Zobrazeno 1 - 10
of 103
pro vyhledávání: '"Mahmut Dogan"'
Autor:
Ali Kocatas, Ahmet Cem Dural, Nurten Sever, Burak Kankaya, Mahmut Dogan, Gulcin Yegen, Murat Gonenc, Bilge M Bilgic, Mehmet Ali Bedirhan, Halil Alis
Publikováno v:
Journal of Minimal Access Surgery, Vol 10, Iss 1, Pp 34-36 (2014)
Granular cell tumour (GCT), which is a rare benign soft tissue neoplasm, is mostly found in the skin and soft tissue but may develop anywhere in the body. There are less than 10 reported cases of mediastinal GCTs in the current literature. Furthermor
Externí odkaz:
https://doaj.org/article/b2cc0b1c71a74214b8eba2511c5db135
Autor:
Mahmut Dogan, Attila Akgul
Publikováno v:
Grasas y Aceites, Vol 56, Iss 4, Pp 328-331 (2005)
In this study, the fatty acid composition of different walnut (Juglans regia L.) cultivars grown in Adilcevaz in east Anatolia was determined. The total oil content of the walnuts ranged from 65.00 ± 0.06 to 70.00 ± 0.58 %. The oleic acid content o
Externí odkaz:
https://doaj.org/article/4a65af1f417543c8b3972b21aea1aad9
Publikováno v:
Food and Bioprocess Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61da172d810a93ac66901bfbfb6f2bc9
https://doi.org/10.1007/s11947-023-03031-2
https://doi.org/10.1007/s11947-023-03031-2
Autor:
Meryem Göksel Saraç, Mahmut Dogan
Publikováno v:
International Journal of Food Engineering. 17:715-725
The enzymatic glycerolysis conditions in the production emulsifier by using the rendering waste oil were optimized in the present study. The effects of changes in duration (1–27 h), temperature (50–80 °C), enzyme (5–20%), and glycerol (5–20%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4652d40ecf43840f0d3354bef6a3b7f5
https://doi.org/10.1515/ijfe-2020-0250
https://doi.org/10.1515/ijfe-2020-0250
Autor:
Duygu Aslan Türker, Mahmut Dogan
Publikováno v:
Journal of Food Measurement and Characterization. 15:4888-4898
In the present study, the effect of ultrasonication time (3, 5, 7 min), gum (0.1, 0.3, and 0.5%) and oil (7, 10, and 15%) ratio on melting behavior, color, sensory, steady and dynamic rheological properties were investigated and optimized. Data envel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f4025ff6d63d44e80624da6287620ac
https://doi.org/10.1007/s11694-021-01044-z
https://doi.org/10.1007/s11694-021-01044-z
Publikováno v:
Volume: 26, Issue: 4 528-537
Harran Journal of Agricultural and Food Science
Harran Tarım ve Gıda Bilimleri Dergisi
Harran Journal of Agricultural and Food Science
Harran Tarım ve Gıda Bilimleri Dergisi
Bu çalışmada, glütensiz ürünlerin üretiminde sıklıkla kullanılan esmer pirinç unu, kuru fasulye unu, mısır unu, teff unu ve karabuğday ununun toz akış özellikleri ile tekno-fonksiyonel özellikleri değerlendirilmiştir. Örneklerin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a6982af803f9eb88a4a92517355067e
https://dergipark.org.tr/tr/pub/harranziraat/issue/74011/1134317
https://dergipark.org.tr/tr/pub/harranziraat/issue/74011/1134317
Autor:
Mahmut Dogan, Tahseen Fatima Miano
Publikováno v:
International Journal of Ecosystems and Ecology Science (IJEES). 11:311-314
Novel food consumption in this challenging world has grown its demand. The growing food industry has been working to produce sustainable foods by converging food safety and security in precedence additional concerned by producing various type of food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7248a9ab06539d5604d57d437c494952
https://doi.org/10.31407/ijees11.215
https://doi.org/10.31407/ijees11.215
Autor:
Mahmut DOGAN, Mehmet Guldane
Publikováno v:
Journal of Food Processing and Preservation. 46
© 2022 Wiley Periodicals LLC.Foam is a two-phase system in which continuous liquid and discontinuous gas phases interact. Maintaining equilibrium between these phases can only be achieved by optimizing the properties of the foam. The aim of the curr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f240e149281a3fd3ebde40be184e8334
https://doi.org/10.1111/jfpp.16553
https://doi.org/10.1111/jfpp.16553
Autor:
Mahmut Dogan
Publikováno v:
ICONTECH INTERNATIONAL JOURNAL. 4:48-68
Bu çalışma, pamuk (Gossypium hirsutum L.) bitkisinin azot-su ilişkilerini, sulamanın ve azot dozlarının bitkinin, kuraklık stresi sonucunda meydana gelen iyon miktarlarındaki (Na+, K+, Ca++ ve Cl-) değişimlerini karşılaştırmalı olarak
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::563c0e2db3a9c73b7c2da3e4a72a3e90
https://doi.org/10.46291/icontechvol4iss2pp48-68
https://doi.org/10.46291/icontechvol4iss2pp48-68
Publikováno v:
Textural Characteristics of World Foods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca07e18d75e8bb76306b866880a4b4f0
https://doi.org/10.1002/9781119430902.ch15
https://doi.org/10.1002/9781119430902.ch15