Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Recep, Gunes"'
Autor:
Muhsin Alci, Recep Gunes
Publikováno v:
Materials Testing. 65:174-191
The aim of this study is to characterize E-glass/epoxy unidirectional fiber reinforced composites using the digital image correlation method with virtual extensometer, which is a less laborious method than strain gauges, compare the results and inves
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b38515811e6a179bbc645184c524c507
https://doi.org/10.1515/mt-2022-0274
https://doi.org/10.1515/mt-2022-0274
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
Autor:
Emir Altinok, Sefik Kurultay, Esra Boluk, Didem Sozeri Atik, Berkay Kopuk, Recep Gunes, Ibrahim Palabiyik, Nevzat Konar, Omer Said Toker
Publikováno v:
International Journal of Food Science & Technology. 57:3634-3642
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7718c52c58da6a9f6f242f4083a8b18c
https://doi.org/10.1111/ijfs.15687
https://doi.org/10.1111/ijfs.15687
Publikováno v:
Turkish Journal of Agriculture - Food Science and Technology. 8:2202-2213
Gıda endüstrisinde, geleneksel yöntemlere alternatif olabilecek yeni muhafaza ve işleme teknolojilerinin kullanımı giderek önem kazanmaktadır. Bu yeni ve özellikle ısıl olmayan tekniklerin gıdaların güvenliğini arttırma, kalite kayıp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43a6dd1e05e7fa4c48614e630b4aa313
https://doi.org/10.24925/turjaf.v8i10.2202-2213.3659
https://doi.org/10.24925/turjaf.v8i10.2202-2213.3659
SÜT ENDÜSTRİSİ YAN ÜRÜNLERİ İLE ÜRETİLEN BİBER TURŞUSUNUN BAZI KALİTE PARAMETRELERİNİN ARAŞTIRILMASI
Autor:
Bayram Çetin, Recep Gunes
Publikováno v:
Gıda. 45:448-460
In this study, traditional pickled pepper was produced in 3 different formulations by using whey cheese and cheese crumbs, which are obtained as a by-product in the cheese-making process. In the scope of the study, the microbiological, chemical and s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8e98037456bebf260821dc1739abea0
https://doi.org/10.15237/gida.gd19160
https://doi.org/10.15237/gida.gd19160
Publikováno v:
Journal of Composite Materials. 54:3571-3593
In this study, the mechanical behavior of sandwich plates with functionally graded core under low-velocity impact loads was investigated experimentally. Sandwich plate with functionally graded core has two different structures (metal–ceramic), and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e5d63d96231b0122c9ff3e83e468112
https://doi.org/10.1177/0021998320915962
https://doi.org/10.1177/0021998320915962
Publikováno v:
Mechanics of Advanced Materials and Structures. 28:2114-2130
This paper presents a numerical model to determine the ballistic performance of functionally graded plates under normal and oblique impact. Functionally graded plates consist of metal (Al 6061) and ceramic (SiC) components. The volume fraction of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20479ea04f151e4b4515ee39e9738c79
https://doi.org/10.1080/15376494.2020.1717023
https://doi.org/10.1080/15376494.2020.1717023
Publikováno v:
Food Analytical Methods. 13:952-961
In the present study, a novel method was developed to determine honey adulteration. Natural sunflower honey (A), adulterated honey (B), indirectly adulterated honey obtained by feeding of bee colonies using sugar syrup (C), mixtures of them (AB and A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5015136bd29c19dccd379a5411861e5
https://doi.org/10.1007/s12161-020-01711-9
https://doi.org/10.1007/s12161-020-01711-9
Autor:
null Emir Altınok, null Sefik Kurultay, null Nevzat Konar, null Omer Said Toker, null Berkay Kopuk, null Recep Gunes, null Ibrahim Palabiyik
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6dc3354c9d11710b5eae37e3cce3df4
https://doi.org/10.1111/ijfs.15728/v3/response1
https://doi.org/10.1111/ijfs.15728/v3/response1
