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Profile

Full Name
Yapar, Aydın
Variants
Yapar, A.
A. Yapar
Yapar, Aydin.
Yapar, Aydın.
Yapar, Aydin
 
Main Affiliation
10.05. Food Engineering
 
Email
ayapar@pau.edu.tr
 
Link to YOK Profile
YOK Profile
ORCID
0000-0003-4921-1995
Source ID
854
Starting Date
30-10-2001
 
Interests
Et Teknolojisi, Gıda Teknolojileri, Gıda Bilimi
 
Country
Turkey
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Status
Current staff

Publications
(Articles)

Author

  • 11 Yapar, Aydın
  • 5 Özgören, Ezgi
  • 4 Işık, Fatma
  • 2 Ekinci, Raci
  • 1 Atay, S.
  • 1 Atay, Secil
  • 1 Atay, Seçil
  • 1 Kadakal, Çetin.
  • 1 Kayacier, A.
  • 1 Yapar, Aydin
  • . next >

Subject

  • 1 Cracker
  • 1 Cyprinus carpio
  • 1 Dietary fibers
  • 1 Drying
  • 1 Emulsifying Properties
  • 1 Emulsion
  • 1 emulsion capacity
  • 1 emulsion properties
  • 1 emulsion stability
  • 1 emulsion viscosity
  • . < previous next >

Date issued

  • 2 2020 - 2025
  • 6 2010 - 2019
  • 5 2000 - 2009

Type

  • 13 Article

Fulltext

  • 9 No Fulltext
  • 4 With Fulltext


Results 1-13 of 13 (Search time: 0.006 seconds).

Issue DateTitleAuthor(s)
12004Alabalıkların (O.Mykiss w., 1792) donma ve çözünme süreleri üzerine dondurma sıcaklığı ve hava sirkülasyonunun etkileriEkinci, Raci ; Yapar, Aydın 
22016Değişik Oranlarda Salça Üretim Atıkları İlave Edilerek Üretilen Tarhanaların Oksidasyon Parametrelerinin Zamana Bağlı DeğişimiIşık, Fatma ; Yapar, Aydın 
32007The effect of cooking and drying on the water-soluble vitamins content of bulgurKadakal, Çetin. ; Ekinci, Raci ; Yapar, Aydın. 
42019Effect of Jerusalem artichoke (Helianthus tuberosus L.) supplementation on chemical and nutritional properties of crackersÖzgören, Ezgi ; Işık, Fatma ; Yapar, Aydın 
52019Effect of the addition of smoked trout fillet powder to the quality properties of pastaÖzgören, Ezgi ; Yapar, Aydın 
62005Effect of the different levels of salt and phosphate on some emulsion attributes of the northern pike fish (Esox lucius L., 1758) fleshYapar, Aydin ; Atay, Secil
72017Effect of tomato seed supplementation on chemical and nutritional properties of tarhanaIşık, Fatma ; Yapar, Aydın 
82006Effects of different levels of salt and phosphate on some emulsion attributes of the common carp (Cyprinus carpio L., 1758)Yapar, Aydın ; Atay, S.; Kayacier, A.; Yetim, H.
92014Fatty Acid Composition and Sensory Properties of Tarhanas Prepared by Processed Tomato and Paprika Waste MaterialsIşık, Fatma ; Yapar, Aydın 
102015MAKARNANIN ZENGİNLEŞTİRİLMESİNE YÖNELİK YAKLAŞIMLARÖzgören, Ezgi ; Yapar, Aydın 
112022PHYSICOCHEMICAL, MICROSTRUCTURE AND SENSORY PROPERTIES OF NOODLE ENRICHED WITH PUMPKIN (CUCURBITA MOSCHATA) POWDERÖzgören, Ezgi ; Yapar, Aydın 
122022Some Physicochemical and Sensory Properties of Muffin Cakes Enriched with Quinoa (Chenopodium quinoa Willd.) FlourÖzgören, Ezgi ; Yapar, Aydın 
132005Turna balığı (Esox lucius L., 1758) etinin bazı emülsiyon özelliklerine farklı konsantrasyonlarda tuz ve fosfat kullanımının etkisiYapar, Aydın ; Atay, Seçil

 

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