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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A Methodology Developed for Climate Change Vulnerability Assessment in Turkey
AASSA-PAS Regional Workshop on Challenges in Water Security to Meet the Growing Food Requirement, 19 Ocak 2016, s. 143-152
TANIK AYŞE GÜL,BAŞAK BERTAN,ABAT SEDA,ÖZTÜRK İZZET
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Assessment of Intellectual Capital Efficiency of Food Industry with DEA
INFORMS Annual Meeting, 9 Kasım 2014, s. 394
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Thermoresponsive polyurethane films for packaging applications: Effects of film formulation on their properties
Food Packaging and Shelf Life, Vol. 29, Ocak 2021, ISSN: 2214-2894
ILHAN ILKNUR, KAYA MERVE, TURAN DENİZ, GÜNEŞ GÜRBÜZ, GÜNER FATMA SENİHA, KILIÇ ALİ
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Determination of Tartaric and Citric Acid Contents in Different Pomegranate Juices by Capillary Electrophoresis Coupled with Contactless Conductivity Detection
International Conference on Food, Nutirition and Dietetics, Gastronomy Research, Antalya/TÜRKİYE, 28 Kasım 2018, s. 191-196
ADIMCILAR VESELİNA,ASKEROĞLU ZAHİDE,ÖZTEKİN NEVİN
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Preparation and Characterization of Novel Chitosan Based Biopolymeric Films: A Promising Food Packaging Material
JCF Spring Symposium 2023, Giessen/ALMANYA, 21 Mart 2023
ADIMCILAR VESELİNA, AKIN EVİNGÜR GÜLŞEN, TORLAK EMRAH, BERKER FATMA BEDİA
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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
FILIZ ALTAY, SUNDARAM GUNASEKARAN
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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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Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste)
Journal of the Science of Food and Agriculture, Vol. 85, 2005, s. 105-111
FILIZ LOKUMCU ALTAY, M. MEHMET AK
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Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste)
Journal of the Science of Food and Agriculture, Vol. 85, 2005, s. 105-111
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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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Rheology of pekmez, tahin and their mixture
The 2nd International Symposium on Food Rheology and Structure, Mart 2000
F. LOKUMCU, M. MEHMET AK
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The use of encapsulated DNA in barcoding
International Congress on Food of Animal Origin, 2016
SERCAN DEDE, M. ARKADAS, YAHYA KEMAL AVSAR, 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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Rheology of pekmez, tahin and tehir mixture
The 2nd International Symposium on Food Rheology and Structure, Mart 2000
F. LOKUMCU, M. MEHMET AK
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Rheological evaluation of gelatin-xanthan gum system with high levels of co-solutes in the rubber-to-glass transition region
Food Hydrocolloids, No. 28, 2012, s. 141-150
FILIZ ALTAY, SUNDARAM GUNASEKARAN
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A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics
International Journal of Food Microbiology, No. 167, 2013, s. 44-56
FILIZ ALTAY, FUNDA KARBANCIOGLU-GULER, CEREN DASKAYA-DIKMEN, DILEK HEPERKAN
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Rheological behavior as a means of detecting adulteration of honeys with high fructose corn syrup
The 4th International Conference on Agro and Food Physics, Mayıs 2000
N. SAHIN, F. LOKUMCU, M. MEHMET AK, A. KARAALI
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A Review on Protein-Phenolic Interactions and associated changes
Food Research International, No. 51, 2013, s. 954-970
TUGBA OZDAL, ESRA CAPANOGLU, FILIZ ALTAY
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The use of encapsulated DNA in barcoding
International Congress on Food of Animal Origin, 2016
SERCAN DEDE, M. ARKADAS, YAHYA KEMAL AVSAR, FILIZ ALTAY
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