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1دورية أكاديمية
المؤلفون: Gülçin Gündüz, Dilşat Bozdoğan Konuşkan
المصدر: Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 9, Pp 1620-1626 (2022)
مصطلحات موضوعية: zeytinyağı, olgunluk, çeşit, kalite kriterleri, duyusal özellik, Agriculture, Agriculture (General), S1-972
وصف الملف: electronic resource
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المصدر: Volume: 20, Issue: 3 199-210
Akademik Gıdaمصطلحات موضوعية: Acceptability, Crab ball, Blue swimming crab, Portunus pelagicus, Sensory attributes, Food Science and Technology, Kabul edilebilirlik, Yengeç köftesi, Mavi yüzen yengeç, Duyusal özellik, Gıda Bilimi ve Teknolojisi
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::325cbe921c465bd917c88ff47c8e8947
https://dergipark.org.tr/tr/pub/akademik-gida/issue/72988/1186575 -
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المؤلفون: Deveci, Meral
المساهمون: Ercan, Zülfiye Gül
مصطلحات موضوعية: Sensorial properties, Duyu profil modeli, Sensory profile, Özel gereksinimli çocuklar, Sensory processing, Duyusal işlemleme, Duyusal özellik, Children with special needs
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3044::ae414dbf885c2aca0008845d30588ee0
http://dspace.trakya.edu.tr/xmlui/handle/trakya/8162 -
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المؤلفون: Ceyda Dadali
المصدر: Volume: 46, Issue: 5 1183-1194
Gıdaمصطلحات موضوعية: su sertliği,Türk kahvesi,duyusal özellik,uçucu bileşen, Chemistry, Turkish, language, water hardness,Turkish coffee,sensory property,volatile compound, General Materials Science, Sensory system, Food science, Food Science and Technology, language.human_language, Gıda Bilimi ve Teknolojisi
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db3990e465c7602e91c035c3fd6199c2
https://dergipark.org.tr/tr/pub/gida/issue/64417/938427 -
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المؤلفون: Dadalı, Ceyda
مصطلحات موضوعية: Türk kahvesi, Turkish coffee, sensory property, water hardness, volatile compound Su sertliği, uçucu bileşen, duyusal özellik
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______9436::5d7be1d612c7b828514224d055e148ff
https://hdl.handle.net/11454/80259 -
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المؤلفون: Esen, Mustafa Kadir, Demir Özer, Ezgi, İçigen, Melih, Özer, Cem Okan
المساهمون: Kapadokya Üniversitesi, Kapadokya Meslek Yüksekokulu, Aşçılık Bölümü, İçigen, Melih, Esen, Mustafa Kadir, Demir Özer, Ezgi, Kapadokya Üniversitesi, Uygulamalı Bilimler Yüksekokulu, Gastronomi ve Mutfak Sanatları Bölümü
مصطلحات موضوعية: Kalaba yoğurdu, Fiziksel özellik, Gastronomi, Duyusal özellik, Geleneksel gıda, Tiramisu
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a21ff2cf7055d9934445623751e617fd
https://hdl.handle.net/20.500.12695/482 -
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المؤلفون: Yüksel, Betül
المساهمون: Özcan, Mehmet Musa, Enstitüler, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Gıda Mühendisliği Anabilim Dalı
مصطلحات موضوعية: BHT, palm oil, biberiye, acrilamide, Antioksidan aktivite, mikrobiyoloji, microbiology, free fatty acidity, yağ asidi, kekik, fatty acids, peroxide valu, duyusal özellik, Peroksit sayısı, Antioxidant activity, serbest yağ asitliği, thyme, Food Engineering, palm olein yağı, rosemary, sensory properties, akrilamid, Gıda Mühendisliği
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::16d0d00d54041a7dd4759ec507238f8f
https://hdl.handle.net/20.500.12395/39634 -
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المؤلفون: BAYRAM, Mustafa, ESİN YÜCEL, Esra, KAYA, Cemal, OZTÜRK, Maşide, KILIÇARSLAN, Cangül, ERCEYES, Özgür
المصدر: Volume:, Issue: 11 41-53
Gaziosmanpaşa Bilimsel Araştırma Dergisiمصطلحات موضوعية: honey wine (mead),phenolic compound,oak chip,sensorial properties, bal şarabı,fenolik bileşik,meşe yongası,duyusal özellik
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::d9d6301ea9e59e5d6f12a49fc0f34e73
https://dergipark.org.tr/tr/pub/gbad/issue/29706/319613 -
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المؤلفون: Yücetepe, Aysun
المساهمون: Güneş, Gürbüz, Gıda Mühendisliği Ana Bilim Dalı, Gıda Mühendisliği, Food Engineering
مصطلحات موضوعية: modified atmosphere packaging, duyusal özellik, Modified atmosphere packaging, toplam aerobik mezofilik bakteri, Sensorial properties, A meat-filled pasta product, küf-maya, modifiye atmosferde ambalajlama, lipid oxidation, yeast-mold, Food Engineering, Mantı, total aerobic mesophilic bacteria, lipit oksidasyonu, sensory quality, Gıda Mühendisliği
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::908410af5d1e94489f2d64157c8c2735
https://acikbilim.yok.gov.tr/handle/20.500.12812/647339 -
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المؤلفون: Sevim, Didar
المساهمون: Tuncay, Özlem, Ege Üniversitesi, Fen Bilimleri Enstitüsü
مصطلحات موضوعية: Bahçe Bitkileri A.B.D, Virgin olive oil, fatty acid composition, total phenols, tocopherol, sensory properties, Natürel sızma zeytinyağı, yağ asidi kompozisyonu, toplam fenol, tokoferol, duyusal özellik
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______9436::e83324222b0b7dc655d664037d3407bf
https://hdl.handle.net/11454/5571
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