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 161-180 of 371 (Search time: 0.044 seconds).

Issue DateTitleAuthor(s)
1612014The effects of potato puree and bread crumbs on some quality characteristics of low fat meatballsErgezer, Haluk ; Akcan, Tolga; Lu, M.S.
1622022Effects of pseudocereal flours addition on chemical and physical properties of gluten-free crackersTurk Aslan, Sinem ; Isik, Fatma 
1632012Effects of rearing systems on performance, egg characteristics and immune response in two layer hen genotypeKüçükyilmaz, K.; Bozkurt, M.; Herken, Emine Nur ; Çinar, M.; Çatl, A.U.; Bintaş, E.; Çöven, F.
1642006Effects of salt and phosphate levels on the emulsion properties of fresh and frozen hen meatsArslan, Seher 
1652023The effects of select stabilizers addition on physicochemical, textural, microstructural and sensory properties of ice creamDemir, Sule; Arslan, Seher 
62003Effects of soy milk incorporation on some physico-chemical and sensory properties, colour intensity and the cost of Kashar cheeseGökçe, Ramazan ; Gürsoy, Oğuz
72014Effects of temperature and packaging types on ergosterol and Howard mold count values of tomato paste during storageEkinci, Raci ; Kadakal, Çetin ; Otag, Mustafa
82005The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented foodÇelik, İlyas; Işik, Fatma ; Şimşek, Ömer ; Gürsoy, Oğuz
92024Effects of thermal and nonthermal treatments on microorganisms, pyrrolizidine alkaloids and volatile compounds in oregano (Origanum vulgare L.)KUCUKOGLU, A.S.; HIZ, G.; KARACA, H. 
102016Effects of tomato pomace supplementation on chemical and nutritional properties of crackersIşık,Fatma ; Topkaya, Cansu
11Jan-2014Ege bölgesi ballarının kimyasal özellikleriKaplan, Hatice Betül 
122017Ekmeklerde Aktif Paketleme UygulamalarıGöncü, Ali; Özkal, Sami Gökhan 
132024Ekşi hamur fermantasyonunda laktik asit bakteri glukonatransferazlarının rolünün ve teknolojik öneminin belirlenmesiZehir Şentürk, Duygu 
142003Elma çürüklük düzeyinin elma suyunun patulin ve fumarik asit düzeyine etkisiKadakal, Çetin ; Nas, Sebahattin ; Poyrazoğlu, Ender; Şimşek, Atilla
152000Elma suyu üretimi esnasında patulin içeriğindeki değişimlerKadakal, Çetin 
162000Elma ve elma ürünlerinde patulin miktarını etkileyen faktörlerKadakal, Çetin ; Nas, Sebahattin 
172015Enhanced Degradation of Azoxystrobin in Grapes and Model Systems by Ozone Fumigation during StorageTabakoglu, Nadide; Karaca, Hakan 
182017Enhancement of drying and rehydration characteristics of okra by ultrasound pre-treatment applicationTüfekçi, Senem ; Özkal, Sami Gökhan 
192024Enhancement of kefir functionality by adding black elderberry and evaluation of its quality during storageBarazi, Umran; Arslan, Seher 
202010Enzymatic processing and antioxidant activity of agricultural waste autohydrolysis liquorsAkpinar, O.; Gunay, K.; Yılmaz, Yusuf ; Levent, O.; Bostanci, S.