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Yayın Arama

Toplam 25078 kayıt

Identification of microbiological, physical, and chemical quality of milk from milk collection centers in Kastamonu Province
5 5
2020 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES

Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter
14 14
2020 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Determination of The Adulteration of Butter With Margarine by Using Fat Constants
5 5
2016 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI

A Comparative Study on Some Properties and Oxidation Stability During Storage of Butter Produced From Different Animals’ Milk
0 0
2018 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
GIDA / THE JOURNAL OF FOOD

Investigation of pesticide residues in fresh Sultani grapes and antioxidant properties of fresh/sun-dried/oven-dried grapes
9 9
2020 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY

Chemical Composition of Essential Oil Extracted from Lavender Growing in Kastamonu, Türkiye
0 0
2023 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
5th International Non-Wood Forest Products Symposium

Healing from Nature: An Overview of Adaptogens
0 0
2023 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
5th International Non-Wood Forest Products Symposium

Bitki Bazlı Fonksiyonel Bir Yan Ürün: Aquafaba
0 0
2023 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
I. Uluslararası Türk Dünyası Biyoloji Kongresi

Gıdaların Korunmasında Güçlü Bir Alternatif: Bakteriyosinler
0 0
2023 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
I. Uluslararası Türk Dünyası Biyoloji Kongresi

Taşköprü sarımsağı sapları ile boya adsorpsiyonu
0 0
2016 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
1st International Mediterranean Science and Engineering Congress

The Comparison of Antioxidant Characteristics of Traditional Dough Tarhana of Kastamonu and Tarhana’s From Other Regions.
0 0
2018 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus

A comparative study on some properties and oxidation stability during storage of butter produced from different animals’ milk: An update.
0 0
2017 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
15th Euro Fed Lipid Congress: Oil, fats and Lipids: New Technologies and Applications for a Healthier Life

Determination of Chemical Composition of Dill Seed Essential Oil
0 0
2021 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
International Anatolian Congress on Medicinal and Aromatic Plants

Turgutlu da Yetiştirilen Çekirdeksiz Sultani Üzüm de Fenolik Bileşikler Antioksidan Kapasite ve Pestisit Kalıntı Miktarının Tespiti
0 0
2016 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
Uluslararası Turgutlu Sempozyumu

Çiğ Sütte Hijyen
0 0
2017 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
Uluslararası Taşköprü Pompeiopolis Bilim Kültür Sanat Araştırmaları Sempozyumu

Kastamonu-Üryani Erik’in Toplam Antioksidan Kapasitesi, Toplam Fenolik Bileşik ve Toplam Flavonoid Madde Miktarı
0 0
2017 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
Uluslararası Taşköprü Pompeiopolis Bilim Kültür Sanat Araştırmaları Sempozyumu

Volatile Oil Composition of Kastamonu-Taşköprü Garlic
0 0
2017 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
1st International Congress on Medicinal and Aromatic Plants-Natural and Healthy Life

An Overview of Dietary Fiber In Terms of Food Technology
0 0
2017 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
International Conference on Agriculture, Forest, Food Sciences and Technologies

Total Phenolic Compounds, Total Flavonoid Substances and Total Antioxidant Capacity of Kastamonu Garlic
0 0
2017 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
International Conference on Agriculture, Forest, Food Sciences and Technologies

Kastamonu İlindeki Süt Toplama Merkezlerine Genel Bir Bakış ve Bazı Merkezlerden Temin Edilen Sütlerin Ana Besin Öğeleri Miktarları
0 0
2017 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
1. Ulusal Sütçülük Kongresi