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12 sonuç bulundu Arama sonuçlarına abone ol
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1. 
Physical and spectroscopic characterization of bakery products made from different flour mixtures için kapak resmi
Physical and spectroscopic characterization of bakery products made from different flour mixtures
by 
Tuna, Ayça, author.
Access to Electronic Versiyon.
Format: 
Alıntı: 
Food -- Biotechnology
2. 
Investigation of the biological health potency of fig stalk waste pectin for colon cancer cell growth and intestinal glucose absorption için kapak resmi
Investigation of the biological health potency of fig stalk waste pectin for colon cancer cell growth and intestinal glucose absorption
by 
Başer, Filiz, author.
Access to Electronic Versiyon.
Format: 
Alıntı: 
Food -- Biotechnology
3. 
Development of high stability antioxidant emulsions based on citrus and fig pectins için kapak resmi
Development of high stability antioxidant emulsions based on citrus and fig pectins
by 
Büyük, Miray, author.
Access to Electronic Versiyon.
Format: 
Alıntı: 
Food -- Biotechnology
4. 
Developing spreadable peanut butters incorporated with the encapsulated potential psychobiotic Lactococcus lactis C19.1 strain için kapak resmi
Developing spreadable peanut butters incorporated with the encapsulated potential psychobiotic Lactococcus lactis C19.1 strain
by 
Akkuş, Zeynep Aysun, author.
Access to Electronic Versiyon.
Format: 
Alıntı: 
Food -- Biotechnology
5. 
The effect of enzyme use on the formation of carbonyls and structural properties of cakes için kapak resmi
The effect of enzyme use on the formation of carbonyls and structural properties of cakes
by 
Er, Ayşe Ege, author.
Access to Electronic Versiyon.
Format: 
Alıntı: 
Food -- Biotechnology
6. 
Investigation of compensatory effect of copper mineral and iron-protein complexes on iron deficiency anemia in human enterocyte cell culture model için kapak resmi
Investigation of compensatory effect of copper mineral and iron-protein complexes on iron deficiency anemia in human enterocyte cell culture model
by 
Hoşer, Ezgi, author.
Access to Electronic Versiyon.
Format: 
Alıntı: 
Food -- Biotechnology
7. 
Organosolv treatment for prebiotic oligosaccharide production from agro-food waste için kapak resmi
Organosolv treatment for prebiotic oligosaccharide production from agro-food waste
by 
Temelli, Nuran, author.
Access to Electronic Versiyon.
Format: 
Alıntı: 
Food -- Biotechnology.
8. 
Developing a guide of bioinformatic database for probiotic products için kapak resmi
Developing a guide of bioinformatic database for probiotic products
by 
Yılmaz, Melike, author.
Access to Electronic Versiyon.
Format: 
Alıntı: 
Food -- Biotechnology.
9. 
Testing of antidiabetic features of formulated food products in enterocyte cell culture model için kapak resmi
Testing of antidiabetic features of formulated food products in enterocyte cell culture model
by 
Pilatin, Gözde, author.
Access to Electronic Versiyon.
Format: 
Alıntı: 
Food -- Biotechnology.
10. 
Characterization of antioxidant properties for dried organic fruits in Turkish market and development of novel strategies to increase their potential health benefits için kapak resmi
Characterization of antioxidant properties for dried organic fruits in Turkish market and development of novel strategies to increase their potential health benefits
by 
Dervişoğlu, Gökhan, author.
Access to Electronic Versiyon.
Format: 
Alıntı: 
Food -- Biotechnology.
11. 
Development of novel bio-based methods for inhibition of plant pathogens için kapak resmi
Development of novel bio-based methods for inhibition of plant pathogens
by 
Alkan, Derya, author.
Access to Electronic Versiyon.
Format: 
Alıntı: 
Food -- Biotechnology.
12. 
Production and isolation of fungal chitosan by submerged fermentation için kapak resmi
Production and isolation of fungal chitosan by submerged fermentation
by 
Alper, Seda.
Access to Electronic Version
Format: 
Alıntı: 
used in agriculture, biotechnology and food industry. Although chitosan is produced by chemical
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