Assessment of Microbial Diversity during Thermophilic Anaerobic Co-Digestion for an Effective Valorization of Food Waste and Wheat Straw
Energies, Vol. 16, No. 1, Aralık 2023, s. 55-55, ISSN: 19961073
GÖMEÇ ÇİĞDEM, AGNİHOTRİ, SWARNİMA, YLİTERVO PÄİVİ, SÁRVÁRİ HORVÁTH ILONA
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Particle morphology and antimicrobial properties of electrosprayed propolis
Food Packaging and Shelf Life, Vol. 33, Eylül 2022, s. 100881, ISSN: 2214-2894
SÖZERİ ATİK DİDEM, BÖLÜK ESRA, BİLDİK FATİH, ALTAY FİLİZ, TORLAK EMRAH, KAPLAN ABDULKERİM AHMET, KOPUK BERKAY, PALABIYIK İBRAHİM
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Consumer awareness, perception and attitudes towards genetically modified foods in Turkey
British Food Journal, Vol. 117, No. 5, Mayıs 2015, s. 1426-1439, ISSN: 0007-070X
TAŞ MÜRSEL, BALCI MELEK, YÜKSEL BİLSEL ALEV, ŞAHİN YEŞİLÇUBUK NEŞE
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Production of probiotic kefir fortified with encapsulated structured lipids and investigation of matrix effects by means of oxidation and in vitro digestion studies
Food Chemistry, Vol. 296, Ekim 2019, s. 17-22, ISSN: 0308-8146
YÜKSEL BİLSEL ALEV, ŞAHİN YEŞİLÇUBUK NEŞE
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Enhancing oxidative stability of encapsulated echium oil by incorporation of saffron extract loaded nanoliposomes into electrospun pullulan-pea protein isolate-pectin
FOOD HYDROCOLLOIDS, Vol. 129, Ocak 2022, s. 107627, ISSN: 0268-005X
NAJAFİ ZAHRA, BİLDİK FATİH, ŞAHİN YEŞİLÇUBUK NEŞE, ALTAY FİLİZ
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The matrix effect of blueberry, oat meal and milk on polyphenols, antioxidant activity and potential bioavailability
International Journal of Food Sciences and Nutrition, Vol. 65, No. 1, Eylül 2013, s. 69-78, ISSN: 0963-7486
CEBECİ FATMA,ŞAHİN YEŞİLÇUBUK NEŞE
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Effect of packaging and encapsulation on the oxidative and sensory stability of omega‐3 supplements
Food Science and Nutrition, Vol. 11, Mart 2023, ISSN: 2048-7177
YENİPAZAR HANDE, ŞAHİN YEŞİLÇUBUK NEŞE
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Quality and Nutritional Value of Functional Strawberry Marmalade Enriched with Chia Seed (Salvia hispanica L.)
Journal of Food Quality, Ağustos 2019, s. 1-8, ISSN: ISSN: 0146-9428 (Print) ISSN: 1745-4557 (Online)
ÖZBEK TUĞBA, ŞAHİN YEŞİLÇUBUK NEŞE, DEMİREL BİRSEN
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Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils
SUSTAINABILITY, Vol. 14, No. 2, Ocak 2022, s. 29, ISSN: 2071-1050
FADDA ANGELA, SANNA DANİELE, SAKAR EL HASSAN, GHARBY SAİD, MULAS MAURİZİO, MEDDA SİLVİA, ŞAHİN YEŞİLÇUBUK NEŞE, CAN KARAÇA ASLI, KIRKIN GÖZÜKIRMIZI CELALE, LUCARİNİ MASSİMO, LOMBARDİ-BOCCİA GİNEVRA, DİACONEASA ZORİTA, DURAZZO ALESSANDRA
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Lipase catalyzed enrichment of grape seed oil with conjugated linoleic acid
2nd International Congress on Food and Nutrition, 24 Ekim 2007
KAHVECİ DERYA,ŞAHİN YEŞİLÇUBUK NEŞE,ÖZÇELİK BERAAT,KARAALİ ARTEMİS
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Combined Neutrase–Alcalase Protein Hydrolysates from Hazelnut Meal, a Potential Functional Food Ingredient
American Chemical Society (ACS) Omega, Aralık 2022, ISSN: 2470-1343
CEYLAN FATMA DUYGU, ADRAR NABIL, GÜNAL DENİZ, GÜLTEKİN SUBAŞI BÜŞRA, ÇAPANOĞLU GÜVEN ESRA
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Lipid Accumulation by Yarrowia Lipolytica Growing on Food Waste under Nitrogen Defficiency
9th International Conference on Engineering for Waste and Biomass Valorisation, Copenhagen/DANİMARKA, 27 Haziran 2022
SALİMİ KHALİGH SOODEH, ALTINBAŞ MAHMUT
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How non-thermal processing treatments affect physicochemical and structural attributes of tuber and root starches?
Trends in Food Science & Technology, Vol. 128, Ekim 2022, ISSN: 0924-2244
ROSTAMABADİ HADİS, ROHİT THİRUMDAS, CAN KARAÇA ASLI, NOWACKA MAŁGORZATA, COLUSSİ ROSANA, FRASSON SABRİNA FEKSA, AALİYA BASHEER, SUNOOJ KAPPAT VALİYAPEEDİYEKKAL, FALSAFİ SEİD REZA
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Impact of inulin and stabilizers on rehydration, stability, and physical properties after reconstitution of yoghurt powder
JOURNAL OF FOOD PROCESSING AND PRESERVATION, Ocak 2022, s. 7, ISSN: 0145-8892
KOÇER EZGİ, KILIÇ AKYILMAZ MERAL
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Fabrication and characterization of zein nanofibers integrated with gold nanospheres
LWT - Food Science and Technology, Vol. 155, Ocak 2022, s. 112976, ISSN: 10961127
ÇETİNKAYA TURGAY, WİJAYA WAHYU, ALTAY FİLİZ, CEYLAN ZAFER
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Nanoencapsulation of saffron (Crocus sativus L.) extract in zein nanofibers and their application for the preservation of sea bass fillets
LWT-FOOD SCIENCE AND TECHNOLOGY, Vol. 163, Ocak 2022, s. 113588, ISSN: 10961127
NAJAFİ ZAHRA, ÇETİNKAYA TURGAY, BİLDİK FATİH, ALTAY FİLİZ, ŞAHİN YEŞİLÇUBUK NEŞE
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Insights into whey protein-based carriers for targeted delivery and controlled release of bioactive components
Food Hydrocolloids, Vol. 133, Aralık 2022, ISSN: 0268-005X
FALSAFİ SEİD REZA, CAN KARAÇA ASLI, DENG LİZHEN, WANG YONG, Lİ HE, ASKARİ GHOLAMREZA, ROSTAMABADİ HADİS
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Potential of food waste-derived volatile fatty acids as alternative carbon source for denitrifying moving bed biofilm reactors
Bioresource Technology, Kasım 2022, ISSN: 0960-8524
SAPMAZ TUĞBA, MANAFİ REZA, MAHBOUBİ AMİR, LORİCK DAG, İMER DERYA YÜKSEL, TAHERZADEH MOHAMMAD J.
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A practical solid sampling method for the determination of lead in chewing gum by electrothermal atomic absorption spectrometry
FOOD CHEMISTRY, Vol. 123, No. 3, Ocak 2010, s. 901-904, ISSN: 0308-8146
BAYSAL ASLI, AKMAN SÜLEYMAN, ÖZBEK NİL
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Food Waste and the Situation in Turkey
International Engineering and Technology Management Summit 2022– ETMS2022, 19 Ekim 2022, s. 146-150
SEZGİT HELİN, CAMGÖZ AKDAĞ HATİCE
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