Works matching IS 13003070 AND DT 2020 AND VI 45 AND IP 4
Results: 18
RESIDUAL NITRITE CONTENT OF HEAT-TREATED SUCUK AS AFFECTED BY CHARD POWDER INCORPORATION AND PROCESSING.
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- GIDA: The Journal of Food, 2020, v. 45, n. 4, p. 825, doi. 10.15237/gida.GD20064
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- Article
INVESTIGATION OF PRODUCTION AND CHARACTERISTICS OF HOMEMADE YOGURT BY USING A COMMERCIAL PROBIOTIC CULTURE.
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- GIDA: The Journal of Food, 2020, v. 45, n. 4, p. 814, doi. 10.15237/gida.GD20028
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- Article
TEREYAĞI OLARAK SATILAN YAĞLARDA BAZI HİLELER VE KALİTE ÖZELLİKLERİNİN TESPİTİ: ERZURUM ÖRNEĞİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 4, p. 800, doi. 10.15237/gida.GD20053
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TARHANADAN İZOLE EDİLEN LAKTOBASİLLER TARAFINDAN ÜRETİLEN BAKTERİYOSİNLERİN KARAKTERİZASYONU.
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- GIDA: The Journal of Food, 2020, v. 45, n. 4, p. 786, doi. 10.15237/gida.GD20027
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GIDA ENDÜSTRİSİNDE EKSTRÜZYON TEKNOLOJİSİNİN KULLANIMI VE YAPILAN OPTİMİZASYON ÇALIŞMALARI.
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- GIDA: The Journal of Food, 2020, v. 45, n. 4, p. 774, doi. 10.15237/gida.GD20036
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THE EFFECT OF GLYCEROL ON THE FORMATION OF CHITOSAN/POLYCAPROLACTONE AND CHITOSAN/CYCLOOLEFIN COPOLYMER BILAYER FILMS.
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- GIDA: The Journal of Food, 2020, v. 45, n. 4, p. 763, doi. 10.15237/gida.GD20054
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- Article
OHMİK DESTEKLİ VAKUM ALTINDA EVAPORASYON SİSTEMİ İLE KONSANTRE EDİLEN NAR SUYUNUN REOLOJİK ÖZELLİKLERİNDEKİ DEĞİŞİMİN İNCELENMESİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 4, p. 748, doi. 10.15237/gida.GD20049
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ADAÇAYI EKSTRAKTLARININ FARKLI YÖNTEMLER İLE KONSANTRASYONUNUN MATEMATİKSEL MODELLENMESİ VE KALİTE ÖZELLİKLERİNİN ARAŞTIRILMASI.
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- GIDA: The Journal of Food, 2020, v. 45, n. 4, p. 736, doi. 10.15237/gida.GD20058
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PİYASADA SATIŞA SUNULAN BALDO ÇEŞİDİ PİRİNÇLERİN KALİTE ÖZELLİKLERİNİN ORİJİNAL ÇEŞİTLE KARŞILAŞTIRILMASI.
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- GIDA: The Journal of Food, 2020, v. 45, n. 4, p. 721, doi. 10.15237/gida.GD20014
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KEFİR STARTERİ KULLANILARAK ÜRETİLEN TULUM PEYNİRLERİNDE OLGUNLAŞMA BOYUNCA MEYDANA GELEN DEĞİŞMELER.
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- GIDA: The Journal of Food, 2020, v. 45, n. 4, p. 710, doi. 10.15237/gida.GD20050
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THE EFFECT OF PRETREATMENTS AND VACUUM DRYING ON DRYING CHARACTERISTICS, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF ARTICHOKE (CYNARA CARDUNCULUS VAR. SCOLYMUS L.) SLICES.
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- GIDA: The Journal of Food, 2020, v. 45, n. 4, p. 699, doi. 10.15237/gida.GD19158
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ANTIBIOTIC RESISTANCE AND HEMOLYTIC ACTIVITY IN ENTEROCOCCI ISOLATED FROM TULUM CHEESE SOLD IN AKSARAY PROVINCE.
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- GIDA: The Journal of Food, 2020, v. 45, n. 4, p. 689, doi. 10.15237/gida.GD20068
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ARAPSAÇI OTUNUN (FOENİCULUM VULGARE) KURUMA KİNETİĞİNİN İNCELENMESİ VE KURUMA DAVRANIŞININ MODELLENMESİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 4, p. 676, doi. 10.15237/gida.GD20044
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ANTIOXIDANT CAPACITY AND FLAVOR PRESERVED HAZELNUT EXTRACT, MACERATION AND SC-CO2 EXTRACTION AND COMPARISON OF EXTRACTION METHODS.
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- GIDA: The Journal of Food, 2020, v. 45, n. 4, p. 665, doi. 10.15237/gida.GD20020
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GIDA İŞLETMELERİNDE COVID-19 SALGININA YÖNELİK ALINMASI GEREKEN ÖNLEMLER VE ETKİN DEZENFEKSİYON UYGULAMALARI.
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- GIDA: The Journal of Food, 2020, v. 45, n. 4, p. 646, doi. 10.15237/gida.GD20075
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LYTIC BACTERIOPHAGES EFFECTIVE AGAINST ESCHERICHIA COLI O157:H7, A FOODBORNE PATHOGEN.
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- GIDA: The Journal of Food, 2020, v. 45, n. 4, p. 635, doi. 10.15237/gida.GD20047
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AVRUPA BİRLİĞİ VE TÜRKİYE KAYNAKLI GIDALARDA 2009-2018 YILLARI ARASINDA RASFF BİLDİRİMLERİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 4, p. 623, doi. 10.15237/gida.GD20051
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FINDIĞIN POLİFENOLİK MADDELERİNİN ADSORBAN ÖZELLİKTE KOLON DOLGU MADDESİ KULLANILARAK FRAKSİYONLARINA AYRILMASI VE ELDE EDİLEN FRAKSİYONLARIN KARAKTERİZASYONU.
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- GIDA: The Journal of Food, 2020, v. 45, n. 4, p. 613, doi. 10.15237/gida.GD20011
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