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Arama Sonuçlarını Sınırlandır
Author
İzmir Institute of Technology. Food Engineering.
(6)
İzmir Institute of Technology. Food Engineering.
(4)
Bayraktar, Oğuz. Thesis advisor.
(3)
Tokatlı, Figen thesis advisor.
(3)
Özen, Banu. Thesis advisor.
(2)
Material Type
Language
Publication Date
-
Subject
Antioxidants.
(4)
Anti-infective agents.
(3)
Olive oil -- Analysis.
(3)
Plant biotechnology.
(3)
Infrared spectroscopy.
(2)
Shelf Location
Library
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23 sonuç bulundu Arama sonuçlarına abone ol
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1. 
Removal of phenol from industrial wastewaters using lignitic coals için kapak resmi
Removal of phenol from industrial wastewaters using lignitic coals
by 
Molva, Murat.
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Alıntı: 
Removal of phenol from industrial wastewaters using lignitic coals/ Molva, Murat.
2. 
Development and characterization of electrospun polymer scaffolds for 3D cell culture model to mimic human intestine system için kapak resmi
Development and characterization of electrospun polymer scaffolds for 3D cell culture model to mimic human intestine system
by 
Firik, Tuğba, author.
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, phenol red transport and transepithelial resistance were measured. The permeability of phenol red for PCL
3. 
Assesment of genes that play role in phenolic compound degradation in olive orchard microbiome için kapak resmi
Assesment of genes that play role in phenolic compound degradation in olive orchard microbiome
by 
Acar, Ertuğrul, author.
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were identified by Sanger Sequencing and the level of phenol-degrading gene expression were aimed to be
4. 
Study of drug transportation by ESR spectroscopy için kapak resmi
Study of drug transportation by ESR spectroscopy
by 
Tatlıdil, Duygu, author.
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Alıntı: 
unbound SLSA. In order to study various drug binding interactions, SL-benzoic acid, SL-phenol, SL
5. 
The use of Vetiveria zizanioides (L) Nash and Cyperus alternifolius L. by floating wetland treatment to improve water quality için kapak resmi
The use of Vetiveria zizanioides (L) Nash and Cyperus alternifolius L. by floating wetland treatment to improve water quality
by 
Yücel, Arzu, author.
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Alıntı: 
umbrella palm achieved 95%, 99%, 82% removal in TOC, total phenol, TN while these removals were 85%, 93
6. 
Extraction of phytochemicals from Scolymus hispanicus and determination of potential health effects için kapak resmi
Extraction of phytochemicals from Scolymus hispanicus and determination of potential health effects
by 
Ahmad, Bilal, author.
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, whereas phytochemicals were influenced differently by the harvesting time. Total phenol contents and total
7. 
Effect of harvest time, malaxation tempetature and olive variety on the chemical characteristics of olive oils için kapak resmi
Effect of harvest time, malaxation tempetature and olive variety on the chemical characteristics of olive oils
by 
Jolayemi, Olusola Samuel, author.
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Alıntı: 
in fatty acids and acidity contents of the oils. However, total phenol content and oxidative
8. 
Preparation and characterization of tyrosinase immobilized gelatin films için kapak resmi
Preparation and characterization of tyrosinase immobilized gelatin films
by 
Tetik, İlkin, author.
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Alıntı: 
Phenol oxidase.
9. 
Effect of deep-frying on the quality parameters of vegetable oils için kapak resmi
Effect of deep-frying on the quality parameters of vegetable oils
by 
Avcı, Başak, author.
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stability, total phenol content, total polar compounds, and fatty acid profiles of all oil samples and
10. 
Applications of mid-IR spectroscopy for identification of wine and olive yeasts and characterization of antimicrobial activities of phenolics on yeasts için kapak resmi
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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phenol concentration with statistical treatment of FTIR data. As a complementary technique, FTIR could be
11. 
Preparation and characterization of wound dressing contact layer için kapak resmi
Preparation and characterization of wound dressing contact layer
by 
Erdoğan, İpek, author.
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antioxidant capacity, total phenol content and antimicrobial activity. Crude extract and its fractions were
12. 
Characterization and classification of wines from grape varieties grown in Turkey için kapak resmi
Characterization and classification of wines from grape varieties grown in Turkey
by 
Şen, İlknur, author.
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Alıntı: 
Karası wines were the poorest in terms of total phenol content. In the classification of white wines