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Encyclopedia of Food Chemistry
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The uniaxial and coaxial encapsulations of sour cherry (Prunus cerasus L.) concentrate by electrospinning and their in vitro bioaccessibility
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Influence of drying temperature, water content and heating rate on gelatinization of corn starches
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Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium
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The uniaxial and coaxial encapsulations of sour cherry (Prunus cerasus L.) concentrate by electrospinning and their in vitro bioaccessibility
Food Chemistry, No. 265, Kasım 2018, s. 260-273
BEYZA ŞÜKRAN IŞIK, FİLİZ ALTAY, ESRA ÇAPANOĞLU
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The uniaxial and coaxial encapsulations of sour cherry (Prunus cerasus L.) concentrate by electrospinning and their in vitro bioaccessibility
Food Chemistry, Ocak 2018, ISSN: 0308-8146
ISİK BEYZA SUKRAN,ALTAY FİLİZ,ÇAPANOĞLU GÜVEN ESRA
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The influence of thermal processing on emulsion properties of defatted hazelnut flour
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The influence of thermal processing on emulsion properties of defatted hazelnut flour
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Gelatin nanofibers with black elderberry, Au nanoparticles and SnO2 as intelligent packaging layer used for monitoring freshness of Hake fish
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Influence of drying temperature, water content and heating rate on gelatinization of corn starches
Journal of Agricultural and Food Chemistry, Vol. 54, 2006, s. 4235-4245
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Influence of Drying Temperature, Water Content, and Heating Rate on Gelatinization of Corn Starches
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Total phenolic contents antioxidant activities and bioactive ingredients of juices from pomegranate cultivars worldwide
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Nitrate and Nitrites in Foods: Worldwide Regional Distribution in View of Their Risks and Benefits
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Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread
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