Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Mustafa Çavuş"'
Autor:
Betül Kan Kılınç, Mustafa Çavuş
Publikováno v:
Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Vol 21, Iss 2, Pp 169-177 (2017)
Regression models used to explore the importance of several explanatory variables in estimation, classification and analytical tools play an efficient role for many data analysis. Although the classical linear model is quite easy to use, it is often
Externí odkaz:
https://doaj.org/article/e153c298ef7b4180bb032e2b3fc40ae5
Publikováno v:
Volume: 11, Issue: 1 192-207
Sanat ve Tasarım Dergisi
Sanat ve Tasarım Dergisi
Bu makale, içmimarlık bölümünde bir tasarım stüdyosu dersinde önceki öğrenimlerine göre farklılık gösteren iki öğrenci grubunun bir karşılaştırmasını içermektedir. Birinci grup, bölüme meslek okulları mezuni
Publikováno v:
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: 23 JUN 2021
Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e67520, Published: 23 JUN 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 23 JUN 2021
Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e67520, Published: 23 JUN 2021
In this study, by the addition of chicken egg the production possibilities of the block-typed processed cheese and the changes that occur on the various properties due to the storage of the produced cheese were analyzed. Before the blanching, three d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38cc51909396c39ce5d543ce52cef983
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100613
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100613
Publikováno v:
Volume: 11, Issue: 1 303-313
Journal of the Institute of Science and Technology
Journal of the Institute of Science and Technology
In this study, the effect of microwave, hot air and microwave-hot air combination on the physical and chemical properties of Iğdır apricot, which was subjected to ultrasound pre-treatment, was investigated. For this purpose, 10 minutes of ultrasoun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e18368e8dbc50bb854145c5119112e9
https://avesis.kayseri.edu.tr/publication/details/38d85910-b5aa-42c6-ba29-124eb48f648d/oai
https://avesis.kayseri.edu.tr/publication/details/38d85910-b5aa-42c6-ba29-124eb48f648d/oai
This article includes a comparison of two student groups which differ according to their previous learning within a design studio course in the department of interior design. The first group is the students who have enrolled in the department through
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5765e7faf87a03e8c6ebbd114f12bf9
https://hdl.handle.net/11421/26493
https://hdl.handle.net/11421/26493
Autor:
Mustafa Çavuşoğlu
Publikováno v:
İstem, Iss 42, Pp 143-164 (2023)
Câhiliye Dönemi’nde denizciliğe ilgi duymayan ve bu yüzden denizcilik bilgisine sahip olmayan Hicaz Arapları denizcilik faaliyetlerini Bizans gemileri ile gerçekleştirmiştir. Buna karşın Arap Yarımadası’nın doğu ve güney kıyılar
Externí odkaz:
https://doaj.org/article/97a1d432c3e54e43a875b294cda9f044
Autor:
Saumya Agarwal, Jasim Ahmed, B. Amulyasai, C. Anandharamakrishnan, Arfat Anis, Muhammad Arshad, Indranil Banerjee, Manav Bandhu Bera, Rakesh Bhaskar, Pravin Bhattarai, Nisarani Bishoyi, Prasanta Kumar Biswas, Ragini G Bodade, Anand G Bodade, Subhadeep Bose, Muhammed Yusuf Çağlar, Mustafa Çavuş, Jianshe Chen, Harish Kumar Chopra, Donghwa Chung, Geta David, Raj Deb, Mehmet Demirci, Win-Ping Deng, Chanda Vilas Dhumal, Navneet Kumar Dubey, Rajni Dubey, Sayantani Dutta, Rimpi Foujdar, Advaita Ganguly, Ann Mary George, Mukesh Kumar Gupta, Sadaf Hameed, Thi Thanh Hanh Nguyen, Md Saquib Hasnain, Monjurul Hoque, Margaret O. Ilomuanya, John Jeslin, Juhui Jin, Padmaja Kar, Hyo Jin Kim, Doman Kim, Sanjeev Kumar, Chi-Ching Lee, Timothy Lee Turner, L. Mahalakshmi, Tanushree Maity, Samrendra Maji, Kaustav Majumder, M. Maria Leena, Nupur Mohapatra, Jeyan A. Moses, Soma Mukherjee, Amit Kumar Nayak, Suraj Kumar Nayak, Bhagyashree Padhan, Dilipkumar Pal, Kunal Pal, Ashok R. Patel, Rehan Ali Pradhan, Sushant Prajapati, Dilshad Qureshi, K.J. Rao, Sirsendu S. Ray, Sai Preetham Reddy Peddireddy, Fiona Concy Rodrigues, Sai S. Sagiri, Lanny Sapei, Nandini Sarkar, Preetam Sarkar, Angana Sarkar, Alok Saxena, Iis Septiana, Kumakshi Sharma, Loveleen Sharma, Abhinay Kumar Singh, Vinay K. Singh, Agustin Wulan Suci Dharmayanti, Yumewo Suzuki, Irshaan Syed, Akira Tabuchi, Goutam Thakur, Aman Ullah, Rituja Upadhyay, Madan L. Verma, Lei Wang, Varsha Wankhade, Hiroyuki Yamada, Kazuhiko Yamatoya, Yue Zhang, Muhammad Zubair
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e765eb1fd35c0b9f85d1afa688e2e7d
https://doi.org/10.1016/b978-0-12-816897-4.01002-x
https://doi.org/10.1016/b978-0-12-816897-4.01002-x
Over the years, fats have been widely used in foods for different purposes including improving texture, aroma, and mouthfeel. Processing methods used in manufacturing solid fats might cause some adverse effects including a high amount of saturated an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8552a033fce4954cba06b4d398f0b950
https://doi.org/10.1016/b978-0-12-816897-4.00031-x
https://doi.org/10.1016/b978-0-12-816897-4.00031-x
Autor:
Ferhat Yuksel, Önder Yildiz, Mehmet Murat Ceylan, Mustafa Çavuş, Bayram Yurt, Omer Said Toker
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 9:313-321
In the present study, the effect of ascorbic acid addition on the pasting properties of several gluten-free flours, namely buckwheat, maize and rice flours, and textural properties of their gels were also investigated. Pasting curves of control flour
Publikováno v:
Foods, Vol 13, Iss 13, p 2035 (2024)
In this study, the effect of carrot fiber and certain gums on the physicochemical, textural, microbiological, and sensory properties of block-type melting cheese, which holds a significant place in our daily food consumption, was investigated. The st
Externí odkaz:
https://doaj.org/article/94fcbf31aa3540e88d8adc6d6d1c3d38