IN VITRO CYTOTOXICITY ANALYSIS AND SYNTHESIS OF BIOCIDAL ALLICIN/MT/MMA/PEG/POSS NANOCOMPOSITES FOR THE FOOD PACKAGING.
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- GIDA: The Journal of Food, 2020, v. 45, n. 3, p. 600, doi. 10.15237/gida.GD20057
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- Article
Works matching IS 13003070 AND DT 2020 AND VI 45 AND IP 3
Results: 18
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GIDA ETİKETLERİNDE YER ALAN BİLGİLERİN SAĞLIKLI ALGILANMA (HEALTH HALO) ETKİSİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 3, p. 590, doi. 10.15237/gida.GD20045
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- Article
3
DEVELOPING A NEW ESTERIFICATION METHOD FOR THE DETERMINATION OF FATTY ACID COMPOSITIONS OF MARINE OIL SUPPLEMENTS BY GAS CHROMATOGRAPHY WITH ORTHOGONAL CENTRAL COMPOSITE DESIGN AND RESPONSE SURFACE METHODOLOGY.
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- GIDA: The Journal of Food, 2020, v. 45, n. 3, p. 581, doi. 10.15237/gida.GD20043
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- Article
4
MODEL BASED COMPARISON OF DRYING OF ASPARAGUS ( ASPARAGUS OFFICINALIS L.) WITH TRADITIONAL METHOD AND MICROWAVE.
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- GIDA: The Journal of Food, 2020, v. 45, n. 3, p. 572, doi. 10.15237/gida.GD20040
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- Article
5
SOME CHARACTERISTICS OF "KATIK KEŞ" A TRADITIONAL TURKISH DAIRY PRODUCT.
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- GIDA: The Journal of Food, 2020, v. 45, n. 3, p. 564, doi. 10.15237/gida.GD20033
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- Article
6
TİCARİ KEFİRLERİN BAZI KALİTE PARAMETRELERİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 3, p. 555, doi. 10.15237/gida.GD20026
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- Article
7
EMULSIONS OF ORANGE AND COCONUT OILS AND THEIR USE IN PEANUT BUTTERS.
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- GIDA: The Journal of Food, 2020, v. 45, n. 3, p. 544, doi. 10.15237/gida.GD19161
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- Article
8
EVALUATION OF FOAM-MAT DRYING BEHAVIOUR OF CRAB APPLE (MALUS FLORIBUNDA) FRUIT JUICE AND POWDER QUALITY.
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- GIDA: The Journal of Food, 2020, v. 45, n. 3, p. 530, doi. 10.15237/gida.GD20010
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- Article
9
GIDA ENDÜSTRİSİNDE NANOSİSTEMLERİN KULLANIMI.
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- GIDA: The Journal of Food, 2020, v. 45, n. 3, p. 517, doi. 10.15237/gida.GD20012
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- Article
10
MİDYE ÖRNEKLERİNDE VIBRIO PARAHAEMOLYTICUS'A KARŞI KORUK, LİMON VE NAR SUYUNUN ANTİBAKTERİYEL ETKİSİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 3, p. 506, doi. 10.15237/gida.GD20024
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- Article
11
LACTOBACILLUS CİNSİ BAKTERİLERİN LİYOFİLİZE EKZOPOLİSAKKARİTLERİNİN BİFİDOBAKTERİLERİN GELİŞİMİNİ DÜZENLEYİCİ ETKİSİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 3, p. 496, doi. 10.15237/gida.GD19150
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- Article
12
ET TEKNOLOJİSİNDE VURGULU ELEKTRİK ALAN TEKNİĞİNİN KULLANILMASI.
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- GIDA: The Journal of Food, 2020, v. 45, n. 3, p. 485, doi. 10.15237/gida.GD19143
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13
ŞANLIURFA YÖRESİNE ÖZGÜ TIRNAKLI (DÜZ) EKMEKTE BAZI KATKI MADDELERİNİN KULLANIMININ EKMEK KALİTESİNE ETKİSİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 3, p. 473, doi. 10.15237/gida.GD19137
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- Article
14
YOĞURT VE KEFİR KULLANILARAK ÜRETİLEN TEREYAĞLARININ BAZI ÖZELLİKLERİNİN İNCELENMESİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 3, p. 461, doi. 10.15237/gida.GD20019
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- Article
15
INVESTIGATION OF SOME QUALITY PARAMETERS OF PICKLED PEPPER PRODUCED BY LOW VALUE DAIRY BY-PRODUCTS.
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- GIDA: The Journal of Food, 2020, v. 45, n. 3, p. 448, doi. 10.15237/gida.GD19160
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16
BAYBURT CİVİL PEYNİRİNİN BAZI KİMYASAL, BİYOKİMYASAL VE MİKROBİYOLOJİK ÖZELLİKLERİ İLE MİNERAL VE AĞIR METAL İÇERİKLERİ.
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- GIDA: The Journal of Food, 2020, v. 45, n. 3, p. 433, doi. 10.15237/gida.GD19159
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- Article
17
QUALITY CHARACTERISTICS OF TARHANA PRODUCED WITH DIFFERENT RATIOS OF WHOLE WHEAT AND BUCKWHEAT FLOUR.
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- GIDA: The Journal of Food, 2020, v. 45, n. 3, p. 421, doi. 10.15237/gida.GD19152
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18
FARKLI EKSTRAKSİYON YÖNTEMLERİNİN HİBİSKUS EKSTRAKTLARININ KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİNİN ARAŞTIRILMASI.
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- GIDA: The Journal of Food, 2020, v. 45, n. 3, p. 409, doi. 10.15237/gida.GD19155
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- Article