Zobrazeno 1 - 9
of 9
pro vyhledávání: '"İncilay Gökbulut"'
Publikováno v:
European Journal of Science and Technology.
Son yıllarda, nano karbon kuantum noktaları (KKN'lar), küçük boyut, floresan emisyon, kimyasal kararlılık, suda çözünürlük, kolay sentez ve işlevselleştirme gibi özelliklerinden dolayı artan bir ilgi görmektedir. Karbon noktaları ol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4f08ea22e6195f0548ddee3f658ecd5
https://doi.org/10.31590/ejosat.1175104
https://doi.org/10.31590/ejosat.1175104
Autor:
İncilay Gökbulut, Murat Özmen
Publikováno v:
Commagene Journal of Biology. :12-17
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20e54825dab778b0b7926355e2c79fe9
https://doi.org/10.31594/commagene.822146
https://doi.org/10.31594/commagene.822146
Autor:
Pınar Boy, İncilay Gökbulut
Publikováno v:
Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi. 10:280-289
Şeker pancarı lifi (ŞPL), şeker pancarından şeker üretimi esnasında ortaya çıkan şeker endüstrisinin bir yan ürünüdür. Bu çalışma farklı partikül boyutlarında hazırlanan şeker pancarı lifinin, erişte üretiminde kullanılabi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b0a4cb2104567920f7ee47e73272317
https://doi.org/10.21597/jist.653683
https://doi.org/10.21597/jist.653683
Mikronize edilmiş şeker pancarı besinsel lifinin buğday hamuru ve ekmek özellikleri üzerine etkileri
Publikováno v:
Volume: 8, Issue: 3 193-207
Food and Health
Food and Health
The aim of this study is to determine the effect of sugar beet fiber, micronized by high pressure homogenization, addition on the rheological and textural properties of wheat dough and the quality parameters of bread. The micronized and unmicronized
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98f0a2567630c5e7da4cf2d0bddb3d30
https://dergipark.org.tr/tr/pub/jfhs/issue/69254/1024389
https://dergipark.org.tr/tr/pub/jfhs/issue/69254/1024389
Autor:
Elif ATALAY, İncilay GÖKBULUT
Publikováno v:
Volume: 19, Issue: 4 442-449
Akademik Gıda
Akademik Gıda
Legumes are dry edible seeds of plants belonging to the Fabaceae (Leguminosae) family, which include field peas, dry beans, lentils, chickpeas and faba beans. Pulses constitute an important protein source for the parts of the world population who can
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::146c0a78cdffb8442407017c0a818275
https://dergipark.org.tr/tr/pub/akademik-gida/issue/67595/1050782
https://dergipark.org.tr/tr/pub/akademik-gida/issue/67595/1050782
Autor:
İncilay Gökbulut
Publikováno v:
ANADOLU UNIVERSITY JOURNAL OF SCIENCE AND TECHNOLOGY –C Life Sciences and Biotechnology. :1-1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e621c2f8fd2de65baeb0a74c3492ceb3
https://doi.org/10.18036/aubtdc.331439
https://doi.org/10.18036/aubtdc.331439
Publikováno v:
Acta Scientiarum Polonorum: Hortorum Cultus, Vol 21, Iss 4 (2022)
The essential oil yield was obtained from the rosemary plant at the rate of 0.93 mL/100 g, and 1,8-cineol, camphor, isoborneol, α-pinene were identified as the highest component. While the total phenolic content in the essential oil of the rosemary
Externí odkaz:
https://doaj.org/article/9702860515bf41a5ac92c6271f947d24
Akademický článek
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Publikováno v:
Scopus-Elsevier
WOS: 000269492000021
Apple and apricot powders (APL-P and APR-P) were produced from apple and apricot fruits and they were used in cookie formulation at the levels of 10-40% (in flour bases). The APL-P and APR-P were rich in terms of total dieta
Apple and apricot powders (APL-P and APR-P) were produced from apple and apricot fruits and they were used in cookie formulation at the levels of 10-40% (in flour bases). The APL-P and APR-P were rich in terms of total dieta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::255ff706aa6d69c430eeaddca6584275
http://www.scopus.com/inward/record.url?eid=2-s2.0-79954589248&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-79954589248&partnerID=MN8TOARS