Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Yaşar Özlem Alifakı"'
Publikováno v:
Journal of Food Measurement and Characterization. 16:4009-4024
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f86696fe1002ac5b9a70c8462aa51b0
https://doi.org/10.1007/s11694-022-01498-9
https://doi.org/10.1007/s11694-022-01498-9
Publikováno v:
Food and Bioprocess Technology. 15:1115-1132
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d95cd06c75b18273d61567abc89913a
https://doi.org/10.1007/s11947-022-02805-4
https://doi.org/10.1007/s11947-022-02805-4
Publikováno v:
Gıda. 43:846-855
Bu çalışmanın amacı gilaburu (Viburnum opulus L.) meyvesinden fenolik bileşiklerin ultrason destekli ekstraksiyon sistemi ile elde edilmesidir. Gilaburu meyvesinde bulunan yüksek miktardaki fenolik bileşikler, hassas yapıları nedeniyle kola
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16d736d3b407c769616a4eb4b6030064
https://doi.org/10.15237/gida.gd18069
https://doi.org/10.15237/gida.gd18069
Publikováno v:
Journal of food science and technology. 56(3)
This study discusses the production of microwave baked gluten-free cakes formulated by mixing buckwheat flour and rice flour at different concentrations. Three different ratios of buckwheat flour to rice flour (20:80%, 30:70%, 40:60%) and two differe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::60bfa39ca537e25e7cc75b1f4496918e
https://pubmed.ncbi.nlm.nih.gov/30956333
https://pubmed.ncbi.nlm.nih.gov/30956333
Autor:
Ozge Sakiyan, Yaşar Özlem Alifakı
Publikováno v:
Journal of Food Science and Technology. 54:944-953
The aim of this study was to correlate dielectric properties with quality parameters, and to optimize cake formulation and baking conditions by response surface methodology. Weight loss, color, specific volume, hardness and porosity were evaluated. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb5b31109fd40e04347274c89a198536
https://doi.org/10.1007/s13197-016-2371-0
https://doi.org/10.1007/s13197-016-2371-0
Publikováno v:
GIDA / THE JOURNAL OF FOOD. 41:1-8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1948f32d18df472d719cb6dd26a517ab
https://doi.org/10.15237/gida.gd15049
https://doi.org/10.15237/gida.gd15049
Publikováno v:
Journal of Food Process Engineering. 40:e12502
The scope of this study was to investigate the effects of initial moisture content, different drying methods and different microwave power on quality and dielectric properties of banana (Musa cavendishii) and kiwifruit (Actinidia deliciosa) and it wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d15e1992b4dec951ff7e4b01087962f
https://doi.org/10.1111/jfpe.12502
https://doi.org/10.1111/jfpe.12502