Works matching IS 13003070 AND DT 2021 AND VI 46 AND IP 3
Results: 20
ÇİLEK AROMASININ DEPOLAMA KARARLILIĞI ÜZERİNE PÜSKÜRTEREK KURUTMA YÖNTEMİYLE ENKAPSÜLASYON İŞLEMİNİN ETKİSİ VE MİKROKAPSÜLLERİN MODEL GIDALARDA ETKİNLİĞİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2021, v. 46, n. 3, p. 751, doi. 10.15237/gida.GD21070
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ULTRASONİK DESTEKLİ EKSTRAKSİYON PARAMETRELERİNİN KUŞBURNU ( ROSA CANINA L.) MEYVESİNİN TOPLAM FENOLİK VE KAROTENOİD MİKTARLARI İLE ANTİOKSİDAN AKTİVİTESİ ÜZERİNE ETKİSİ.
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- GIDA: The Journal of Food, 2021, v. 46, n. 3, p. 726, doi. 10.15237/gida.GD21051
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KANATLI ETLERİNDE STAPHYLOCOCCUS AUREUS YAYGINLIĞI VE ANTİBİYOTİK DİRENÇ PROFİLLERİNİN, ANTİBİYOTİK DİRENÇ VE ENTEROTOKSİN GENLERİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2021, v. 46, n. 3, p. 692, doi. 10.15237/gida.GD21048
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DETERMINATION OF THE FACTORS THAT CAUSE BITTERNESS DURING SHELF-LIFE IN WHITE CHEESE PRODUCED USING ULTRAFILTRATED MILK.
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- GIDA: The Journal of Food, 2021, v. 46, n. 3, p. 552, doi. 10.15237/gida.GD21045
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EFFECT OF UV-C TREATMENT ON MICROBIAL POPULATION AND BIOACTIVE COMPOUNDS OF ORANGE JUICE USING MODIFIED REACTOR BASED ON DEAN VORTEX FLOW.
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- GIDA: The Journal of Food, 2021, v. 46, n. 3, p. 634, doi. 10.15237/gida.GD21042
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THE EFFECT OF BOVINE LACTOFERRIN ON THE MICROBIOLOGICAL PROPERTIES OF RAW MILK.
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- GIDA: The Journal of Food, 2021, v. 46, n. 3, p. 681, doi. 10.15237/gida.GD21041
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SÜTÜN MİKROBİYOTASI VE BOZULMASINA YOL AÇAN ÖNEMLİ BAKTERİLER.
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- GIDA: The Journal of Food, 2021, v. 46, n. 3, p. 660, doi. 10.15237/gida.GD21034
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KANTİTATİF MİKROBİYOLOJİK ANALİZLERDE ÖLÇÜM BELİRSİZLİĞİ HESAPLANMASINDA FARKLI YAKLAŞIMLARIN KARŞILAŞTIRILMASI.
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- GIDA: The Journal of Food, 2021, v. 46, n. 3, p. 707, doi. 10.15237/gida.GD21033
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ATTRIBUTES of TOTAL PHENOLIC CONTENT, ANTIOXIDANT CAPACITY and IN-VITRO SIMULATED BIOACCESSIBILITY of ASTRINGENT, NON-ASTRINGENT and WILD (ROOTSTOCK) PERSIMMONS.
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- GIDA: The Journal of Food, 2021, v. 46, n. 3, p. 669, doi. 10.15237/gida.GD21032
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FARKLI MİKRODALGA GÜÇ SEVİYELERİNDE VE FARKLI FIRIN SICAKLIKLARINDA KURUTULAN HİBİSKUS ÇANAK YAPRAKLARININ KURUMA KARAKTERİSTİKLERİNİN VE BAZI FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2021, v. 46, n. 3, p. 647, doi. 10.15237/gida.GD21030
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FARKLI KARBONHİDRAT FORMÜLASYONLARI İLE ÜRETİLMİŞ AYVA SUYU KONSANTRESİ KATKILI SERT ŞEKERLERİN KALİTE ÖZELLİKLERİNİN İNCELENMESİ.
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- GIDA: The Journal of Food, 2021, v. 46, n. 3, p. 528, doi. 10.15237/gida.GD21027
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KABAK VE KAYISI ÇEKİRDEĞİ YAĞLARININ YAĞ ASİDİ KOMPOZİSYONU, BİYOAKTİF ÖZELLİKLERİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2021, v. 46, n. 3, p. 608, doi. 10.15237/gida.GD21024
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ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER.
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- GIDA: The Journal of Food, 2021, v. 46, n. 3, p. 739, doi. 10.15237/gida.GD21011
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PÜSKÜRTMELİ KURUTMA VE DONDURARAK KURUTMA YÖNTEMLERİNİN TEMELLERİ VE BU YÖNTEMLER İLE GIDA ATIKLARINDAN TOZ ÜRÜNLERİN ÜRETİMİ.
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- GIDA: The Journal of Food, 2021, v. 46, n. 3, p. 583, doi. 10.15237/gida.GD21009
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GDO ANALİZLERİNDE KULLANILAN CRM İZOLATLARININ KONTROLLÜ MUHAFAZA KOŞULLARINDA TEKRAR KULLANIM OLANAKLARININ ARAŞTIRILMASI.
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- GIDA: The Journal of Food, 2021, v. 46, n. 3, p. 515, doi. 10.15237/gida.GD20142
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HAVUÇ CİPSİNDE İDEAL ÜRETİM PARAMETRELERİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2021, v. 46, n. 3, p. 539, doi. 10.15237/gida.GD20140
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BEYAZ PEYNİR MİKROBİYOTASINDA KÜLTÜROMİK VE SHOTGUN METAGENOMİK TEKNOLOJİLERİN DEĞERLENDİRİLMESİ.
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- GIDA: The Journal of Food, 2021, v. 46, n. 3, p. 566, doi. 10.15237/gida.GD20136
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DETERMINATION OF CERTAIN MICROBIOLOGICAL PARAMETERS ON CHEESE SAMPLES COLLECTED FROM SUPERMARKETS IN ERZURUM.
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- GIDA: The Journal of Food, 2021, v. 46, n. 3, p. 489, doi. 10.15237/gida.GD20121
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COMPARISON OF SOME PROPERTIES OF BUTTER OIL PRODUCED FROM CULTURED AND UNCULTURED BUTTER AT DIFFERENT TEMPERATURES.
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- GIDA: The Journal of Food, 2021, v. 46, n. 3, p. 621, doi. 10.15237/gida.GD20118
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KOAGÜLAZ-NEGATİF STAPHYLOCOCCUS (KNS) VE MACROCOCCUS CASEOLYTICUS SUŞLARININ BİYOFİLM OLUŞTURMA ÖZELLİKLERİNİN VE ADEZYON FAKTÖRLERİNİN ARAŞTIRILMASI.
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- GIDA: The Journal of Food, 2021, v. 46, n. 3, p. 500, doi. 10.15237/gida.GD20099
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- Article