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13 sonuç bulundu Arama sonuçlarına abone ol
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1. 
Development of novel functional foods from turkish kabuli type chickpeas için kapak resmi
Development of novel functional foods from turkish kabuli type chickpeas
Development of novel functional foods from turkish kabuli type chickpeas
by 
Şahin, Damla Öykü, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Development of novel functional foods from turkish kabuli type chickpeas/ Şahin, Damla Öykü, author.
Rafta:
2. 
Development of aronia based vegan nutritional supplementation için kapak resmi
Development of aronia based vegan nutritional supplementation
Development of aronia based vegan nutritional supplementation
by 
Oruç, Yaren Tuğba, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Functional foods
Rafta:
3. 
Organosolv treatment for prebiotic oligosaccharide production from agro-food waste için kapak resmi
Organosolv treatment for prebiotic oligosaccharide production from agro-food waste
Organosolv treatment for prebiotic oligosaccharide production from agro-food waste
by 
Temelli, Nuran, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Functional foods.
Rafta:
4. 
Production of high quality functional proteins from legumes and plant based agroindustrial wastes and byproducts için kapak resmi
Production of high quality functional proteins from legumes and plant based agroindustrial wastes and byproducts
Production of high quality functional proteins from legumes and plant based agroindustrial wastes and byproducts
by 
Aydemir, Levent Yurdaer, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Functional foods.
Rafta:
5. 
Development of probiotic bar with microencapsulated probiotics için kapak resmi
Development of probiotic bar with microencapsulated probiotics
Development of probiotic bar with microencapsulated probiotics
by 
İriçağıl, Zelihan, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Functional foods.
Rafta:
6. 
Functionalization of a vegan snack with antimicrobial edible coating için kapak resmi
Functionalization of a vegan snack with antimicrobial edible coating
Functionalization of a vegan snack with antimicrobial edible coating
by 
Atik, Hande, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Functional foods
Rafta:
7. 
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) için kapak resmi
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)
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)
by 
Ağırbaşlı, Zeynep, author.
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Format: 
El Yazması
Alıntı: 
Functional foods.
Rafta:
8. 
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
Testing of antidiabetic features of formulated food products in enterocyte cell culture model
by 
Pilatin, Gözde, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
Functional foods.
Rafta:
9. 
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
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: 
El Yazması
Alıntı: 
Functional foods Analysis.
Rafta:
10. 
Development of a functional snack için kapak resmi
Development of a functional snack
Development of a functional snack
by 
Maşa, Zeynep Tuğba, author.
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El Yazması
Alıntı: 
Development of a functional snack/ Maşa, Zeynep Tuğba, author.
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11. 
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
Development of high stability antioxidant emulsions based on citrus and fig pectins
by 
Büyük, Miray, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
or FPECc emulsions have a great potential to develop novel antioxidant olive oil based functional
Rafta:
12. 
Effect of interleukin-10 pathway genes and diet on Behcet's disease için kapak resmi
Effect of interleukin-10 pathway genes and diet on Behcet's disease
Effect of interleukin-10 pathway genes and diet on Behcet's disease
by 
Arpaz, Goncagül, author.
Access to Electronic Versiyon.
Format: 
El Yazması
Alıntı: 
discover potential novel functional foods that can benefit patients with BD. 241 variants from 119 genes
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13 sonuç bulundu Arama sonuçlarına abone ol
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