Works matching IS 13003070 AND DT 2022 AND VI 47 AND IP 2
Results: 17
GIDALARDA SODYUM AZALTIMI.
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- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 231, doi. 10.15237/gida.GD21023
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FARKLI KEPEK FRAKSİYONLARININ EKMEK KALİTESİNE ETKİSİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 372, doi. 10.15237/gida.GD22019
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DONDURULMUŞ OLARAK SATIŞA SUNULAN HAMSİ BALIĞININ MİKROBİYOLOJİK KRİTER, RADYONÜKLİD AKTİVİTE KONSANTRASYONU VE BAZI KALICI ORGANİK KİRLETİCİ MİKTARLARININ ARAŞTIRILMASI
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- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 359, doi. 10.15237/gida.GD22026
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PROTEOMIC VIEW ON GLUTEN STRUCTURE IN DIFFERENT TYPES OF FLOUR AND BREAD SAMPLES BY USING BOTTOM UP PROTEOMICS AND FT-IR SPECTROSCOPY.
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- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 344, doi. 10.15237/gida.GD21155
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MERSİNİN (Myrtus communis L.) ANTİOKSİDAN VE ANTİMİKROBİYAL AKTİVİTESİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 328, doi. 10.15237/gida.GD21142
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TÜRKİYE'DE TÜKETİME SUNULAN TARÇIN TÜRLERİNİN ANATOMİK İNCELENMESİ VE KUMARİN MİKTARLARININ BELİRLENMESİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 310, doi. 10.15237/gida.GD22014
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FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 296, doi. 10.15237/gida.GD21151
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FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME.
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- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 277, doi. 10.15237/gida.GD21152
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KOLESTEROL DÜŞÜRÜCÜ ETKİLERE SAHİP LACTOBACILLUS SPP. SUŞLARININ PEYNİRDE BAŞLATICI KÜLTÜR OLARAK KULLANIMI.
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- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 266, doi. 10.15237/gida.GD21141
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POSTBİYOTİKLER VE GIDA ENDÜSTRİSİNDE KULLANIM ALANLARI.
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- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 252, doi. 10.15237/gida.GD21145
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THE EFFECT OF DIFFERENT MALT FLOURS ON RHEOLOGICAL PROPERTIES OF DOUGH.
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- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 220, doi. 10.15237/gida.GD21123
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COMPARISON OF POLLEN MORPHOLOGIES EXAMINATION OF SOME Rhododendron SPECIES - PLANT SOURCE OF MAD HONEY.
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- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 212, doi. 10.15237/gida.GD21147
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BURSA İLİ KIRSAL BÖLGELERİNDEKİ İÇME SUYU AMAÇLI KULLANILAN KUYU SULARININ AĞIR METAL SEVİYELERİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 199, doi. 10.15237/gida.GD22012
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COVID-19 HASTALIĞINI ÖNLEMEDE KULLANILAN TAKVİYE EDİCİ GIDALAR VE SAĞLIK ÜZERİNE ETKİLERİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 183, doi. 10.15237/gida.GD21146
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ASSESSMENT OF PHYSICOCHEMICAL CHARACTERISTICS, OXIDATIVE, AND THERMAL PROPERTIES OF BUTTERS.
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- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 169, doi. 10.15237/gida.GD21121
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KONSERVE HİNDİ SOSİS ÜRETİMİNDE ISIL İŞLEM VE DEPOLAMA SÜRESİNİN BAZI KALİTE ÖZELLİKLERİ ÜZERİNDEKİ ETKİSİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 157, doi. 10.15237/gida.GD21128
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EFFECTS OF DRYING TEMPERATURE AND MICROWAVE POWER ON QUALITY CHARACTERISTICS OF TURKEY BREAST SLICES.
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- GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 147, doi. 10.15237/gida.GD21127
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