Works matching IS 13003070 AND DT 2018 AND VI 43 AND IP 6
Results: 18
ÖN İŞLEMSİZ DONMUŞ DEPOLANAN (-22± 1 ºC) HAMSİ (Engraulis encrasicolus, Linnaeus 1758) VE PALAMUT (Sarda sarda, Bloch 1793) BALIKLARININ DUYUSAL, BESİNSEL, KİMYASAL VE MİKROBİYOLOJİK ÖZELLİKLERİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 6, p. 1075, doi. 10.15237/gida.GD18068
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MILK JAM OR DULCE DE LECHE: PHYSICOCHEMICAL CHARACTERIZATION.
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- GIDA: The Journal of Food, 2018, v. 43, n. 6, p. 1091, doi. 10.15237/gida.GD18111
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FARKLI TİP VE DÜZEYLERDE HİDROKOLLOİD KULLANIMININ SUFLE KEK KALİTESİNE ETKİSİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 6, p. 1100, doi. 10.15237/gida.GD18107
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Zymomonas mobilis LEVANSUKRAZ ENZİMİNİN LEVAN ÜRETİMİNDE KULLANILMASI.
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- GIDA: The Journal of Food, 2018, v. 43, n. 6, p. 1061, doi. 10.15237/gida.GD18087
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OKRATOKSİN A'NIN EKMEKTE BULUNMA MİKTARINDA FERMANTASYON VE PİŞİRMENİN ETKİSİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 6, p. 1053, doi. 10.15237/gida.GD18110
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ERİK VE ELMA SUYUNUN TAVUK ETİ MARİNASYONUNDA KULLANILMASI.
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- GIDA: The Journal of Food, 2018, v. 43, n. 6, p. 1040, doi. 10.15237/gida.GD18063
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KOCAYEMİŞ (DAĞ ÇİLEĞİ-ARBUTUS UNEDO L.) MEYVELİ DONDURMA ÜRETİMİ, FİZİKSEL, KİMYASAL VE DUYUSAL PARAMETRELER AÇISINDAN İRDELENMESİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 6, p. 1030, doi. 10.15237/gida.GD18098
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SIVI YUMURTADA ULTRASES TEKNİĞİ KULLANIMININ ÜRÜNÜN BAZI FİZİKSEL VE FONKSİYONEL ÖZELLİKLERİ ÜZERİNDEKİ ETKİSİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 6, p. 1019, doi. 10.15237/gida.GD18079
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PEKTİN; KAYNAKLARI VE EKSTRAKSİYON YÖNTEMLERİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 6, p. 1002, doi. 10.15237/gida.GD18089
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ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 6, p. 984, doi. 10.15237/gida.GD18088
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DETECTION OF GENETICALLY MODIFIED MAIZE IN FOODS AND FEEDSTUFF BY PCR METHODS.
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- GIDA: The Journal of Food, 2018, v. 43, n. 6, p. 971, doi. 10.15237/gida.GD18071
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MICROENCAPSULATION OF BERGAMOT PEEL ESSENTIAL OIL WITH GUM ARABIC AND MALTODEXTRIN BLENDS: STABILITY AND RELEASE CHARACTERISTICS OF THE ESSENTIAL OIL COMPOUNDS.
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- GIDA: The Journal of Food, 2018, v. 43, n. 6, p. 957, doi. 10.15237/gida.GD18093
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Helicobacter pylori ENFEKSİYONUNDA PROBİYOTİKLERİN ROLÜ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 6, p. 943, doi. 10.15237/gida.GD18062
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BİYOAKTİF PEPTİTLERİN SAĞLIK ÜZERİNE ETKİLERİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 6, p. 930, doi. 10.15237/gida.GD18048
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INVESTIGATION OF SOME WATER SOLUBLE PARAMETERS IN APRICOT FRUIT OF DIFFERENT VARIETIES CULTIVATED.
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- GIDA: The Journal of Food, 2018, v. 43, n. 6, p. 925, doi. 10.15237/gida.GD18084
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DETERMINATION OF FLAVONOIDS IN CITRUS FIBER AND THE IMPACT OF PROCESSING METHOD ON TOTAL PHENOLIC CONTENT, TOTAL FLAVONOID CONTENT, TOTAL CAROTENOID CONTENT AND OXYGEN RADICAL ABSORBANCE CAPACITY.
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- GIDA: The Journal of Food, 2018, v. 43, n. 6, p. 917, doi. 10.15237/gida.GD18072
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HİNDİSTAN CEVİZİ EKSTRAKTI İÇEREN SOĞUK KAHVE İÇECEĞİNİN GELİŞTİRİLMESİ VE RAF ÖMRÜNÜN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 6, p. 906, doi. 10.15237/gida.GD18054
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ATIMLI UV IŞIĞIN BEYAZ ŞAPKALI KÜLTÜR MANTARI (AGARICUS BISPORUS) YÜZEYİNDE LISTERIA MONOCYTOGENES' İN İNAKTİVASYONU ÜZERİNE ETKİLERİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 6, p. 896, doi. 10.15237/gida.GD18052
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