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Yayın Arama

Toplam 25429 kayıt

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
22 22
2017 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Optimization of the Level of Chickpea Sourdough and Baking Powder in Cake Formulation by Response Surface Methodology: Effects on Physicochemical, Sensory and Antioxidant Properties
2 2
2018 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
FOOD SCIENCE AND TECHNOLOGY RESEARCH

Revival of our local wheat varieties A heritage from ancestors Siyez Wheat of Kastamonu
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
Miller Magazine

Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties
12 12
2018 Özgün Makale SCI/SSCI/AHCI ESCI Scopus
FOOD SCIENCE AND TECHNOLOGY RESEARCH

Mineral composition and heavy metal contents of chestnut honey collected from Kastamonu Region
0 0
2023 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
1st International Congress of Apitherapy

NIXTAMALIZATION (ALKALINE COOKING): ALTERNATIVE TECHNOLOGIES FOR THE PRODUCTION AND THEIR EFFECT ON QUALITY PROPERTIES OF CEREALS AND LEGUMES
0 0
2023 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
II. INTERNATIONAL CONGRESS on FOOD RESEARCHES

PHYSIOCHEMICAL AND BIOACTIVE MARKERS THAT CAN BE USED AS FINGERPRINT IN CHESTNUT HONEY
0 0
2022 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
ICONFOOD'22 INTERNATIONAL CONGRESS on FOOD RESEARCHES

PHYSICOCHEMICAL CHARACTERISTICS AND SOME BIOACTIVE ATTRIBUTES OF KASTAMONU CHESTNUT HONEY
0 0
2022 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
ICONFOOD'22 INTERNATIONAL CONGRESS on FOOD RESEARCHES

Determination Of Physicochemical Properties and Morphological Attributes Using Scanning Electron Microscopy of Hulled Barley And Hull-Less Barley
0 0
2021 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
ISARC 3.ULUSLARARASI PALANDÖKEN BİLİMSEL ÇALIŞMALAR KONGRESİ

Effects of Various Processes On Dephytinization And In-Vitro Digestibility Rates Of Some Cereal Milling Byproducts Which Can Be Using In Food Industry
0 0
2021 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
ISARC 3.ULUSLARARASI PALANDÖKEN BİLİMSEL ÇALIŞMALAR KONGRESİ

Investigation of physicochemical andnutritional properties of jujube (Zizyphus jujuba) and evaluation of alternative uses
0 0
2018 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
1st International Eurasian Conference on Science, Engineering andTechnology (EurasianSciEnTech 2018)

Effect of Milk Powder Addition on Sensorial And Functional Properties of Bread
0 0
2018 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
1st International Health Sciences and Life Congress

The Effects of Processing Techniques to Pesticide Resıdues in Cereals and Cereal Products
0 0
2017 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
2.International Food Congress on Food Technology

Use Of Edible Film Coatings In Food Products And Giving Functional Property With The Addition Of Natural Additives,
0 0
2017 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
NUTRICON Food Quality, Safety, HealthNutrition Symposium

Enhancement Of Bioavailable Micronutrients In Food Grains By Reduction Of Anti-Nutrients By Some Food Processes
0 0
2017 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
NUTRICON Food Quality, Safety, HealthNutrition Symposium

Thermal Heat Processing Effects On Phytic Acid Content And Mineral Bioavailability Of Siyez Wheat,
0 0
2017 Tebliğ/Bildiri SCI/SSCI/AHCI ESCI Scopus
NUTRICON Food Quality, Safety, HealthNutrition Symposium