Food claims in Turkish food industry
2nd International Conference on Food, Nutrition and Dietetics, Gastronomy Research (FONGAR-2019), 25 Nisan 2019
DURMUŞ ASUDE,KIRKIN CELALE,ZULUĞ ASLI
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Combination of modified atmosphere packaging and irradiation in food preservation
Novel Approaches in Food Industry, International Food Congress, 26 Mayıs 2011
KIRKIN CELALE,GÜNEŞ GÜRBÜZ
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Formation evolution and dissemination of a food practice Tomato bottling
International Conference on Designing Food and Designing for Food, Londra/İNGİLTERE, 28 Haziran 2012
GELMEZ KORAY
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A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications
FOOD CHEMISTRY, Vol. 272, No. null, 2019, s. 494-506, ISSN: 0308-8146
ÖZKAN GÜLAY,FRANCO PAOLA,DE MARCO IOLANDA,XİAO JİANBO,ÇAPANOĞLU GÜVEN ESRA
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Microencapsulation of natural food colourants
International Journal of Nutrition and Food Sciences, 2014, ISSN: 2327-2694
ÖZKAN GÜLAY,BİLEK SEDA
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The application of epifluorescence microscopic methods in the food industry as a rapid technique
22nd Food Microbiology Symposium, Current Concepts in Foodborne Pathogens and Rapid and Automated Methods in Food Microbiology, Wisconsin- River Falls/AMERİKA BİRLEŞİK DEVLETLERİ, 13 Ekim 2002, s. 12-13
HEPERKAN ZEYNEP DİLEK,DALKILIÇ GÖZDE,KARBANCIOĞLU GÜLER HATİCE FUNDA
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Applications of Molecular Biology Techniques in Food Microbiology
27th University of Wisconsin-River Falls Food Microbiology Symposium and Workshop, Current Concepts in Foodborne Pathogens and Rapid and Automated Methods in Food Microbiology
GÜL-KARAGÜLER NEVİN
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Applications of Raman Spectroscopy for Food Quality Measurement Nondestructive Testing of Food Quality
2008, Wiley
KIZIL RAMAZAN,JOSEPH IRUDAYARAJ
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Spectroscopic technique: fourier transform Raman FT-Raman spectroscopy Modern Techniques for Food Authentication
2012, Elsevier
KIZIL RAMAZAN,JOSEPH IRUDAYARAJ
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Single Cell Oil SCO Production from Oleaginous Yeasts
Novel Approaches in Food Industry (NAFI) International Food Congress, İzmir/TÜRKİYE, 26 Mayıs 2011
SAYGÜN AYŞE,ARAN NECLA
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A new trend among plant-based food ingredients in food processing technology: Aquafaba
Critical Reviews in Food Science and Nutrition, Ocak 2021, ISSN: 1040-8398
EREM ERENAY, İÇYER NECATTİN CİHAT, TATLISU NEVRUZ BERNA, KILIÇLI MAHMUT, HÜLAĞA GİZEM, TOKER ÖMER SAİD
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Advances in Food Biochemistry
2010, CRC Press, Inc.
ÇAPANOĞLU ESRA
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Effects of food matrix and delivery system interactions on lipid bioavailability
5th International Conference on Food Digestion, 4 Nisan 2017
MUHAMMED ATHEER,DEMİRCAN EVREN,ÖZÇELİK BERAAT
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Change in the Content and Bioavailability of Antioxidants with Food Processing
Regional Workshop on Sustainable Management of Food Security, AASSA-TUBA, 9 Nisan 2015
ÇAPANOĞLU GÜVEN ESRA
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Antioxidant-rich berries and their use as functional food ingredients
2nd International Congress on Food and Nutrition, 24 Ekim 2007
CAN KARAÇA ASLI,İLKBAHAR ZEYNEP
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Biotechnology Division Graduate Student Poster Competition at IFT20.
Institute of Food Technologists (IFT), 2020
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Poster ikinciliği
THE INTERNATIONAL SYMPOSIUM ON FOOD RHEOLOGY AND TEXTURE, 2018
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Food industry demand forecasting
Fen Bilimleri Enstitüsü, Fatih Üniversitesi, 2015
TUĞBA TOSUN
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Technology acceptance of 3d food printers and 3d printed food in domestic environments
Lisansüstü Eğitim Enstitüsü, İstanbul Teknik Üniversitesi, 2022
SELVİNAZ NESİBE KAYA
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Derin Öğrenme Teknikleriyle ile Online Satış Tahminleri Yapılması: Fast Food Sektörü Uygulaması
19. Uluslararası Ekonometri, Yöneylem Araştırması ve İstatistik Sempozyumu, Antalya/TÜRKİYE, 17 Ekim 2018
SİVRİ MAHMUT SAMİ
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