Baklagil bazlı yoğurt analoglarının besinsel profili, duyusal özellikleri ve antioksidan potansiyelinin araştırılması.
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- Food & Health (2602-2834), 2025, v. 11, n. 3, p. 258, doi. 10.3153/FH25022
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- Article
Works matching IS 26022834 AND DT 2025 AND VI 11 AND IP 3
Results: 8
1
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Antibiotic resistance and prevalence of Salmonella spp. In the vegetable wash water from the tomato market, Lafia, Nasarawa, Nigeria.
- Published in:
- Food & Health (2602-2834), 2025, v. 11, n. 3, p. 240, doi. 10.3153/FH25020
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- Article
3
Determination of chemical, textural and sensorial properties of civil cheese consumed in Erzurum-Horasan region.
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- Food & Health (2602-2834), 2025, v. 11, n. 3, p. 247, doi. 10.3153/FH25021
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- Article
4
Spirulina: Yetişkinler ve sporcular için besin desteği potansiyeli – literatür taraması.
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- Food & Health (2602-2834), 2025, v. 11, n. 3, p. 279, doi. 10.3153/FH25024
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- Article
5
Kadınlarda hedonik yeme ve yalnızlık arasındaki ilişkide depresyon, anksiyete ve stresin aracı rolü.
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- Food & Health (2602-2834), 2025, v. 11, n. 3, p. 268, doi. 10.3153/FH25023
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- Article
6
Otizm spektrum bozukluğu tanılı çocukların beslenme davranışları, beslenme sorunları ve öğün düzeni: Kesitsel bir çalışma.
- Published in:
- Food & Health (2602-2834), 2025, v. 11, n. 3, p. 219, doi. 10.3153/FH25018
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- Publication type:
- Article
7
Evaluation of the quality and safety of Burdur şiş köfte: Physicochemical and microbiological perspective.
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- Food & Health (2602-2834), 2025, v. 11, n. 3, p. 231, doi. 10.3153/FH25019
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- Publication type:
- Article
8
Effects of adding pomegranate (Punica granatum L.) juice to marinade on the formation of malondialdehyde, glyoxal, and methylglyoxal in red meat.
- Published in:
- Food & Health (2602-2834), 2025, v. 11, n. 3, p. 208, doi. 10.3153/FH25017
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- Publication type:
- Article