Aerobic Treatability of Fruit Juice Industry Effluents In Sequencing Batch and Activated Sludge Reactors
FRESENIUS ENVIRONMENTAL BULLETIN, Vol. 13, Ocak 2004, s. 985-988, ISSN: 1018-4619
ELMASLAR ÖZBAŞ EMİNE,TÜFEKÇİ NEŞE,ÖVEZ SÜLEYMAN
|
Aerobic and Anaerobic Treatment of Fruit Juice Industry Effluents
Journal of Scientific and Industrial Research, No. 65, Ocak 2006, s. 830-837, ISSN: 2319-7064
ELMASLAR ÖZBAŞ EMİNE,TÜFEKÇİ NEŞE,YILMAZ GÜLSÜM,ÖVEZ SÜLEYMAN
|
Inactivation of yeasts in grape juice using a continuous dense phase carbon dioxide processing system
Journal of the Science of Food and Agriculture, Vol. 85, No. 14, Kasım 2005, s. 2362-2368, ISSN: 0022-5142
GÜNEŞ GÜRBÜZ,BLUM LİSA K,HOTCHKİSS JOSPEH H
|
Valorization of food wastes coming from sour cherry juice processing
Gıda, Metabolizma Sağlık: Biyoaktif Bileşenler ve Doğal Katkılar Kongresi, 28 Kasım 2016
ERYILMAZ HATİCE SAADİYE,CAN KARAÇA ASLI,ÖZÇELİK BERAAT
|
Effects of processing conditions and formulation on spray drying of sour cherry juice concentrate
Journal of the Science of Food and Agriculture, Vol. 96, Ocak 2016, s. 449-455, ISSN: 1097-0010
CAN KARAÇA ASLI,GÜZEL ÖNDER,AK MEHMET
|
Effect of spray drying on phenolic content and antioxidant activity of selected fruit juice concentrates
2014 ISNFF Annual Conference, 14 Ekim 2014
CAN KARAÇA ASLI,BAŞKAYA HAKAN,GÜZEL ÖNDER,AK MEHMET
|
Quality and antioxidant properties of mixed fruit juice as affected by cold plasma treatment
Harran Tarım ve Gıda Bilimleri Dergisi, Vol. 28, No. 4, Aralık 2024, s. 711-719, ISSN: 2587-1358
ŞAHİNOĞLU ECRE,KIRKIN GÖZÜKIRMIZI CELALE
|
Enhanced production of gamma‐aminobutyric acid in fermented carrot juice by utilizing pectin hydrolysate derived from pomegranate waste
Food Science & Nutrition, Vol. 12, Haziran 2024, s. 6534-6547, ISSN: 2048-7177
DEVECİOĞLU DİLARA,KARA DİDEM,TAPAN RABİA,KARBANCIOĞLU GÜLER HATİCE FUNDA,KAHVECİ KARINCAOĞLU DERYA
|
Filtration of apple juice by using electrospun nanofiber membranes
The 3rd International Symposium on Traditional Foods from Adriatic to , 2015
BUSRA BAKIR, AHMET MUSAP MERT, NAGIHAN OKUTAN, FILIZ ALTAY
|
Filtration of apple juice by using electrospun nanofiber membranes
The 3rd International Symposium on Traditional Foods from Adriatic to , 2015
BUSRA BAKIR, AHMET MUSAP MERT, NAGIHAN OKUTAN, FILIZ ALTAY
|
Layer by layer electrospun polyacrylonitrile-gelatin nanofiber membranes for apple juice filtration
NANOTR 11 Konferansı, Ankara/TÜRKİYE, 22 Haziran 2015
MERT AHMET MUSAP,BAKIR BÜŞRA,OKUTAN NAGİHAN,ALTAY FİLİZ
|
Comparison of Proline and Arginine Contents of Pomegranate and Grape Juices in Turkey for the Detection of Juice Adulteration
Hacettepe Journal of Biology and Chemistry, Vol. 45, No. 4, Aralık 2017, s. 557-562, ISSN: 1303-5002
TEZCAN TEKELİ FİLİZ, UZAŞÇI SESİL, UYAR GÜLER, KALAYCIOĞLU ZEYNEP, BERKER FATMA BEDİA
|
Application of eletric field and natamycin combinations on Saccharomyces cereviciae spoilage in fresh orange juice
Internationl confereceon agriculture, forest food sciences and technologies, 15 Mayıs 2017
BAŞARAN AKOCAK PERVİN,AKBAL SİNAN
|
Enhanced production of gamma‐aminobutyric acid in fermented carrot juice by utilizing pectin hydrolysate derived from pomegranate waste
Food Science & Nutrition, Vol. 12, Haziran 2024, s. 6534-6547, ISSN: 2048-7177
DEVECİOĞLU DİLARA,KARA DİDEM,TAPAN RABİA,KARBANCIOĞLU GÜLER HATİCE FUNDA,KAHVECİ KARINCAOĞLU DERYA
|
Effect of heating methods on antioxidant activity and color of pomegranate juice concentrates
Institute of Food Technologists Annual Meeting, 27 Temmuz 2007
KAHVECİ DERYA,DİKİCİ AYFER,PAKAYDIN SELİN,ÖZÇELİK BERAAT
|
Determination of Phenolic Acids in Pomegranate Juice Made from Denizli by LC MS MS
7th Black Sea Basin Conference on Ananlytical Chemistry, 10 Eylül 2015
MÜRÜVVET KARAKAPLAN,ÖZCAN MUSTAFA
|
Valorization of fermented purple carrot pomace, a by-product from shalgam juice, as functional ingredient: A food application and assessment of bioaccessibility
Lisansüstü Eğitim Enstitüsü, İstanbul Teknik Üniversitesi, 2024
MEHMET OKAN ÖZKAYNAK
|
Determining effect of different pH ranges on the oxygen uptake capacity of gallic acid and designing active package for orange juice
Fen Bilimleri Enstitüsü, İstanbul Teknik Üniversitesi, 2018
DİDEM ÖZKAŞIKÇI
|