Zobrazeno 1 - 10
of 74
pro vyhledávání: '"Ekşi, Aziz"'
Autor:
Yeşilören, Gülen1 gulenyesiloren@gmail.com, Ekşi, Aziz1
Publikováno v:
GIDA: The Journal of Food. 2015, Vol. 40 Issue 3, p157-162. 6p. 2 Charts, 1 Graph.
Autor:
Yeşilören, Gülen1 gulenyesiloren@gmail.com, Ekşi, Aziz1
Publikováno v:
GIDA: The Journal of Food. 2014, Vol. 39 Issue 5, p315-322. 8p. 2 Charts.
Autor:
Çinar, Serap B.1, Ekşi, Aziz2 aeksi@ankara.edu.tr
Publikováno v:
GIDA: The Journal of Food. 2012, Vol. 37 Issue 3, p149-156. 8p. 5 Charts.
Autor:
Ekşi, Aziz1 (AUTHOR) aeksi@ankara.edu.tr, İşçi, Aslı1 (AUTHOR)
Publikováno v:
GIDA: The Journal of Food. 2012, Vol. 37 Issue 1, p39-45. 7p.
Autor:
Ekşi, Aziz1 eksi@eng.ankara.edu.tr, Özhamamci, İzzet2
Publikováno v:
GIDA: The Journal of Food. 2009, Vol. 34 Issue 5, p265-270. 6p. 2 Charts.
Autor:
KOCA, NURAY1 (AUTHOR), EKŞİ, AZIZ1 (AUTHOR)
Publikováno v:
Journal of Food Safety. Feb2005, Vol. 25 Issue 1, p1-8. 8p. 1 Chart, 2 Graphs.
Autor:
EKŞİ, Aziz, ÖZEN, İlkay TÜRKMEN
Publikováno v:
Volume: 2, Issue: 2 54-67
Ordu Üniversitesi Bilim ve Teknoloji Dergisi
Ordu Üniversitesi Bilim ve Teknoloji Dergisi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::0c0e889044ef1241edff58b1e4a05aea
https://dergipark.org.tr/tr/pub/ordubtd/issue/11064/132158
https://dergipark.org.tr/tr/pub/ordubtd/issue/11064/132158
Autor:
Uygun, Mine, Ekşi, Aziz
Publikováno v:
Volume: 25, Issue: 2
Gıda
Gıda
In this research; well-known four HPLC methods for patulin analysis were compared in case of repeatability and recovery. The repeatability of these methods was investigated by variation coefficient. In the same apple juice, variation coefficient of p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::6c923b9726bdb7d7cdae9440bc7667ac
https://dergipark.org.tr/tr/pub/gida/issue/6895/92246
https://dergipark.org.tr/tr/pub/gida/issue/6895/92246
Publikováno v:
Volume: 8, Issue: 3
Gıda
Gıda
CMC, sağlık açısından kuşkusuzluğu kanıtlanmış olan bir hidrokolloiddir. Çoğu gıdanın hazırlanmasında kıvamı düzeltmek amacı ile kullanılmaktadır. %0.2 oranında CMC katkısı, tanık örneğe göre kayısı nektarında %31, şe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::9469caf946abea9495e97061b838c3ec
https://dergipark.org.tr/tr/pub/gida/issue/6890/92170
https://dergipark.org.tr/tr/pub/gida/issue/6890/92170
Autor:
ÇINAR, Serap B., EKŞİ, Aziz
Publikováno v:
Volume: 37, Issue: 3 149-156
Gıda
Gıda
Chemical composition and electrical conductivity of 100 pine honey samples were investigated. The samples were collected from different 9 localities in Mugla province at 2006, 2007 and 2008. The results showed that honey samples contained 14.40-16.80
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::097213bc6f3ff9faa7bd35c4edf1e2b0
https://dergipark.org.tr/tr/pub/gida/issue/6929/92523
https://dergipark.org.tr/tr/pub/gida/issue/6929/92523