Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Gülşen Berat TORUSDAĞ"'
Autor:
Zafer Ceylan, Raciye Meral, Aslıhan Alav, Gülşen Berat Torusdağ, Fatih Bildik, Filiz Altay
Publikováno v:
ACS Omega, Vol 9, Iss 8, Pp 8940-8946 (2024)
Externí odkaz:
https://doaj.org/article/9a24d239fe4b4844aab71b5e71f5c23f
Publikováno v:
Journal of Tourism and Gastronomy Studies. 9:2655-2669
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45a4b6484280111ada22c1b1bbdbf94d
https://doi.org/10.21325/jotags.2021.913
https://doi.org/10.21325/jotags.2021.913
Publikováno v:
Journal of Gastronomy Hospitality and Travel (JOGHAT).
Yerel mutfaklar, 21. yüzyılın ilk çeyreğine geldiğimiz bugünlerde turistlerin destinasyon seçiminde yükselen motivasyon unsurlarından birisi olarak dikkat çekmektedir. Birçok destinasyon, daha fazla turist çekmek için yerel mutfak kült
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e43205b1ccbd9d174e71111dedeb296
https://doi.org/10.33083/joghat.2022.114
https://doi.org/10.33083/joghat.2022.114
Autor:
Gülşen Berat TORUSDAĞ, Emre Bakkalbaşı
Publikováno v:
Journal of Food Processing and Preservation. 46
In this study, some physicochemical and bioactive properties of Rosa damascena Mill. and the effect of different extraction methods and conditions on total monomeric anthocyanin (TMA) extraction were investigated. The average petal weights, petal are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::594feeaa3b98dacaa0e17560ec4b197f
https://doi.org/10.1111/jfpp.16279
https://doi.org/10.1111/jfpp.16279
Publikováno v:
Food Science and Technology (2021)
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 28 JUN 2021
Food Science and Technology, Volume: 42, Article number: e27421, Published: 28 JUN 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 28 JUN 2021
Food Science and Technology, Volume: 42, Article number: e27421, Published: 28 JUN 2021
Meatballs were coated by gelatin-based mixes incorporated with potassium sorbate and rosemary extract. Coated samples were evaluated by free fatty acids (FFAs), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee91294fdf470d0aa3a69717ebd5e7c3
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005034207&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005034207&tlng=en
