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BUCKWHEAT STARCH-MYRISTIC ACID COMPLEX FORMATION: EFFECT OF REACTION TEMPERATURE AND MYRISTIC ACID CONCENTRATION ON DIGESTIBILITY PROPERTIES.
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- GIDA: The Journal of Food, 2022, v. 47, n. 6, p. 1168, doi. 10.15237/gida.GD22116
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- Article
AKSARAY GÜZELYURT GELVERİ EKMEĞİ VE YASSI EKMEK ÜRETİMİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 6, p. 1153, doi. 10.15237/gida.GD22118
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- Article
SÜT, İNSÜLİN BENZERİ BÜYÜME FAKTÖRÜ (IGF-1) ve SAĞLIK.
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- GIDA: The Journal of Food, 2022, v. 47, n. 6, p. 1140, doi. 10.15237/gida.GD22084
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- Article
KAVUN ÇEKİRDEĞİ ŞERBETİNDE (SÜBYE) FENOLİK BİLEŞİKLERİN BİYOERİŞİLEBİLİRLİĞİNİN DEĞERLENDİRİLMESİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 6, p. 1130, doi. 10.15237/gida.GD22083
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- Article
MEYVE-SEBZE KAYIPLARINDA NEDENSEL DÖNGÜ DİYAGRAMI.
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- GIDA: The Journal of Food, 2022, v. 47, n. 6, p. 1118, doi. 10.15237/gida.GD22109
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- Article
KURKUMİN TABANLI BİYOPOLİMER FİLMLERİN GÖRÜNÜR IŞIK ALTINDA GELİŞTİRİLMESİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 6, p. 1104, doi. 10.15237/gida.GD22079
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- Article
CHARACTERIZATION OF INDUSTRIAL BONE BROTHS FORMULATED WITH VARIOUS MEAT AND NON-MEAT INGREDIENTS.
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- GIDA: The Journal of Food, 2022, v. 47, n. 6, p. 1092, doi. 10.15237/gida.GD22074
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- Article
THE EFFECT OF THE USE OF FRESH AND LYOPHILIZED BOZA ON BREAD QUALITY PROPERTIES.
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- GIDA: The Journal of Food, 2022, v. 47, n. 6, p. 1083, doi. 10.15237/gida.GD22024
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- Article
GELENEKSEL YOĞURTLARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN MALDI TOF MS BİOTYPER SİSTEMİ İLE TANIMLANMASI VE BAZI STARTER KÜLTÜR ÖZELLİKLERİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 6, p. 1059, doi. 10.15237/gida.GD22088
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- Article
KIRMIZI TURP (Raphanus sativus L.) İÇ VE KABUKLARINDAN POLİFENOLİKLERİN ULTRASES SU BANYOSU VE ULTRASES PROB DESTEKLİ EKSTRAKSİYONU: IN VITRO SİNDİRİM SIRASINDA ANTİOKSİDAN AKTİVİTEDEKİ DEĞİŞİMİN ARAŞTIRILMASI.
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- GIDA: The Journal of Food, 2022, v. 47, n. 6, p. 1046, doi. 10.15237/gida.GD22072
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ET VE ET ÜRÜNLERİNDE POLİSİKLİK AROMATİK HİDROKARBONLARIN OLUŞUM MEKANİZMALARI VE AZALTICI YAKLAŞIMLAR.
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- GIDA: The Journal of Food, 2022, v. 47, n. 6, p. 1032, doi. 10.15237/gida.GD22045
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- Article
EVALUATION OF FACTORS AFFECTING CONSUMERS' POULTRY MEAT CONSUMPTION HABITS AND PERCEPTIONS AND POULTRY BREEDING PROCESSES.
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- GIDA: The Journal of Food, 2022, v. 47, n. 6, p. 1014, doi. 10.15237/gida.GD22080
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ALUMINIUM AND FLUORINE IN DRINKING WATER AS RISK FACTORS FOR HUMAN HEALTH.
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- GIDA: The Journal of Food, 2022, v. 47, n. 6, p. 1005, doi. 10.15237/gida.GD22085
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- Article
LAURİK ASİT OLEOJELLERİNİN GELİŞTİRİLMESİ VE KARAKTERİZE EDİLMESİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 6, p. 992, doi. 10.15237/gida.GD22066
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- Article
DETERMINATION OF PHYSICOCHEMICAL, ANTIOXIDANT, TEXTURAL AND SENSORY FEATURES OF PASTIRMA CEMEN PASTE PRODUCED BY USING DIFFERENT CONCENTRATIONS OF BLACK GARLIC.
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- GIDA: The Journal of Food, 2022, v. 47, n. 6, p. 980, doi. 10.15237/gida.GD22055
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COMPLEX COACERVATION OF CHICKPEA PROTEIN ISOLATE AND PECTIN: EFFECT OF BIOPOLYMER RATIO AND pH.
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- GIDA: The Journal of Food, 2022, v. 47, n. 6, p. 971, doi. 10.15237/gida.GD22069
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ANALYSIS OF RASFF NOTIFICATIONS: 2021 FOOD AND FOOD CONTACT MATERIAL DATA REVIEW.
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- GIDA: The Journal of Food, 2022, v. 47, n. 6, p. 962, doi. 10.15237/gida.GD22071
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FARKLI PEYNİR ÇEŞİTLERİNİN YAŞAM DÖNGÜSÜ ANALİZİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 6, p. 941, doi. 10.15237/gida.GD22062
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- Article