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1دورية أكاديمية
المؤلفون: Nasim Kian-Pour
المصدر: Foods, Vol 12, Iss 13, p 2466 (2023)
مصطلحات موضوعية: non-thermal processing, biopolymer, dip-coating, green technology, rehydration kinetics, pear, Chemical technology, TP1-1185
وصف الملف: electronic resource
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المؤلفون: Nasim KIAN-POUR
المصدر: Journal of the Institute of Science and Technology. :305-316
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::5cf48274c0e6abf49be0c5b286198fca
https://doi.org/10.21597/jist.1166340 -
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المؤلفون: Kubra Bursa, Goksen Isik, Rusen Metin Yildirim, Gorkem Ozulku, Nasim Kian-Pour, Omer Said Toker, Ibrahim Palabiyik, Mehmet Gulcu
المصدر: International Journal of Food Engineering. 18:611-626
مصطلحات موضوعية: Engineering (miscellaneous), Food Science, Biotechnology
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::4f5bad02d0c50ff0c41154b6a0988a2a
https://doi.org/10.1515/ijfe-2022-0203 -
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المصدر: Food Hydrocolloids. 138:108470
مصطلحات موضوعية: General Chemical Engineering, General Chemistry, Food Science
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المؤلفون: Duygu Ozmen, Rusen Metin Yildirim, Kubra Bursa, Nasim Kian-pour, Omer Said Toker, Ibrahim Palabiyik, Nevzat Konar, Bayram Yurt
المصدر: International Journal of Gastronomy and Food Science. 31:100628
مصطلحات موضوعية: Cultural Studies, Food Science
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المؤلفون: Omer Said Toker, Nasim Kian-Pour, Nurcanan Aydın
المصدر: Journal of Food Measurement and Characterization. 15:3182-3194
مصطلحات موضوعية: General Chemical Engineering, Furfural, 01 natural sciences, Industrial and Manufacturing Engineering, symbols.namesake, Viscosity, chemistry.chemical_compound, 0404 agricultural biotechnology, food, Rheology, Browning, White chocolate, Food science, Safety, Risk, Reliability and Quality, Aroma, Arrhenius equation, biology, Chemistry, 010401 analytical chemistry, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, food.food, Caramelization, 0104 chemical sciences, symbols, Food Science
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المؤلفون: Kubra Bursa, Mustafa Yaman, Nasim Kian-Pour, Nevzat Konar, Ibrahim Palabiyik, Omer Said Toker, Mehmet Gülcü, Mahmut Kilicli
المصدر: J Food Sci Technol
مصطلحات موضوعية: Optimization, Sucrose, Mixture design, DIGESTIBILITY, Resveratrol, MILK CHOCOLATE, PARAMETERS, chemistry.chemical_compound, FLOUR, Rheology, DIGESTION, QUALITY, Food science, Sugar, POWDER, Compound chocolate, Functional food, Pomace, food and beverages, Grape pomace, ANTIOXIDANT DIETARY FIBER, chemistry, Yield (chemistry), Composition (visual arts), Original Article, Particle size, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6a8ba9d72761684454028a7752a60d6
https://aperta.ulakbim.gov.tr/record/231330 -
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المؤلفون: Nasim Kian-Pour, Şükrü Karataş
المصدر: Heat and Mass Transfer. 55:3721-3732
مصطلحات موضوعية: Fluid Flow and Transfer Processes, Materials science, 020209 energy, Diffusion, Thermodynamics, 02 engineering and technology, Geometric shape, Activation energy, Condensed Matter Physics, 020401 chemical engineering, Drag, Mass transfer, 0202 electrical engineering, electronic engineering, information engineering, 0204 chemical engineering, Constant (mathematics), Transport phenomena, Nonlinear regression
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المؤلفون: Omer Said Toker, Nasim Kian-Pour, Duygu Ozmen
المصدر: Food Engineering Series ISBN: 9783030489076
مصطلحات موضوعية: Aqueous solution, Materials science, business.industry, Economies of agglomeration, media_common.quotation_subject, Chemical industry, Pulp and paper industry, Cosmetics, Wetting, Solubility, business, Porosity, Dispersion (chemistry), media_common
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::ca074cf531b090a682d98112523f4e89
https://doi.org/10.1007/978-3-030-48908-3_7 -
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المؤلفون: Ibrahim Palabiyik, Nasim Kian-Pour, Mustafa Yaman, Kubra Bursa, Nevzat Konar, Mahmut Kilicli, Omer Said Toker
مصطلحات موضوعية: 0106 biological sciences, Hazelnut oil, food.ingredient, Water activity, Compound chocolate, Chemistry, Bioaccessibility, 04 agricultural and veterinary sciences, Mixture design, 040401 food science, 01 natural sciences, Plastic viscosity, Ingredient, Hazelnut cake, 0404 agricultural biotechnology, food, Rheology, 010608 biotechnology, Skimmed milk, Food science, Sugar, Food Science
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01ff1f17f88331120100671c222b5dec
https://hdl.handle.net/20.500.12436/1900