KİTİN İLE GÜÇLENDİRİLEN ELEKTROEĞRİLMİŞ NANOLİFLERİN AKTİF AMBALAJ MALZEMESİ OLARAK KULLANILABİLİRLİĞİNİN İNCELENMESİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 1237, doi. 10.15237/gida.GD19086
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Works matching IS 13003070 AND DT 2019 AND VI 44 AND IP 6
Results: 24
1
2
PROBİYOTİK KÜLTÜRLERİN MİKROENKAPSÜLASYONUNDA KULLANILAN FARKLI KAPLAMA MATERYALLERİ VE YÖNTEMLER.
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- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 1222, doi. 10.15237/gida.GD19087
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3
OZONLAMA VE FİLTRASYON İŞLEMİNİN SULARIN DEMİR VE MANGAN İÇERİĞİNE ETKİSİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 1210, doi. 10.15237/gida.GD19109
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- Article
4
MISIRDA KOÇAN ÇÜRÜKLÜĞÜNE NEDEN OLAN FUNGAL TÜRLER VE MISIRDA OLUŞAN MİKOTOKSİNLER.
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- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 1197, doi. 10.15237/gida.GD19094
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- Article
5
PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER.
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- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 1174, doi. 10.15237/gida.GD19121
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- Article
6
THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS.
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- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 1161, doi. 10.15237/gida.GD19082
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- Article
7
THE EFFECT OF DIFFERENT ULTRASOUND POWERS TREATMENT ON SOME QUALITY PARAMETERS OF SARDINES (SARDINA PILCHARDUS) PACKED IN VACUUM PACKAGING.
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- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 1071, doi. 10.15237/gida.GD19114
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- Article
8
ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 1148, doi. 10.15237/gida.GD19095
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- Article
9
TURUNÇGİL ALBEDOLARI İLE ZENGİNLEŞTİRİLMİŞ LOKUM ÜRETİMİ VE KARAKTERİZASYONU.
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- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 1121, doi. 10.15237/gida.GD19084
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- Article
10
GIDA PATOJENLERİNİN BİYOKONTROLÜNDE BAKTERİYOFAJ UYGULAMALARI.
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- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 1106, doi. 10.15237/gida.GD19133
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- Article
11
MATHEMATICAL MODELING OF CONCENTRATIONS OF GRAPE, POMEGRANATE AND BLACK CARROT JUICES BY VARIOUS METHODS.
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- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 1092, doi. 10.15237/gida.GD19080
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- Article
12
THE EFFECT OF IRRIGATION ON OLIVE AND OLIVE OIL CHARACTERISTICS.
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- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 1081, doi. 10.15237/gida.GD19104
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13
BAHARAT EKSTRAKTLARIYLA ZENGİNLEŞTİRİLMİŞ SİRKELİ İÇECEK ÜRETİMİ ÜZERİNE BİR ARAŞTIRMA.
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- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 1136, doi. 10.15237/gida.GD19085
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14
MODİFİYE ATMOSFER (MA) PAKETLENMİŞ KIRLANGIÇ (Chelidonichthys lucerna Linnaeus, 1758) SOTENİN KALİTE ÖZELLİKLERİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 1059, doi. 10.15237/gida.GD19093
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- Article
15
SİRKENİN SAĞLIK ÜZERİNE ETKİLERİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 1042, doi. 10.15237/gida.GD19079
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- Article
16
PROBİYOTİK KÜLTÜRLERLE FERMENTE KARPUZ SUYU ÜRETİMİ ÜZERİNE BİR ARAŞTIRMA.
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- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 1030, doi. 10.15237/gida.GD19124
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- Article
17
THE RELATIONSHIPS BETWEEN SERVING TEMPERATURES AND MICROBIOLOGICAL QUALITY OF NORMAL AND DIETARY MEALS PRODUCED IN A UNIVERSITY HOSPITAL KITCHEN.
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- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 1020, doi. 10.15237/gida.GD19070
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18
GIDA ATIKLARINDAN ÇEVRE DOSTU BİYOBOZUNUR AMBALAJ MALZEMESİ ÜRETİMİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 1008, doi. 10.15237/gida.GD19102
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- Article
19
KIRMIZI PUL BİBER ÖRNEKLERİNDE ELEMENT İÇERİĞİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 1000, doi. 10.15237/gida.GD19101
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- Article
20
OPTİMUM BESLENMEDE SAĞLIKLI ATIŞTIRMALIKLARIN YERİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 988, doi. 10.15237/gida.GD19071
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21
STORAGE STABILITY OF LOW AND HIGH HEAT TREATED HAZELNUT BEVERAGES.
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- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 980, doi. 10.15237/gida.GD19099
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22
BÖLGESEL FARKLILIK VE DEPOLAMA SÜRESİNİN PROPOLİSİN ANTİOKSİDAN ÖZELLİKLERİ ÜZERİNE ETKİSİ.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 969, doi. 10.15237/gida.GD19063
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- Article
23
BILDIRCIN NUGGET ÜRETİMİ VE DEPOLAMA STABİLİTESİNİN BELİRLENMESİ.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 954, doi. 10.15237/gida.GD19077
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24
MİKROORGANİZMALARDA ÇOĞUNLUĞU ALGILAMA VE ÇOĞUNLUĞU ALGILAMA MEKANİZMASININ ENGELLENMESİ.
- Published in:
- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 943, doi. 10.15237/gida.GD19016
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- Publication type:
- Article