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Food Supply Network in a Tourism Region
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Risk evaluation of engineered nanoparticles (ENPs) in food industry
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Nanoparticles with antimicrobial activity for food packaging
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Bioavailability enhancement of lipids by encapsulation
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Development of Enamel as Food Contact Materials in Accordance with Recent Regulations
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The Effect of Food Processing on the Content and Bioavailability of Polyphenols
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CLIMATE CRISIS: INTERACTION BETWEEN CLIMATE CHANGE AND AGRICULTURE
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Bioavailability of ACE inhibitory peptides
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Classification of nanosized and lipid based delivery systems and bioavailability
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Gıda Analizi için reolojik İlkeler Food Analysis
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Nükleer Manyetik Rezonans (Titreşim, Yankılaşım) Food Analysis
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Nanofiber encapsulation of active ingredients and their controlled release Advances in Food Biotechnology
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Nanostructured Proteins Food Structure and Functionality
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Design of Modified and Controlled Atmospheres Handbook of Food Process Design
2012, s. 1340-1368, Wiley-Blackwell
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Gıda bulaşanları, kalıntıları ve bunların kimyasal bileşenlerinin analizleri Food Analysis
Ankara/TÜRKİYE, 2020, s. 317-352, Springer - Nobel
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Handbook of Food Science Technology and Engineering
2006, CRC Press
BABUNA FATOŞ
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Encapsulation Technologies For Lipids Food Lipids 4th Edition
2017, CRC Press Taylor Francis Group
ŞAHİN YEŞİLÇUBUK NEŞE,AKOH CASİMİR C
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Processing and ModificationTechnologies for Edible Oils and Fats Food Lipids 4th Edition
2017, CRC Press Taylor Francis Group
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Material and Energy Balances Handbook of Food Process Design
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EVRANUZ ÖZGÜL,KILIÇ AKYILMAZ MERAL
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