FARKLI BİTKİSEL EKSTRAKTLARIN AYÇİÇEĞİ YAĞININ OKSİDATİF STABİLİTESİ ÜZERİNE ETKİLERİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 2, p. 333, doi. 10.15237/gida.GD17115
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- Article
Works matching IS 13003070 AND DT 2018 AND VI 43 AND IP 2
Results: 20
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1. GIDA VE TIP ÖĞRENCİ KONGRESİ; 7 MAYIS 2017.
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- GIDA: The Journal of Food, 2018, v. 43, n. 2, p. 364, doi. 10.15237/gida.gd18036
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3
GELENEKSEL ÜRÜNLERİMİZDEN OLAN KÖFTÜRÜN BAZI BİYOAKTİF, FİZİKOKİMYASAL VE KİMYASAL ÖZELLİKLERİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 2, p. 356, doi. 10.15237/gida.GD17085
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4
ÇEŞİTLİ BESİYERLERİNİN BACILLUS CEREUS SPORLANMASINDAKİ ETKİSİ ÜZERİNE BİR ARAŞTIRMA.
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- GIDA: The Journal of Food, 2018, v. 43, n. 2, p. 347, doi. 10.15237/gida.GD18016
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5
KIRMIZI ÜZÜM SUYU ÜRETİM SÜRECİNDE RESVERATROL MİKTARI VE BİYOAKTİF ÖZELLİKLERDE MEYDANA GELEN DEĞİŞİMLER.
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- GIDA: The Journal of Food, 2018, v. 43, n. 2, p. 321, doi. 10.15237/gida.GD17110
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6
EFFECT OF MICROWAVE HEATING ON THE YIELD AND QUALITY OF RED BELL PEPPER PUREE.
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- GIDA: The Journal of Food, 2018, v. 43, n. 2, p. 303, doi. 10.15237/gida.356160
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- Article
7
İZMİR’DE SATIŞA SUNULAN SU ÜRÜNLERİNDE KOAGÜLAZ POZİTİF STAPHYLOCOCCUS AUREUS’UN İNSİDANSI VE ANTİBİYOTİK DİRENCİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 2, p. 313, doi. 10.15237/gida.GD17106
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8
ÇİĞDEM (CROCUS BİFLORUS ) YUMRULARINDAN PROTEAZ ENZİMİNİN SAFLAŞTIRILMASI VE SAFLAŞTIRILAN ENZİMİN KAZEİNİN KOAGÜLASYONUNDA KULLANILABİLİRLİĞİNİN ARAŞTIRILMASI
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- GIDA: The Journal of Food, 2018, v. 43, n. 2, p. 231, doi. 10.15237/gida.GD17095
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9
KETEN TOHUMU İLE ZENGİNLEŞTİRİLMİŞ ERİŞTELERİN FİZİKOKİMYASAL, DUYUSAL, PİŞME ÖZELLİKLERİ VE YAĞ ASİDİ KOMPOZİSYONUN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 2, p. 222, doi. 10.15237/gida.GD17051
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10
KRİTİK ALTI SU İLE FINDIK ATIKLARINDAN ANTİOKSİDAN BİLEŞİKLERİN EKSTRAKSİYONU.
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- GIDA: The Journal of Food, 2018, v. 43, n. 2, p. 211, doi. 10.15237/gida.GD17104
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11
ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF SIRMO (Allium vineale L.), MENDI (Chaerophyllum macropodum Boiss.) AND SIYABO (Ferula rigidula DC.).
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- GIDA: The Journal of Food, 2018, v. 43, n. 2, p. 294, doi. 10.15237/gida.GD17099
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12
A COMPARATIVE STUDY ON SOME PROPERTIES AND OXIDATION STABILITY DURING STORAGE OF BUTTER PRODUCED FROM DIFFERENT ANIMALS' MILK.
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- GIDA: The Journal of Food, 2018, v. 43, n. 2, p. 283, doi. 10.15237/gida.GD17081
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13
DETECTION OF LISTERIA SPP. IN RAW MILK AND DAIRY PRODUCTS RETAILED IN ANKARA.
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- GIDA: The Journal of Food, 2018, v. 43, n. 2, p. 273, doi. 10.15237/gida.GD17107
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14
APPLICATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE MICROWAVE-ASSISTED EXTRACTION OF TOTAL PHENOLIC COMPOUNDS FROM CAUCASIAN WHORTLEBERRY (Vaccinium arctostaphylos).
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- GIDA: The Journal of Food, 2018, v. 43, n. 2, p. 264, doi. 10.15237/gida.GD17087
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15
LİPAZ ENZİMİ VE DESTEK KÜLTÜR KULLANIMININ KEÇİ PEYNİRİNİN OLGUNLAŞMASI ÜZERİNE ETKİLERİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 2, p. 250, doi. 10.15237/gida.GD17102
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16
TIBBİ VE AROMATİK BİTKİLERİN KULLANIMI İLE EKMEĞİN FENOLİK MADDE İÇERİĞİNİN ZENGİNLEŞTİRİLMESİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 2, p. 240, doi. 10.15237/gida.GD17098
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17
PÜSKÜRTMELİ-DONDURARAK KURUTMA İŞLEMİNİN MALTODEKSTRİNİN FİZİKSEL ÖZELLİKLERİ ÜZERİNE ETKİSİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 2, p. 197, doi. 10.153237/gida.GD17101
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18
GELENEKSEL MENGEN PEYNİRİNİN MİKROBİYAL KALİTESİ, UÇUCU BİLEŞEN PROFİLİ, TEKSTÜREL VE BAZI KİMYASAL ÖZELLİKLERİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 2, p. 185, doi. 10.153237/gida.GD17089
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19
A Message from the Editor-in-Chief.
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- GIDA: The Journal of Food, 2018, v. 43, n. 2, p. iv
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20
Editörden.
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- GIDA: The Journal of Food, 2018, v. 43, n. 2, p. iii
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