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Yayın Arama

Toplam 25155 kayıt

Quality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods
12 12
2018 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
FOOD SCIENCE AND TECHNOLOGY RESEARCH

Çam (Pinus spp.) Türlerinin ve Fraksiyonlarının Gıda Takviyesi ve Tıbbi Bitki Olarak Kullanım Olanakları
0 0
2022 Diğer (Teknik, not, yorum, vaka takdimi, editöre mektup, özet, kitap krıtiği, araştırma notu, bilirkişi raporu ve benzeri) SCI/SSCI/AHCI ESCI Scopus
Journal of the Institute of Science and Technology

Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough
8 8
2019 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS

Phytic acid content and in-vitro digestibility of several cereal and legume types treated with different processes
2 2
2021 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
UKRAINIAN FOOD JOURNAL

Assessment of nutritional and bioactive properties for gluten-free tarhana containing various legumes and cereals
8 8
2021 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
JOURNAL OF FOOD PROCESSING AND PRESERVATION

SİYEZ VE EKMEKLİK BUĞDAY KEPEĞİNİN EKŞİ HAMUR ÜRETİMİNDE KULLANIM OLANAĞININ DEĞERLENDİRİLMESİ
0 0
2021 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
GIDA / THE JOURNAL OF FOOD

Effect of cereals milling on the contents of phytic acid and digestibility of minerals and protein
17 17
2020 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
UKRAINIAN FOOD JOURNAL

SÜT TOZU KATKISININ EKMEK KALİTE ÖZELLİKLERİ VE İŞLEVSELLİĞİ ÜZERİNE ETKİSİ
0 0
2020 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
GIDA / THE JOURNAL OF FOOD

Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life
21 21
2018 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Comparison of Physicochemical Attributes of Einkorn Wheat (Triticum monococcum) and Durum Wheat (Triticum durum) and Evaluation of Morphological Properties Using Scanning Electron Microscopy and Image Analysis
0 0
2019 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
Tarim Bilimleri Dergisi-Journal of Agricultural Sciences

Evaluation of taro [Colocasia Esculenta L. Schott] flour as a hydrocolloid on the physicochemical, rheological, and sensorial properties of milk pudding
14 14
2019 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
JOURNAL OF FOOD PROCESSING AND PRESERVATION

Comparison of industrial and homemade bulgur produced from einkorn wheat (Triticum monococcum) and durum wheat (Triticum durum): Physicochemical, nutritional and microtextural properties
10 10
2019 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
JOURNAL OF FOOD PROCESSING AND PRESERVATION

FARKLI TAHIL VE BAKLİYAT UNLARI İLE ÜRETİLEN TARHANALARIN FİZİKOKİMYASAL, REOLOJİK VE DUYUSAL NİTELİKLERİ
0 0
2019 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
GIDA / THE JOURNAL OF FOOD

Evaluation of Physicochemical, Nutritional and Sensory Properties of the Wet Tarhana
0 0
2019 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
Food Science and Quality Management

Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology
12 12
2018 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
JOURNAL OF FOOD PROCESSING AND PRESERVATION

The Relations Between Hydroxymethylfurfural Content, Antioxidant Activity And Colorimetric Properties Of Various Bakery Products
0 0
2017 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
GIDA / THE JOURNAL OF FOOD

Farklı Fermentasyon ve Kurutma Yöntemleriyle Üretilmiş Toz Ekşi Hamurun Bazi Mikrobiyolojik Nitelikleri ve Ekmekteki Küf Gelişimi Üzerine Etkileri
0 0
2017 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
Gıda

Enhancement of Bioavailable Micronutrients And Reduction of Antinutrients in Foods With Some Processes
0 0
2018 Diğer (Teknik, not, yorum, vaka takdimi, editöre mektup, özet, kitap krıtiği, araştırma notu, bilirkişi raporu ve benzeri) SCI/SSCI/AHCI ESCI Scopus
Food and Health

Gıda endüstrisi yan ürünleri kullanımıyla cips üretimine yeni bir yaklaşım Zenginleştirilmiş gluten cipsi
0 0
2016 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
Akademik Gıda

Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties
23 23
2017 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY