Zobrazeno 1 - 10
of 73
pro vyhledávání: '"ÖZGE, Duygu"'
Publikováno v:
In Cognitive Development January-March 2024 69
Autor:
Özge Duygu Okur
Publikováno v:
Cogent Food & Agriculture, Vol 9, Iss 1 (2023)
AbstractTraditional dairy desserts attract consumers’ attention and are consumed with admiration. Adding functional components, especially herbs and spices has been widely used recently to make these traditional products more functional regarding p
Externí odkaz:
https://doaj.org/article/77155e651e49403fa8cdd89bbc3f77af
Autor:
Okur, Özge Duygu
Publikováno v:
British Food Journal, 2021, Vol. 124, Issue 5, pp. 1727-1736.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-07-2021-0721
Autor:
Özge Duygu Okur
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 6, Pp 1060-1065 (2022)
This study aims to reveal the quality properties of yogurt enriched with walnut during cold storage (4°C) for 28 days. Five sets of yogurt types were produced by using walnut at varying rates (A: 0% (control), B: 1%, C: 2.5%, D: 3.5%, E: 5%). Physic
Externí odkaz:
https://doaj.org/article/42dc857c63ed472c9910e217195d67f4
Publikováno v:
In Cognition April 2022 221
Autor:
Özge, Duygu
Publikováno v:
Dil Dergisi / Language Journal. 171(2):46-69
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=910755
Publikováno v:
In Cognition February 2019 183:152-180
Akademický článek
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Autor:
Katsos, Napoleon, Cummins, Chris, Ezeizabarrena, Maria-José, Gavarró, Anna, Kraljević, Jelena Kuvač, Hrzica, Gordana, Grohmann, Kleanthes K., Skordi, Athina, de López, Kristine Jensen, Sundahl, Lone, van Hout, Angeliek, Hollebrandse, Bart, Overweg, Jessica, Faber, Myrthe, van Koert, Margreet, Smith, Nafsika, Vija, Maigi, Zupping, Sirli, Kunnari, Sari, Morisseau, Tiffany, Rusieshvili, Manana, Yatsushiro, Kazuko, Fengler, Anja, Varlokosta, Spyridoula, Konstantzou, Katerina, Farby, Shira, Guasti, Maria Teresa, Vernice, Mirta, Okabe, Reiko, Isobe, Miwa, Crosthwaite, Peter, Hong, Yoonjee, Balčiūnienė, Ingrida, Nizar, Yanti Marina Ahmad, Grech, Helen, Gatt, Daniela, Cheong, Win Nee, Asbjørnsen, Arve, von Koss Torkildsen, Janne, Haman, Ewa, Miękisz, Aneta, Gagarina, Natalia, Puzanova, Julia, Anđelković, Darinka, Savić, Maja, Jošić, Smiljana, Slančová, Daniela, Kapalková, Svetlana, Barberán, Tania, Özge, Duygu, Hassan, Saima, Chan, Cecilia Yuet Hung, Okubo, Tomoya, van der Lely, Heather, Sauerland, Uli, Noveck, Ira
Publikováno v:
Proceedings of the National Academy of Sciences of the United States of America, 2016 Aug . 113(33), 9244-9249.
Externí odkaz:
https://www.jstor.org/stable/26471413
Autor:
Özge Duygu Okur
Publikováno v:
British Food Journal. 124:1727-1736
PurposeThis study aims to produce a new type of healthy functional kefir by adding olive (Olea europaea) leaf extract and to determine its potential effect on the quality (physicochemical, sensory, phenolic contents and antioxidant properties) of kef