- Journal of Food Science & Technology, 2015, v. 52, n. 6, p. 3851, doi. 10.1007/s13197-014-1434-3
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- Article
Response Surface Methodology Study for Optimization of Effects of Fiber Level, Frying Temperature, and Frying Time on Some Physicochemical, Textural, and Sensory Properties of Wheat Chips Enriched with Apple Fiber.
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- Food & Bioprocess Technology, 2014, v. 7, n. 1, p. 133, doi. 10.1007/s11947-013-1096-6
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- Article
Temperature Dependency of Steady, Dynamic, and Creep-Recovery Rheological Properties of Ice Cream Mix.
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- Food & Bioprocess Technology, 2013, v. 6, n. 11, p. 2974, doi. 10.1007/s11947-012-1005-4
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- Article
Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum.
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- Food & Bioprocess Technology, 2013, v. 6, n. 6, p. 1420, doi. 10.1007/s11947-012-0872-z
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- Article
Rheology of Ice Cream Mix Flavored with Black Tea or Herbal Teas and Effect of Flavoring on the Sensory Properties of Ice Cream.
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- Food & Bioprocess Technology, 2012, v. 5, n. 8, p. 3159, doi. 10.1007/s11947-011-0713-5
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- Article
'Optimization of Edible Oil Extraction from Ofada Rice Bran Using Response Surface Methodology' by Akinoso, R. & Adeyanju, J.A. [Food and Bioprocess Technology 5 (2012) 1372-1378].
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- 2012
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- Letter
RHEOLOGICAL AND SOME PHYSICOCHEMICAL CHARACTERISTICS OF SELECTED TURKISH HONEYS.
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- Journal of Texture Studies, 2008, v. 39, n. 1, p. 17, doi. 10.1111/j.1745-4603.2007.00127.x
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- Article
Rheological interactions of the xanthan gum and carboxymethyl cellulose as alternative to pectin in organic acid-sucrose model system: simplex lattice mixture design approach.
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- European Food Research & Technology, 2017, v. 243, n. 6, p. 1041, doi. 10.1007/s00217-016-2809-7
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- Article
Proteins degradation value in cured meat product made from M. Cutaneous- omo brachialis muscle of bovine.
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- European Food Research & Technology, 2014, v. 238, n. 3, p. 387, doi. 10.1007/s00217-013-2109-4
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- Article
Bioactivity of Hawthorn (Crataegus monogyna) and Heather (Calluna vulgaris) Leaf Tinctures: An Optimization Study Using Response Surface Methodology.
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- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2023, v. 13, n. 1, p. 317, doi. 10.21597/jist.1175955
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- Article
Comparison of adaptive neuro-fuzzy inference system and artificial neural networks for estimation of oxidation parameters of sunflower oil added with some natural byproduct extracts.
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- Journal of the Science of Food & Agriculture, 2012, v. 92, n. 1, p. 49, doi. 10.1002/jsfa.4540
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- Article
Characterization of Grape Molasses/Sesame Paste/Honey Blends: Multiple Response Optimization of Some Physicochemical, Bioactive, Viscoelastic and Sensory Properties.
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- Journal of Food Process Engineering, 2017, v. 40, n. 2, p. n/a, doi. 10.1111/jfpe.12406
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- Article
Stress relaxation/creep compliance behaviour of kashar cheese: Scanning electron microscopy observations.
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- International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 254, doi. 10.1111/1471-0307.12264
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- Article
Effects of some Food Juices and Additives on some Physicochemical, Textural, Color, Microbiological and Sensory Properties of Cemen Paste.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 3, p. n/a, doi. 10.1111/jfpp.12950
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- Article
Optimization of Formulation Ingredients and Aging Time for Ice Cream Processing Using Combined Design Approach.
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- Journal of Food Processing & Preservation, 2016, v. 40, n. 6, p. 1325, doi. 10.1111/jfpp.12718
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- Article
Antioxidant and Textural Properties and Aroma and Fatty Acid Profile of Meatless Cig Kofte, a Special Food in Turkey, Produced by Industrial Processing.
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- Journal of Food Processing & Preservation, 2016, v. 40, n. 1, p. 48, doi. 10.1111/jfpp.12582
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- Article
Manufacturing of emulsion type garlic paste: Characterization of rheological properties as affected by lecithin, guar gum, and olive oil using steady, dynamic, and three interval thixotropy tests.
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- Journal of Food Process Engineering, 2024, v. 47, n. 1, p. 1, doi. 10.1111/jfpe.14522
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- Article
Optimization of citrus fiber‐enriched vegan cream cheese alternative and its influence on chemical, physical, and sensory properties.
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- Food Science & Nutrition, 2024, v. 12, n. 8, p. 5872, doi. 10.1002/fsn3.4220
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- Article
IMPROVEMENTS IN FUNCTIONAL PROPERTIES OF DRY CURED MEAT USING FERMENTED SOY PASTE.
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- Latin American Archives of Animal Production / Archivos Latinoamericanos de Producción Animal / Arquivos Latino-Americanos de Produção Animal, 2014, v. 22, n. 5, p. 446
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- Article
Characterization of some bioactive compounds and physicochemical properties of grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin.
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- Turkish Journal of Agriculture & Forestry, 2016, v. 40, n. 2, p. 177, doi. 10.3906/tar-1502-38
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- Article
Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classification of samples using chemometric approaches.
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- Turkish Journal of Agriculture & Forestry, 2015, v. 39, n. 1, p. 80, doi. 10.3906/tar-1403-126
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- Article
A response surface methodology study on the effects of some phenolics and storage period length on vegetable oil quality: change in oxidation stability parameters.
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- Turkish Journal of Agriculture & Forestry, 2014, v. 38, n. 6, p. 759, doi. 10.3906/tar-1403-98
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- Article
Physicochemical and rheological characteristics of alcohol-free probiotic boza produced using Lactobacillus casei Shirota: estimation of the apparent viscosity of boza using nonlinear modeling techniques.
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- Turkish Journal of Agriculture & Forestry, 2013, v. 37, n. 4, p. 475, doi. 10.3906/tar-1207-49
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- Article
Aroma, Sugar and Anthocyanin Profile of Fruit and Seed of Mahlab ( Prunus mahaleb L.): Optimization of Bioactive Compounds Extraction by Simplex Lattice Mixture Design.
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- Food Analytical Methods, 2014, v. 7, n. 4, p. 761, doi. 10.1007/s12161-013-9679-4
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- Article
Steady, dynamic, creep/recovery, and textural properties of yoghurt/molasses blends: Temperature sweep tests and applicability of Cox–Merz rule.
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- Food Science & Technology International, 2016, v. 22, n. 1, p. 31, doi. 10.1177/1082013214566478
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- Article