Effect of Nano-Silica and Fly Ash on the Rheology and Initial-Final Setting Times of Concrete Mixtures
14th International Conference on Advances in Civil Engineering, ACE 2021, İSTANBUL/TÜRKİYE, 6 Eylül 2021, s. 126-132
BARAN AHMET, BIÇAKÇI SİDAR NİHAT, BARAN ŞERVAN, TÜRKMENOĞLU HASAN NURİ, ATAHAN HAKAN NURİ
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Syn extensional granitoids in the Menderes core complex and the late Cenozoic extensional tectonics of the Aegean province
Penrose Conference on Extending a Continent - Architecture, Rheology and Heat Budget, Vol. 321, No. 1, 8 Ekim 2007, s. 197-223
DİLEK YILDIRIM,ALTUNKAYNAK ŞAFAK,ONER ZEYNEP
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Effect of Removing Phenolic Compounds on Interfacial Behavior of Protein Isolated from De-oiled Sunflower Cake.
8th International Symposium on Food Rheology and Structure, Zürih/İSVİÇRE, 17 Haziran 2019
GÜLTEKİN NECMİYE BÜŞRA,CASANOVA FEDERICO,ÇAPANOĞLU GÜVEN ESRA,MOHAMMADIFAR MOHAMMAD AMIN
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Effects of polyethyleneimine adsorption on rheology of bentonite suspensions
Bulletin of Materials Science, Vol. 28, No. 3, Haziran 2005, s. 287-291, ISSN: 0250-4707
AYŞE ALEMDAR,ÖZTEKİN NEVİN,BERKER FATMA BEDİA,Ö I ECE,GÜNGÖR N
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Influence of different wall materials on emulsion stability and droplet size of emulsions prepared with hazelnut oil
THE INTERNATIONAL SYMPOSIUM ON FOOD RHEOLOGY AND TEXTURE, İstanbul/TÜRKİYE, 19 Ekim 2018
ŞAHİN YEŞİLÇUBUK NEŞE,ZAHRAN HAMDY
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Effects of Feed Solution Viscosity on Electrospinnability of Zein With or Without Saffron
International Symposium on Food Rheology, İstanbul/TÜRKİYE, 19 Ekim 2018
NAJAFİ ZAHRA,ÇETİNKAYA TURGAY,ŞAHİN YEŞİLÇUBUK NEŞE,ALTAY FİLİZ
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Characterization of saffron extract loaded zein nanofibers
International Symposium on Food Rheology and Texture, İstanbul/TÜRKİYE, 19 Ekim 2018, s. 118
NAJAFİ ZAHRA,ÇETİNKAYA TURGAY,ŞAHİN YEŞİLÇUBUK NEŞE,ALTAY FİLİZ
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Mantle lithosphere rheology, vertical tectonics, and the exhumation of (U)HP rocks
JOURNAL OF GEOPHYSICAL RESEARCH-SOLID EARTH, Vol. 123, Haziran 2018, s. 1824-1839, ISSN: 2169-9313
BODUR ÖMER FARUK,GÖĞÜŞ OĞUZ HAKAN,PYSKLYWEC RUSSEL N,OKAY ARAL
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Mantle Lithosphere Rheology and Vertical Tectonics Driving Burial and Exhumation of Crustal Rocks
American Geophysical Union, 12 Aralık 2016
BODUR OMER FARUK,GÖĞÜŞ OĞUZ HAKAN,PYSKLYWEC RUSSELL,OKAY ARAL
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Effect of crystallinity and surface silanol groups on rheological properties of different sepiolites
PHYSICOCHEMICAL PROBLEMS OF MINERAL PROCESSING, Vol. 58, No. 5, Ağustos 2022, s. 1-12, ISSN: 1643-1049
ÇINAR MUSTAFA, GÜLGÖNÜL İLHAN, ÖZDEMİR ORHAN, ÇELİK MEHMET SABRİ
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Thermo-structural behavior of sepiolite clay dispersions: a comparative study based on thermal cycling test
AERC 2021 14th Annual European Rheology Conference, 13 Nisan 2021
ETTEHADİ ALİ, ALTUN GÜRŞAT
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Nonlinear viscoelastic rheological behavior of bentonite and sepiolite drilling fluids under large amplitude oscillatory shear
JOURNAL OF PETROLEUM SCIENCE AND ENGINEERING, Vol. 208, Ocak 2022, s. 21, ISSN: 0920-4105
ETTEHADİ ALİ, ÜLKER CEYLAN, ALTUN GÜRŞAT
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Effect of viscosity on electrospinnability of feed solutions containing PLGA
International Symposium on Food Rheology and Texture, İstanbul/TÜRKİYE, 19 Ekim 2018, s. 119
ÇOKSARI GÜLAY,DEDE SERCAN,ARTIK NEVZAT,ALTAY FİLİZ
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Effect of nanofibers containing starch on rheological properties of olive oil
The 6th International Symposium on Food Rheology and Structure (ISFRS, 2012
NAGIHAN OKUTAN, PINAR TERZI, FILIZ ALTAY
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Effects of nanofibers containing starch on rheological properties of olive oil
The 6th International Symposium on Food Rheology and Structure (ISFRS2012), Zürih/İSVİÇRE, 10 Nisan 2012
OKUTAN NAGİHAN,TERZİ PINAR,ALTAY FİLİZ
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Viscosity and small amplitude oscillatory measurements of liquid and solid pekmez (grape molasses) blends
The 6th International Symposium on Food Rheology and Structure (ISFRS2, 2012
ERTAN SAHIN, FILIZ ALTAY
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Viscosity and small amplitude oscillatory measurements of liquid and solid pekmez (grape molasses) samples
The 6th International Symposium on Food Rheology and Structure (ISFRS2012), Zürih/İSVİÇRE, 10 Nisan 2012
ŞAHİN ERTAN,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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Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste)
Journal of the Science of Food and Agriculture, Vol. 85, No. 85, Ocak 2004, s. 105-111, ISSN: 0022-5142
ALTAY FİLİZ,AK MEHMET
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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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