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1دورية أكاديمية
المؤلفون: Sefik Tekle, Gorkem Ozulku, Hatice Bekiroglu, Osman Sagdic
المصدر: Foods, Vol 13, Iss 1, p 139 (2023)
مصطلحات موضوعية: sea bream gelatin, enzymatic hydrolysis, frozen storage of bread dough, bread quality, Chemical technology, TP1-1185
وصف الملف: electronic resource
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2دورية أكاديمية
المؤلفون: Nur Cebi, Hatice Bekiroglu, Azime Erarslan
المصدر: Molecules, Vol 28, Iss 23, p 7933 (2023)
مصطلحات موضوعية: FTIR, NIR, Raman, metabolomics, food quality, pattern recognition, Organic chemistry, QD241-441
وصف الملف: electronic resource
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3دورية أكاديمية
المؤلفون: Hatice Bekiroglu, Gorkem Ozulku, Osman Sagdic
المصدر: Foods, Vol 12, Iss 20, p 3845 (2023)
مصطلحات موضوعية: casein hydrolysate, frozen dough, bread quality, Chemical technology, TP1-1185
وصف الملف: electronic resource
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4دورية أكاديمية
المؤلفون: Nur Cebi, Hatice Bekiroglu, Azime Erarslan, Luis Rodriguez-Saona
المصدر: Molecules, Vol 28, Iss 9, p 3727 (2023)
مصطلحات موضوعية: hand-held FTIR, portable FTIR, food quality, food authenticity, food adulteration, food integrity, Organic chemistry, QD241-441
وصف الملف: electronic resource
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5دورية أكاديمية
المؤلفون: Ayse Karadag, Fatih Bozkurt, Hatice Bekiroglu, Osman Sagdic
المصدر: Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 4, Pp 347-360 (2020)
مصطلحات موضوعية: vinegar, antioxidant, phenolics, volatiles, oxitest, pca, Nutrition. Foods and food supply, TX341-641
وصف الملف: electronic resource
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6
المؤلفون: Hatice Bekiroglu, Fatih Bozkurt, Osman Sagdic, Ayse Serap Karadag
المصدر: Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 4, Pp 347-360 (2020)
مصطلحات موضوعية: Volatiles, PCA, Nutrition and Dietetics, Antioxidant, Chemistry, medicine.medical_treatment, lcsh:TX341-641, Vinegar, Principal component analysis, medicine, Cluster (physics), Food science, Phenolics, lcsh:Nutrition. Foods and food supply, OXITEST, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff6629d81f7f6054367f815cbb69a978
https://doi.org/10.31883/pjfns/127399 -
7
المؤلفون: Kevser Karaman, Hatice Bekiroglu, Mahmut Kaplan, Beyza Çiftci, Cengiz Yürürdurmaz, Osman Sagdic
مصطلحات موضوعية: Phaseolus, Structural Biology, General Medicine, Molecular Biology, Biochemistry
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be4a7801c9fa9918d24a254c7f215345
https://avesis.kayseri.edu.tr/publication/details/575e8d83-bb8a-4646-a2df-f9e03ca1c69b/oai -
8
المؤلفون: Hatice Bekiroglu, Fatih Bozkurt, Ayse Karadag, Abdulatef M. Ahhmed, Osman Sagdic
المصدر: Preparative biochemistrybiotechnology. 52(10)
مصطلحات موضوعية: Protein Hydrolysates, Hydrolysis, Antioxidant Activities, Emulsifying Properties, Infrared-Spectroscopy, Alpha-Amylase, Peptides, Milk, Proteins, Identification, Porcine, Caseins, General Medicine, Biochemistry, Antioxidants, HEK293 Cells, Antidiabetic, antioxidant, enzymatic hydrolysis, hierarchical cluster analysis (HCA), in vitro cytotoxicity, sodium caseinate, Animals, Humans, Hypoglycemic Agents, Cattle, Subtilisins, Caco-2 Cells, alpha-Amylases, Biotechnology, Peptide Hydrolases
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9
المؤلفون: Hatice Bekiroglu, Hamza Goktas, Dila Karaibrahim, Fatih Bozkurt, Osman Sagdic
المساهمون: İstinye Üniversitesi, Meslek Yüksekokulu, Gıda Teknolojisi Bölümü, Hamza Göktaş / 0000-0001-9802-9378, Göktaş, Hamza, Hamza Göktaş / A-4558-2019, Hamza Göktaş / 57194016332
مصطلحات موضوعية: Cultural Studies, Volatile Compounds, Walnut Milk, Fat Content, Ice Cream, Vegan, digestive, oral, and skin physiology, food and beverages, skin and connective tissue diseases, human activities, Sensory Evaluation, Food Science
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec09eca6e14e6aa61dcd3a7fe963c77d
https://hdl.handle.net/20.500.12713/2632 -
10
المؤلفون: Oznur Saroglu, Irem Ozay-Arancioglu, Ayse Serap Karadag, Zeynep Hazal Tekin-Cakmak, Hatice Bekiroglu, Salih Karasu
المصدر: Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e06221, Published: 03 MAY 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 03 MAY 2021مصطلحات موضوعية: Alternative methods, ABTS, Color quality, DPPH, Nutrition. Foods and food supply, Vacuum drying, chemistry.chemical_compound, Antioxidant capacity, chemistry, Aril, in-vitro bioaccessibility, T1-995, TX341-641, Food science, pomegranate aril, ultrasound-assisted vacuum drying, Technology (General), Food Science, Biotechnology, Shrinkage, vacuum drying
وصف الملف: text/html
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6cc1101e974f5d99146e2c045619e3e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005020203&tlng=en