Search Results for İzmir Institute of Technology. Food Engineering.SirsiDynix Enterprisehttps://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qu$003d$0025C4$0025B0zmir$002bInstitute$002bof$002bTechnology.$002bFood$002bEngineering.$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300$0026isd$003dtrue?2024-05-20T09:24:45ZLactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beadsent://SD_ILS/0/SD_ILS:167412024-05-20T09:24:45Z2024-05-20T09:24:45Zby Gündüz, Meltem.<br/><a href="http://hdl.handle.net/11147/3269">Access to Electronic Version</a><br/>Format: El Yazması<br/>Effects of olive variety, harvest time, and malaxation temperature on volatile compounds and sensorial characteristics of olive oilsent://SD_ILS/0/SD_ILS:5309162024-05-20T09:24:45Z2024-05-20T09:24:45Zby Yıldız, Gamze, author.<br/><a href="http://hdl.handle.net/11147/4438">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Applications of mid-IR spectroscopy for identification of wine and olive yeasts and characterization of antimicrobial activities of phenolics on yeastsent://SD_ILS/0/SD_ILS:9490162024-05-20T09:24:45Z2024-05-20T09:24:45Zby Canal, Canan, author.<br/><a href="http://hdl.handle.net/11147/4575">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Mechanical and gas permeability properties of nanocomposite films made from low density polyethylene and carbon nanotubesent://SD_ILS/0/SD_ILS:4828642024-05-20T09:24:45Z2024-05-20T09:24:45Zby Anggoro, Bayu Meta, author.<br/><a href="http://hdl.handle.net/11147/4313">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Chemical characterization of olive oils from Karaburun peninsulaent://SD_ILS/0/SD_ILS:4682202024-05-20T09:24:45Z2024-05-20T09:24:45Zby Uncu, Oğuz, author.<br/><a href="http://hdl.handle.net/11147/4235">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Production of high quality functional proteins from legumes and plant based agroindustrial wastes and byproductsent://SD_ILS/0/SD_ILS:4682232024-05-20T09:24:45Z2024-05-20T09:24:45Zby Aydemir, Levent Yurdaer, author.<br/><a href="http://hdl.handle.net/11147/4237">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Development of whey protein-pullulan microcapsules for the encapsulation of lactobacillus acidophilus NRRL-B 4495 as a functional food ingredientent://SD_ILS/0/SD_ILS:4682642024-05-20T09:24:45Z2024-05-20T09:24:45Zby Çabuk, Burcu, author<br/><a href="http://hdl.handle.net/11147/4240">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Antimicrobial, antioxidant properties and chemical composition of some spices/herbsent://SD_ILS/0/SD_ILS:4361752024-05-20T09:24:45Z2024-05-20T09:24:45Zby Yavuzdurmaz, Hatice, author.<br/><a href="http://hdl.handle.net/11147/2964">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Isolation, characterization, and screening probiotic properties of artisanal yoghurt starter strains from Urla regionent://SD_ILS/0/SD_ILS:4682752024-05-20T09:24:45Z2024-05-20T09:24:45Zby Okuklu, Burcu, author.<br/><a href="http://hdl.handle.net/11147/4243">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Resistance properties and control of Alicyclobacillus acidoterrestrisent://SD_ILS/0/SD_ILS:4682102024-05-20T09:24:45Z2024-05-20T09:24:45Zby Molva, Çelenk, author.<br/><a href="http://hdl.handle.net/11147/4234">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Development of functional food ingredient as a solution for protein-energy malnutrition; an amino acid source with low-phenylalanine contentent://SD_ILS/0/SD_ILS:5310182024-05-20T09:24:45Z2024-05-20T09:24:45Zby Akın, Hilal, author.<br/><a href="http://hdl.handle.net/11147/4463">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Chemical characterization of 'hurma' olive grown in Karaburun peninsulaent://SD_ILS/0/SD_ILS:4086362024-05-20T09:24:45Z2024-05-20T09:24:45Zby Aktaş, Ayşe Burcu.<br/><a href="http://hdl.handle.net/11147/3581">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Development of novel bio-based methods for inhibition of plant pathogensent://SD_ILS/0/SD_ILS:4361432024-05-20T09:24:45Z2024-05-20T09:24:45Zby Alkan, Derya, author.<br/><a href="http://hdl.handle.net/11147/2962">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Antimicrobial properties of silk fibroin-carrageenan films incorporating grape seed extractent://SD_ILS/0/SD_ILS:976962024-05-20T09:24:45Z2024-05-20T09:24:45Zby Uçar Arserim, Dilhun Keriman.<br/><a href="http://hdl.handle.net/11147/4044">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Isolation, characterization, determination of probiotic properties of lactic acid bacteria from human milkent://SD_ILS/0/SD_ILS:856312024-05-20T09:24:45Z2024-05-20T09:24:45Zby Yavuzdurmaz, Hatice.<br/><a href="http://hdl.handle.net/11147/3941">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Characterization and classification of wines from grape varieties grown in Turkeyent://SD_ILS/0/SD_ILS:4478622024-05-20T09:24:45Z2024-05-20T09:24:45Zby Şen, İlknur, author.<br/><a href="http://hdl.handle.net/11147/4167">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Detection of staphylococcus aureus using quqntitative real-time polymerase chain reaction and loop-mediated isothermal amplification methods in Turkish white cheeseent://SD_ILS/0/SD_ILS:4361932024-05-20T09:24:45Z2024-05-20T09:24:45Zby Kadiroğlu, Pınar, author.<br/><a href="http://hdl.handle.net/11147/2968">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Effects of yeast species on quality characteristics of fermented turkish sausagesent://SD_ILS/0/SD_ILS:3676102024-05-20T09:24:45Z2024-05-20T09:24:45Zby Büyüktaş, Duygu.<br/><a href="http://hdl.handle.net/11147/3537">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Effect of CO2 concentration and temperature on growth rate and lipid content of isochrysis galbanaent://SD_ILS/0/SD_ILS:3678402024-05-20T09:24:45Z2024-05-20T09:24:45Zby Umdu, Sabrettin.<br/><a href="http://hdl.handle.net/11147/3557f">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Authentication and prediction of some quality parameters of alcoholic beverage rakı with infrared spectroscopyent://SD_ILS/0/SD_ILS:1293572024-05-20T09:24:45Z2024-05-20T09:24:45Zby Yücesoy, Dila.<br/><a href="http://hdl.handle.net/11147/3099">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Effect of storage time on olive oil qualityent://SD_ILS/0/SD_ILS:983592024-05-20T09:24:45Z2024-05-20T09:24:45Zby Yıldırım, Gaye.<br/><a href="http://hdl.handle.net/11147/4068">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Chemometric studies for classification of olive oils and detection of adulterationent://SD_ILS/0/SD_ILS:473112024-05-20T09:24:45Z2024-05-20T09:24:45Zby Gürdeniz, Gözde.<br/><a href="http://hdl.handle.net/11147/3690">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Development of lysozy incorporated antimicrobial zein films and evaluation of their effectson quality of cold stored burgersent://SD_ILS/0/SD_ILS:853512024-05-20T09:24:45Z2024-05-20T09:24:45Zby Uysal, İlke.<br/><a href="http://hdl.handle.net/11147/3922">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Classification of virgin olive oils from different olive varieties and geographical regions by electronic nose and detection of adulterationent://SD_ILS/0/SD_ILS:856512024-05-20T09:24:45Z2024-05-20T09:24:45Zby Kadiroğlu, Pınar.<br/><a href="http://hdl.handle.net/11147/3945">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Development of novel functional foods from turkish kabuli type chickpeasent://SD_ILS/0/SD_ILS:5310282024-05-20T09:24:45Z2024-05-20T09:24:45Zby Şahin, Damla Öykü, author.<br/><a href="http://hdl.handle.net/11147/4464">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Effect of deep-frying on the quality parameters of vegetable oilsent://SD_ILS/0/SD_ILS:9489862024-05-20T09:24:45Z2024-05-20T09:24:45Zby Avcı, Başak, author.<br/><a href="http://hdl.handle.net/11147/4569">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Design of a continuous flow UV reactor for opaque liquid foods by using computational fluid dynamics (CFD)ent://SD_ILS/0/SD_ILS:4361872024-05-20T09:24:45Z2024-05-20T09:24:45Zby Atılgan, Mehmet Reşat, author.<br/><a href="http://hdl.handle.net/11147/2966">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Scale up studies and determination of growth and polygalacturonase formation kinetics of aspergillus sojae mutant strainent://SD_ILS/0/SD_ILS:4361892024-05-20T09:24:45Z2024-05-20T09:24:45Zby Göğüş, Nihan, author<br/><a href="http://hdl.handle.net/11147/2967">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Development of functional composite edible packaging materials for controlled release of bioactive substancesent://SD_ILS/0/SD_ILS:4361772024-05-20T09:24:45Z2024-05-20T09:24:45Zby Arcan, İskender, author.<br/><a href="http://hdl.handle.net/11147/2965">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Production of pectinase from aspergillus sojae by solid-state fermentationent://SD_ILS/0/SD_ILS:2556402024-05-20T09:24:45Z2024-05-20T09:24:45Zby Demir, Hande.<br/><a href="http://hdl.handle.net/11147/2933">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Production of kefir from bovine and oat milk mixtureent://SD_ILS/0/SD_ILS:1293512024-05-20T09:24:45Z2024-05-20T09:24:45Zby Kahraman, Cihan.<br/><a href="http://hdl.handle.net/11147/3094">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Chemical composition analysis of agroindustrial waste and their potential usage in bio-ethanol productionent://SD_ILS/0/SD_ILS:1407122024-05-20T09:24:45Z2024-05-20T09:24:45Zby Üçüncü, Can.<br/><a href="http://hdl.handle.net/11147/3160">Access to Electronic Version</a><br/>Format: El Yazması<br/>Disinfection of white grape juice by using continuous flow UV reactorent://SD_ILS/0/SD_ILS:1407472024-05-20T09:24:45Z2024-05-20T09:24:45Zby Kaya, Zehra.<br/><a href="http://hdl.handle.net/11147/3184">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Determination of antibiotics in raw and uht milk samples by the image forming method of biocrystallizationent://SD_ILS/0/SD_ILS:1407272024-05-20T09:24:45Z2024-05-20T09:24:45Zby Pelvan, Merve.<br/><a href="http://hdl.handle.net/11147/3172">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free dietent://SD_ILS/0/SD_ILS:1100152024-05-20T09:24:45Z2024-05-20T09:24:45Zby Kömen, Gökçen.<br/><a href="http://hdl.handle.net/11147/3061">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Uv disınfection of some of the fruit juicesent://SD_ILS/0/SD_ILS:196992024-05-20T09:24:45Z2024-05-20T09:24:45Zby Hakgüder, Bengi.<br/><a href="http://hdl.handle.net/11147/3443">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Quality characteristics of traditional sepet cheeseent://SD_ILS/0/SD_ILS:517342024-05-20T09:24:45Z2024-05-20T09:24:45Zby Ercan, Duygu.<br/><a href="http://hdl.handle.net/11147/3780">Access to Electronic Version.</a><br/>Format: El Yazması<br/>B-galactosidase of kluyveromyces lactis: Immobilization, characterization and hydrolysis behavior of enzymeent://SD_ILS/0/SD_ILS:175572024-05-20T09:24:45Z2024-05-20T09:24:45Zby Çabuk, Burcu.<br/><a href="http://hdl.handle.net/11147/3363">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Classification of Turkish virgin olive oils based on their phenolic profilesent://SD_ILS/0/SD_ILS:164412024-05-20T09:24:45Z2024-05-20T09:24:45Zby Ocakoğlu, Derya.<br/><a href="http://hdl.handle.net/11147/3212">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacterisent://SD_ILS/0/SD_ILS:860022024-05-20T09:24:45Z2024-05-20T09:24:45Zby Erkuş, Oylum.<br/><a href="http://hdl.handle.net/11147/3964">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Development of pH-controlled triggering mechanisms for controlled release of lysozymeent://SD_ILS/0/SD_ILS:1407162024-05-20T09:24:45Z2024-05-20T09:24:45Zby Boyacı, Derya.<br/><a href="http://hdl.handle.net/11147/3164">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Investigation of the pyhsical and chemical properties of milk containing antibioticsent://SD_ILS/0/SD_ILS:82612024-05-20T09:24:45Z2024-05-20T09:24:45Zby Yıldız, Özge.<br/><a href="http://hdl.handle.net/11147/3888">Access to Electronic Version.</a><br/>Format: El Yazması<br/>The confirmation of the commercial kits used in the detection of antibiotics in milk with hplc (high pressure liquid chromatography)ent://SD_ILS/0/SD_ILS:856502024-05-20T09:24:45Z2024-05-20T09:24:45Zby Alkan, Pınar.<br/><a href="http://hdl.handle.net/11147/3944">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Effect of The Morphology of Aspergillus Sojae on Pectinase Enzyme and The Optimization of Fermentation Conditionsent://SD_ILS/0/SD_ILS:668702024-05-20T09:24:45Z2024-05-20T09:24:45Zby Göğüş, Nihan.<br/><a href="http://hdl.handle.net/11147/3862">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Investigation of The Effects of Dissolved Oxygen Concentration, Aeration And Agitation on The Morphology And Rheology In Submerged Fungal Fermentationent://SD_ILS/0/SD_ILS:412782024-05-20T09:24:45Z2024-05-20T09:24:45Zby Öncü, Şelale<br/><a href="http://hdl.handle.net/11147/3632">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Kinetic modelling of lactic acid production from wheyent://SD_ILS/0/SD_ILS:167322024-05-20T09:24:45Z2024-05-20T09:24:45Zby Altıok, Duygu.<br/><a href="http://hdl.handle.net/11147/3267">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Control of microbial and enzymatic changes in intermediate moisture sun-dried figs by mild heating and hydrogen peroxide disinfectionent://SD_ILS/0/SD_ILS:504692024-05-20T09:24:45Z2024-05-20T09:24:45Zby Demirbüker, Dilek.<br/><a href="http://hdl.handle.net/11147/3742">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Production of commercially suitable pectin methylesterase and polyphenol oxidase from agro-industrial wastesent://SD_ILS/0/SD_ILS:183922024-05-20T09:24:45Z2024-05-20T09:24:45Zby Şimşek, Şebnem.<br/><a href="http://hdl.handle.net/11147/3396">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Spectroscopic determination of major nutrients (N, P, K) of soilent://SD_ILS/0/SD_ILS:135622024-05-20T09:24:45Z2024-05-20T09:24:45Zby Şen, İlknur.<br/><a href="http://hdl.handle.net/11147/3122">Access to Electronic Version</a><br/>Format: El Yazması<br/>Use of domestic minerals for vegetable oil bleachingent://SD_ILS/0/SD_ILS:177332024-05-20T09:24:45Z2024-05-20T09:24:45Zby Erten, Yasemin.<br/><a href="http://hdl.handle.net/11147/3373">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Microbiological characterization of 'Hurma' olives grown in Karaburun peninsulaent://SD_ILS/0/SD_ILS:4088752024-05-20T09:24:45Z2024-05-20T09:24:45Zby Karslı, Gözde Seval.<br/><a href="http://hdl.handle.net/11147/3602">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Development and characterization of whey based alpha-lactalbumin protein nanotubes for food applicationsent://SD_ILS/0/SD_ILS:4089922024-05-20T09:24:45Z2024-05-20T09:24:45Zby Tarhan, Özgür.<br/><a href="http://hdl.handle.net/11147/2955">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Utilization of wine waste for fermentative processesent://SD_ILS/0/SD_ILS:3925742024-05-20T09:24:45Z2024-05-20T09:24:45Zby Bayrak, Emrah.<br/><a href="http://hdl.handle.net/11147/3568">Access to Electronic Versiyon.</a><br/>Format: El Yazması<br/>Varietal classification and prediction of chemical parameters of Turkish wines by in frared spectroscopyent://SD_ILS/0/SD_ILS:232832024-05-20T09:24:45Z2024-05-20T09:24:45Zby Öztürk, Burcu.<br/><a href="http://hdl.handle.net/11147/3454">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Use of multivariate statistical techniques in HACCP programsent://SD_ILS/0/SD_ILS:905062024-05-20T09:24:45Z2024-05-20T09:24:45Zby Balıklı, Umut Başak.<br/><a href="http://hdl.handle.net/11147/4015">Access to Electronic Version</a><br/>Format: El Yazması<br/>