Search Results for İzmir Institute of Technology. Food Engineering. - Narrowed by: 2023 SirsiDynix Enterprise https://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qu$003d$0025C4$0025B0zmir$002bInstitute$002bof$002bTechnology.$002bFood$002bEngineering.$0026qf$003dPUBDATE$002509Yay$0025C4$0025B1n$002bTarihi$0025092023$0025092023$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300? 2024-06-01T00:05:20Z Application of non-targeted analysis methods in adulteration dedection and prediction of process parameters of vinegars ent://SD_ILS/0/SD_ILS:2358538 2024-06-01T00:05:20Z 2024-06-01T00:05:20Z by&#160;&Ccedil;avdaroğlu, &Ccedil;ağrı, author.<br/><a href="">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Enhancement of xylanase activity in xylooligosaccharide production from lignocellulosic biomass ent://SD_ILS/0/SD_ILS:2342944 2024-06-01T00:05:20Z 2024-06-01T00:05:20Z by&#160;Şen, Şevval, author.<br/><a href="https://hdl.handle.net/11147/14105">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Effects of commercial non-saccharomyces yeasts on quality of wines produced from Emir grapes ent://SD_ILS/0/SD_ILS:2343042 2024-06-01T00:05:20Z 2024-06-01T00:05:20Z by&#160;Hacısalihoğlu, Dila, author.<br/><a href="https://hdl.handle.net/11147/14233">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Production of pectin from wastes and low-grade products of sun-dried fig processing: optimization of pectin extraction and characterization of its major properties ent://SD_ILS/0/SD_ILS:2342553 2024-06-01T00:05:20Z 2024-06-01T00:05:20Z by&#160;&Ccedil;avdaroğlu, Elif, author.<br/><a href="https://hdl.handle.net/11147/13873">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Potential of deep eutectic solvent pretreatment for xylooligosaccharides production from corncob ent://SD_ILS/0/SD_ILS:2342673 2024-06-01T00:05:20Z 2024-06-01T00:05:20Z by&#160;Yanak, Senem, author.<br/><a href="https://hdl.handle.net/11147/13932">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Effect of different storage conditions on the stability and functionality of dairy powders: a case study with labneh production ent://SD_ILS/0/SD_ILS:2342675 2024-06-01T00:05:20Z 2024-06-01T00:05:20Z by&#160;G&uuml;rkaynak, Dilara, author.<br/><a href="https://hdl.handle.net/11147/13944">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Techno-functional properties of bakery products containing legume and nut flours ent://SD_ILS/0/SD_ILS:2342676 2024-06-01T00:05:20Z 2024-06-01T00:05:20Z by&#160;Doğruer, Ilgın, author.<br/><a href="https://hdl.handle.net/11147/13943">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Investigation of probiotic properties of cold brewed and fermented cold coffee beverage ent://SD_ILS/0/SD_ILS:2342554 2024-06-01T00:05:20Z 2024-06-01T00:05:20Z by&#160;Semiz, Şevval, author.<br/><a href="https://hdl.handle.net/11147/13740">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Physical and spectroscopic characterization of bakery products made from different flour mixtures ent://SD_ILS/0/SD_ILS:2342672 2024-06-01T00:05:20Z 2024-06-01T00:05:20Z by&#160;Tuna, Ay&ccedil;a, author.<br/><a href="https://hdl.handle.net/11147/13901">Access to Electronic Versiyon.</a><br/>Format:&#160;El Yazması<br/> Development of a functional snack ent://SD_ILS/0/SD_ILS:2342964 2024-06-01T00:05:20Z 2024-06-01T00:05:20Z by&#160;Maşa, Zeynep Tuğba, author.<br/><a href="https://hdl.handle.net/11147/14104">Access to Electronic Versiyon</a><br/>Format:&#160;El Yazması<br/> Potential of lactic acid bacteria to produce functional fermented whey with putative antihypertensive properties: enrichment of angiotensin-I converting enzyme (ace)-inhibitory peptides and gamma-amino butyric acid (gaba) ent://SD_ILS/0/SD_ILS:2342960 2024-06-01T00:05:20Z 2024-06-01T00:05:20Z by&#160;Ağırbaşlı, Zeynep, author.<br/><a href="https://hdl.handle.net/11147/14231">Access to Electronic Versiyon</a><br/>Format:&#160;El Yazması<br/>