Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Hakgüder Taze, Bengi"'
Autor:
Rostamabadi, Hadis, Demirkesen, Ilkem, Hakgüder Taze, Bengi, Can Karaca, Asli, Habib, Mehvish, Jan, Kulsum, Bashir, Khalid, Nemțanu, Monica R., Colussi, Rosana, Reza Falsafi, Seid
Publikováno v:
In Food Chemistry: X 30 October 2023 19
Publikováno v:
In Low-Temperature Processing of Food Products 2024:147-166
Autor:
Falsafi, Seid Reza, Can Karaca, Asli, Tarhan, Ozgur, Colussi, Rosana, Hakgüder-Taze, Bengi, Kumar, Yogesh, Rostamabadi, Hadis
Publikováno v:
In Low-Temperature Processing of Food Products 2024:25-52
Autor:
Şener, Özge, Hakgüder Taze, Bengi
Keçiboynuzunun (Ceratonia siliqua L.) ve bundan elde edilen ürünlerin, sahip olduğu yüksek besin değeri ve zengin biyoaktif bileşen içeriği ile birlikte glutensiz ürün üretimine olanak sağlaması son zamanlarda keçiboynuzuna olan ilgiyi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3224::da0afb145921e7c2fbbef8b151beca2d
https://hdl.handle.net/20.500.12636/5387
https://hdl.handle.net/20.500.12636/5387
Autor:
ŞENER, Özge, HAKGÜDER TAZE, Bengi
Publikováno v:
Volume: 6, Issue: 1 45-66
Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi
Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi
The interest on carob (Ceratonia siliqua L.) and its products has increased in recent years due to their rich nutrient and bioactive content along with enabling the production of gluten-free products. Carob is also used as a raw material in the produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa1c37cdfdf722f079091899398e7157
https://doi.org/10.47137/usufedbid.1130043
https://doi.org/10.47137/usufedbid.1130043
Autor:
Abam, Fidelis, Aguiló-Aguayo, Ingrid, Akpan, Godwin, Alinovi, Marcello, Alipour Shotlou, Mohammad, Armenta-Aispuro, Perla G., Bennamoun, Lyes, Can Karaca, Asli, Capanoglu, Esra, Carson, James K., Cavdar, Humeyra, Chiavaro, Emma, Ciurzyńska, Agnieszka, Colussi, Rosana, Cárdenas-López, José L., Dermesonlouoglou, Efimia, Falsafi, Seid Reza, Giannakourou, Maria C., Gultekin Subasi, Busra, Gundogan, Rukiye, Hakgüder-Taze, Bengi, Hoang, Duy K., Homayoonfal, Mina, Janiszewska-Turak, Emilia, Khonglah, Ribhahun, Kumar, Yogesh, Leishangthem, Chinglen, Lizardi-Mendoza, Jaime, López-Franco, Yolanda L., Malekjani, Narjes, Mariadon Shanlang Pathaw, P., Ndukwu, M.C., Nowacka, Małgorzata, Onwuka, O.S., Paciulli, Maria, Pourmahmoud, Nader, Rinaldi, Massimiliano, Ripnar, Charis K., Rodríguez-Roque, María Janeth, Ropmay, Macdonald, Rosell, Cristina M., Rostamabadi, Hadis, Rouzaud-Sández, Ofelia, Sarvaree, Paria, Seri, Meryem, Sánchez-Vega, Rogelio, Swer, Tanya Luva, Tarhan, Ozgur, Tomar, Gizem Sevval, Trusińska, Magdalena
Publikováno v:
In Low-Temperature Processing of Food Products 2024:xi-xiv
Autor:
GÖĞÜŞ, Nihan1, HAKGÜDER TAZE, Bengi1, DEMİR, Hande1, TARI, Canan1 canantari@iyte.edu.tr, ÜNLÜTÜRK, Sevcan1, Fernandez LAHORE, Marcelo2
Publikováno v:
Turkish Journal of Biology. 2014, Vol. 38, p537-548. 12p.
Autor:
Hakgüder Taze, Bengi
Şalak kayısı çeşidi kendine has boyutu, şekli ve tadı ile özel bir üründür. Ancak dayanıksız yapısı ve kısıtlı raf ömründen dolayı dağıtımı ve pazarlaması oldukça sınırlıdır. Düşük kuru madde içeriğinden ötürü k
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10208::42f6e7cbd27989b81785aa54f98c81b5
https://acikbilim.yok.gov.tr/handle/20.500.12812/639283
https://acikbilim.yok.gov.tr/handle/20.500.12812/639283