Simultaneous Occurence of Mycotoxins in Red Peppers
The 2nd International Symposium on Traditional Foods From Adriatic to Caucasus, 24 Ekim 2013
ÖZTEKİN SEBAHAT,KARBANCIOĞLU GÜLER HATİCE FUNDA
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Türk Mutfağında Bulunan Bazı Geleneksel Tatlı Türlerinin B Vitamini Kompozisyonlarının Belirlenmesi
Avrupa Bilim ve Teknoloji Dergisi, No. 21, Ocak 2021, ISSN: 2148-2683
YUSUFOĞLU BÜŞRA,YAMAN MUSTAFA
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Investigating the antimicrobial and antioxidant properties of different vinegars produced in Turkey
The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus, saray bosna/BOSNA HERSEK, 1 Ekim 2015
DEVECİOĞLU DİLARA,BAKIR SENA,KAYACAN SELMA,ÇAPANOĞLU GÜVEN ESRA,KARBANCIOĞLU GÜLER HATİCE FUNDA
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Antimicrobial effect of cumin essential oil against Campylobacter jejuni
The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus, 1 Ekim 2015, s. 582
MUTLU İNGÖK AYŞEGÜL,FIRTIN BURCU,KARBANCIOĞLU GÜLER HATİCE FUNDA
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Growth rate modelling of Aspergillus carbonarius from dried figs
The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 1 Ekim 2015
MUTLU İNGÖK AYŞEGÜL,KARBANCIOĞLU GÜLER HATİCE FUNDA
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Simultaneous Detection of Ochratoxin A and Aflatoxins in Industrial and Traditional Red and isot Pepper Flakes along with Dietary Exposure Risk Assessment
ACS OMEGA, Ocak 2022, s. 11, ISSN: 2470-1343
ÖZTEKİN SEBAHAT, KARBANCIOĞLU GÜLER HATİCE FUNDA
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Investigating the Antimicrobial and Antioxidant Properties of Different Vinegars Produced in Turkey
3rd International Symposium on Traditional Foods from Adriatic to Caucasus, 3 Ekim 2014
BAKIR SENA,KARBANCIOĞLU GÜLER HATİCE FUNDA,ÇAPANOĞLU GÜVEN ESRA
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Investigating the antioxidant and antimicrobial activities of different vinegars
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, Vol. 243, No. 12, Ocak 2017, s. 2083-2094, ISSN: 1438-2377
BAKIR SENA,DEVECİOĞLU DİLARA,KAYACAN SELMA,TOYDEMİR ŞEN GAMZE,KARBANCIOĞLU GÜLER HATİCE FUNDA,ÇAPANOĞLU GÜVEN ESRA
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A review on traditional Turkish fermented non alcoholic beverages Microbiota fermentation process and quality characteristics
International Journal of Food Microbiology, Vol. 167, No. 1, Ekim 2013, s. 44-56, ISSN: 01681605
ALTAY FİLİZ,KARBANCIOĞLU GÜLER HATİCE FUNDA,DASKAYA DİKMEN CEREN,HEPERKAN ZEYNEP DİLEK
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Spatial segregation of traditional buildings over a conservation site in Kastamonu
Przestrzeń Społeczna, Vol. 18, No. 2, Aralık 2019, s. 43-78, ISSN: 2084-1558
ÖZDEMİR ZEYNEP,KORAMAZ TURGAY KEREM
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An Odd Similarity: Japanese Architect Itō Chūta’s Impressions of Ottoman Architecture
Symposium on Restoration and Conservation of Traditional Timber Structures 5, İstanbul/TÜRKİYE, 25 Nisan 2017
AOKI(GIRARDELLI) MIYUKI
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The integrated analyses of digital field mapping techniques and traditional field methods implications from the Burdur Fethiye Shear Zone SW Turkey as a case study
EGU General Assembly, VİYANA/AVUSTURYA, Vol. 17, 20 Nisan 2015, s. 2147
ELİTEZ İREM,YALTIRAK CENK,CENGİZ ZABCI,ŞAHİN MURAT
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Combining Traditional and Innovative Approaches: a Retrospective View of the V-Puzzle Pavilion
Mimarlıkta Sayısal Tasarım XVI. Ulusal Sempozyumu, MSTAS 2022: Sayısal Ekosistemler ve Mimarlık, ESKİŞEHİR/TÜRKİYE, Vol. 1, No. 1, 24 Haziran 2022, s. 124-132
DELİKANLI BURAK, UZUN FATİH
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Filtration of apple juice by using electrospun nanofiber membranes
The 3rd International Symposium on Traditional Foods from Adriatic to , 2015
BUSRA BAKIR, AHMET MUSAP MERT, NAGIHAN OKUTAN, FILIZ ALTAY
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Filtration of apple juice by using electrospun nanofiber membranes
The 3rd International Symposium on Traditional Foods from Adriatic to , 2015
BUSRA BAKIR, AHMET MUSAP MERT, NAGIHAN OKUTAN, FILIZ ALTAY
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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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Rheology of Zile Pekmezi: from liquid to the 3D structure
The 3rd International Symposium on Traditional Foods from Adriatic to , 2015
NAGIHAN OKUTAN, BURCU CELEP, FILIZ ALTAY
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Rheological Properties of Mesir Putty (Meshir Macun)
Traditional Foods from Adriatic to Caucasus, Nisan 2010
A. N. GUVEN, F. ALTAY
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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
BAKKALOĞLU ZEYNEP,ÖZÜLKÜ GÖRKEM,ALTAY FİLİZ
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Rheology of Zile Pekmezi: from liquid to the 3D structure
The 3rd International Symposium on Traditional Foods from Adriatic to , 2015
NAGIHAN OKUTAN, BURCU CELEP, FILIZ ALTAY
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