ARAMA SONUÇLARI

Toplam 68 adet sonuçtan 20 tanesi görüntülenmektedir.

Optimization of Methotrexate Release from Chitosan Beads by Response Surface Methodology

4th International Conference on New Trends in Chemometrics and Applications (NCTA-2019), AYDIN/TÜRKİYE, 1 Mayıs 2019

KAHYA NİLAY,GÖLCÜ AYŞEGÜL,BERKER FATMA BEDİA

Nilay Kahya Özet Bildiri

Optimization of Auxenochlorella protothecoides Lipid Content using Response Surface Methodology for Biofuel Production

Biomass Conversion and Biorefinery, Vol. 12, No. 1, Haziran 2022, s. 2133-2147, ISSN: 2190-6815

POLAT ECE, ALTINBAŞ MAHMUT

Ece Polat Özgün Makale

Production of structured lipids from hazelnut oil with conjugated linoleic acid by lipase-catalyzed esterification: Optimization by response surface methodology

Acta Alimentaria, Vol. 47, Mart 2018, ISSN: 0139-3006

BAKIR NURCAN,İLYASOĞLU HURİ,YÜCETEPE AYSUN,DEMİRCAN EVREN,ÖZÇELİK BERAAT

Evren Demircan Özgün Makale

Application of Response Surface Methodology for the Optimization of Operating Conditions of a Self‐Pulsing Discharge (SPD) Plasma Reactor for the Degradation of Perfluorooctanoic Acid (PFOA) in Water

Plasma Processes and Polymers, Eylül 2024, ISSN: 1612-8850

ULUCAN-ALTUNTAS KÜBRA,FOGLİA SİMONE,SALEEM MUBBSHİR,TOMEİ GİULİA,CERİANİ ELİSA,CARMAGNANİ MASSİMO,MAROTTA ESTER,PARADİSİ CRİSTİNA

Kübra Altuntaş Özgün Makale

Investigating the effect of roasting on functional properties of defatted hazelnut flour by Response Surface Methodology (RSM)

LWT - Food Science and Technology, No. 63, Mart 2015, s. 758-765, Elsevier

DENIZ TURAN, ESRA CAPANOGLU GUVEN, FILIZ ALTAY

Filiz Altay Makale

Investigating the effect of roasting on functional properties of defatted hazelnut flour by Response Surface Methodology (RSM)

LWT - Food Science and Technology, No. 63, Mart 2015, s. 758-765, Elsevier

DENIZ TURAN, ESRA CAPANOGLU GUVEN, FILIZ ALTAY

Filiz Altay Makale

Investigating the effect of roasting on functional properties of defatted hazelnut flour by Response Surface Methodology (RSM)

LWT - Food Science and Technology, Vol. xx, No. kabul, 2008, s. xx, Elsevier

DENIZ TURAN, ESRA CAPANOGLU GUVEN, FILIZ ALTAY

Filiz Altay Makale

Response surface methodology in rheological characterization of quince puree

Journal of Food Physics, Vol. 11, 2008, s. 59-67

ARIKAN B, EVRANUZ OZGUL E, KILIC MERAL

Meral Kılıç Akyılmaz Özgün Makale

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