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 261-280 of 372 (Search time: 0.033 seconds).

Issue DateTitleAuthor(s)
2612015MAKARNANIN ZENGİNLEŞTİRİLMESİNE YÖNELİK YAKLAŞIMLARÖzgören, Ezgi ; Yapar, Aydın 
2622010Microbiological quality of karin butter, a traditionally manufactured butter from TurkeyGökçe, Ramazan ; Aslanalp, Y.; Herken, E.N.
1832007Mineral composition and total phenolic content of pomegranate molassesYılmaz, Yusuf ; Çelik, İlyas.; Işık, Fatma. 
1842021Mineral Content of Pitaya (Hylocereus polyrhizus and Hylocereus undatus) Seeds Grown in TurkeyNizamlioglu, Nizam Mustafa; Unver, Ahmet; Kadakal, Cetin 
185May-2019Modifiye atmosferde paketlenerek depolanan besiyeri ve yarı-kurutulmuş kırmızıbiberlerde aspergillus flavus gelişimi ve aflatoksin oluşumuAyrancı, Ufuk Gökçe 
1862019Modifiye Atmosferde Paketlenmiş Nar Kabuğu İlave Bisküvilerin Kalite Özelliklerinin BelirlenmesiIşık,Fatma 
1872020Moisture management and antimicrobial performance of collagen peptide enriched knitted fabricsSoydan, Ali Serkan ; Karakan Günaydın, Gizem ; Ergezer, Haluk ; Palamutcu, Sema 
1882008Mycotoxins in dried figsKaraca, Hakan ; Nas, Sebahattin 
1892010Mycotoxins: Contamination of dried fruits and degradation by ozoneKaraca, H. ; Velioglu, Y.S.; Nas, Sebahattin 
1902017Nar Kabuğu İlavesinin Keklerin Besinsel Duyusal ve Mikrobiyolojik Özelliklerine EtkisiIşık, Fatma 
1912004A new quality parameter in tomato and tomato products: ErgosterolKadakal, Çetin ; Artik, N.
1922014Nisin production in a chitin-including continuous fermentation system with Lactococcus lactis displaying a cell wall chitin-binding domainŞimşek, Ömer 
1932015Nisin production of Lactococcus lactis N8 with hemin-stimulated cell respiration in fed-batch fermentation systemKördikanlioğlu, Burcu; Şimşek, Ömer ; Saris, P.E.J.
1942017Nisinin Sinerjistik Antimikrobiyel EtkisiÖzel, Burcu ; Şimşek, Ömer 
1952006Novel uses of catechins in foodsYılmaz, Yusuf 
1962024Nugget üretiminde farklı oranlarda beyaz şerit problemli tavuk göğüs etinin kullanımıÖzünlü, Orhan; Yüksel, Fazilet Ceyda; Ergezer, Haluk 
1972023Obtaining an aflatoxin-free and high-alcohol-content product using contaminated dried figsŞentürk, Seyda; Karaca, Hakan 
1982024Optimization 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
1992021Optimization of extraction time and temperature for natural antioxidants of okuzgozu grape pomace using various solvent ratiosYeler, Hatice Betul ; Nas, Sebahattin 
2002023The Optimization of Hybrid (Microwave-Conventional) Drying of Sweet Potato Using Response Surface Methodology (RSM)Tufekci, Senem ; Özkal, Sami Gökhan