Zobrazeno 1 - 10
of 89
pro vyhledávání: '"Ibrahim, Palabiyik"'
Autor:
Didem Sözeri Atik, Ibrahim Palabiyik, Goksel Tirpanci Sivri, Suzan Uzun, Yusuf Koç, Kübra Çalışır
Publikováno v:
ACS Omega, Vol 9, Iss 20, Pp 22156-22165 (2024)
Externí odkaz:
https://doaj.org/article/77441566b3d84b3a8da9be0b9d7c7b86
Publikováno v:
ACS Omega, Vol 9, Iss 18, Pp 20263-20276 (2024)
Externí odkaz:
https://doaj.org/article/6c40ec80496d4a2aa9ca630a21f6e481
Publikováno v:
Foods, Vol 12, Iss 8, p 1563 (2023)
In the present study, the effects of the treatment of chia seeds with a cold atmospheric pressure plasma jet (CP) using argon as a working gas for different times (30, 60, and 120 s) on the rheological, structural, and microstructural properties of t
Externí odkaz:
https://doaj.org/article/882ebb3b527b465a83a6de6e3d3bd5ed
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-13
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16487d25969c9c09c65a8bd042c4f2ff
https://doi.org/10.1080/10408398.2023.2207661
https://doi.org/10.1080/10408398.2023.2207661
Autor:
Nevzat Konar, Ibrahim Palabiyik, Omer Said Toker, Derya Genc Polat, Ebru Kelleci, Haniyeh Rasouli Pirouzian, Alican Akcicek, Osman Sagdic
Publikováno v:
Journal of Functional Foods, Vol 43, Iss , Pp 206-213 (2018)
This study was conducted to investigate the effect of inulin DP on viability levels (0–90 days) of the different probiotics (Lactobacillus paracasei and L. acidophilus) and the main chocolate quality parameters (texture, water activity, thermal pro
Externí odkaz:
https://doaj.org/article/9e36df3467b14c2a82b3238d6bce2e66
Autor:
Ibrahim Palabiyik, Didem Sözeri Atik, Goksel Tirpanci Sivri, Suzan Uzun, Leyla Nesrin Kahyaoglu, Yusuf Koc, Ebru Celebi, Kubra Calisir, Esra Boluk
Publikováno v:
Food and Bioproducts Processing. 136:36-46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d90309fac79c9be65c7c16ac8a3f19c1
https://doi.org/10.1016/j.fbp.2022.09.007
https://doi.org/10.1016/j.fbp.2022.09.007
Publikováno v:
Electronic Journal of Biotechnology, Vol 30, Iss , Pp 18-23 (2017)
Background: The aim of the present study was to evaluate gum productivity of a local strain, Xanthomonas axonopodis pv. vesicatoria, isolated from pepper plant, and its rheological behavior for the first time compared to the standard strain, Xanthomo
Externí odkaz:
https://doaj.org/article/6116b16e1c3e4a9584cf645a086f5617
Autor:
Kubra Bursa, Goksen Isik, Rusen Metin Yildirim, Gorkem Ozulku, Nasim Kian-Pour, Omer Said Toker, Ibrahim Palabiyik, Mehmet Gulcu
Publikováno v:
International Journal of Food Engineering. 18:611-626
This investigation aimed to valorize grape marc (GM) in the formulation of cakes for ideal technological, nutritional and organoleptic properties. The GM (0–20%) was used for the partial substitution of wheat flour (40–50%) and sugar (40–50%).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f5bad02d0c50ff0c41154b6a0988a2a
https://doi.org/10.1515/ijfe-2022-0203
https://doi.org/10.1515/ijfe-2022-0203
Publikováno v:
Trends in Food Science & Technology. 123:57-68
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66a046b2b6b24ded9f9ebe586038c8a5
https://doi.org/10.1016/j.tifs.2022.02.001
https://doi.org/10.1016/j.tifs.2022.02.001
Autor:
Emir Altınok, Sefik Kurultay, Nevzat Konar, Omer Said Toker, Berkay Kopuk, Recep Gunes, Ibrahim Palabiyik
Publikováno v:
International Journal of Food Science & Technology. 57:4119-4128
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::587f4136068f64cfb21a83cfd6a80faf
https://doi.org/10.1111/ijfs.15728
https://doi.org/10.1111/ijfs.15728