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 352 (Search time: 0.024 seconds).

Issue DateTitleAuthor(s)
412020Color and Ascorbic Acid Degradation Kinetics of Red Pepper (Capsicum annuum L.) Slices during Vacuum DryingDemiray, Engin ; Tülek, Yahya 
422015Color degradation kinetics of carrot (daucus carota L.) slices during hot air dryingDemiray, Engin ; Tülek, Yahya 
432009Combined effect of pH and heat treatment on degradation of aflatoxins in dried figsKaraca, H. ; Nas, S. 
442005Combustion 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.
452015Comparative study of sugars, organic acids and trans-resveratrol in red and white grapes grown in Denizli region, TurkeyOtağ, Mustafa Remzi; Kadakal, Çetin 
462017Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scaleŞimşek, Ömer ; Özel, Serap; Çon, A.H.
472011Comparison of marinating with two different types of marinade on some quality and sensory characteristics of Turkey breast meatErgezer, H. ; Gökçe, Ramazan 
482011Comparison of Marinating with Two Different Types of Marinade on Some Quality and Sensory Characteristics Turkey Breast MeatErgezer, Haluk ; Gokce, Ramazan 
492022Comparison of quality characteristics of muffins produced with einkorn, whole grain and white wheat floursIşık, Fatma ; Özgören, Ezgi ; Sola, Yağmur
502021Comparison of the Oil Quality of Light and Dark Walnuts under Different Storage ConditionsYildiz, Aysun Yurdunuseven ; Karaca, Hakan 
512022Comparison 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
522023Compositional Changes of the Jujube Fruit During Solar and Tray DryingYaşa, Fatma; Şengün, Pınar; Kadakal, Çetin 
532012The 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
542013Constituents, 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 
552004Couscous, a traditional Turkish food product: Production method and some applications for enrichment of nutritional valueÇelik, İlyas; Işık, Fatma ; Gürsoy, Oğuz
562022Çileğin Muhafazasında Dondurma ve Kurutma Yöntemlerinin Kullanım Olanaklarının Ürün Kalitesi ve Enerji İhtiyacı Açısından DeğerlendirilmesiTülek, Yahya ; Özaydın, Selin
572023Degradation kinetics of bioactive compounds in dried mistletoe leaves during storageYazar, Julide Gamze; Demiray, Engin 
582008Degradation kinetics of ergosterol in tomato paste serumKadakal, Çetin ; Artik, N.
592013Degradation kinetics of lycopene, ß-carotene and ascorbic acid in tomatoes during hot air dryingDemiray, Engin ; Tülek, Yahya ; Yılmaz, Yusuf 
602017Degradation kinetics of ß-carotene in carrot slices during convective dryingDemiray, Engin ; Tülek, Yahya