Search Results for İzmir Institute of Technology. Food Engineering.

1.

Fabrication of colorimetric pH indicator films by electrospinning

by

Erez, Elif, author.

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Format:

El Yazması

Alıntı:

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

2.

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

by

Gündüz, Meltem.

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El Yazması

Alıntı:

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

3.

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

by

Yıldız, Gamze, author.

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Format:

El Yazması

Alıntı:

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

4.

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

by

Sözbilen, Gözde Seval, author.

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Format:

El Yazması

Alıntı:

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

5.

Preparation, production and industrial application of cheese protective cultures

by

Şatana, Elçin, author.

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Format:

El Yazması

Alıntı:

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

6.

Polysaccharide based packaging film for fresh cut produce

by

Şamlı, Merve, author.

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El Yazması

Alıntı:

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

7.

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

by

Anggoro, Bayu Meta, author.

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Format:

El Yazması

Alıntı:

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

8.

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

by

Canal, Canan, author.

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Format:

El Yazması

Alıntı:

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

9.

Chemical characterization of olive oils from Karaburun peninsula

by

Uncu, Oğuz, author.

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Format:

El Yazması

Alıntı:

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

10.

Development of strained yogurt ıce cream with aronia and hydrolyzed collagen

by

Güler, Sevda, author.

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Format:

El Yazması

Alıntı:

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

11.