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 428 (Search time: 0.032 seconds).

Issue DateTitleAuthor(s)
412019Characterization of a 4,6-?-glucanotransferase from Lactobacillus reuteri E81 and production of malto-oligosaccharides with immune-modulatory rolesİspirli, H.; Şimşek, Ömer ; Skory, C.; Sağdıç, O.; Dertli, E.
422019Characterization of pathogen-specific bacteriocins from lactic acid bacteria and their application within cocktail against pathogens in milkKaya, Halil İbrahim ; Şimşek, Ömer 
32020Characterization of pediococcus acidilactici PFC69 and lactococcus lactis PFC77 bacteriocins and their antimicrobial activities in tarhana fermentationKaya, Halil İbrahim ; Şimşek, Ömer 
42019Chemical and sensory characteristics of dried Çökelek cheeses at different temperaturesErgene, Gamze; Arslan, Seher 
52011Chemical composition of European squid and effects of different frozen storage temperatures on oxidative stability and fatty acid compositionAtayeter, S.; Ercoşkun, Hüdayi 
62012Chemical composition, fatty acid profile and colour of broiler meat as affected by organic and conventional rearing systemsKüçükyilmaz, K.; Bozkurt, M.; Çatli, A.U.; Herken, Emine Nur ; Çinar, M.; Bintaş, E.
72016Chemical composition, nutritional value and in vitro starch digestibility of roasted chickpeasSimsek, Senay; Herken, Emine Nur ; Ovando-Martinez, M.
82024Chemical, physical and sensory properties of gluten-free potato crackers supplemented with cowpea, faba bean and mung bean floursAslan, S.T. ; Isik, F. 
92018CHİA TOHUMU KULLANILARAK ZENGİNLEŞTİRİLEN GALETALARIN BAZI KİMYASAL VE FİZİKSEL ÖZELLİKLERİÖzgören, Ezgi ; Kaplan, Hatice Betül ; Tüfekçi, Senem 
102016Chlorophylls reductions in fresh-cut chard (Beta vulgaris var. cicla) with various sanitizing agentsKaraca, Hakan ; Sevilgen, Özlem; Konar, Nevzat; Velioglu, Yakup Sedat
112005Cholesterol content and fatty acid composition of most consumed turkish hard and soft cheesesKinik, O.; Gürsoy, Oğuz ; Kemal Seckin, A.
122012Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juiceTürkyilmaz, M.; Yemiş, Oktay ; Özkan, M.
132024A classification based on support vector machines for monitoring avocado fruit qualityElbi, Mehmet Doğan ; Çapraz, Ezgi Özgören ; Şahin, Emre ; Koyuncuoğlu, Mehmet Ulaş ; Tuncer, Can
142021Classification of raw cow milk using information fusion frameworkPolat, Olcay ; Akcok, Seda Gokce; Akbay, Mehmet Anil; Topaloglu, Duygu; Arslan, Seher ; Kalayci, Can Berk 
152015Color degradation kinetics of carrot (daucus carota L.) slices during hot air dryingDemiray, Engin ; Tülek, Yahya 
162009Combined effect of pH and heat treatment on degradation of aflatoxins in dried figsKaraca, H. ; Nas, S. 
172005Combustion 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.
182015Comparative study of sugars, organic acids and trans-resveratrol in red and white grapes grown in Denizli region, TurkeyOtağ, Mustafa Remzi; Kadakal, Çetin 
192010A comparative study on exergetic performance assessment for drying of broccoli florets in three different drying systemsİçier, Filiz; Çolak, Neslihan ; Erbay, Zafer; Kuzgunkaya, Ebru Hancıoğlu; Hepbaşlı, Arif
202017Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scaleŞimşek, Ömer ; Özel, Serap; Çon, A.H.