Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Eda Yildiz"'
Publikováno v:
Legume Science, Vol 4, Iss 1, Pp n/a-n/a (2022)
Abstract Although glutaraldehyde (GLU) has been frequently preferred to improve some characteristics of bio‐degradable food packages, it is regarded as a hazardous chemical. Therefore, in this study, the possibility of replacement GLU with citric a
Externí odkaz:
https://doaj.org/article/0a75183eebbe43f1ab49d493a997cdbc
Publikováno v:
Legume Science, Vol 3, Iss 2, Pp n/a-n/a (2021)
Abstract The main aim of the article was to produce gallic acid‐loaded pea flour/polyethylene oxide (PEO)‐based nanofibers through the electrospinning method as an alternative active packaging material. Incorporation of gallic acid caused signifi
Externí odkaz:
https://doaj.org/article/5f4c5775542148a4ac2467513dcf341b
Publikováno v:
Food and Bioproducts Processing. 135:205-216
Publikováno v:
Journal of Algebra and Its Applications.
Publikováno v:
Filomat. 36:7103-7112
Let R be a commutative ring with nonzero identity and M be an R-module. In this paper, first we give some relations between S-prime and S-maximal submodules that are generalizations of prime and maximal submodules, respectively. Then we construct a t
Publikováno v:
International Journal of Biological Macromolecules. 170:437-446
Intelligent packaging is important to get information about real time quality of foods. The objective of this study was to develop an electrospun nanofiber halochromic pH sensor film using curcumin, chitosan (CS) and polyethylene oxide (PEO) to monit
Autor:
Eda Yildiz
Publikováno v:
Yıldırım Beyazıt Hukuk Dergisi. :263-320
Sosyal hakların gerçekleştirilmesi, bir hukuki problem olarak güncelliğini hiçbir zaman kaybetmemekte, anayasal sistemin başlıca konularından biri olarak varlığını sürdürmektedir. Her ne kadar, sosyal hakların tanınıp tanınmayacağ
Publikováno v:
Food and Bioprocess Technology. 13:838-850
The aim of this study was to determine the effects of microwave pretreatment on physicochemical characteristics of carob flour and rice starch–based nanofibers produced by electrospinning. The effects of microwave heating on production of nanofiber
Publikováno v:
Food Bioscience. 50:102121