KURKUMİN YÜKLENMİŞ ZEOLİTİK İMİDAZOLAT ÇERÇEVE-8 İLE GIDA PAKETLEME UYGULAMALARI İÇİN AKTİF FİLM GELİŞTİRİLMESİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 5, p. 916, doi. 10.15237/gida.GD22067
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- Article
Works matching IS 13003070 AND DT 2022 AND VI 47 AND IP 5
Results: 16
1
2
DEPOLAMA SICAKLIĞININ TÜRK KAHVESİNİN KAFEİN, KLOROJENİK ASİT VE YAĞ ASİDİ KOMPOZİSYONU ÜZERİNE ETKİSİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 5, p. 904, doi. 10.15237/gida.GD22059
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- Article
3
“KEÇİBOYNUZU ÖZÜ” ADI ALTINDA SATIŞA SUNULAN ÜRÜNÜN BAZI KİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ VE KEÇİBOYNUZU PEKMEZİ İLE KARŞILAŞTIRILMASI.
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- GIDA: The Journal of Food, 2022, v. 47, n. 5, p. 889, doi. 10.15237/gida.GD22033
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- Article
4
ULTRASES DESTEKLİ OZMOTİK DEHİDRASYON ÖN İŞLEMİNİN BALKABAĞI (Cucurbita moschata) KURUTMA KİNETİĞİ VE BAZI FONKSİYONEL ÖZELLİKLERİ ÜZERİNE ETKİSİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 5, p. 874, doi. 10.15237/gida.GD22065
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- Article
5
VAKUMLU EMDİRİM İLE RENKLİ FONKSİYONEL TAVUK ETİ KÜPLERİNİN ÜRETİLMESİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 5, p. 860, doi. 10.15237/gida.GD22056
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- Article
6
INVESTIGATING THE EFFECTS OF SALT, PHOSPHATE AND PH ON FUNCTIONAL PROPERTIES OF BEEF MYOFIBRILLAR PROTEINS.
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- GIDA: The Journal of Food, 2022, v. 47, n. 5, p. 846, doi. 10.15237/gida.GD22078
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- Article
7
YENİLEBİLİR MANTAR KONULU MAKALELERİN BİBLİYOMETRİK ANALİZİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 5, p. 831, doi. 10.15237/gida.GD22051
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- Article
8
IŞINLANMIŞ ÇÖREKOTU VE HAŞHAŞ ÖRNEKLERİNİN OSL TEKNİĞİ İLE TESPİTİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 5, p. 820, doi. 10.15237/gida.GD22073
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- Article
9
TRAKYA YÖRESİ BALLARININ MİNERAL İÇERİĞİ VE BAZI TİPİK KALİTE PARAMETRELERİ AÇISINDAN DEĞERLENDİRİLMESİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 5, p. 804, doi. 10.15237/gida.GD22057
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- Article
10
SOME CHARACTERISTICS OF TURKISH-STYLE FERMENTED GARLIC PICKLES PRODUCED USING FOUR DIFFERENT POTENTIALLY PROBIOTIC STARTER CULTURES.
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- GIDA: The Journal of Food, 2022, v. 47, n. 5, p. 790, doi. 10.15237/gida.GD22038
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- Article
11
INVESTIGATION OF CHANGES IN ANTIOXIDANT ACTIVITY AND PROTEIN DIGESTIBILITY OF WHEAT BREADS INCLUDING SPIRULINA PLATENSIS AND PROTEIN EXTRACTS FROM SPIRULINA PLATENSIS DURING IN VITRO DIGESTION.
- Published in:
- GIDA: The Journal of Food, 2022, v. 47, n. 5, p. 776, doi. 10.15237/gida.GD22053
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- Article
12
THE ANALYSIS OF METABOLIC CONTENT OF TRADITIONAL MILK COLLECTED FROM THREE REGIONS IN TURKEY BY NMR SPECTROSCOPY.
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- GIDA: The Journal of Food, 2022, v. 47, n. 5, p. 765, doi. 10.15237/gida.GD22042
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- Article
13
KESTANE KABUĞUNDAN ELDE EDİLEN POLİFENOLLERİN BİYOERİŞİLEBİLİRLİĞİ VE ERİŞTE FORMÜLASYONUNDA KULLANIMI.
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- GIDA: The Journal of Food, 2022, v. 47, n. 5, p. 754, doi. 10.15237/gida.GD22052
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- Article
14
THE EFFECT OF DIFFERENT UV-C ILLUMINATION DOSES ON POSTHARVEST QUALITY OF FRESH FIG.
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- GIDA: The Journal of Food, 2022, v. 47, n. 5, p. 744, doi. 10.15237/gida.GD22063
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- Article
15
THE CHARACTERISTICS OF GOAT SKINS USED IN THE PRODUCTION OF TULUM CHEESE AND CHANGES IN RIPENING ENVIRONMENTS.
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- GIDA: The Journal of Food, 2022, v. 47, n. 5, p. 729, doi. 10.15237/gida.GD22015
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- Publication type:
- Article
16
MOISTURE ADSORPTION ISOTHERMS AND ADSORPTION ISOSTERIC HEAT OF DRY GROUND MEAT.
- Published in:
- GIDA: The Journal of Food, 2022, v. 47, n. 5, p. 717
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- Publication type:
- Article