STUDY OF INCREASING THE PRODUCTION OF VOLATILE FLAVOR COMPOUNDS BY THE YEAST Kluyveromyces marxianus THROUGH OPTIMIZATION OF CARBON AND NITROGEN SOURCES
Food and Health
Müge İŞLETEN HOŞOĞLU
GIDA TAKVİYELERİ VE SAĞLIK ÜZERİNE ETKİLERİ
Food and Health
DERYA ATALAY, HANDE SELEN ERGE
THE SUPPLEMENTARY EFFECT OF BLACK AND GREEN TEA INFUSION ON ANTIMICROBIAL ACTIVITIES OF KEFIR
Food and Health
CEM KARAGÖZLÜ, Gülfem ÜNAL, A. Sibel AKALIN, ECEM AKAN, ÖZER KINIK
KURU ÜZÜMLERDE KÜF YÜKÜNÜN SAYI VE ÇEŞİTLİLİK OLARAK BELİRLENMESİ, DEPOLAMANIN ETKİSİ VE FLORADAKİ DOMİNANT KÜF TÜRLERİNİN SAPTANMASI
Food and Health
Fulya TURANTAŞ, Özgül SÖMEK
FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS
Food and Health
SEVGİN DIBLAN, PINAR KADİROĞLU KELEBEK, LEVENT YURDAER AYDEMİR
CHİA TOHUMU KULLANILARAK ZENGİNLEŞTİRİLEN GALETALARIN BAZI KİMYASAL VE FİZİKSEL ÖZELLİKLERİ
Food and Health
EZGİ ÖZGÖREN, HATİCE BETÜL KAPLAN, SENEM TÜFEKÇİ