Zobrazeno 1 - 10
of 39
pro vyhledávání: '"ÇELİK, Süeda"'
Autor:
Çelik, Süeda1 (AUTHOR), Yalçin, Erkan1 (AUTHOR), Başman, Arzu1 (AUTHOR), Köksel, Hamit1 (AUTHOR)
Publikováno v:
International Journal of Food Sciences & Nutrition. Dec2004, Vol. 55 Issue 8, p641-648. 8p.
Publikováno v:
In Applied Radiation and Isotopes 1999 50(3):557-560
Autor:
ÇELİK, Süeda
Publikováno v:
Volume: 13, Issue: 4
Gıda
Gıda
Dünyanın çeşitli bölgelerinde bitkisel veya hayvansal kaynaklı çok sayıda fermente ürün tüketilmektedir. Eski çağladan beri insanlar yağlı tohumların, hububatların ve yumru köklerin oluşturduğu ham maddeleri tuz ve su ilave ederek
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::0e5813a3b16450cca90b90f14fee897a
https://dergipark.org.tr/tr/pub/gida/issue/6855/91894
https://dergipark.org.tr/tr/pub/gida/issue/6855/91894
Autor:
ÇELİK, Süeda
Publikováno v:
Volume: 20, Issue: 1
Gıda
Gıda
Some popular brands of soft drinks analyzed for caffeine content by high-performance liquid chromatography. Decarbonated soft drinks are injected directly into the chromatograph without any sample preparation. Caffeine was separated as a single peak
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::57c51ce8816d065d90cd2cc68118eeca
https://dergipark.org.tr/tr/pub/gida/issue/6992/93156
https://dergipark.org.tr/tr/pub/gida/issue/6992/93156
Autor:
ÇELİK, Süeda, TEMİZ, Ayhan
Publikováno v:
Volume: 16, Issue: 3
Gıda
Gıda
Listeria monocytogenes son yıllarda gıdalarla bulaşan patojen bir mikroorganizma olarak gıda endüstrisinde önemli bir sorun haline gelmiştir. L. monocytogenes insanlarda ve hayvanlarda öldürücü olabilen Listeriosis hastalığının etkenid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::a23d41e368e82220b21bb59ae2bec242
https://dergipark.org.tr/tr/pub/gida/issue/6930/92527
https://dergipark.org.tr/tr/pub/gida/issue/6930/92527
Publikováno v:
Gıda, Vol 25, Iss 1 (2015)
Volume: 25, Issue: 1
Gıda
Volume: 25, Issue: 1
Gıda
The effects of oxidizing agents (potassium bromate, ascorbic acid), reducing agent (L-cysteine) and surfactants (SSL and DA-TEM) on the rheological properties of flours of three bread wheat cultivars were studied using Brabender farinograph and exten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::2de3f2eb6304db70f7d8af6421db17c9
http://dergipark.gov.tr/gidader/issue/6892/92202?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6892/92202?publisher=gidadernegi
Publikováno v:
Gıda, Vol 26, Iss 1 (2015)
Volume: 26, Issue: 1
Gıda
Volume: 26, Issue: 1
Gıda
The effects of different levels of oxidizing agents (potassium bromide, ascorbic acid), reducing agent (L-cysteine) and surfactants (SSL and DATEM) on the baking properties of flours of three bread wheat cultivars were studied. The effects of ascorbi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1f1cb0c4b5ef2aa12c3bdea71ef5fb7c
http://dergipark.gov.tr/gidader/issue/6917/92399?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6917/92399?publisher=gidadernegi
Publikováno v:
Gıda, Vol 29, Iss 1 (2015)
Volume: 29, Issue: 1
Gıda
Volume: 29, Issue: 1
Gıda
In this study, Bezostaya wheat flour and optimum mixed doughs prepared from this flour with surfactants (DATEM or SSL) at % 0.5 level as well as control dough were used. Effect of additives on flour proteins were studied by gel filtration technique.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1614606d1f41c51d00092e99d1d32158
http://dergipark.gov.tr/gidader/issue/6982/93048?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6982/93048?publisher=gidadernegi
Autor:
KÖKSEL, Hamit, ÇELİK, Süeda
Publikováno v:
Gıda, Vol 26, Iss 3 (2015)
Volume: 26, Issue: 3
Gıda
Volume: 26, Issue: 3
Gıda
Effects of gamma irradiation on the quality of food legumes was investigated. Two lentil, one kabuli chickpea and one bean sample were irradiated at the doses of 1.0, 2.5, 5.0, 10.0, 20.0 kGy using the 60Co source. The samples were analyzed for hydra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e468d473fa2ab6d82bd4e7d282b369dd
http://dergipark.gov.tr/gidader/issue/6927/92479?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6927/92479?publisher=gidadernegi
WOS:000258870200008 New gluten-free food product (tarhana) was produced using rice and corn flours. Chemical and sensory properties of the tarhana samples were investigated and compared with those of traditional wheat tarhana. Generally, sensory anal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10075::c7a7a4d0aebb2b769d3ad98b5cfab973
https://www.koreascience.or.kr/article/JAKO200833338360857.page?fbclid=IwAR3kzD1qjmsY_nkdryTC2VrVBoFnVUi3JXOsHhhudtqgoiVvs4qpu6mG2b8
https://www.koreascience.or.kr/article/JAKO200833338360857.page?fbclid=IwAR3kzD1qjmsY_nkdryTC2VrVBoFnVUi3JXOsHhhudtqgoiVvs4qpu6mG2b8