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 301-320 of 428 (Search time: 0.033 seconds).

Issue DateTitleAuthor(s)
301May-2019Modifiye atmosferde paketlenerek depolanan besiyeri ve yarı-kurutulmuş kırmızıbiberlerde aspergillus flavus gelişimi ve aflatoksin oluşumuAyrancı, Ufuk Gökçe 
22019Modifiye Atmosferde Paketlenmiş Nar Kabuğu İlave Bisküvilerin Kalite Özelliklerinin BelirlenmesiIşık,Fatma 
32020Moisture management and antimicrobial performance of collagen peptide enriched knitted fabricsSoydan, Ali Serkan ; Karakan Günaydın, Gizem ; Ergezer, Haluk ; Palamutcu, Sema 
42014Monitoring of the effects of transfection with baculovirus on Sf9 cell line and expression of human dipeptidyl peptidase IVÜstün-Aytekin, Özlem ; Gürhan, I.D.; Ohura, K.; Imai, T.; Öngen, G.
52008Mycotoxins in dried figsKaraca, Hakan ; Nas, Sebahattin 
62010Mycotoxins: Contamination of dried fruits and degradation by ozoneKaraca, H. ; Velioglu, Y.S.; Nas, Sebahattin 
72017Nar Kabuğu İlavesinin Keklerin Besinsel Duyusal ve Mikrobiyolojik Özelliklerine EtkisiIşık, Fatma 
82004A new quality parameter in tomato and tomato products: ErgosterolKadakal, Çetin ; Artik, N.
92014Nisin production in a chitin-including continuous fermentation system with Lactococcus lactis displaying a cell wall chitin-binding domainŞimşek, Ömer 
102015Nisin production of Lactococcus lactis N8 with hemin-stimulated cell respiration in fed-batch fermentation systemKördikanlioğlu, Burcu; Şimşek, Ömer ; Saris, P.E.J.
112017Nisinin Sinerjistik Antimikrobiyel EtkisiÖzel, Burcu ; Şimşek, Ömer 
122006Novel uses of catechins in foodsYılmaz, Yusuf 
132024Nugget üretiminde farklı oranlarda beyaz şerit problemli tavuk göğüs etinin kullanımıÖzünlü, Orhan; Yüksel, Fazilet Ceyda; Ergezer, Haluk 
142023Obtaining an aflatoxin-free and high-alcohol-content product using contaminated dried figsŞentürk, Seyda; Karaca, Hakan 
152024Optimization of 4,6-α and 4,3-α-Glucanotransferase Production in Lactococcus lactis and Determination of Their Effects on Some Quality Characteristics of Bakery ProductsNicin, Ramazan Tolga; Zehir-Şentürk, Duygu ; Özkan, Busenur; Göksungur, Yekta; Şimsek, Ömer 
162021Optimization of extraction time and temperature for natural antioxidants of okuzgozu grape pomace using various solvent ratiosYeler, Hatice Betul ; Nas, Sebahattin 
172012Optimization of furfural and 5-hydroxymethylfurfural production from wheat straw by a microwave-assisted processYemiş, Oktay ; Mazza, G.
182023The Optimization of Hybrid (Microwave-Conventional) Drying of Sweet Potato Using Response Surface Methodology (RSM)Tufekci, Senem ; Özkal, Sami Gökhan 
192006Oxygen radical absorbance capacities of grape/wine industry byproducts and effect of solvent type on extraction of grape seed polyphenolsYılmaz, Yusuf ; Toledo, R.T.
202024Ozonation as an emerging technique for inactivating microorganisms and mitigating pesticides in apple juiceEvkuran, Tugce; Karaca, Hakan