Search Results for Izmir Institute of Technology. Food Engineering.

Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beads

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

2.

by

Gündüz, Meltem.

Effects of olive variety, harvest time, and malaxation temperature on volatile compounds and sensorial characteristics of olive oils

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

3.

by

Yıldız, Gamze, author.

Exploring lysozyme-nisin antimicrobial synergy at different conditions for novel food applications

Format:

El Yazması

Alıntı:

Thesis(Master)-- İzmir Institute of Technology: Food Engineering.

4.

by

Sözbilen, Gözde Seval, author.

Preparation, production and industrial application of cheese protective cultures

Format:

El Yazması

Alıntı:

Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.

5.

by

Şatana, Elçin, author.

Polysaccharide based packaging film for fresh cut produce

Format:

El Yazması

Alıntı:

Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.

6.

by

Şamlı, Merve, author.

Mechanical and gas permeability properties of nanocomposite films made from low density polyethylene and carbon nanotubes

Format:

El Yazması

Alıntı:

Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.

7.

by

Anggoro, Bayu Meta, author.

Applications of mid-IR spectroscopy for identification of wine and olive yeasts and characterization of antimicrobial activities of phenolics on yeasts

Format:

El Yazması

Alıntı:

Thesis(Master)-- İzmir Institute of Technology: Food Engineering.

8.

by

Canal, Canan, author.

Chemical characterization of olive oils from Karaburun peninsula

Format:

El Yazması

Alıntı:

Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.

9.

by

Uncu, Oğuz, author.

Effects of preharvest and postharvest treatments on quality characteristics of grapes

Format:

El Yazması

Alıntı:

Thesis(Master)-- İzmir Institute of Technology: Food Engineering.

10.

by

Konuk, Dilara, author.

Development of gluten-free bread formulations based on chickpea flour: Optimization of formulation, evaluation of dough properties and bread quality

Format:

El Yazması

Alıntı:

Thesis(Master)-- İzmir Institute of Technology: Food Engineering.

11.

by

Kahraman, Gökçen, author.

Development of whey protein-pullulan microcapsules for the encapsulation of lactobacillus acidophilus NRRL-B 4495 as a functional food ingredient

Format:

El Yazması

Alıntı:

Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.

12.

by

Çabuk, Burcu, author

Production of high quality functional proteins from legumes and plant based agroindustrial wastes and byproducts

Format:

El Yazması

Alıntı:

Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.

13.

by

Aydemir, Levent Yurdaer, author.

Development of novel antimicrobial, antioxidant and bioactive edible gels intended for food preservation and promotion of human health

Format:

El Yazması

Alıntı:

Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.

14.

by

Boyacı, Derya, author.

Chemical and enzymatic interesterification of tallow with different oils

Format:

El Yazması

Alıntı:

Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.

15.

by

Aktaş, Ayşe Burcu, author.

Effects of storage on some chemical parameters of olive oils

Format:

El Yazması

Alıntı:

Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.

16.

by

Başak, Nagihan, author.

Differentiation of filamentous fungi by Polymerase Chain Reaction (PCR) and fourier transform infrared (FTIR) spectroscopy

Format:

El Yazması

Alıntı:

Thesis(Master)-- İzmir Institute of Technology: Food Engineering.

17.

by

Güngör, Sinem, author.

Application of non-targeted analysis methods in adulteration dedection and prediction of process parameters of vinegars

Format:

El Yazması

Alıntı:

Thesis(Master)-- İzmir Institute of Technology: Food Engineering.

18.

by

Çavdaroğlu, Çağrı, author.

Antimicrobial, antioxidant properties and chemical composition of some spices/herbs

Format:

El Yazması

Alıntı:

Thesis (Doctoral)-- İzmir Institute of Technology: Food Engineering.

19.

by

Yavuzdurmaz, Hatice, author.

Isolation, characterization, and screening probiotic properties of artisanal yoghurt starter strains from Urla region

Format:

El Yazması

Alıntı:

Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.

20.

by

Okuklu, Burcu, author.

Resistance properties and control of Alicyclobacillus acidoterrestris

Format:

El Yazması

Alıntı:

Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.

21.

by

Molva, Çelenk, author.

Enhancement of xylanase activity in xylooligosaccharide production from lignocellulosic biomass

Format:

El Yazması

Alıntı:

Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.

22.

by

Şen, Şevval, author.

Development of functional food ingredient as a solution for protein-energy malnutrition; an amino acid source with low-phenylalanine content

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology: Food Engineering.

23.

by

Akın, Hilal, author.

Rheological, textural, physico-chemical and sensory properties of low sugar apple marmalade

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering--Thesis (Master).

24.

by

Şirin, Pınar, author.

Development of bio-based coatings as flexible food packaging applications

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology: Food Engineering.

25.

by

Adalı, Merve Betül, author.

Comparison of dipping and spraying methods in layer-by-layer deposition of chitosan and sodium caseinate

Format:

El Yazması

Alıntı:

Thesis(Master)-- İzmir Institute of Technology: Food Engineering.

26.

by

Üney, Sinem, author.

Development of novel bio-based methods for inhibition of plant pathogens

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

27.

by

Alkan, Derya, author.

Chemical characterization of 'hurma' olive grown in Karaburun peninsula

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

28.

by

Aktaş, Ayşe Burcu.

Antimicrobial properties of silk fibroin-carrageenan films incorporating grape seed extract

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

29.

by

Uçar Arserim, Dilhun Keriman.

Isolation, characterization, determination of probiotic properties of lactic acid bacteria from human milk

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology: Food Engineering.

30.

by

Yavuzdurmaz, Hatice.

Effects of commercial non-saccharomyces yeasts on quality of wines produced from Emir grapes

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

31.

by

Hacısalihoğlu, Dila, author.

Innovative food applications of novel multifunctional active edible gel fillings and coatings

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology: Food Engineering.

32.

by

Barış Kavur, Pelin, author.

Development of high stability antioxidant emulsions based on citrus and fig pectins

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering --Thesis (Doctoral).

33.

by

Büyük, Miray, author.

Investigation of the usability of radiochromic films for determination of dose uniformity of food surface in UV-c treatment

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology: Food Engineering.

34.

by

Seyfi, Yadigar, author.

Development of novel pet food involving drying step

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering --Thesis (Master).

35.

by

Alyamaç, Ayşegül, author.

Structure and gas transmission properties of surface modified food packaging materials by layer-by-layer assembly

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering --Thesis (Master).

36.

by

Koca, Nazan, author.

Exploring the factors modulating the solubilization of β-carotene in dietary mixed micelles through computer simulations

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

37.

by

Tunçer, Esra, author.

Testing of antidiabetic features of formulated food products in enterocyte cell culture model

Format:

El Yazması

Alıntı:

Thesis (Doctoral)--İzmir Institute of Technology:Food Engineering.

38.

by

Pilatin, Gözde, author.

Feasibility of eugenol encapsulated poly (lactic acid) (PLA) films via electrospinning as a novel delivery system for volatile compounds in food packaging systems

Format:

El Yazması

Alıntı:

Thesis (Master)-- İzmir Institute of Technology: Food Engineering.

39.

by

Arserim Uçar, Dılhun Keriman, author.

Effect of harvest time, malaxation tempetature and olive variety on the chemical characteristics of olive oils

Format:

El Yazması

Alıntı:

Thesis (Doctoral)-- İzmir Institute of Technology: Food Engineering.

40.

by

Jolayemi, Olusola Samuel, author.

Characterization and classification of wines from grape varieties grown in Turkey

Format:

El Yazması

Alıntı:

Thesis (Doctoral)--İzmir Institute of Technology: Food Engineering.

41.

by

Şen, İlknur, author.

Detection of staphylococcus aureus using quqntitative real-time polymerase chain reaction and loop-mediated isothermal amplification methods in Turkish white cheese

Format:

El Yazması

Alıntı:

Thesis (Doctoral)--İzmir Institute of Technology: Food Engineering.

42.

by

Kadiroğlu, Pınar, author.

Effects of yeast species on quality characteristics of fermented turkish sausages

Format:

El Yazması

Alıntı:

Thesis (Doctoral)--İzmir Institute of Technology: Food Engineering.

43.

by

Büyüktaş, Duygu.

Effect of CO2 concentration and temperature on growth rate and lipid content of isochrysis galbana

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology: Food Engineering.

44.

by

Umdu, Sabrettin.

Authentication and prediction of some quality parameters of alcoholic beverage rakı with infrared spectroscopy

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

45.

by

Yücesoy, Dila.

Effect of storage time on olive oil quality

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

46.

by

Yıldırım, Gaye.

Classification of virgin olive oils from different olive varieties and geographical regions by electronic nose and detection of adulteration

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

47.

by

Kadiroğlu, Pınar.

Chemometric studies for classification of olive oils and detection of adulteration

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology: Food Engineering.

48.

by

Gürdeniz, Gözde.

Development of lysozy incorporated antimicrobial zein films and evaluation of their effectson quality of cold stored burgers

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

49.

by

Uysal, İlke.

Production of pectin from wastes and low-grade products of sun-dried fig processing: optimization of pectin extraction and characterization of its major properties

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

50.

by

Çavdaroğlu, Elif, author.

Investigation of applicability of UV-light emitting diodes (UV-LEDs) as an alternative technology in pasteurization of cold-pressed and newly formulated mixed beverage

Format:

El Yazması

Alıntı:

Thesis (Doctoral)--İzmir Institute of Technology: Food Engineering.

51.

by

Baykuş, Gökçen, author.

Developing probiotic lozenges to improve oral health

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering --Thesis (Master).

52.

by

Elvan, Menşure, author.

Effect of interleukin-10 pathway genes and diet on Behcet's disease

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering--Thesis (Master).

53.

by

Arpaz, Goncagül, author.

Development of different koruk (Unripe grape) products by using several processing techniques

Format:

El Yazması

Alıntı:

Thesis(Master)-- İzmir Institute of Technology: Food Engineering.

54.

by

Kaya, Zehra, author.

Bioactive compound retention and shelf life extension of strawberry juice by selected nonthermal processing technologies

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology: Food Engineering.

55.

by

Yıldız, Semanur, author.

Development of a novel active packaging system based on layer-sy layer deposition of natural antioxidants and antimicrobials to extend food products' shelf life

Format:

El Yazması

Alıntı:

Thesis (Doctoral)--İzmir Institute of Technology: Food Engineering.

56.

by

Akgün, Begüm, author.

Investigation of the effect of different processing techniques on the overall quality and shelf life of local apricot variety of Iğdır (Prunus armeniaca L., cv. Şalak

Format:

El Yazması

Alıntı:

Thesis(Master)-- İzmir Institute of Technology: Food Engineering.

57.

by

Hakgüder Taze, Bengi, author.

Development of novel functional foods from turkish kabuli type chickpeas

Format:

El Yazması

Alıntı:

Thesis (Doctoral)--İzmir Institute of Technology: Food Engineering.

58.

by

Şahin, Damla Öykü, author.

Effect of deep-frying on the quality parameters of vegetable oils

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

59.

by

Avcı, Başak, author.

Design of a continuous flow UV reactor for opaque liquid foods by using computational fluid dynamics (CFD)

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology: Food Engineering.

60.

by

Atılgan, Mehmet Reşat, author.

Scale up studies and determination of growth and polygalacturonase formation kinetics of aspergillus sojae mutant strain

Format:

El Yazması

Alıntı:

Thesis (Doctoral)--İzmir Institute of Technology: Food Engineering.

61.

by

Göğüş, Nihan, author

Development of functional composite edible packaging materials for controlled release of bioactive substances

Format:

El Yazması

Alıntı:

Thesis (Doctoral)--İzmir Institute of Technology: Food Engineering.

62.

by

Arcan, İskender, author.

Production of pectinase from aspergillus sojae by solid-state fermentation

Format:

El Yazması

Alıntı:

Thesis (Doctoral)--İzmir Institute of Technology: Food Engineering.

63.

by

Demir, Hande.

Determination of antibiotics in raw and uht milk samples by the image forming method of biocrystallization

Format:

El Yazması

Alıntı:

Thesis (Doctoral)--İzmir Institute of Technology: Food Engineering.

64.

by

Pelvan, Merve.

Disinfection of white grape juice by using continuous flow UV reactor

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology: Food Engineering.

65.

by

Kaya, Zehra.

Chemical composition analysis of agroindustrial waste and their potential usage in bio-ethanol production

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology: Food Engineering.

66.

by

Üçüncü, Can.

Production of kefir from bovine and oat milk mixture

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

67.

by

Kahraman, Cihan.

Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology: Food Engineering.

68.

by

Kömen, Gökçen.

Uv disınfection of some of the fruit juices

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering--Thesis (Master).

69.

by

Hakgüder, Bengi.

Quality characteristics of traditional sepet cheese

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology: Food Engineering.

70.

by

Ercan, Duygu.

Classification of Turkish virgin olive oils based on their phenolic profiles

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology: Food Engineering.

71.

by

Ocakoğlu, Derya.

B-galactosidase of kluyveromyces lactis: Immobilization, characterization and hydrolysis behavior of enzyme

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

72.

by

Çabuk, Burcu.

Isolation, Phenotypic And Genotypic Charecterization of Yoghurt Starter Bacteris

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

73.

by

Erkuş, Oylum.

Development of pH-controlled triggering mechanisms for controlled release of lysozyme

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering--Thesis (Master).

74.

by

Boyacı, Derya.

The confirmation of the commercial kits used in the detection of antibiotics in milk with hplc (high pressure liquid chromatography)

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

75.

by

Alkan, Pınar.

Investigation of the pyhsical and chemical properties of milk containing antibiotics

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology: Food Engineering.

76.

by

Yıldız, Özge.

Assesment of the efficiency of UV light emitting diodes (UV-LEDS) for fruit juice pasteurization

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology: Food Engineering.

77.

by

Akgün, Merve, author.

Effect of The Morphology of Aspergillus Sojae on Pectinase Enzyme and The Optimization of Fermentation Conditions

Format:

El Yazması

Alıntı:

Thesis (Doctoral)--İzmir Institute of Technology: Food Engineering.

78.

by

Göğüş, Nihan.

Investigation of The Effects of Dissolved Oxygen Concentration, Aeration And Agitation on The Morphology And Rheology In Submerged Fungal Fermentation

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology: Food Engineering.

79.

by

Öncü, Şelale

Kinetic modelling of lactic acid production from whey

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering--Thesis (Master).

80.

by

Altıok, Duygu.

Control of microbial and enzymatic changes in intermediate moisture sun-dried figs by mild heating and hydrogen peroxide disinfection

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

81.

by

Demirbüker, Dilek.

Production of commercially suitable pectin methylesterase and polyphenol oxidase from agro-industrial wastes

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

82.

by

Şimşek, Şebnem.

Spectroscopic determination of major nutrients (N, P, K) of soil

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

83.

by

Şen, İlknur.

Use of domestic minerals for vegetable oil bleaching

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

84.

by

Erten, Yasemin.

Investigation of microbiological quality of organic fresh produce

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

85.

by

Alkay, Selen, author.

Potential of deep eutectic solvent pretreatment for xylooligosaccharides production from corncob

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering --Thesis (Master).

86.

by

Yanak, Senem, author.

Development of fermented vegan food formulations with improved angiotensin-i converting enzyme inhibitory (ACE-I) activity

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology: Food Engineering.

87.

by

Esen, Berna, author.

Functionalization of a vegan snack with antimicrobial edible coating

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering --Thesis (Master).

88.

by

Atik, Hande, author.

Effect of different storage conditions on the stability and functionality of dairy powders: a case study with labneh production

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering --Thesis (Master).

89.

by

Gürkaynak, Dilara, author.

Techno-functional properties of bakery products containing legume and nut flours

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology: Food Engineering.

90.

by

Doğruer, Ilgın, author.

Investigation of probiotic properties of cold brewed and fermented cold coffee beverage

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology: Food Engineering.

91.

by

Semiz, Şevval, author.

Succinic acid production from Lignocellulosic biomass by actinobacillus succinogenes

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology: Food Engineering.

92.

by

Karanfil, Gülperi, author.

Minor components of olive oils as indicators for the authenticity of virgin olive oils

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering --Thesis (Master).

93.

by

Uncu, Oğuz, author.

Development of functional chocolate using gamma-amino butyric acid producer probiotic: Prominent to alleviate anxiety disorder

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering --Thesis (Doctoral).

94.

by

Özer, Merve, author.

Prebiotic oligosaccharide production from hazelnut wastes

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering--Thesis (Master).

95.

by

Sürek, Ece, author.

Pretreatment methods for valorization of hazelnut pruning wastes

Format:

El Yazması

Alıntı:

Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.

96.

by

Doğru, Kevser, author.

Microbiological characterization of 'Hurma' olives grown in Karaburun peninsula

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering--Thesis (Master).

97.

by

Karslı, Gözde Seval.

Development and characterization of whey based alpha-lactalbumin protein nanotubes for food applications

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

98.

by

Tarhan, Özgür.

Physical and spectroscopic characterization of bakery products made from different flour mixtures

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering--Thesis (Doctoral).

99.

by

Tuna, Ayça, author.

Utilization of wine waste for fermentative processes

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology: Food Engineering.

100.

by

Bayrak, Emrah.

Organosolv treatment for prebiotic oligosaccharide production from agro-food waste

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering--Thesis (Master).

101.

by

Temelli, Nuran, author.

Varietal classification and prediction of chemical parameters of Turkish wines by in frared spectroscopy

Format:

El Yazması

Alıntı:

Thesis(Master)-- İzmir Institute of Technology: Food Engineering.

102.

by

Öztürk, Burcu.

Development of sensor systems for food quality monitoring

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology:Food Engineering.

103.

by

Büyüktaş, Duygu, author.

Investigation of the biological health potency of fig stalk waste pectin for colon cancer cell growth and intestinal glucose absorption

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering --Thesis (Doctoral).

104.

by

Başer, Filiz, author.

Investigation of microwave processing for pasteurization of vegan milk products

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering --Thesis (Master).

105.

by

Erol, Büşra, author.

Development of a functional snack

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering --Thesis (Master).

106.

by

Maşa, Zeynep Tuğba, author.

Investigation of compensatory effect of copper mineral and iron-protein complexes on iron deficiency anemia in human enterocyte cell culture model

Format:

El Yazması

Alıntı:

Thesis (Master)--İzmir Institute of Technology: Food Engineering.

107.

by

Hoşer, Ezgi, author.

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)

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering --Thesis (Master)

108.

by

Ağırbaşlı, Zeynep, author.

Physiologic effects of the golden thistle (Scolymus hispanicus l.) hydromethanolic extracts: Outcomes of phytochemical health benefits

Format:

El Yazması

Alıntı:

Thesis (Doctoral)--İzmir Institute of Technology: Food Engineering.

109.

by

Özel Taşcı, Cansu, author.

Modulating akkermansia muciniphila by probiotics for obesity management

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering --Thesis (Doctoral).

110.

by

Kamber, Aslıhan, author.

Developing spreadable peanut butters incorporated with the encapsulated potential psychobiotic Lactococcus lactis C19.1 strain

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering --Thesis (Master)

111.

by

Akkuş, Zeynep Aysun, author.

Use of multivariate statistical techniques in HACCP programs

Format:

El Yazması

Alıntı:

İzmir Institute of Technology: Food Engineering --Thesis (Master).

112.

by

Balıklı, Umut Başak.