Zobrazeno 1 - 10
of 6 653
pro vyhledávání: '"Nasi A"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101679- (2024)
The fermentation characteristics and aroma-producing properties of Lactobacilli could influence the flavour quality of fermented milk, an important influencing factor of consumers' preference. In this study, fermented milk was prepared using Lactobac
Externí odkaz:
https://doaj.org/article/617767a42d8a42ce8260698f3de9483b
Autor:
Derviş Dokgöz, Nasi Aslan
Publikováno v:
Cumhuriyet İlahiyat Dergisi, Vol 27, Iss 2, Pp 310-328 (2023)
Mâide suresi 44, 45 ve 47. ayetlerin sonunda umum sîgasıyla, “Allah’ın indirdikleriyle hükmetmeyenlerin kâfirler, zâlimler ve fâsıklar” olarak nitelendiği görülmektedir. Özellikle surenin 44. ayetinde Allah’ın indirdikleriyle h
Externí odkaz:
https://doaj.org/article/c9cb45fd1a4c448daf5c9a16cbb82877
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 12, Pp 8538-8550 (2023)
ABSTRACT: Flavor sensation is one of the most prevalent characteristics of food industries and an important consumer preference regulator of dairy products. So far, many volatile compounds have been identified, and their molecular mechanisms conferri
Externí odkaz:
https://doaj.org/article/639c6fabdf1a4db9884b640d5e2733c3
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101187- (2024)
In the process of defatting milk, preheating treatment is an important factor affecting the flavor of skim milk. Here, raw milk was preheated at different times and temperatures. Then laser confocal microscopy, multiple-light scattering instrument, a
Externí odkaz:
https://doaj.org/article/0ced32ba9b8a4eb7b35b82ca57845c92
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100839- (2024)
The fermentation characteristics and aroma production properties of lactic acid bacteria can influence the flavor quality of fermented milk, which is one of the important factors influencing the consumer preference. In this study, fermented milk was
Externí odkaz:
https://doaj.org/article/1d73082c8e494d7697befc98301c203e
Autor:
Nasi Aslan, Derviş Dokgöz
Publikováno v:
Usul İslam Araştırmaları, Vol 36, Iss 36, Pp 29-54 (2021)
‘İşaret’ kavramı tasavvuf ve fıkıh usulü ilimlerinde ‘işaretin delaleti’, ‘ayetin işareti’ gibi çeşitli formlarla kullanılan bir kavramdır. İşârî/tasavvufî tefsirlerde ayetlerle ilgili işârî yorumlar genelde ‘ayetin
Externí odkaz:
https://doaj.org/article/479ffa59a61544038f98a0c839b2261d
Publikováno v:
Foods, Vol 12, Iss 5, p 997 (2023)
Infant formula milk powder (IFMP) is an excellent substitute for breast milk. It is known that the composition of maternal food during pregnancy and lactation and exposure level to food during infancy highly influence taste development in early infan
Externí odkaz:
https://doaj.org/article/5db4646ccd3e4f0c942c0c4556ed5349
Publikováno v:
Agriculture, Vol 13, Iss 1, p 205 (2023)
The organoleptic quality and stability of pasteurized milk are closely related to consumption choices. Our study investigated the effects of different homogenization pressures on the organoleptic quality and stability of pasteurized milk during shelf
Externí odkaz:
https://doaj.org/article/6f9fa613316d4a34b1d7ccb37577da5f
Autor:
İbrahim SİZGEN, Nasi Aslan
Publikováno v:
Marife Dini Araştırmalar Dergisi, Vol 20, Iss 2 (2020)
Medreseler, tarihi seyir içerisinde eğitim ve öğretim faaliyetlerinin yüksek seviyede yürütüldüğü önemli kurumlar olmuştur. 3 Mart 1924 tarihinde Tevhid-i Tedrisat (Öğretim Birliği) Kanunun kabul edilmesiyle birlikte medreseler, kapat
Externí odkaz:
https://doaj.org/article/76539e8a100342639b9683dd5cc9322d
Autor:
Cecchini, Raimondo, Martella, Christian, Wiemer, Claudia, Lamperti, Alessio, Debernardi, Alberto, Nasi, Lucia, Lazzarini, Laura, Molle, Alessandro, Longo, Massimo
Publikováno v:
Applied Surface Science 535 (2021) 147729
Synthetic two-dimensional (2D) mono-elemental crystals, namely X-enes, have recently emerged as a new frontier for atomically thin nanomaterials with on-demand properties. Among X-enes, antimonene, the \b{eta}-phase allotrope of antimony, is formed b
Externí odkaz:
http://arxiv.org/abs/2307.07779
