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1.
Innovative food applications of novel multifunctional active edible gel fillings and coatings
Innovative food applications of novel multifunctional active edible gel fillings and coatings
by
Barış Kavur, Pelin, author.
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Manuscript
2.
Development of high stability antioxidant emulsions based on citrus and fig pectins
Development of high stability antioxidant emulsions based on citrus and fig pectins
by
Büyük, Miray, author.
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3.
Investigation of the biological health potency of fig stalk waste pectin for colon cancer cell growth and intestinal glucose absorption
Investigation of the biological health potency of fig stalk waste pectin for colon cancer cell growth and intestinal glucose absorption
by
Başer, Filiz, author.
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4.
Investigation of compensatory effect of copper mineral and iron-protein complexes on iron deficiency anemia in human enterocyte cell culture model
Investigation of compensatory effect of copper mineral and iron-protein complexes on iron deficiency anemia in human enterocyte cell culture model
by
Hoşer, Ezgi, author.
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5.
Exploring lysozyme-nisin antimicrobial synergy at different conditions for novel food applications
Exploring lysozyme-nisin antimicrobial synergy at different conditions for novel food applications
by
Sözbilen, Gözde Seval, author.
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6.
Development of novel antimicrobial, antioxidant and bioactive edible gels intended for food preservation and promotion of human health
Development of novel antimicrobial, antioxidant and bioactive edible gels intended for food preservation and promotion of human health
by
Boyacı, Derya, author.
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Author: Yemenicioğlu, Ahmet, thesis advisor.
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Author: İzmir Institute of Technology. Food Engineering.
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