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 372 (Search time: 0.021 seconds).

Issue DateTitleAuthor(s)
412016Chlorophylls reductions in fresh-cut chard (Beta vulgaris var. cicla) with various sanitizing agentsKaraca, Hakan ; Sevilgen, Özlem; Konar, Nevzat; Velioglu, Yakup Sedat
422024A classification based on support vector machines for monitoring avocado fruit qualityElbi, Mehmet Doğan ; Çapraz, Ezgi Özgören ; Şahin, Emre ; Koyuncuoğlu, Mehmet Ulaş ; Tuncer, Can
432021Classification of raw cow milk using information fusion frameworkPolat, Olcay ; Akcok, Seda Gokce; Akbay, Mehmet Anil; Topaloglu, Duygu; Arslan, Seher ; Kalayci, Can Berk 
442020Color and Ascorbic Acid Degradation Kinetics of Red Pepper (Capsicum annuum L.) Slices during Vacuum DryingDemiray, Engin ; Tülek, Yahya 
452015Color degradation kinetics of carrot (daucus carota L.) slices during hot air dryingDemiray, Engin ; Tülek, Yahya 
462009Combined effect of pH and heat treatment on degradation of aflatoxins in dried figsKaraca, H. ; Nas, S. 
472005Combustion 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.
482015Comparative study of sugars, organic acids and trans-resveratrol in red and white grapes grown in Denizli region, TurkeyOtağ, Mustafa Remzi; Kadakal, Çetin 
492017Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scaleŞimşek, Ömer ; Özel, Serap; Çon, A.H.
502011Comparison of marinating with two different types of marinade on some quality and sensory characteristics of Turkey breast meatErgezer, H. ; Gökçe, Ramazan 
512011Comparison of Marinating with Two Different Types of Marinade on Some Quality and Sensory Characteristics Turkey Breast MeatErgezer, Haluk ; Gokce, Ramazan 
522022Comparison of quality characteristics of muffins produced with einkorn, whole grain and white wheat floursIşık, Fatma ; Özgören, Ezgi ; Sola, Yağmur
532021Comparison of the Oil Quality of Light and Dark Walnuts under Different Storage ConditionsYildiz, Aysun Yurdunuseven ; Karaca, Hakan 
542022Comparison 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
552023Compositional Changes of the Jujube Fruit During Solar and Tray DryingYaşa, Fatma; Şengün, Pınar; Kadakal, Çetin 
562012The 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
572013Constituents, 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 
582004Couscous, a traditional Turkish food product: Production method and some applications for enrichment of nutritional valueÇelik, İlyas; Işık, Fatma ; Gürsoy, Oğuz
592022Çileğin Muhafazasında Dondurma ve Kurutma Yöntemlerinin Kullanım Olanaklarının Ürün Kalitesi ve Enerji İhtiyacı Açısından DeğerlendirilmesiTülek, Yahya ; Özaydın, Selin
602023Degradation kinetics of bioactive compounds in dried mistletoe leaves during storageYazar, Julide Gamze; Demiray, Engin