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 41-60 of 371 (Search time: 0.039 seconds).

Issue DateTitleAuthor(s)
412024A classification based on support vector machines for monitoring avocado fruit qualityElbi, Mehmet Doğan ; Çapraz, Ezgi Özgören ; Şahin, Emre ; Koyuncuoğlu, Mehmet Ulaş ; Tuncer, Can
6222021Classification of raw cow milk using information fusion frameworkPolat, Olcay ; Akcok, Seda Gokce; Akbay, Mehmet Anil; Topaloglu, Duygu; Arslan, Seher ; Kalayci, Can Berk 
6232020Color and Ascorbic Acid Degradation Kinetics of Red Pepper (Capsicum annuum L.) Slices during Vacuum DryingDemiray, Engin ; Tülek, Yahya 
6242015Color degradation kinetics of carrot (daucus carota L.) slices during hot air dryingDemiray, Engin ; Tülek, Yahya 
6252009Combined effect of pH and heat treatment on degradation of aflatoxins in dried figsKaraca, H. ; Nas, S. 
6262005Combustion of bioDiesel fuel produced from hazelnut soapstock/waste sunflower oil mixture in a Diesel engineUsta, Nazım ; Öztürk, Erkan ; Can, Özer ; Çonkur, Erdinç Şahin ; Nas, Sebahattin ; Çon, Ahmet Hilmi ; Can, A.Ç.
6272015Comparative study of sugars, organic acids and trans-resveratrol in red and white grapes grown in Denizli region, TurkeyOtağ, Mustafa Remzi; Kadakal, Çetin 
6282017Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scaleŞimşek, Ömer ; Özel, Serap; Çon, A.H.
6292011Comparison of marinating with two different types of marinade on some quality and sensory characteristics of Turkey breast meatErgezer, H. ; Gökçe, Ramazan 
6302011Comparison of Marinating with Two Different Types of Marinade on Some Quality and Sensory Characteristics Turkey Breast MeatErgezer, Haluk ; Gokce, Ramazan 
6312022Comparison of quality characteristics of muffins produced with einkorn, whole grain and white wheat floursIşık, Fatma ; Özgören, Ezgi ; Sola, Yağmur
6322021Comparison of the Oil Quality of Light and Dark Walnuts under Different Storage ConditionsYildiz, Aysun Yurdunuseven ; Karaca, Hakan 
6332022Comparison of the probiotic characteristics of Lactic Acid Bacteria (LAB) isolated from sourdough and infant fecesKaya, Yasemin; Erten, Tayyibe; Vurmaz, Melike; Ispirli, Humeyra; Simsek, Omer ; Dertli, Enes
6342023Compositional Changes of the Jujube Fruit During Solar and Tray DryingYaşa, Fatma; Şengün, Pınar; Kadakal, Çetin 
6352012The constituents of essential oil: Antimicrobial and antioxidant activity of micromeria congesta boiss. & hausskn. ex boiss. from east AnatoliaHerken, Emine Nur ; Çelik, Ali ; Aslan, M.; Aydınlık, Nilüfer
6362013Constituents, oxidant-antioxidant profile, and antimicrobial capacity of the essential oil obtained from ferulago sandrasica Peşmen and QuézelÇelik, Ali ; Arslan, İdris ; Herken, Emine Nur ; Ermiş, Ahmet 
6372004Couscous, a traditional Turkish food product: Production method and some applications for enrichment of nutritional valueÇelik, İlyas; Işık, Fatma ; Gürsoy, Oğuz
6382022Çileğin Muhafazasında Dondurma ve Kurutma Yöntemlerinin Kullanım Olanaklarının Ürün Kalitesi ve Enerji İhtiyacı Açısından DeğerlendirilmesiTülek, Yahya ; Özaydın, Selin
6392023Degradation kinetics of bioactive compounds in dried mistletoe leaves during storageYazar, Julide Gamze; Demiray, Engin 
202008Degradation kinetics of ergosterol in tomato paste serumKadakal, Çetin ; Artik, N.