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CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITY OF MENTHA PIPERITA VAR. CITRATA EXTRACTS OBTAINED BY DIFFERENT EXTRACTION SOLVENTS.
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- GIDA: The Journal of Food, 2022, v. 47, n. 3, p. 531, doi. 10.15237/gida.GD21156
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- Article
CHARACTERIZATION of THE PHYSICO-CHEMICAL COMPOSITION, PHYTO-CHEMICAL PROPERTIES, COOKING CHARACTERISTICS and BIOACTIVE COMPOUNDS of KONURALP RICE.
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- GIDA: The Journal of Food, 2022, v. 47, n. 3, p. 518, doi. 10.15237/gida.GD22022
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- Article
YEŞİL ÇAY EKSTRAKTININ AYÇİÇEK, SOYA VE FINDIK YAĞINDA DOĞAL ANTİOKSİDAN OLARAK KULLANIMININ OKSİDATİF STABİLİTE ÜZERİNE ETKİSİNİN KİNETİK VE TERMODİNAMİK ÇALIŞMALARLA DEĞERLENDİRİLMESİ
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- GIDA: The Journal of Food, 2022, v. 47, n. 3, p. 502, doi. 10.15237/gida.GD22016
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- Article
BİBERİYENİN (Rosmarinus officinalis) KARNOSİK ASİT VE KARNOSOL İÇERİĞİNİN HASAT ZAMANI VE LOKASYONA GÖRE DEĞİŞİMİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 3, p. 493, doi. 10.15237/gida.GD22010
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- Article
INVESTIGATION OF THERMOSONICATED STRAWBERRY NECTAR QUALITY DURING STORAGE AND KINETIC MODELLING.
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- GIDA: The Journal of Food, 2022, v. 47, n. 3, p. 481, doi. 10.15237/gida.GD21154
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- Article
SIĞIR KIYMASININ BAZI KALİTE ÖZELLİKLERİ VE RAF ÖMRÜ ÜZERİNE Trachystemon Orientalis L. SU, METANOL VE PETROL ETER EKSTRAKTLARININ ETKİLERİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 3, p. 468, doi. 10.15237/gida.GD22023
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- Article
FUNCTIONAL, RHEOLOGICAL AND MICROSTRUCTURAL PROPERTIES OF FREEZE-DRIED YOGHURT POWDER.
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- GIDA: The Journal of Food, 2022, v. 47, n. 3, p. 457, doi. 10.15237/gida.GD22020
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- Article
ALIÇ MEYVESİNDEN SANAYİYE UYGUN ALIÇ PÜRESİ ÜRETİMİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 3, p. 447, doi. 10.15237/gida.GD21100
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- Article
ANTİMİKROBİYEL AKTİVİTEYE SAHİP PEDIOCOCCUS ACIDILACTICI VE PEDIOCOCCUS PENTOSACEUS SUŞLARININ PROBİYOTİK ÖZELLİKLERİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 3, p. 434, doi. 10.15237/gida.GD22025
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- Article
EVALUATION OF QUALITY AND STORAGE STABILITY OF BEEF PATTIES CONTAINING DIFFERENT LEVELS OF PEANUT (Arachis hypogaea L.) SKIN.
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- GIDA: The Journal of Food, 2022, v. 47, n. 3, p. 420, doi. 10.15237/gida.GD21130
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- Article
INVESTIGATION OF FLAVOUR PERMANENCE OF STRAWBERRY AND WATERMELON FLAVOURED CHEWING GUMS BY USING RETRONASAL AROMA TRAPPING DEVICE AND SENSORY ANALYSIS TECHNIQUES.
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- GIDA: The Journal of Food, 2022, v. 47, n. 3, p. 408, doi. 10.15237/gida.GD21139
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- Article
BORUN ANTİMİKROBİYEL ETKİLERİ VE GIDALARDA KORUYUCU OLARAK KULLANIM OLANAKLARININ DEĞERLENDİRİLMESİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 3, p. 399, doi. 10.15237/gida.GD21120
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- Article
INVESTIGATION OF STARTER CULTURE PROPERTIES AND ANTIFUNGAL ACTIVITIES OF PICKLE-DERIVED LACTIC ACID BACTERIA.
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- GIDA: The Journal of Food, 2022, v. 47, n. 3, p. 387, doi. 10.15237/gida.GD22011
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- Article