Co-digestion of Sewage Sludge and Food Waste in Anaerobic Membrane Bioreactors: Plant-wide Modeling
18th IWA World Conference on Anaerobic Digestion, İstanbul/TÜRKİYE, 2 Haziran 2024
CENGİZ ALİ İZZET,TÜRKÖZ SEDA NUR,GÜLHAN EKSİN HAZAL,ABDELRAHMAN AMR MUSTAFA,IŞIK ONUR,GÜVEN HÜSEYİN,ÖZGÜN ERŞAHİN HALE,ERŞAHİN MUSTAFA EVREN
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A Direct and Sensitive Analysis Method for Biogenic Amines in Dairy Products by Capillary Electrophoresis Coupled with Contactless Conductivity Detection
Food Analytical Methods, Vol. 11, No. 5, Mayıs 2018, s. 1374-1379, ISSN: 1936-9751
ADIMCILAR VESELİNA,ÖZTEKİN NEVİN,BERKER FATMA BEDİA
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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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Gelatin nanofibers with black elderberry, Au nanoparticles and SnO2 as intelligent packaging layer used for monitoring freshness of Hake fish
Food Chemistry, Vol. 437, No. 137843, Mart 2024, ISSN: 0308-8146
ALTAY FİLİZ,CEYLAN ZAFER,ÇETİNKAYA TURGAY,BİLDİK FATİH
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Effects of Egg on Cake Batter Rheology and Sponge Cake Texture
Journal of Food Process Engineering, Vol. 47, Ekim 2024, s. 1-12, ISSN: 0145-8876
ALTAY FİLİZ,İNANLAR BATUHAN
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Incorporating antioxidative peptides within nanofibrous delivery vehicles: Characterization and in vitro release kinetics
FOOD BIOSCIENCE, Vol. 53, Ocak 2023, ISSN: 2212-4292
ALTAY FİLİZ,MEMELİ ZAHİDE
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Particle morphology and antimicrobial properties of electrosprayed propolis
FOOD PACKAGING AND SHELF LIFE, Vol. 33, Ocak 2022, ISSN: 2214-2894
ALTAY FİLİZ,SÖZERİ ATİK DİDEM
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Emulsion electrospinning of zein nanofibers with carotenoid microemulsion: Optimization, characterization and fortification
Food Chemistry, Vol. 430, Ocak 2024, ISSN: 0308-8146
ALTAY FİLİZ,AĞÇAM ERDAL,İNAN ÇINKIR NURAY,AKYILDIZ ASİYE
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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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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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Affecting parameters on electrospinning process and characterization of electrospun gelatin nanofibers
Food Hydrocolloids, No. 39, 2014, s. 19-26, Elsevier
NAGIHAN OKUTAN, PINAR TERZI, FILIZ ALTAY
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Viscosity and small amplitude oscillatory measurements of liquid and solid pekmez (grape molasses) blends
The 6th International Symposium on Food Rheology and Structure (ISFRS2, 2012
ERTAN SAHIN, FILIZ ALTAY
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Mechanical spectra and calorimetric evaluation of gelatin-xanthan gum systems with high levels of co-solutes in the glassy state
Food Hydrocolloids, No. 30, 2013, s. 531-540
FILIZ ALTAY, SUNDARAM GUNASEKARAN
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