NAR KABUĞUNDAN ANTİMİKROBİYAL VE ANTİOKSİDAN AKTİVİTEYE SAHİP FENOLİK BİLEŞİKLERİN EKSTRAKSİYON KOŞULLARININ OPTİMİZASYONU.
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- GIDA: The Journal of Food, 2019, v. 44, n. 2, p. 369, doi. 10.15237/gida.GD18081
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- Article
Works matching IS 13003070 AND DT 2019 AND VI 44 AND IP 2
Results: 18
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PRELIMINARY INVESTIGATIONS IN VITRO ACE-INHIBITORY ACTIVITIES OF TRYPTIC PEPTIDES PRODUCED FROM COLD PRESS DEOILED HAZELNUT MEALS.
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- GIDA: The Journal of Food, 2019, v. 44, n. 2, p. 309, doi. 10.15237/gida.GD18125
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- Article
3
BIOMONITORING OF SOME PERSISTENT ORGANOCHLORINE CONTAMINANTS IN THE MILK OF ANATOLIAN WATER BUFFALOES.
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- GIDA: The Journal of Food, 2019, v. 44, n. 2, p. 348, doi. 10.15237/gida.GD19020
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- Article
4
ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT.
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- GIDA: The Journal of Food, 2019, v. 44, n. 2, p. 340, doi. 10.15237/gida.GD19015
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- Article
5
THE EFFECT OF DIFFERENT MICROWAVE POWERS ON THE DRYING KINETICS AND POWDER PROPERTIES OF FOAM-MAT DRIED EGG WHITE POWDER.
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- GIDA: The Journal of Food, 2019, v. 44, n. 2, p. 328, doi. 10.15237/gida.GD18126
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- Article
6
KIRMIZI PANCAR (Beta vulgaris L.) BETALAİNLERİ ÜZERİNE TERMAL DESTEKLİ ULTRASONİK EKSTRAKSİYONUN ETKİSİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 2, p. 318, doi. 10.15237/gida.GD19027
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- Article
7
DOĞAL RENK MADDESİ KATKILI SERT ŞEKERLEME ÜRETİMİ: FARKLI KARBONHİDRAT FORMÜLASYONLARININ RENK, CAMSI GEÇİŞ, HİGROSKOPİTE, KARBONHİDRAT KOMPOZİSYONU VE DUYUSAL ÖZELLİKLER ÜZERİNE ETKİLERİ
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- GIDA: The Journal of Food, 2019, v. 44, n. 2, p. 357, doi. 10.15237/gida.GD18117
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- Article
8
AYDIN İLİNDE TÜKETİLEN SEBZE VE MEYVELERİN ESER ELEMENT DERİŞİMLERİNİN TAYİNİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 2, p. 301, doi. 10.15237/gida.GD18123
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- Article
9
YER FISTIĞI KABUĞUNDAN BİYOETANOL ÜRETİMİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 2, p. 291, doi. 10.15237/gida.GD18091
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- Article
10
RAPID IDENTIFICATION OF SOME SWEETENERS AND SUGARS BY ATTENUATED TOTAL REFLECTANCE-FOURIER TRANSFORM INFRARED (ATR-FTIR), NEAR-INFRARED (NIR) AND RAMAN SPECTROSCOPY.
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- GIDA: The Journal of Food, 2019, v. 44, n. 2, p. 274, doi. 10.15237/gida.GD18119
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- Article
11
DEPO BAĞIL NEMİ VE SICAKLIĞININ SARAY HELVASININ KALİTESİNE ETKİLERİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 2, p. 260, doi. 10.15237/gida.GD18050
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- Article
12
TOPRAĞA GÖMEREK VEYA BUZDOLABI KOŞULLARINDA OLGUNLAŞTIRMANIN SİVAS KÜP PEYNİRİNİN ÖZELLİKLERİ ÜZERİNE ETKİSİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 2, p. 248, doi. 10.15237/gida.GD18094
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- Article
13
PROBİYOTİK BİTTER ÇİKOLATA ÜRETİMİNDE MİKROENKAPSÜLE LACTOBACILLUS RHAMNOSUS KULLANIMI.
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- GIDA: The Journal of Food, 2019, v. 44, n. 2, p. 238, doi. 10.15237/gida.GD19021
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- Article
14
TAZE KARİDESLERİN RAF ÖMRÜNÜN UZATILMASINDA SOĞAN KABUĞU EKSTRAKTININ ETKİSİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 2, p. 226, doi. 10.15237/gida.GD19017
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- Article
15
COMPARISON OF VITAMIN, PEPTIDE AND MALONDIALDEHYDE CONTENT OF DIFFERENT EGGS.
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- GIDA: The Journal of Food, 2019, v. 44, n. 2, p. 216, doi. 10.15237/gida.GD18066
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- Article
16
ET VE ET ÜRÜNLERİNDE MİKROBİYAL DEKONTAMİNASYON İÇİN BAZI ISIL OLMAYAN TEKNOLOJİLERİN KULLANIMI.
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- GIDA: The Journal of Food, 2019, v. 44, n. 2, p. 202, doi. 10.15237/gida.GD18099
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- Article
17
FARKLI KAYNAKLARDAN İZOLE EDİLMİŞ LAKTİK ASİT BAKTERİLERİNİN EKZOPOLİSAKKARİT ÜRETİMİ VE KOLESTEROL ASİMİLASYON YETENEKLERİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 2, p. 191, doi. 10.15237/gida.GD18059
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- Article
18
LİMON (Citrus limon) VE ACI PORTAKAL (Citrus aurantium) UÇUCU YAĞLARININ 4±1°C'DE MUHAFAZA EDİLEN GÖKKUŞAĞI ALABALIKLARININ (Oncorhynchus mykiss) MİKROBİYOLOJİK KALİTESİ ÜZERİNE ETKİLERİ
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- GIDA: The Journal of Food, 2019, v. 44, n. 2, p. 185, doi. 10.15237/gida.GD18128
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- Article