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Basaran P Antifungal effect of acids and surface active compounds for post harvest control of Aspergillus parasiticus growth on hazelnut
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Basaran P Reduction of Aspergillus parasiticus on hazelnut surface by UV C treatment 44 1857 1863 2009
International Journal of Food Science Technology, Vol. 44, 2009, s. 1857-1863
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Functional and Nutritional Properties of Hazelnut Proteins
The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid/MAKEDONYA, 24 Ekim 2013
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The influence of thermal processing on emulsion properties of defatted hazelnut flour
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LWT-FOOD SCIENCE AND TECHNOLOGY, Vol. 63, No. 1, Eylül 2015, s. 758-765, ISSN: 0023-6438
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Synergy in devolatilization characteristics of lignite and hazelnut shell during co pyrolysis
Fuel, Vol. 86, No. 3, Şubat 2007, s. 373-380, ISSN: 00162361
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Effects of torrefaction on lignin-rich biomass (hazelnut shell): Structural variations
Journal of Renewable and Sustainable Energy, Vol. 9, No. 6, Kasım 2017, s. 63102, ISSN: 1941-7012
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Enrichment of Hazelnut Oil with Long Chain w-3 PUFAs by Lipase-Catalyzed Acidolysis: Optimization by RSM
JAOCS, Vol. 82, No. 1, Ocak 2005, s. 27-32, ISSN: 0003-021X
CAN KARAÇA ASLI,ÖZÇELİK BERAAT
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The Evaluation of Fusel Oil Fraction for Lipase Catalyzed Alcoholysis of Hazelnut Oil
Energy Sources, Part A: Recovery, Utilization, and Environmental Effects, Vol. 33, No. 6, Ocak 2011, s. 521-528, ISSN: 1556-7036
TÜTER MELEK,AKDERE CEM,YERLİKAYA CEMİLE,SİRKECİOĞLU AHMET
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An Investigation of Thermal Decomposition Behavior of Hazelnut Shells
International Journal of Green Energy, Vol. 12, No. 1, Eylül 2015, s. 93-97, ISSN: 1543-5075
MUSTAFA CAN ÇELEBİ,YAVUZ NİLGÜN
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Investigating the effect of roasting on functional properties of defatted hazelnut flour by Response Surface Methodology (RSM)
LWT - Food Science and Technology, No. 63, Mart 2015, s. 758-765, Elsevier
DENIZ TURAN, ESRA CAPANOGLU GUVEN, FILIZ ALTAY
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The influence of thermal processing on emulsion properties of defatted hazelnut flour
Food Chemistry, No. 167, Ocak 2015, s. 100-106
DENIZ TURAN, FILIZ ALTAY, ESRA CAPANOGLU GUVEN
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Investigating the effect of roasting on functional properties of defatted hazelnut flour by Response Surface Methodology (RSM)
LWT - Food Science and Technology, No. 63, Mart 2015, s. 758-765, Elsevier
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Investigating the effect of roasting on functional properties of defatted hazelnut flour by Response Surface Methodology (RSM)
LWT - Food Science and Technology, Vol. xx, No. kabul, 2008, s. xx, Elsevier
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The influence of thermal processing on emulsion properties of defatted hazelnut flour
Food Chemistry, Vol. 10.1016/j.foodchem.2, No. Accep, Temmuz 2014
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Enzymatic production of human milk fat substitutes from tripalmitin hazelnut oil fatty acids and medium chain fatty acids
5th Euro Fed Lipid Congress, 16 Ekim 2007
ŞAHİN YEŞİLÇUBUK NEŞE,KAHVECİ DERYA,ÖZÇELİK BERAAT,KARAALİ ARTEMİS
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Lipase catalyzed structured lipid production from hazelnut oil and conjugated linoleic acid and optimization by RSM
World Conference and Exhibition on Oilseed and Vegetable Oil Utilization, 14 Ağustos 2006
ÖZÇELİK BERAAT,BAKIR NURCAN,KAHVECİ DERYA
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The Evaluation of Fusel Oil Fraction for Lipase Catalyzed Alcoholysis of Hazelnut Oil
Energy Sources, Part A: Recovery, Utilization, and Environmental Effects, Vol. 33, No. 6, 2011, s. 521-528
TÜTER MELEK,AKDERE CEM,YERLİKAYA CEMİLE,SİRKECİOĞLU AHMET
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Effect of blanching on storage stability of hazelnut meal
Journal of Food Quality, Vol. 32, No. 3, Ocak 2009, s. 369-380, ISSN: 0146-9428
ÇAM ŞEHRİBAN,KILIÇ AKYILMAZ MERAL
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