YÖKSİS Makale Veritabanı

A novel pathway for ratiometric hydrazine sensing in environmental samples and the detection of intracellular viscosity by a mitochondria-targeted fluorescent sensor

A novel pathway for ratiometric hydrazine sensing in environmental samples and the detection of intracellular viscosity by a mitochondria-targeted fluorescent sensor

A novel pathway for ratiometric hydrazine sensing in environmental samples and the detection of intracellular viscosity by a mitochondria-targeted fluorescent sensor

Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits

Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits

Effects of Xylanase and Protease Supplementation on Growth Performance, Meat Quality, Gut Health, Cecal Fermentation, and Bone Traits in Broiler Chickens

Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts

Formulation of hesperidin-loaded in situ gel for ocular drug delivery: a comprehensive study

Influence of microwave heating on bioactive properties, phenolic compounds and fatty acid profiles of pomegranate seed oil

Influence of microwave heating on bioactive properties, phenolic compounds and fatty acid profiles of pomegranate seed oil

Advances in the designing endoplasmic reticulum-targeted fluorescent probes

Synthesis of Carbazole-Substituted thiosemicarbazone and its Cu(II) Complex, DNA/Protein Binding, Cytotoxic, antiproliferative activities and molecular docking studies

Evaluation of the Effect of Honey-Containing Chitosan/Hyaluronic Acid Hydrogels on Wound Healing

The effects on performance, combustion and emission characteristics of DICI engine fuelled with TiO2 nanoparticles addition in diesel/biodiesel/n-butanol blends

Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics

Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)