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Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages.
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- Food Science & Technology International, 2024, v. 30, n. 4, p. 329, doi. 10.1177/10820132231153710
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- Article
Characterization of biodegradable bi‐layer films from thermoplastic starch and poly‐l‐lactic acid.
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- Journal of Applied Polymer Science, 2024, v. 141, n. 20, p. 1, doi. 10.1002/app.55378
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- Article
Drying kinetics and change in bioactive compounds of edible flowers: Prunus domestica.
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- Journal of Food Process Engineering, 2023, v. 46, n. 10, p. 1, doi. 10.1111/jfpe.14405
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- Article
Characterization of Solution Blow Spun Poly(Lactic) Acid Based Nanofibers Containing Sucuk Spice Mix Essential Oils.
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- Journal of Polymers & the Environment, 2023, v. 31, n. 6, p. 2334, doi. 10.1007/s10924-023-02761-w
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- Article
Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound.
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- Foods, 2023, v. 12, n. 9, p. 1791, doi. 10.3390/foods12091791
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- Article
LOW-FAT COOKIES WITH CHLORELLA VULGARIS: EFFECTS ON DOUGH RHEOLOGY, PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF COOKIES.
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- GIDA: The Journal of Food, 2023, v. 48, n. 3, p. 526, doi. 10.15237/gida.GD22076
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- Article
Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched "Boba Balls".
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- Foods, 2022, v. 11, n. 23, p. 3785, doi. 10.3390/foods11233785
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- Article
Recent advances in polylactic acid biopolymer films used in food packaging systems.
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- Journal of Food & Nutrition Research, 2022, v. 61, n. 1, p. 1
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- Article
Mechanical, barrier, thermal, and microstructural properties of poly (lactic acid) and gelatin–beeswax emulsion bi‐layer films.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 12, p. 1, doi. 10.1111/jfpp.16073
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- Article
Dynamics of carob flour contents and palm stearin/palm olein ratios in cocoa carob cream production‒a new product development.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 9, p. 1, doi. 10.1111/jfpp.15739
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- Article
Agglomerated mushroom (Agaricus bisporus) powder: Optimization of top spray fluidized bed agglomeration conditions.
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- Journal of Food Process Engineering, 2021, v. 44, n. 6, p. 1, doi. 10.1111/jfpe.13687
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- Article
YÜKSEK BASINÇ HOMOJENİZASYON İŞLEMİ UYGULANMIŞ FINDIK PROTEİNLERİNDEN ÜRETİLEN YENİLEBİLİR FİLMLERİN MEKANİK VE BARİYER ÖZELLİKLERİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 1, p. 115, doi. 10.15237/gida.GD19156
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- Article
Physical, Chemical, Thermal and Microstructural Characterization of Edible Films from Mechanically Deboned Chicken Meat Proteins.
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- Journal of Polymers & the Environment, 2019, v. 27, n. 5, p. 1071, doi. 10.1007/s10924-019-01410-5
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- Article
Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products.
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- Journal of Food Science & Technology, 2019, v. 56, n. 3, p. 1405, doi. 10.1007/s13197-019-03619-7
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- Article
Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 4, p. 2404, doi. 10.1007/s11694-018-9857-6
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- Article
Effect of multi‐pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 5, p. 1, doi. 10.1111/jfpp.13615
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- Article
Preparation of Fish Skin Gelatin-Based Nanofibers Incorporating Cinnamaldehyde by Solution Blow Spinning.
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- International Journal of Molecular Sciences, 2018, v. 19, n. 2, p. 618, doi. 10.3390/ijms19020618
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- Article
THE EFFECTS OF DIFFERENT MODIFIED STARCHES ON SOME PHYSICAL AND TEXTURE PROPERTIES OF MEAT EMULSION.
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 773, doi. 10.15237/gida.GD17038
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- Article
Functional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteins.
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- International Journal of Food Engineering, 2017, v. 13, n. 11, p. 1, doi. 10.1515/ijfe-2017-0059
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- Article
Evaluation of Color, Lipid Oxidation and Microbial Quality in Meatballs Formulated with Bee Pollen During Frozen Storage.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 3, p. n/a, doi. 10.1111/jfpp.12916
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- Article
Yenilebilir Film ve Kaplamalar: Üretimleri, Uygulama Yöntemleri, Fonksiyonları ve Kaslı Gıdalarda Kullanımları.
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- Academic Food Journal / Akademik GIDA, 2017, v. 15, n. 1, p. 84, doi. 10.24323/akademik-gida.306077
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- Article
Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 100, n. Part A, p. 118, doi. 10.1016/j.fbp.2016.06.015
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- Article
The Effect of Ultrasonic Marinating on the Transport of Acetic Acid and Salt in Anchovy Marinades.
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- Food Science & Technology Research, 2013, v. 19, n. 5, p. 849, doi. 10.3136/fstr.19.849
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- Article
CHEMICAL COMPOSITION, COLOUR and TEXTURAL PROPERTIES of AKÇAABAT MEATBALL: A TRADITIONAL TURKISH MEAT PRODUCT.
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- GIDA: The Journal of Food, 2013, v. 38, n. 4, p. 191, doi. 10.5505/gida.2013.58066
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- Article