10.05. Food Engineering

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Organization name
10.05. Food Engineering
Director
Parent OrgUnit
City
Denizli
Country
Turkey

OrgUnit's Researchers publications
(Dept/Workgroup Publication)

Results 201-220 of 352 (Search time: 0.011 seconds).

Issue DateTitleAuthor(s)
2012020Growth and aflatoxin production of Aspergillus flavus in fig-based medium: Effect of minerals and chelating agentsGunaydin, S; Karaca, Hakan 
2022016Güneşte kurutulmuş bamyaların rehidrasyon kinetiğiDemiray, Engin ; Tülek, Yahya 
2032006Gıda endüstrisinde kullanılan yüksek hidrostatik basınç sistemleriTülek, Yahya ; Filizay, Gökçe
2042006Gıda endüstrisinde yüksek hidrostatik basınç uygulamalarıTülek, Yahya ; Filizay, Gökçe
2052016Gıda Mevzuatımız; Nereden, Nereye?Gökçe, Ramazan ; Ergezer, Haluk 
2062019Gıdalarda Akrilamid Oluşum Mekanizmaları, Gıdaların Akrilamid İçeriği ve Sağlık Üzerine EtkileriNizamlıoğlu, Nizam Mustafa; Nas, Sebahattin 
207Jan-2015Havuç ve kırmızıbiberin farklı kurutma yöntemleri ile kurutulması, kuruma karakteristiklerinin ve bazı kalite özelliklerindeki değişimin modellenmesiDemiray, Engin 
2082006High hydrostatic pressure systems use in food industryTülek, Yahya ; Filizay, Gökçe
2092024Hot-Air Drying and Degradation Kinetics of Bioactive Compounds of Gilaburu (Viburnum Opulus L.)Dönmez, A.; Kadakal, Ç. 
2102013Identification of ochratoxigenic fungi and contextual change on dried raisins (Sultanas)Şen, L.; Nas, Sebahattin 
2112013Immobilization of nisin producer Lactococcus lactis strains to chitin with surface-displayed chitin-binding domainŞimşek, Ömer ; Sabanoglu, Seba; Çon, A.H.; Karasu, N.; Akçelik, M.; Saris, P.E.J.
2122022IMPACT OF AIR TEMPERATURE ON DRYING CHARACTERISTICS AND SOME BIOACTIVE PROPERTIES OF KIWI FRUIT SLICESTepe, Fadime Begum; Tepe, Tolga Kagan; Ekinci, Ayten 
2132016The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhanaDeğmencioğlu, N.; Gürbüz, O.; Herken, Emine Nur ; Yurdunuseven Yıldız,Aysun
2142022THE IMPACT OF PARTIAL SWEETENER SUBSTITUTION ON PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF BISCUITSGüldane, Mehmet; Herken, Emine Nur 
2152020The impact of quinoa flour on some properties of ayranAkkoyun, Y.; Arslan, Seher 
2162018Improving physicochemical, antioxidative and sensory quality of raw chicken meat by using acorn extractsÖzünlü, O.; Ergezer, Haluk ; Gökçe, R. 
2172023Industry 4.0 technologies in agri-food sector and their integration in the global value chain: A reviewSentürk, Seyda; Şentürk, Fatmana ; Karaca, Hakan 
2182020The influence of backslopping on lactic acid bacteria diversity in tarhana fermentationÖzel, Burcu ; Şimşek, Ömer ; Settanni, L.; Erten, H. 
2192009Influence of growth conditions on the nisin production of bioengineered Lactococcus lactis strainsŞimşek, Ö.; Çon, Ahmet Hilmi ; Akkoç, N.; Saris, P.E.J.; Akçelik, M.
2202011The influence of plastic composition and ventilation area on ozone diffusion through some food packaging materialsKaraca, Hakan ; Smilanick, J.L.