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The uniaxial and coaxial encapsulations of sour cherry (Prunus cerasus L.) concentrate by electrospinning and their in vitro bioaccessibility
Food Chemistry, Ocak 2018, ISSN: 0308-8146
ISİK BEYZA SUKRAN,ALTAY FİLİZ,ÇAPANOĞLU GÜVEN ESRA
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TRIBOLOGY OF PEKMEZ (GRAPE MOLASSES)-TAHİN (SESAME PASTE) MIXTURES
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Rheological evaluation of gelatin\u2013xanthan gum system with high levels of co-solutes in the rubber-to-glass transition region
Food Hydrocolloids, Vol. 28, No. 1, Temmuz 2012, s. 141-150, ISSN: 0268-005X
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The influence of thermal processing on emulsion properties of defatted hazelnut flour
FOOD CHEMISTRY, Vol. 167, Ocak 2015, s. 100-106, ISSN: 0308-8146
TURAN DENİZ,ALTAY FİLİZ,ÇAPANOĞLU GÜVEN ESRA
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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. 63, No. 1, Eylül 2015, s. 758-765, ISSN: 0023-6438
TURAN DENİZ,ÇAPANOĞLU GÜVEN ESRA,ALTAY FİLİZ
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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, No. 12, Haziran 2006, s. 4235-4245, ISSN: 0021-8561
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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, No. 85, Ocak 2004, s. 105-111, ISSN: 0022-5142
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A review on protein phenolic interactions and associated changes
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Gelling properties of gelatin xanthan gum systems with high levels of co solutes
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A review on traditional Turkish fermented non alcoholic beverages Microbiota fermentation process and quality characteristics
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Affecting parameters on electrospinning process and characterization of electrospun gelatin nanofibers
FOOD HYDROCOLLOIDS, Vol. 39, Ağustos 2014, s. 19-26, ISSN: 0268-005X
OKUTAN NAGİHAN,TERZİ PINAR,ALTAY FİLİZ
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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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Sales Prediction with the Deep Learning Technique: A Case Study of Fast Food Sector
19th INTERNATIONAL SYMPOSIUM ON ECONOMETRICS, OPERATIONS RESEARCH AND STATISTICS, 17 Ekim 2018
ÖNER MAHİR,ÜSTÜNDAĞ ALP,GÜLOĞLU BÜLENT,GÜVEN MURAT
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Production of structured lipids containing conjugated linolenic acid optimisation by response surface methodology
International Journal of Food Science & Technology, Vol. 46, No. 7, Temmuz 2011, s. 1422-1427, ISSN: 09505423
ELİBAL BEGÜM,H FUNDA SUZEN,AKSOY H AYSE,ÜSTÜN GÜLDEM,TÜTER MELEK
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Impact of the co-treatment of food waste and municipal wastewater on the performance of an aerobic granular sludge system
Lisansüstü Eğitim Enstitüsü, İstanbul Teknik Üniversitesi, 2024
NASTARAN RAHIMZADEH BERENJI
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Encapsulation of aqueous Hibiscus sabdariffa L. extract in food-grade high internal phase pickering emulsions stabilized by soy protein isolate
Lisansüstü Eğitim Enstitüsü, İstanbul Teknik Üniversitesi, 2023
HÜMEYRA ÇAVDAR
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Valorization of fermented purple carrot pomace, a by-product from shalgam juice, as functional ingredient: A food application and assessment of bioaccessibility
Lisansüstü Eğitim Enstitüsü, İstanbul Teknik Üniversitesi, 2024
MEHMET OKAN ÖZKAYNAK
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Determination of the tumoricidal effect by in-vitro methods for the acquiring of food-sourced bioactive protein and the formation of active pharmaceutical substance
Lisansüstü Eğitim Enstitüsü, İstanbul Teknik Üniversitesi, 2023
REYHAN KOYUNCU
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Valorization of fruit and vegetable processing by-products/wastes ADVANCES IN FOOD AND NUTRITION RESEARCH
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2023, Academic Press
ÖZKAN GÜLAY, GÜNAL KÖROĞLU DENİZ, ÇAPANOĞLU GÜVEN ESRA
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