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1دورية أكاديمية
المؤلفون: Sermin Kesebir, Handan Yildiz, Duygu Gocmen, Ertan Tezcan
المصدر: Çukurova Üniversitesi Tıp Fakültesi Dergisi, Vol 40, Iss 2, Pp 252-257 (2015)
مصطلحات موضوعية: Snaith-Hamilton Pleasure Scale, validity, reliability, Medicine, Medicine (General), R5-920
وصف الملف: electronic resource
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2دورية أكاديمية
المؤلفون: Yasemin Sahan, Duygu Gocmen, Asuman Cansev, Guler Celik, Emine Aydin, Ayşe N. Dundar, Dilek Dulger, F.Betul Kaplan, Asli Kilci, Seref Gucer
المصدر: Journal of Applied Botany and Food Quality, Vol 88, Iss 1 (2015)
مصطلحات موضوعية: Oleaster, Elaeagnus angustifolia L., functional properties, mineral, organic acid, fatty acid, Plant culture, SB1-1110, Botany, QK1-989
وصف الملف: electronic resource
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المؤلفون: Yasemin Şahan, Duygu Gocmen, Elif Yildiz, Meral Coskun, İdriss Amit Aroufai
المصدر: J Food Sci Technol
مصطلحات موضوعية: 0303 health sciences, 030309 nutrition & dietetics, Wheat flour, Dark color, 04 agricultural and veterinary sciences, 040401 food science, 03 medical and health sciences, Antioxidant capacity, surgical procedures, operative, 0404 agricultural biotechnology, otorhinolaryngologic diseases, Original Article, Food science, Food Science, Mathematics
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4
المؤلفون: Dilek Dülger Altiner, Yasemin Şahan, Emine Aydin, Guler Celik, Ayse Inkaya Dundar, Duygu Gocmen
المساهمون: Dündar, Ayşe Neslihan
المصدر: Food Science and Biotechnology. 28:1401-1408
مصطلحات موضوعية: 0106 biological sciences, Antioxidant, medicine.medical_treatment, Oleaster flour, Fortification, Wheat flour, Bakery, 01 natural sciences, Applied Microbiology and Biotechnology, Article, chemistry.chemical_compound, 0404 agricultural biotechnology, 010608 biotechnology, medicine, Food science, ABTS, fungi, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, Antioxidant capacity, Cookie, chemistry, Study.total, Food Science, Biotechnology
وصف الملف: application/pdf
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5
المؤلفون: Elif Yildiz, Duygu Gocmen
المساهمون: Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği., Yıldız, Elif, Göçmen, Duygu, CQO-7857-2022
المصدر: J Food Sci Technol
مصطلحات موضوعية: Rice flour, Quality characteristic, Sucrose, Total phenolics, 030309 nutrition & dietetics, Physicochemical properties, Celiac, Bioaccessibility, Cross contamination, chemistry.chemical_compound, Stevia, Food science, Quality characteristics, Profiles, chemistry.chemical_classification, 0303 health sciences, biology, 04 agricultural and veterinary sciences, Dietary fibers, Dietary supplements, 040401 food science, Dietary fiber, Sugar substitutes, Total carbohydrates, Antioxidant capacity, Cookie, Original Article, Digestion, Stability, Gluten-free cookie, Food science & technology, Sensorial properties, 03 medical and health sciences, 0404 agricultural biotechnology, Contamination, Celiac-disease, Juglans, Nuts, Antioxidant, Nutrition, Gluten-free, Almond flour, Polyphenols, Proteins, Control groups, Carbohydrate, biology.organism_classification, Gluten, chemistry, Sensory properties, Sugar (sucrose), Gluten free, Trolox, Health-benefits, Food Science
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a386c438bc72a7c5c50973eec89efcfd
http://hdl.handle.net/11452/30614 -
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المؤلفون: Emine Aydin, Duygu Gocmen
المساهمون: Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Anabilim Dalı., Aydın, Emine, Göçmen, Duygu
المصدر: Food Science and Biotechnology. 20:507-511
مصطلحات موضوعية: Quality characteristic, Noodles, Pasta, Cooking Quality, Cooking quality, animal structures, Asian Noodles, Overall acceptability, Color, Food science & technology, Applied Microbiology and Biotechnology, Sensorial properties, otorhinolaryngologic diseases, Food science, Quality characteristics, Mathematics, Sensory scores, fungi, Quality control, food and beverages, Enrichment, Sensory property, Sensory properties, Genetic engineering, Noodle, Cooking characteristics, Oat, Food Science, Biotechnology
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المؤلفون: Duygu Gocmen, Ozan Gürbüz, Nese Ozmen, Fatih Dagdelen
المساهمون: Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü., Uludağ Üniversitesi/Mustafakemalpaşa Meslek Yüksekokulu., Gürbüz, Ozan, Göçmen, Duygu, Özmen, Neşe, AAG-5956-2021
المصدر: Preparative Biochemistry and Biotechnology. 40:263-275
مصطلحات موضوعية: Taste, food.ingredient, Biochemistry & molecular biology, Flour-yogurt-mixture, Color, Biochemical research methods, Saccharomyces cerevisiae, Lactic-acid bacteria, Biochemistry, Article, Turkish cereal food, Time, Functional-properties, Mouthfeel, Tarhana, food, Bulgur, Wheat Flour, Debranning, Drying methods, Soup, Food science, Flavor, Processing conditions, Biotechnology & applied microbiology, Chemistry, Time factors, Food additive, Methodology, Food preservation, food and beverages, General Medicine, Food microbiology, Quality, Preservation, Yeast, Preservation, biological, Metabolism, Fermentation, Profile, Food control, Food quality, Food handling, Biotechnology
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المؤلفون: Adnan Fatih Dagdelen, Duygu Gocmen
المساهمون: Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü., Göçmen, Duygu
المصدر: Journal of Food Quality. 30:1009-1022
مصطلحات موضوعية: Pentosans, Flour, Triticum aestivum, Wheat flour, Tyrosine cross links, Food science & technology, Swheat dough, Arabinoxylan, Xylooligosaccharides, Dough, chemistry.chemical_compound, Glucose oxidase, Hemicellulose, Food science, Safety, Risk, Reliability and Quality, Softening, Bread making, chemistry.chemical_classification, biology, Proteins, food and beverages, Ascorbic acid, Gluten, Enzymes, Enzyme, chemistry, biology.protein, Rheology, Food Science
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06fa8a1721db4ea16ac5db4a764a8734
https://doi.org/10.1111/j.1745-4557.2007.00156.x -
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المؤلفون: Duygu Gocmen, A. Yildirim Kumral, S. Ozdemir
المساهمون: Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü., Özdemir, Sibel, Göçmen, Duygu, Kumral, A. Yıldırım
المصدر: Food Reviews International. 23:107-121
مصطلحات موضوعية: Phytic acid content, Taste, Historical records, General Chemical Engineering, Flour, Flavour, Storage, Cereal-based foods, Raw material, Food science & technology, Shelf life, Lactic fermentations, Kishk, chemistry.chemical_compound, Tarhana, Bulgur, Wheat Flour, Debranning, Fermented foods, Lactic acid bacteria, Drying methods, Food science, Bacteria (microorganisms), Nutrition & dietetics, Chemistry, food and beverages, Yogurt, Cereal fermented food, Yeast, Lactic acid, Sensory properties, Fermentation, Amino acids, Spoilage microorganisms, Lactic fermentation, Yeast fermentation, Lactic acid fermentation, Food Science
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المؤلفون: Murat Gürsoy, Mehmet Usta, Ozan Gürbüz, İsmet Şahin, Duygu Gocmen, Fatih Dagˇdelen, Levent Büyükuysal, Sami Aydin
المساهمون: Uludağ Üniversitesi/Tıp Fakültesi/Farmakoloji Anabilim Dalı., Gürbüz, Ozan, Göçmen, Duygu, Gürsoy, Murat, Aydın, Sami, Büyükuysal, Levent R., Dağdelen, Fatih, Şahin, İsmet, Usta, Mehmet
المصدر: Food Chemistry. 100:518-525
مصطلحات موضوعية: Ripeness in viticulture, By-products, Wine, Performance liquid-chromatography, Extraction, Flavanol derivative, Grape, Red wines, Commercial wines, Food science & technology, High-performance liquid chromatography, Catechin, Article, Fluorescence, Turkey (republic), Analytical Chemistry, chemistry.chemical_compound, Antioxidant activity, Flavan, Red Wines, Winemaking, Vitis, Botany, Spanish wines, Cultivar, Food science, Quantitative analysis, Hplc method, Nutrition & dietetics, Trans-Resveratrol, Epicatechin, Photodiode-array detection, Vitis sp, Trans-resveratrol, Polyphenols, Phenol derivative, General Medicine, Chemistry, applied, Vitaceae, chemistry, Resveratrol, Concentration (parameters), Separation technique, Phenolic-compounds, High performance liquid chromatography, Food Science
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