Effects of Nonthermal Food Processing Technologies on The Bioactive Properties of Spices and Herbs
The first International Seminar on Medicinal Chemistry and Green Chemistry (1st IS MCGC), Annaba/CEZAYİR, 13 Kasım 2024, s. 5
KIRKIN GÖZÜKIRMIZI CELALE
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Evaluation of the Altmetric Attention Score of Recent Hazard Food-Marker: Advanced Glycation End Products
CELAL BAYAR UNIVERSITY journal of science, Ocak 2025, ISSN: 1305-130X
YUSUFOĞLU BÜŞRA
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Chapter 13 - Alternative proteins from plant-based foods Sustainable Plant Foods
A Scientific Approach to Alternative Food Sources-2026 baskı
2025, Academic press_Elsevier
KARABULUT GÜLŞAH,GÜNAL KÖROĞLU DENİZ,YUSUFOĞLU BÜŞRA
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DETERMINATION OF HAZELNUT CULTIVATED AREAS USING SENTINEL-2 MSI:
PERFORMANCE ANALYSIS OF MACHINE LEARNING ALGORITHMS
6. INTERNATIONAL FOOD, AGRICULTURE AND VETERINARY SCIENCES CONGRESS, Ganja/AZERBAYCAN, 22 Eylül 2023, s. 258-267
TERZİ TÜRK SEDA, BEKTAŞ BALÇIK FİLİZ
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Preparation and Investigation of Chitosan Films Incorporated with Bee Bread Extract as
An Active Food Packaging Material
12th Aegean Analytical Chemistry Days, İstanbul/TÜRKİYE, 19 Ekim 2023
İPEK BÜŞRA, KALAYCIOĞLU ZEYNEP, AKIN EVİNGÜR GÜLŞEN, TORLAK EMRAH, BERKER FATMA BEDİA
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Effect of protein (sodium caseinate) addition on phenolics and in vitro bioaccessibility of sour cherry puree
5th International Symposium on Phytochemicals in Medicine and Food (5-ISPMF), Nanchang/ÇİN HALK CUMHURİYETİ, 25 Ağustos 2021
TOMAŞ MERVE
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Applications and safety aspects of bioactives obtained from by-products/wastes ADVANCES IN FOOD AND NUTRITION RESEARCH
Valorization of Wastes/by-products in the Design of Functional Foods/Supplements
2023, Academic Press
GÜNAL KÖROĞLU DENİZ, ERSKİNE EZGİ, ÖZKAN GÜLAY, ÇAPANOĞLU GÜVEN ESRA, ESATBEYOGLU TUBA
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Valorization of fruit and vegetable processing by-products/wastes ADVANCES IN FOOD AND NUTRITION RESEARCH
Valorization of Wastes/by-products in the Design of Functional Foods/Supplements
2023, Academic Press
ÖZKAN GÜLAY, GÜNAL KÖROĞLU DENİZ, ÇAPANOĞLU GÜVEN ESRA
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Inactivation of Pseudomonas Syringae Spp. And Other Microorganisms on Cherry
Surfaces by Uv-C and Led Light
2nd International Food Engineering Congress, Ankara/TÜRKİYE, 25 Kasım 2021
BİLGİN AYŞENUR BETÜL
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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, Vol. 30, No. 2, Mart 2013, s. 531-540, ISSN: 0268-005X
ALTAY FİLİZ,SUNDARAM GUNASEKARAN
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UTILIZING PLA AND CHOKEBERRY (ARONIA MELANOCARPA):
POTENTIAL FOR SUSTAINABLE FOOD PACKAGING
Lisansüstü Eğitim Enstitüsü, Bahçeşehir Üniversitesi, 2025
SHIRAT SABAH ALI ALI
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Functional Properties of Postbiotics Derived From
Liquorilactobacillus hordei
SK
‐6 for Bio‐Decontamination in Ready‐To‐Eat Lettuce
Journal of Food Safety, Vol. 45, No. 5, Ekim 2025, ISSN: 0149-6085
KAYA YASEMİN,KORKMAZ EDİŞ KADER,ORTAKCI FATİH,DERTLİ ENES,ŞENGÜL MUSTAFA
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EFFECT OF ULTRAVIOLET (UV-C) LIGHT AND GASEOUS OZONE ON
MICROBIAL AND COLOR QUALITIES OF WHOLE BLACK PEPPER SEEDS
(PIPER NIGRUM L.)
Carpathian Journal of Food Science and Technology, Vol. 14, No. 2, Şubat 2022, s. 122-131, ISSN: 2066-6845
DOĞU BAYKUT ESRA, GÜNEŞ GÜRBÜZ
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