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The combined action of natural antimicrobials and high hydrostatic pressure on inactivation of different microorganisms: A review
FOOD 2030: TOWARDS SUSTAINABLE AGRI-FOOD SYSTEM, Stuttgart/ALMANYA, 5 Eylül 2018
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Chemical Composition of Plant-Origin Food Wastes
Institute of Food Technologists 2017, Las Vegas/AMERİKA BİRLEŞİK DEVLETLERİ, 25 Haziran 2017
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Potential use of plant proteins in the microencapsulation of lipophilic materials in food
Trends in Food Science and Technology, Vol. 42, Mart 2015, s. 5-12, ISSN: 0924-2244
CAN KARAÇA ASLI,LOW NİCHOLAS,NİCKERSON MİCHAEL
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Basaran P H Soyyigit ve H Sengun Public perceptions of genetically Modified Organisms in Food in Turkey A Pilot Survey
Journal of Food Agriculture and Environment., Vol. 2, 2004, s. 25-28
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Antioxidant, antibacterial and antifungal electrospun nanofibers for food packaging applications
Food Research International, Vol. 130, Nisan 2020, s. 108927, ISSN: 0963-9969
TOPUZ FUAT, UYAR TAMER
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Artificial intelligence-based identification of butter variations as a model study for detecting food adulteration
Innovative Food Science & Emerging Technologies, Vol. 66, No. 102527, Aralık 2020, s. 1-7, ISSN: 1466-8564
İYMEN GÖKÇE,TANRIVER GİZEM,HAYIRLIOĞLU YUSUF ZİYA,ERGEN ONUR
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International Symposium on Food Rheology and Texture isimli sempozyumda 2. en iyi poster ödülü
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CLIMATE CRISIS: INTERACTION BETWEEN CLIMATE CHANGE AND AGRICULTURE
3th Agricultural and Food Ethics Ass. Congress, 5 Kasım 2021
ŞAYLAN LEVENT
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Flavour composition of Satsuma and Bodrum mandarins grown in Turkey
2008 IFT Annual Meeting Food Expo, 28 Haziran 2008
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Bioavailability of ACE inhibitory peptides
5th International Conference on Food Digestion, RENNES/FRANSA, 4 Mayıs 2017
DAŞKAYA DİKMEN CEREN,KARBANCIOĞLU GÜLER HATİCE FUNDA,ÖZÇELİK BERAAT
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Material and Energy Balances Handbook of Food Process Design
2012, s. 39-73, Wiley-Blackwell
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Aromatic Herbs in Food
2021, Academic Press
ÖZDAL TUĞBA, TOMAŞ MERVE, TOYDEMİR ŞEN GAMZE, KAMİLOĞLU SENEM, ÇAPANOĞLU GÜVEN ESRA
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Food Supply Network in a Tourism Region
12th World Congress on Regional Science Association International (RSAI), 29 Mayıs 2018
SALİHOĞLU GÜLİZ,GEZİCİ KORTEN EMİNE FERHAN
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The Effect of Food Processing on the Content and Bioavailability of Polyphenols
International Society for Nutraceuticals And Functional Foods (ISNFF), 20 Eylül 2015
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Nükleer Manyetik Rezonans (Titreşim, Yankılaşım) Food Analysis
Ankara/TÜRKİYE, 2020, s. 443-456, Springer - Nobel
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Bioactive components, antioxidant activities, and principal component analysis of two health
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IMEKOFOODS (TC23) 3rd Ιnternational Conference ''Metrology Promoting Standardization and Harmonization in Food and Nutrition'', 1 Ekim 2017
BERKER FATMA BEDİA, KALAYCIOĞLU ZEYNEP, KAYGUSUZ HAKAN, DÖKER SERHAT, TEZCAN TEKELİ FİLİZ, YILDIZ OKTAY, ŞAHİN HÜSEYİN, CAN ZEHRA, KOLAYLI SEVGİ
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Increasing the bioaccessibility of tomato pomace bioactives by using excipient emulsion and food application
isnff, 2 Ekim 2022
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Application of high pressure processing in ensuring food safety NON-THERMAL FOOD PROCESSING OPERATIONS
2023, Elsevier Woodheah Publishing
ÖZKAN GÜLAY, GÜLTEKİN SUBAŞI BÜŞRA, ÇAPANOĞLU GÜVEN ESRA, ESATBEYOGLU TUBA
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Different parameters affecting the efficiency of evaporators in the food industry Evaporation Technology in Food Processing
2024, s. 315-332, Elsevier
MONDHER MZOUGHİ,TURAN OSMAN YAĞIZ,FIRATLIGİL FATMA EBRU
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