Search Results for İzmir Institute of Technology. Food Engineering. - Narrowed by: 2023SirsiDynix Enterprisehttps://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?2024-06-01T00:05:20ZApplication of non-targeted analysis methods in adulteration dedection and prediction of process parameters of vinegarsent://SD_ILS/0/SD_ILS:23585382024-06-01T00:05:20Z2024-06-01T00:05:20Zby Çavdaroğlu, Çağrı, author.<br/><a href="">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Enhancement of xylanase activity in xylooligosaccharide production from lignocellulosic biomassent://SD_ILS/0/SD_ILS:23429442024-06-01T00:05:20Z2024-06-01T00:05:20Zby Şen, Şevval, author.<br/><a href="https://hdl.handle.net/11147/14105">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Effects of commercial non-saccharomyces yeasts on quality of wines produced from Emir grapesent://SD_ILS/0/SD_ILS:23430422024-06-01T00:05:20Z2024-06-01T00:05:20Zby Hacısalihoğlu, Dila, author.<br/><a href="https://hdl.handle.net/11147/14233">Access to Electronic Versiyon.</a><br/>Format: 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 propertiesent://SD_ILS/0/SD_ILS:23425532024-06-01T00:05:20Z2024-06-01T00:05:20Zby Çavdaroğlu, Elif, author.<br/><a href="https://hdl.handle.net/11147/13873">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Potential of deep eutectic solvent pretreatment for xylooligosaccharides production from corncobent://SD_ILS/0/SD_ILS:23426732024-06-01T00:05:20Z2024-06-01T00:05:20Zby Yanak, Senem, author.<br/><a href="https://hdl.handle.net/11147/13932">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Effect of different storage conditions on the stability and functionality of dairy powders: a case study with labneh productionent://SD_ILS/0/SD_ILS:23426752024-06-01T00:05:20Z2024-06-01T00:05:20Zby Gürkaynak, Dilara, author.<br/><a href="https://hdl.handle.net/11147/13944">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Techno-functional properties of bakery products containing legume and nut floursent://SD_ILS/0/SD_ILS:23426762024-06-01T00:05:20Z2024-06-01T00:05:20Zby Doğruer, Ilgın, author.<br/><a href="https://hdl.handle.net/11147/13943">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Investigation of probiotic properties of cold brewed and fermented cold coffee beverageent://SD_ILS/0/SD_ILS:23425542024-06-01T00:05:20Z2024-06-01T00:05:20Zby Semiz, Şevval, author.<br/><a href="https://hdl.handle.net/11147/13740">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Physical and spectroscopic characterization of bakery products made from different flour mixturesent://SD_ILS/0/SD_ILS:23426722024-06-01T00:05:20Z2024-06-01T00:05:20Zby Tuna, Ayça, author.<br/><a href="https://hdl.handle.net/11147/13901">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Development of a functional snackent://SD_ILS/0/SD_ILS:23429642024-06-01T00:05:20Z2024-06-01T00:05:20Zby Maşa, Zeynep Tuğba, author.<br/><a href="https://hdl.handle.net/11147/14104">Access to Electronic Versiyon</a><br/>Format: 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:23429602024-06-01T00:05:20Z2024-06-01T00:05:20Zby Ağırbaşlı, Zeynep, author.<br/><a href="https://hdl.handle.net/11147/14231">Access to Electronic Versiyon</a><br/>Format: El Yazması<br/>