Found: 15
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Optimizing bleaching conditions of black cumin Oil by Box–Behnken design and artificial neural network to minimize losing of bioactive compounds.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.17077
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- Article
Monitoring of bisphenol A diglycidyl ether (BADGE) and some derivatives in fish products in the Turkey market.
- Published in:
- Environmental Science & Pollution Research, 2022, v. 29, n. 35, p. 52788, doi. 10.1007/s11356-022-19587-z
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- Article
Assessment of the migration of perfluorinated compounds and primary aromatic amines from PTFE-coated non-stick cookware marketed in Turkey.
- Published in:
- Environmental Science & Pollution Research, 2022, v. 29, n. 25, p. 38535, doi. 10.1007/s11356-022-18783-1
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- Article
Correction to: Assessment of the migration of perfluorinated compounds and primary aromatic amines from PTFE-coated non-stick cookware marketed in Turkey.
- Published in:
- 2022
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- Publication type:
- Correction Notice
Effect of Light on the Oxidative Stability and Phthalate Levels of Black Cumin Oil-Corn Oil Blends in Plastic and Glass Bottling.
- Published in:
- Journal of Oleo Science, 2022, v. 71, n. 5, p. 641, doi. 10.5650/jos.ess21346
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- Article
Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation.
- Published in:
- Food Analytical Methods, 2021, v. 14, n. 5, p. 883, doi. 10.1007/s12161-020-01926-w
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- Article
Extraction of Peanut Oil Using Thermosonication: Modeling and Multiobjective Optimization of Process Parameters Using Box-Behnken Design.
- Published in:
- Journal of Oleo Science, 2020, v. 69, n. 6, p. 585, doi. 10.5650/jos.ess19309
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- Article
YER FISTIĞI (Arachis Hypogaea L.) YAĞININ FARKLI ÇÖZÜCÜLER KULLANILARAK DEĞİŞKEN GÜÇ VE FREKANSLARDA ULTRASON DESTEKLİ EKSTRAKSİYONU.
- Published in:
- GIDA: The Journal of Food, 2020, v. 45, n. 1, p. 61, doi. 10.15237/gida.GD19132
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- Article
Utilization of molecular distillation for determining the effects of some minor compounds on the quality and frying stability of olive pomace oil.
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- Journal of Food Science & Technology, 2019, v. 56, n. 7, p. 3449, doi. 10.1007/s13197-019-03831-5
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- Article
Effect of monoglyceride content on emulsion stability and rheology of mayonnaise.
- Published in:
- Journal of Food Science & Technology, 2019, v. 56, n. 1, p. 443, doi. 10.1007/s13197-018-3506-2
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- Publication type:
- Article
Deacidification of Crude Hazelnut Oil Using Molecular Distillation – Multiobjective Optimization for Free Fatty Acids and Tocopherol.
- Published in:
- European Journal of Lipid Science & Technology, 2018, v. 120, n. 4, p. 1, doi. 10.1002/ejlt.201700369
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- Publication type:
- Article
Removal of di-2-ethylhexyl phthalate (DEHP) and mineral oil from crude hazelnut skin oil using molecular distillation-multiobjective optimization for DEHP and tocopherol.
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- European Journal of Lipid Science & Technology, 2017, v. 119, n. 2, p. n/a, doi. 10.1002/ejlt.201600001
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- Article
Effects of Microfluidized Dietary Fibers on Stability Properties of Emulsions.
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- Journal of Texture Studies, 2014, v. 45, n. 4, p. 295, doi. 10.1111/jtxs.12074
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- Article
Bazı Bitkisel Liflerin Gıda Emülsiyonları Üzerine Etkileri.
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- Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 4, p. 60
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- Article
EFFECT OF LOW-SODIUM SALT UTILIZATION ON SOME CHARACTERISTICS OF GROUND BEEF PATTIES.
- Published in:
- GIDA: The Journal of Food, 2011, v. 36, n. 2, p. 63
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- Publication type:
- Article