YÖKSİS Makale Veritabanı

The Effect of Different Cooking Techniques on Some Sensory Properties of Pheasant Meats

Bioactive compounds, nutritional and sensory properties of cookies prepared with wheat and tigernut flour

Physico-chemical and sensory properties of chips produced using different lupin (Lupinus albus L.) flour formulations and cooking methods

Physico-chemical and sensory properties of chips produced using different lupin (Lupinus albus L.) flour formulations and cooking methods

Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts

Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat

Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat

Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat

Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat

Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat

Bioactive compounds, antioxidant activity and sensory properties of Tarhana, a traditional fermented food, enriched with pickling herb (Echinophora tenuifolia L.)

Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts

Assessment of garlic and onion powder as natural antioxidant on the physicochemical properties, lipid-protein oxidation and sensorial characteristics of beef and chicken patties during frozen storage

A sensitive amperometric biosensor based on carbon dot 3-chloropropyl-trimethoxysilane modified electrode for detection of neurotransmitter dopamine

A simple UiO-66-NH2@MWCNTs-COOH based electrochemical sensor for the sensitive detection of tert-butylhydroquinone in edible oils

A new sensing platform based on a ternary nanocomposite of graphitic carbon nitride–silver sulfide–nickel molybdate for quercetin determination

Quartz crystal microbalance based biosensors for detecting highly metastatic breast cancer cells via their transferrin receptors

Production of Yoghurt From Kefir Beverage: Analysis of Fermentation Kinetics, Volatile Organic Compounds, Texture, and Microbial Characteristics

Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics

Observation of the Suitability of Single Strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus solated From Local Dairy Sources in Turkey as Yogurt Starter Combinations