YÖKSİS Makale Veritabanı

Could the skewness and kurtosis texture parameters of lesions obtained from pretreatment Ga-68 DOTA-TATE PET/CT images predict receptor radionuclide therapy response in patients with gastroenteropa…

The Effects of Electrical Water Bath Stunning on Meat Quality of Broiler Produced in Accordance with Turkish Slaughter Procedures

PEKMEZ‐DAIRY DESSERTS FORTIFIED WITH SPRAY‐DRIED DAIRY POWDERS: EFFECTS OF THE INTERACTION BETWEEN SKIM MILK POWDER, YOGHURT POWDER AND BUTTERMILK POWDER BY A MIXTURE DESIGN APPROACH

Pekmez Dairy Desserts Fortified with Spray Dried Dairy Powders Effects of The Interaction Between Skim Milk Powder Yoghurt Powder and Buttermilk Powder By A Mixture Design Approach

Physical Sensory and Flow Properties of Wheat Starch Dairy By Product Spray Dried Pekmez Mixtures

Optimization of the effect of sweetener and dietary fiber on rhelogical and sensory properties ofsalep beverage 41 804 824

Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat

Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat

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

Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination

Impact of Cooking pH Values on the Textural and Chemical Properties for Processed Cheeses with/without the Use of Traditional Village Cheese during Storage

Response surface methodology study on the optimisation of effects of fat wheat bran and salt on chemical textural and sensory properties of patties

Response surface methodology study on the optimisation of effects of fat wheat bran and salt on chemical textural and sensory properties of patties

Proximate compositions, fatty acids and mineral contents of chicken and turkey gizzards, and textural properties after tenderization with proteolytic enzymes

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

Apple (Malus domestica) Quality Evaluation Based on Analysis of Features Using Machine Learning Techniques