YÖKSİS Makale Veritabanı

Effect of different fermentation conditions on bioactive properties, phenolic component and sensory properties of caper (Capparis ovata desf. var. ovata) buds

Effect of different fermentation conditions on bioactive properties, phenolic component and sensory properties of caper (Capparis ovata desf. var. ovata) buds

Effect of different fermentation conditions on bioactive properties, phenolic component and sensory properties of caper (Capparis ovata desf. var. ovata) buds

Effect of debittering process by the lye instead of NaOH on phenolic components and sensory properties of pickled olive fruits

Effect of debittering process by the lye instead of NaOH on phenolic components and sensory properties of pickled olive fruits

Comparison of the bioactive compounds, phytochemicals, nutrients and sensory properties of cookies prepared using wheat flour and mahaleb seed powders

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

Effect of Persimmon (Diospyros kaki Thunb.) Powder and Quince (Cydonia oblonga) Seed Mucilage on Physical, Chemical, Textural and Sensory Properties of Turkish Noodles

Monitoring the changes in physicochemical, sensory properties and microbiota of village-type homemade yoghurts along three consecutive back-slopping procedures

Comparison of Physico-Chemical Properties, Phytochemical Compositions and Sensory Characteristics of Wheat Breads Enriched with Coriander Seed Powder

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

Investigation of the effect of debittering process with lye water on the physicochemical properties and bioactive compounds of olives

Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faecium M74 in ice cream and its physicochemical, structural, and sensory effects

Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faecium M74 in ice cream and its physicochemical, structural, and sensory effects

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

Revealing the proteolytic characteristics of lactobacillus, lacticaseibacillus, and lactiplantibacillus isolates by in vitro and in situ perspectives