Innovative Food Analysis
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Innovative Food Analysis
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Modeling Marketing Strategies in Organic Food through Analytic Network Process
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Crop water requirement estimation of wheat cultivated fields by remote sensing and GIS
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Evaluate the effect of C/N ratio on Yarrowia lipolytica grown in fermented food waste
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ITU Sustainable Bioenergy Production Plant:Preliminary Results from Container-type Digester Utilizing Food Waste Produced at ITU Campus
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Valorization of Food Waste by Oleaginous Yeast
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Rapid determination of some microbiological properties of tulum cheeses by Tempo System
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Food Authentication and Traceability
2020, s. 303-330, Elsevier Science Publishing Co Inc.
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Nano-food Engineering
2020, s. 327-375, Springer
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Investigating the antioxidant and antimicrobial activities of different vinegars
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BAKIR SENA, DEVECİOĞLU DİLARA, KAYACAN SELMA, TOYDEMİR ŞEN GAMZE, KARBANCIOĞLU GÜLER HATİCE FUNDA, ÇAPANOĞLU GÜVEN ESRA
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Comparison of Phenolic Compounds and Antioxidant Activities of Raw and Cooked Turkish Artichoke Cultivars
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Phytotherapy and food applications from Brassica genus
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Oxidative stability of enzymatically processed oils and fats Lipid Oxidation Challenges in Food Systems
2013, s. 211-242, AOCS Press
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A Comparative Analysis of Rurality at the EU Level and Turkey”, in Traditional Food Production and Rural Sustainable Development: A European Challenge Traditional Food Production and Rural Sustainable Development A European Challenge
2009, s. 57-80, Ashgate
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Method development for the determination of calcium, copper, magnesium, manganese, iron, potassium, phosphorus and zinc in different types of breads by microwave induced plasma-atomic emission spectrometry
Food Chemistry, Vol. 200, Haziran 2016, s. 245-248, ISSN: 0308-8146
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Thermoresponsive polyurethane films for packaging applications: Effects of film formulation on their properties
Food Packaging and Shelf Life, Mayıs 2021, ISSN: 2214-2894
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Growth and Survival of Escherichia coli O157 H7 on Fresh Cut Apples in Modified Atmospheres at Abusive Temperatures
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Effect of cooling rate on Clostridium perfringens survival trends in selected home made cooked, reheated, and recooled meals with different consumer scenarios
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Development of a bioprocess for production of ellagic acid from chestnut (Castanea sativa Mill.) waste by fermentation with Aspergillus spp.
Food Bioscience, Vol. 42, Ocak 2021, s. 101058, ISSN: 2212-4292
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