03.08. Department of Food Engineering

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Results 1-18 of 18 (Search time: 0.029 seconds).

Issue DateTitleAuthor(s)
12015Analysis of Alicyclobacillus acidoterrestris spores from different sporulation media subjected to wet-heat
22015Antiproliferative and apoptotic effects of ponatinib and its effects on macromolecular changes in imatinib-sensitive and resistant chronic myeloid leukemia (CML) cell lines: a mechanistic approach
32011Aspergillus sojae tarafından poligalakturonaz (PG) enzimin üretimi ve pürifikasyonu: Morfoloji ve sıvı reolojisinin toplam sistem verimliliği üzerine olan etkilerinin endüstriyel uygulamalara yakın ölçeklerde deneysel ve teorik yaklaşımla incelenmesi
42015Assessment of black fig varieties as dried
52012Contributions to modelling of glycolytic pathway of saccharomyces cerevisiae
62019Effect of different raw materials on aroma fingerprints of 'boza' using an e-nose and sensory analysis
72012Effects of nisin and lysozyme on Staphylococcus aureus strains isolated from raw milk and cheese samples
82016Electronic nose technology in food analysis
92012Entrapment of Lactobacillus acidophilus NRRL B-1910 in soy milk based water-in-oil-in-water (W-1/O/W-2) emulsion
102016Evrimsel tıp: Sağlık ve hastalıklara yeni yaklaşımlar
112010Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture
122017The importance of loco-regional tumor burden and surgery on survival in patients with de novo stage IV breast cancer; post-hoc analyses of protocol MF07-01
132015Influence of drying temperature on total phenolic content and antioxidant capacity of grape seeds
142015Novel ferroxidases in mammalian intestinal epithelial cells
152010Nucleic acid biochemistry: Food applications
162012Screening of aroma profiles for artisanal yogurt starter cultures
172016Strategies for controlling major enzymatic reactions in fresh and processed vegetables
182018Utilization of white grape pomace for lactic acid production