ETTE TAZELİĞİN BELİRLENMESİ: YENİ YAKLAŞIMLAR.
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- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 1053, doi. 10.15237/gida.GD21078
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Works matching IS 13003070 AND DT 2021 AND VI 46 AND IP 4
Results: 24
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OPTIMIZATION OF THE EXTRACTION CONDITIONS OF PHENOLIC COMPOUNDS FROM ALCHEMILLA VULGARIS USING RESPONSE SURFACE METHODOLOGY.
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- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 1040, doi. 10.15237/gida.GD21047
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- Article
3
KUŞBURNU (Rosa canina) FENOLİK BİLEŞİKLERİNİN MİKROENKAPSÜLASYONU.
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- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 1026, doi. 10.15237/gida.GD21046
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- Article
4
MODEL SÜTLÜ TATLIDA HOMOJEN OLMAYAN DAĞILIM İLE YAĞ AZALTMA.
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- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 1016, doi. 10.15237/gida.GD21038
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- Article
5
FENOLİK BİLEŞİKLERİN ALIÇ MEYVESİNDEN (Creategus monogyna) MİKRODALGA VE ULTRASES DESTEKLİ YÖNTEMLER İLE EKSTRAKSİYONU.
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- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 1002, doi. 10.15237/gida.GD21018
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- Article
6
GELİNCİK ÇİÇEĞİ ŞURUBUNUN ELEKTRİKSEL İLETKENLİK DEĞERLERİ VE REOLOJİK ÖZELLİKLERİNDEKİ DEĞİŞİMİN İNCELENMESİ.
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- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 992, doi. 10.15237/gida.GD21072
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- Article
7
IMPACT OF CAROB EXTRACT SUPPLEMENTATION ON CHEMICAL AND SENSORY PROPERTIES OF YOGURT AND ICE CREAM.
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- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 980, doi. 10.15237/gida.GD21043
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- Article
8
CHIA TOHUMUNUN KİMYASAL, ANTİOKSİDAN VE ANTİMİKROBİYAL ÖZELLİKLERİ.
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- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 971, doi. 10.15237/gida.GD21055
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- Article
9
ÇEMEN OTU TOHUMUNDAN FENOLİK BİLEŞENLERİN EKSTRAKSİYONU İÇİN OPTİMİZASYON ÇALIŞMASI.
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- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 959, doi. 10.15237/gida.GD21071
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- Article
10
ÇANAKKALE BÖLGESİNDEN ALINAN MİDYE VE DENİZ SUYU ÖRNEKLERİNİN MİKROBİYOLOJİK KALİTELERİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 949, doi. 10.15237/gida.GD21080
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- Article
11
ALIÇ: BİYOAKTİF BİLEŞENLERİN TERMOSONİKASYON İLE EKSTRAKSİYONU VE FİZİKO-KİMYASAL ÖZELLİKLERİNİN DEĞERLENDİRİLMESİ.
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- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 939, doi. 10.15237/gida.GD21077
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- Article
12
NADİR BİR ŞEKER OLAN D-ALLÜLOZUN BESLENMEDE KULLANIM İMKANLARI VE ÜRETİM YÖNTEMLERİ.
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- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 925, doi. 10.15237/gida.GD21010
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- Article
13
TİRE ÇAMUR PEYNİRİNİN BAZI FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİ.
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- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 914, doi. 10.15237/gida.GD21052
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- Article
14
EFFECT OF H<sub>2</sub>O<sub>2</sub> OXIDATION STRESS ON CAROTENOID PRODUCTION IN CHLAMYDOMONAS REINHARDTII AND ITS ANTIOXIDANT ACTIVITY.
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- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 903, doi. 10.15237/gida.GD20143
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- Article
15
EFFECT OF LINOLEIC ACID ADDITION ON THE CIS9-TRANS11-CONJUGATED LINOLEIC ACID CONTENT OF KEFIR.
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- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 895, doi. 10.15237/gida.GD20115
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- Article
16
EFFECT OF DIFFERENT DRYING METHODS ON THE PHENOLIC EXTRACTION FROM BUTTERNUT SQUASH POMACE.
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- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 883, doi. 10.15237/gida.GD20124
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- Article
17
FONKSİYONEL GIDA KAVRAMINA YENİ BİR BAKIŞ: POSTBİYOTİKLER.
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- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 872, doi. 10.15237/gida.GD21035
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- Article
18
EFFECT OF GOOD AND POOR POSTHARVEST HANDLING PRACTICES ON THE LOSSES IN LETTUCE AND TOMATO SUPPLY CHAINS.
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- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 859, doi. 10.15237/gida.GD21049
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- Article
19
A COMPARISON OF SOLID-PHASE EXTRACTION METHODS FOR BISPHENOL A IN CHEESE SAMPLES.
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- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 848, doi. 10.15237/gida.GD21039
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20
MEYVE VE SEBZELERİN KURUTULMASINDA ÖN İŞLEM OLARAK VURGULU ELEKTRİK ALAN KULLANIMI.
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- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 830, doi. 10.15237/gida.GD21036
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21
INFLUENCE OF ULTRASONIC AND ELECTRICAL PRETREATMENTS ON THE DRYING AND QUALITY CHARACTERISTICS OF KIWI FRUIT SLICES.
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- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 817, doi. 10.15237/gida.GD21025
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22
PİLİÇ ETİNDEN İZOLE EDİLEN YÜKSEK SEVİYEDE AMİNOGLİKOZİT DİRENÇLİ ENTEROKOKLARIN ANTİBİYOTİK DİRENÇ PROFİLLERİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 803, doi. 10.15237/gida.GD21063
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23
KIZILÖTESİ, MİKRODALGA, ULTRASES TEKNOLOJİLERİ VE KOMBİNASYONLARI KULLANILARAK MODİFİYE EDİLMİŞ DOĞAL BİYOPOLİMERLERİN ÇEŞİTLİ ÖZELLİKLERİ ÜZERİNE BİR DERLEME
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- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 785, doi. 10.15237/gida.GD21022
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24
BAZI TIBBİ BİTKİLERLE ZENGİNLEŞTİRİLMİŞ EKMEKLERİN DUYUSAL ÖZELLİKLERİ VE SATIN ALMA NİYETİNE ETKİSİ.
- Published in:
- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 767, doi. 10.15237/gida.GD21044
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- Article