Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Salih Aksay"'
Autor:
Erdem Artuvan, Salih Aksay
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 10, Pp 1945-1952 (2021)
Biyoteknolojik yöntemlerle canlıların gen dizilimlerinin değiştirilip, mevcut özelliklerinin geliştirilmesi ve/veya yeni özellikler kazandırılması ile elde edilen organizmalara genetiği değiştirilmiş organizma (GDO) denilmektedir. Bebe
Externí odkaz:
https://doaj.org/article/9ad6a4d599f24183aae7937a19d84a89
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 6, Iss 5, Pp 632-635 (2018)
The citrus fruits have a high nutritive value and are also beneficial effects for human health due to their high flavonoid content. Mandarin (Citrus unshiu March.) a kind of citrus fruits are consumed as fresh and processed juice and/or juice concent
Externí odkaz:
https://doaj.org/article/384ab2ce743248f38d12cd85a024b78e
Autor:
Fırat Çınar, Salih Aksay
Publikováno v:
Journal of Food Measurement and Characterization. 16:2282-2291
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::352d8c0a7d4fa48b2dc0c914331c6db9
https://doi.org/10.1007/s11694-022-01350-0
https://doi.org/10.1007/s11694-022-01350-0
Autor:
Salih Aksay, Erdem Artuvan
Publikováno v:
Turkish Journal of Agriculture - Food Science and Technology. 9:1945-1952
It is called Organism Genetically Modified Organism (GMO) which is obtained by biotechnological methods to modify the genetic sequences of living things, to improve their existing properties and / or to gain new features. Baby milk and baby continue
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7eb98b6c90c3d7a456d5556ca3599b1
https://doi.org/10.24925/turjaf.v9i10.1945-1952.4129
https://doi.org/10.24925/turjaf.v9i10.1945-1952.4129
Publikováno v:
FOOD ANALYTICA GROUP.
Lactic acid fermentation is an important process in terms of storing fruits and vegetables for a longer time and preserving their nutritional content. It is also important in terms of improving the taste and aroma of fruits and vegetables for consume
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b479743d3f5b32c5121699ecdad0534
https://doi.org/10.57252/10.57252.2022.4
https://doi.org/10.57252/10.57252.2022.4
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 10:78-82
Protein solubility, water holding capacity, fat absorption capacity, emulsion activity index, emulsion stability index, gel formation capacity and Angiotensin-Converting Enzyme (ACE) inhibitory capacity of hazelnut protein isolate (HPI) and its hydro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a203c7296c0c1305dc8d666dcc19d3d
https://doi.org/10.15414/jmbfs.2020.10.1.78-82
https://doi.org/10.15414/jmbfs.2020.10.1.78-82
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e96e4cb44c22a22d81cb222d1df2116f
https://doi.org/10.1111/jfpp.15990
https://doi.org/10.1111/jfpp.15990
Autor:
Salih Aksay, Rıdvan Arslan
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c04c8e449c56dd9ee239b74aec135bf
https://doi.org/10.1111/jfpp.15941
https://doi.org/10.1111/jfpp.15941
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1e26d6752ce102e890bb527901d8fc1
https://doi.org/10.1111/jfpp.15150
https://doi.org/10.1111/jfpp.15150
Publikováno v:
Journal of Food Processing and Preservation. 45
Recently, studies on the research of traditional fermented foods and beverages with positive health effects have emerged. Not only the production and consumption of salgam, but also the number of research on salgam is increasing rapidly. There are tw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4de8d1e323b695bc9156279a922e023
https://doi.org/10.1111/jfpp.14770
https://doi.org/10.1111/jfpp.14770