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1دورية أكاديمية
المؤلفون: Sena Özbay Doğu, Cemalettin Sarıçoban
المصدر: Turkish Journal of Agriculture: Food Science and Technology, Vol 3, Iss 4, Pp 183-189 (2014)
مصطلحات موضوعية: Probiyotik et, Fermente et, Sağlık, Beslenme, Starter kültür, Agriculture, Agriculture (General), S1-972
وصف الملف: electronic resource
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2
المؤلفون: Cemalettin Sarıçoban, Eda Alagöz, Kübra Ünal, İlkay Çelik
المصدر: British Poultry Science. 63:31-38
مصطلحات موضوعية: Meat, Food Handling, Marination, General Medicine, Microstructure, Citric Acid, Poultry, chemistry.chemical_compound, chemistry, Animals, Poultry meat, Animal Science and Zoology, Fruit juice, Cooking, Food science, Texture (crystalline), Citric acid, Chickens, Citrus paradisi, Food Science, Hue
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3
المؤلفون: Cemalettin Sarıçoban, Kübra Ünal
المصدر: J Food Sci Technol
مصطلحات موضوعية: Water activity, Chemistry, 0402 animal and dairy science, Titratable acid, 04 agricultural and veterinary sciences, Orange (colour), Albedo, 040401 food science, 040201 dairy & animal science, Sensory analysis, Lactic acid, chemistry.chemical_compound, 0404 agricultural biotechnology, Chewiness, Original Article, Fermentation, Food science, Food Science
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4
المؤلفون: Alime Cabi, cemalettin sarıçoban, Kubra Unal
المصدر: Selcuk Journal of Agricultural and Food Sciences.
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::4e0583a8653a370782d00d04f6a14fb3
https://doi.org/10.15316/sjafs.2022.016 -
5
المؤلفون: Kübra Ünal, Eda Alagöz, Alime Cabi, Cemalettin Sarıçoban
المصدر: Selcuk Journal of Agricultural and Food Sciences. 34:19-23
مصطلحات موضوعية: Chicken breast, Tenderness, Acetic acid, chemistry.chemical_compound, chemistry, Texture profile analysis, medicine, Water holding capacity, Food science, medicine.symptom, Quality characteristics, Apple cider vinegar
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::1193e902dd49810ca10698c1326da4d6
https://doi.org/10.15316/sjafs.2020.190 -
6
المؤلفون: Sabire Yerlikaya, Cemalettin Sarıçoban, Alime Cabi, Hülya Şen Arslan
المصدر: Journal of Food Processing and Preservation. 45
مصطلحات موضوعية: Antioxidant, Chemistry, General Chemical Engineering, medicine.medical_treatment, medicine, General Chemistry, Food science, Microwave, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::0d869dc50efae8d65cd200fd679e755b
https://doi.org/10.1111/jfpp.15847 -
7
المؤلفون: Özgül Özer, Kübra Ünal, Cemalettin Sarıçoban
المصدر: Selcuk Journal of Agricultural and Food Sciences. 32:502-509
مصطلحات موضوعية: chemistry.chemical_compound, Phytic acid, Antioxidant, Metmyoglobin, Lipid oxidation, chemistry, Thiobarbituric acid, medicine.medical_treatment, medicine, TBARS, Carnosine, Food science, Sensory analysis
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::c7b89460eafc4494f96723da0bedd279
https://doi.org/10.15316/sjafs.2018.129 -
8
المؤلفون: Cemalettin Sarıçoban, Ayse Altunboy
المصدر: Selcuk Journal of Agricultural and Food Sciences. 32:206-211
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::82285c551f399159c0c898c1b3770582
https://doi.org/10.15316/sjafs.2018.86 -
9
المصدر: Green Chemistry & Technology Letters. 2:127-137
مصطلحات موضوعية: Engineering, Meat packing industry, business.industry, Saturated fat, media_common.quotation_subject, food and beverages, Hyperspectral imaging, Food safety, Coronary heart disease, Biotechnology, Risk analysis (engineering), State of art, Quality (business), Meat science, business, media_common
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::c22f588fa9eab475030a014393a65dd0
https://doi.org/10.18510/gctl.2016.232 -
10
المؤلفون: Recep Palamutoğlu, Cemalettin Sarıçoban
المساهمون: Selçuk Üniversitesi
المصدر: Korean Journal for Food Science of Animal Resources
مصطلحات موضوعية: Antioxidant, antioxidant, medicine.medical_treatment, Dextrose equivalent, Peptide, Article, TBA, Hydrolysate, chemistry.chemical_compound, 0404 agricultural biotechnology, medicine, sucuk, Food science, chemistry.chemical_classification, 0402 animal and dairy science, food and beverages, Ripening, 04 agricultural and veterinary sciences, Maltodextrin, 040401 food science, 040201 dairy & animal science, Lactic acid, encapsulated collagen hydrolysate, chemistry, Animal Science and Zoology, Fermentation, IBA, texture, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f16ebee4e07d9b91f0c0a96eb46cc9f8
https://hdl.handle.net/20.500.12395/34077