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Formation evolution and dissemination of a food practice Tomato bottling
International Conference on Designing Food and Designing for Food, Londra/İNGİLTERE, 28 Haziran 2012
GELMEZ KORAY
Koray Gelmez Tam metin bildiri
A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications
FOOD CHEMISTRY, Vol. 272, No. null, 2019, s. 494-506, ISSN: 0308-8146
ÖZKAN GÜLAY,FRANCO PAOLA,DE MARCO IOLANDA,XİAO JİANBO,ÇAPANOĞLU GÜVEN ESRA
A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications
FOOD CHEMISTRY, Vol. 272, No. null, 2019, s. 494-506, ISSN: 0308-8146
ÖZKAN GÜLAY,FRANCO PAOLA,DE MARCO IOLANDA,XİAO JİANBO,ÇAPANOĞLU GÜVEN ESRA
Modern Techniques for Food Authentication
2012, Elsevier
KIZIL RAMAZAN,JOSEPH IRUDAYARAJ
Ramazan Kızıl Bilimsel KitapKitap Bölümü
Nondestructive Testing of Food Quality
2008, Wiley
KIZIL RAMAZAN,JOSEPH IRUDAYARAJ
Ramazan Kızıl Bilimsel KitapKitap Bölümü
Potential of Priming in Food Production
Trends in Food Science and Technology, No. 21, 8, 2010, s. 399
ÇAPANOĞLU GÜVEN ESRA
Esra Çapanoğlu Güven Özgün Makale
The application of epifluorescence microscopic methods in the food industry as a rapid technique
22nd Food Microbiology Symposium, Current Concepts in Foodborne Pathogens and Rapid and Automated Methods in Food Microbiology, Wisconsin- River Falls/AMERİKA BİRLEŞİK DEVLETLERİ, 13 Ekim 2002, s. 12-13
HEPERKAN ZEYNEP DİLEK,DALKILIÇ GÖZDE,KARBANCIOĞLU GÜLER HATİCE FUNDA
Potential use of plant proteins in the microencapsulation of lipophilic materials in food
Trends in Food Science and Technology, 2015, ISSN: 0924-2244
CAN KARAÇA ASLI,LOW NİCHOLAS,NİCKERSON MİCHAEL
Aslı Can Karaça Derleme Makale
Microencapsulation of natural food colourants
International Journal of Nutrition and Food Sciences, 2014, ISSN: 2327-2694
ÖZKAN GÜLAY,BİLEK SEDA
Gülay Özkan Derleme Makale
Change in the Content and Bioavailability of Antioxidants with Food Processing
Regional Workshop on Sustainable Management of Food Security, AASSA-TUBA, 9 Nisan 2015
ÇAPANOĞLU GÜVEN ESRA
Esra Çapanoğlu Güven Özet Bildiri
Advances in Food Biochemistry
2010, CRC Press, Inc.
ÇAPANOĞLU ESRA
Esra Çapanoğlu Güven KitapKitap Bölümü
Applications of Molecular Biology Techniques in Food Microbiology
27th University of Wisconsin-River Falls Food Microbiology Symposium and Workshop, Current Concepts in Foodborne Pathogens and Rapid and Automated Methods in Food Microbiology
GÜL-KARAGÜLER NEVİN
Nevin Gül Karagüler Davetli konuşmacı
Effects of food matrix and delivery system interactions on lipid bioavailability
5th International Conference on Food Digestion, 4 Nisan 2017
MUHAMMED ATHEER,DEMİRCAN EVREN,ÖZÇELİK BERAAT
Beraat Özçelik Özet Bildiri
Poster ikinciliği
THE INTERNATIONAL SYMPOSIUM ON FOOD RHEOLOGY AND TEXTURE, Diğer, 2018
Food industry demand forecasting
Fen Bilimleri Enstitüsü, Fatih Üniversitesi, 2015
TUĞBA TOSUN
Ömer Faruk Beyca Tez Yüksek Lisans Tamamlandı
Determination of Synthetic Food Colorants in Water Soluble Beverages individually by HPLC and totally by Ce IV Oxidative Spectrophotometry
Food Analytical Methods, No. 5, 2012, s. 1335-1341
OLGUN ÖZDEMİR F AYÇA,ÖZTÜRK BİRSEN,APAK MUSTAFA REŞAT
Birsen Öztürk Özgün Makale
Yellow water to aid food security- Perceptions/acceptance of consumers toward urine based fetilizer
3.EWaS International COnference on”insights on waterenergy food nexus, 27 Haziran 2018
TAHER MUSTAFA N,BASAR AYCA,ABDELRAHMAN AMR,BAYKAL AYŞE BİLSEN
Ayşe Bilsen Baykal Tam metin bildiri
The combined action of natural antimicrobials and high hydrostatic pressure on inactivation of different microorganisms: A review
FOOD 2030: TOWARDS SUSTAINABLE AGRI-FOOD SYSTEM, 5 Eylül 2018
ŞAHMURAT FATMA,DURAN AYHAN,YÜCETEPE AYSUN,ÖZÇELİK BERAAT
Beraat Özçelik Özet Bildiri
SIMULTANEOUS DETERMINATION OF BENZOIC ACID AND SORBIC ACID IN FOOD PRODUCTS BY CAPILLARY ELECTROPHORESIS
Food and Health, Vol. 4, No. 3, Mart 2018, s. 176-182, ISSN: 26022834
ÖZTEKİN NEVİN
Nevin Öztekin Özgün Makale
Determination of antioxidant potential and total phenolic and anthocyanin content of peel, pulp and kernel fractions of Ziziphus jujuba fruit collected from Turkey
FOOD 2030: TOWARDS SUSTAINABLE AGRI-FOOD SYSTEMS, 5 Eylül 2018
YÜCETEPE AYSUN,DURAN AYHAN,ÖZÇELİK BERAAT
Beraat Özçelik Özet Bildiri

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