Zobrazeno 1 - 10
of 67
pro vyhledávání: '"Şener, Aysun"'
Autor:
Ünal, Mustafa Ümit, Şener, Aysun
Publikováno v:
In LWT - Food Science and Technology June 2017 79:190-196
Autor:
ŞENER, Aysun, ÜNAL, Mustafa Ümit
Publikováno v:
Volume: 1, Issue: 2 26-36
Cukurova University Journal of Natural and Applied Sciences
Cukurova University Journal of Natural and Applied Sciences
Phenolic content, browning degree, enzyme activities (polyphenol oxidase (PPO), pectin methylesterase (PME) and β-glucosidase) of three apricot varieties of Malatya region of Turkey were assessed during ripening on trees over two years. All measured
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::88d332f616a12dbeb4d2e062ba7b3583
https://dergipark.org.tr/tr/pub/cunas/issue/69993/1075198
https://dergipark.org.tr/tr/pub/cunas/issue/69993/1075198
Publikováno v:
GIDA: The Journal of Food. 2018, Vol. 43 Issue 6, p930-942. 13p. 1 Chart.
Autor:
Şener, Aysun
Doors are architectural units that have a dynamic structure of connecting internal and external spaces, with including tense denotations of dividing, guarding and connecting. Starting as early as the Antiquity, doors symbolize abstract concepts in nu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4268::21a31f1320dc0a829dc4f182acbf8754
http://hdl.handle.net/11655/24948
http://hdl.handle.net/11655/24948
Publikováno v:
Biofuels (17597269); Apr2022, Vol. 13 Issue 4, p395-399, 5p
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Correlation between browning degree and composition of important Turkish white wine grape varieties.
Autor:
ÜNAL, Mustafa Ümit1 muunal@cu.edu.tr, ŞENER, Aysun2
Publikováno v:
Turkish Journal of Agriculture & Forestry. 2016, Vol. 40 Issue 1, p62-67. 6p.
Publikováno v:
Turkish Journal of Agriculture & Forestry. 2015, Vol. 39 Issue 6, p984-991. 8p.
Publikováno v:
Volume: 43, Issue: 6 930-942
Gıda
Gıda
Biyoaktif peptitler aminoasitlerin peptit bağlarıylabağlanması sonucu oluşan, vücut fonksiyonlarına olumlu etkisi olan ve sağlığıetkileyebilen spesifik protein parçalarıdır. Bazı biyoaktif peptitler doğalkaynaklarında serbest olarak
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::1dab6dc3e0c687304bdd26e4c093f508
https://dergipark.org.tr/tr/pub/gida/issue/39712/411427
https://dergipark.org.tr/tr/pub/gida/issue/39712/411427
Autor:
ÖZKAYA, OKAN1 oozkaya@cu.edu.tr, ŞENER, AYSUN2, SARIDAŞ, MEHMET ALI1, ÜNAL, ÜMIT3, VALIZADEH, ADEL1, DÜNDAR, ÖMÜR1
Publikováno v:
Journal of Food Processing & Preservation. Dec2015, Vol. 39 Issue 6, p2119-2128. 10p.