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Contribution of Turkey in Heart Transplant Research: A Web of Science Database Search.
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- Experimental & Clinical Transplantation, 2023, v. 21, n. 2, p. 150, doi. 10.6002/ect.2022.0291
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- Article
Rheological properties of lactose-free dairy desserts.
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- Food Science & Technology International, 2016, v. 22, n. 7, p. 609, doi. 10.1177/1082013216636262
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- Article
SOLUTIONS OF LINEAR PARABOLIC EQUATIONS WITH HOMOTOPY PERTURBATION METHOD.
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- Palestine Journal of Mathematics, 2021, v. 10, n. 1, p. 120
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- Article
Chickpea flour‐based biofilms containing gallic acid to be used as active edible films.
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- Journal of Applied Polymer Science, 2019, v. 136, n. 26, p. N.PAG, doi. 10.1002/app.47704
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- Article
Microencapsulation of phenolic compounds extracted from onion (Allium cepa) skin.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 7, p. 1, doi. 10.1111/jfpp.13648
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- Article
ASSESSMENT of the EXPONENTIAL MODEL to SOUR CHERRY JUICE FILTRATIONS.
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- Journal of Food Processing & Preservation, 1991, v. 15, n. 6, p. 403, doi. 10.1111/j.1745-4549.1991.tb00184.x
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- Article
Heat and mass transfer modeling of microwave infrared cooking of zucchini based on Lambert law.
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- Journal of Food Process Engineering, 2021, v. 44, n. 12, p. 1, doi. 10.1111/jfpe.13895
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- Article
Determination of oil and moisture distribution in fried potatoes using magnetic resonance imaging.
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- Journal of Food Process Engineering, 2018, v. 41, n. 6, p. N.PAG, doi. 10.1111/jfpe.12814
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- Article
Cause of a rare acute renal insufficiency: Rupture aortocaval fistula.
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- Vascular, 2014, v. 22, n. 4, p. 290, doi. 10.1177/1708538113493418
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- Article
KURUMSAL DEMOKRASİ ALGISININ ETİK DEĞERLERE YATKINLIK ÜZERİNDEKİ ETKİSİ: SAĞLIK ÇALIŞANLARINA YÖNELİK BİR ARAŞTIRMA.
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- International Journal of Economic & Social Research, 2021, v. 17, n. 1, p. 33
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- Article
Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips.
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- Journal of the Science of Food & Agriculture, 2007, v. 87, n. 15, p. 2830, doi. 10.1002/jsfa.3034
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- Article
Effects of batters containing different gum types on the quality of deep-fat fried chicken nuggets.
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- Journal of the Science of Food & Agriculture, 2005, v. 85, n. 14, p. 2375, doi. 10.1002/jsfa.2258
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- Article
Development of novel pea flour‐based nanofibres by electrospinning method.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 5, p. 1269, doi. 10.1111/ijfs.13707
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- Article
Optimisation of formulations and infrared-microwave combination baking conditions of chestnut-rice breads.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 9, p. 1809, doi. 10.1111/j.1365-2621.2011.02682.x
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- Article
The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 1, p. 87, doi. 10.1111/j.1365-2621.2009.02107.x
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- Article
Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 4, p. 3015, doi. 10.1007/s11694-021-00883-0
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- Article
Physicochemical, rheological, and sensory properties of low-fat ice cream designed by double emulsions.
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- European Journal of Lipid Science & Technology, 2017, v. 119, n. 9, p. n/a, doi. 10.1002/ejlt.201600505
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- Article
Correlation between physical and sensorial properties of gummy confections with different formulations during storage.
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- Journal of Food Science & Technology, 2021, v. 58, n. 9, p. 3397, doi. 10.1007/s13197-020-04923-3
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- Article
Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes.
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- Journal of Food Science & Technology, 2018, v. 55, n. 2, p. 667, doi. 10.1007/s13197-017-2976-y
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- Article
Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven.
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- Journal of Food Science & Technology, 2016, v. 53, n. 3, p. 1567, doi. 10.1007/s13197-015-2101-z
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- Article
Microencapsulation of wheat germ oil.
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- Journal of Food Science & Technology, 2015, v. 52, n. 6, p. 3590, doi. 10.1007/s13197-014-1428-1
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- Article
Comparison of microwave and ultrasound-assisted extraction techniques for leaching of phenolic compounds from nettle.
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- Journal of Food Science & Technology, 2014, v. 51, n. 10, p. 2776, doi. 10.1007/s13197-012-0828-3
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- Article
Microwave-assisted hydrodistillation of essential oil from rosemary.
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- Journal of Food Science & Technology, 2014, v. 51, n. 6, p. 1056, doi. 10.1007/s13197-011-0610-y
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- Article
New oscillation criteria for third-order differential equations with bounded and unbounded neutral coefficients.
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- Electronic Journal of Qualitative Theory of Differential Equations, 2021, n. 92-94, p. 1, doi. 10.14232/ejqtde.2021.1.46
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- Article
Usage of solar-assisted spouted bed drier in drying of pea.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2013, v. 91, n. 3, p. 271, doi. 10.1016/j.fbp.2012.11.006
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- Article
Spouted bed and microwave-assisted spouted bed drying of parboiled wheat.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2012, v. 90, n. 2, p. 301, doi. 10.1016/j.fbp.2011.06.003
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- Article
Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio.
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- European Food Research & Technology, 2012, v. 235, n. 4, p. 587, doi. 10.1007/s00217-012-1786-8
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- Article
Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage.
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- European Food Research & Technology, 2009, v. 228, n. 6, p. 883, doi. 10.1007/s00217-008-1001-0
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- Article
Optimization of microwave frying of osmotically dehydrated potato slices by using response surface methodology.
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- European Food Research & Technology, 2007, v. 224, n. 6, p. 707, doi. 10.1007/s00217-006-0362-5
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- Article
A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven.
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- European Food Research & Technology, 2007, v. 224, n. 3, p. 329
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- Article
Optimization of halogen lamp–microwave combination baking of cakes: a response surface methodology study.
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- European Food Research & Technology, 2005, v. 221, n. 1/2, p. 61
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- Article
Effects of different batter formulations on the quality of deep-fat-fried carrot slices.
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- European Food Research & Technology, 2005, v. 221, n. 1/2, p. 99
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- Article
Assessment of proofing of bread dough in the microwave oven.
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- European Food Research & Technology, 2001, v. 212, n. 4, p. 487, doi. 10.1007/s002170000276
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- Article
Effects of frying parameters on the colour development of fried potatoes.
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- European Food Research & Technology, 2000, v. 211, n. 3, p. 165, doi. 10.1007/s002170050017
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- Article
Legume‐based products—Editorial.
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- Legume Science, 2022, v. 4, n. 1, p. 1, doi. 10.1002/leg3.142
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- Article
Gallic acid encapsulated pea flour‐based nanofibers produced by electrospinning as a potential active food packaging material.
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- Legume Science, 2021, v. 3, n. 2, p. 1, doi. 10.1002/leg3.90
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- Article
Utilization of legume flours in wafer sheets.
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- Legume Science, 2020, v. 2, n. 1, p. 1, doi. 10.1002/leg3.12
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- Article
The Effects of Citric Acid Crosslinking on Fabrication and Characterization of Gelatin/Curcumin-Based Electrospun Antioxidant Nanofibers.
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- Antioxidants, 2023, v. 12, n. 7, p. 1387, doi. 10.3390/antiox12071387
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- Article
ART AND ARCHAEOLOGY CLOSE ENCOUNTERS OF THE THIRD KIND.
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- Turkish Online Journal of Design, Art & Communication, 2021, v. 11, n. 2, p. 732, doi. 10.7456/11102100/024
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- Article
Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes.
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- Food & Bioprocess Technology, 2021, v. 14, n. 10, p. 1773, doi. 10.1007/s11947-021-02672-5
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- Article
Encapsulation of Grape Seed Extract in Rye Flour and Whey Protein–Based Electrospun Nanofibers.
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- Food & Bioprocess Technology, 2021, v. 14, n. 6, p. 1118, doi. 10.1007/s11947-021-02627-w
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- Article
Microwave Pretreatment for the Improvement of Physicochemical Properties of Carob Flour and Rice Starch–Based Electrospun Nanofilms.
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- Food & Bioprocess Technology, 2020, v. 13, n. 5, p. 838, doi. 10.1007/s11947-020-02440-x
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- Article
Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry.
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- Food & Bioprocess Technology, 2018, v. 11, n. 10, p. 1923, doi. 10.1007/s11947-018-2152-z
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- Article
Pore Development, Oil and Moisture Distribution in Crust and Core Regions of Potatoes During Frying.
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- Food & Bioprocess Technology, 2016, v. 9, n. 10, p. 1653, doi. 10.1007/s11947-016-1748-4
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- Article
Effects of Microwave-Infrared Combination Drying on Quality of Eggplants.
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- Food & Bioprocess Technology, 2015, v. 8, n. 6, p. 1198, doi. 10.1007/s11947-015-1484-1
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- Article
A Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 806, doi. 10.1007/s11947-013-1099-3
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- Article
Erratum to: Quality of Gluten-free Bread Formulations Baked in Different Ovens.
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- 2014
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- Correction notice
Storage and Baking Stability of Encapsulated Sour Cherry Phenolic Compounds Prepared from Micro- and Nano-Suspensions.
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- Food & Bioprocess Technology, 2014, v. 7, n. 1, p. 204, doi. 10.1007/s11947-013-1048-1
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- Article
Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3554, doi. 10.1007/s11947-012-1012-5
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- Article
Ohmic Tempering of Frozen Potato Puree.
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- Food & Bioprocess Technology, 2013, v. 6, n. 11, p. 3200, doi. 10.1007/s11947-012-1002-7
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- Article