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Yayın Arama

Toplam 25429 kayıt

Use of chestnut propolis extract produced by maseration, reflux and ultrasound-assisted extraction methods in different food models: Effect on physicochemıcal, sensory and bioactive properties
0 0
2024 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
Food and Health

Tıbbi ve Aromatik Bitkilerin Kullanımı ile Ekmeğin Fenolik Madde İçeriğinin Zenginleştirilmesi
0 0
2018 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
GIDA / THE JOURNAL OF FOOD

SİYEZ KEPEĞİ EKŞİ HAMUR OPTİMİZASYONUNUN EKMEĞİN KALİTE VE BİYOAKTİF NİTELİKLERİ ÜZERİNDEKİ ETKİLERİ
0 0
2023 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
Association of Food Technology, Turkey

SİYEZ (Triticum monococcum) VE BUĞDAY (Triticum aestivum) UNU İÇERİKLİ YAŞ TARHANA İLE ÜRETİLEN ÇÖREKLERİN BİYOAKTİF, FİZİKOKİMYASAL, DUYUSAL VE RAF ÖMRÜ KALİTE PARAMETRELERİNİN İNCELENMESİ
0 0
2023 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
Association of Food Technology, Turkey

Kastamonuda Üretilen Siyez Buğdayının (Triticum monococcum) Bazı Kimyasal ve Fiziksel Özellikleri
0 0
2022 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
Akademik Gida

Quality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods
11 11
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
16 16
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
19 19
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
13 13
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
11 11
2018 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
JOURNAL OF FOOD PROCESSING AND PRESERVATION