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Autor:
Serpen, Arda, Gökmen, Vural
Publikováno v:
In Food Chemistry 2007 104(2):721-725
Publikováno v:
In Journal of Food Engineering 2007 82(3):342-350
Publikováno v:
In Journal of Food Engineering 2005 66(2):187-192
Autor:
Gökmen, Vural, Serpen, Arda
Publikováno v:
In Journal of Food Engineering 2002 53(3):221-227
Publikováno v:
Analytical & Bioanalytical Chemistry. Nov2012, Vol. 403 Issue 10, p2915-2922. 8p.
Publikováno v:
Records of Agricultural & Food Chemistry; 2024 Special Issue, p70-70, 1p
Autor:
Žilić, Slađana, Delić, Nenad, Mogol, Burce Atac, Akillioglu, Gul, Serpen, Arda, Gokmen, Vural
Publikováno v:
Journal of the Science of Food and Agriculture
BACKGROUNDThe Maillard reaction indicators furosine, hydroxymethylfurfural (HMF), acrylamide and color were determined to evaluate heat effects induced during extrusion, infrared and microwave heating of soybean. In addition, the present paper aimed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4870::378c1d17acd5e698772ecee2d774f561
http://rik.mrizp.rs/handle/123456789/540
http://rik.mrizp.rs/handle/123456789/540
Publikováno v:
Records of Agricultural & Food Chemistry; 2023 Special Issue, Vol. 3, p48-49, 2p
Autor:
Serpen, Arda
Bu çalışmada, çeşitli model karışımlarında ve patates cipslerinde gerçekleşen Maillard reaksiyonu ayrı ayrı incelenmiştir. Deneysel çalışmaların birinci kısımında, model reaksiyon karışımlarında çeşitli parametrelerin (indi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10208::ee33c238827398d70240cadcd848ceb8
https://acikbilim.yok.gov.tr/handle/20.500.12812/478971
https://acikbilim.yok.gov.tr/handle/20.500.12812/478971