Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Ilkay Gok"'
Publikováno v:
Journal of Food Science and Technology. 60:1933-1943
Autor:
Damla Gumus, Ilkay Gok
Publikováno v:
Volume: 8, Issue: 1 68-77
Food and Health
Food and Health
Propolis is a natural mixture of saliva, enzymes and plant secretions which collected by bees from various plants and used for protection of hives against external factors. Biological activities and chemical composition of propolis may vary according
Publikováno v:
Journal of Food Processing and Preservation. 46
Autor:
Ilkay Gok
Publikováno v:
Food Reviews International. :1-26
The development of new functional foods for disease prevention is a major modern research challenge. Several traditional foods already serve as functional foods, without further development, as the...
Publikováno v:
Journal of Food Processing and Preservation. 46
Autor:
Claudia Abeijón-Mukdsi, Bharat B. Aggarwal, Aqsa Akhtar, Mohammad Alizadeh, Omar Al-Odat, Lourdes Amigo, Estefanía Andrada, Andrea Araiza-Calahorra, Waqas Asghar, Sadia Aslam, Javier Ávila-Román, Jana Baranda, Jalles Arruda Batista, Oumaima Ben-Romdhane, Revathi Boddu, Christine Boesch, Isabel Borras-Linares, Paz Soledad Robert Canales, Robert Chitren, Ivana M. Cotabarren, Edith-Oliva Cuevas-Rodríguez, Graziela Biude da Silva Duarte, Sevana Daneghian, Diva de Aguiar Magalhães, Alie de Boer, Tarcisio Vieira de Brito, Antonio Kleiton de Sousa, Fernando Mesquita de Sousa de Lima, Zoriţa M. Diaconeasa, Beatriz Díaz-Reinoso, Herminia Domínguez, André Luiz dos Reis Barbosa, Francisc V. Dulf, Samuel Fernández-Tomé, Helena Ferreira, Miriam Ferrer-Sierra, Jakub Fichna, Melinda Fogarasi, Carolina Fredes, Anca C. Frcaş, Morena Gabriele, Sara García-Gil, Paula García-Ibañez, Aurora García-Tejedor, Paola Gauffin-Cano, Daniela Giacomazza, Ana M. Gil, Juan Antonio Giménez-Bastida, Ilkay Gok, Jaime González-Romero, Francisco M. Goycoolea, Eduardo Jesús Guerra-Hernández, Alan Javier Hernández-Álvarez, Blanca Hernández-Ledesma, María Inés Isla, María Dolores Jiménez-Gordillo, Subash C. Jonnalagadda, Nauman Khalid, Penny M. Kris-Etherton, Satish Kumar, Vikas Kumar, Jose Moises Laparra, Karin G.M. Lenssen, Francisco Javier Leyva-Jiménez, Jesús Lozano-Sánchez, Antonela Marquez, Diana Martin, Adolfo J. Martinez-Rodriguez, Cristina Martínez-Villaluenga, Roxana Medina, Anamika Minhas, Martin Mondor, Antonia Montilla, M. Morante, Diego A. Moreno, Virginia Motilva, Nerea Muñoz-Almagro, Joaquín Navarro del Hierro, Ester S. Oh, Caroline Orfila, Miguel Oseguera-Toledo, Camila A. Palla, Manoj K Pandey, Elena Peñas, Cynthia Maria Carvalho Pereira, Kristina S. Petersen, Elisabete Pinto, Oana L. Pop, Sirima Puangpraphant, Laura Pucci, Bruna Zavarize Reis, Paloma Rodríguez-López, Azahara Rodríguez-Luna, Celia Rodríguez-Pérez, Marcelo Macedo Rogero, Connie J. Rogers, Matías Russo, Maciej Salaga, Antonio Segura-Carretero, Rakesh Sharma, Shweta Sharma, Jose Manuel Silvan, Sonia A. Socaci, Stefany Guimarães Sousa, Marcin Talar, Elena Talero, Aleksandra Tarasiuk, Irene Tomé-Sánchez, Hafiz Ubaid ur Rahman, Marta W. Vasconcelos, Mar Villamiel, Max Von Suskil, Iris Catiana Zampini, Longli Zhou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::484e962e889245bf2d548225f4d7fc51
https://doi.org/10.1016/b978-0-12-823482-2.00035-2
https://doi.org/10.1016/b978-0-12-823482-2.00035-2
This study aims to ascertain and understand the art of plating dimensions from the perspective of master chefs. A semi-structured interview method was conducted with sixteen master chefs in Turkey to address this research purpose. The gathered data w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::affb4c0c17135608e4079e93e0edecde
http://hdl.handle.net/20.500.11787/6496
http://hdl.handle.net/20.500.11787/6496
Autor:
İlkay Elmacı, Ilkay Gok
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 101(13)
Background This study was carried out in order to investigate the role of post-harvest methods and roasting degree on the sensory profile of Turkish coffees and to compare the results between two sensory panels: Turkey and Brazil. Bourbon variety of
Publikováno v:
Journal of Food Processing and Preservation. 46