Search Results - "Ceyda Dadalı" :: K.UTB vyhledávací portál

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Determination of Prunus mahaleb L. (Mahaleb) Kernel Adulteration Using Volatile Compounds Combined with Chemometrics

by Dadalı, Ceyda
Published in Food analytical methods (01.09.2022)

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INFLUENCE OF WATER HARDNESS ON VOLATILE COMPOUNDS AND SENSORY PROPERTIES OF TURKISH COFFEE

by DADALI, Ceyda
Published in Gıda (05.08.2021)

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Optimization of headspace solid-phase microextraction technique for the volatile compounds of Prunus mahaleb L. (mahaleb) kernel

by Dadalı, Ceyda, Elmacı, Yeşim
Published in Journal of food measurement & characterization (01.02.2022)

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Sweetness enhancement and sucrose reduction in cookies by inhomogeneous sucrose distribution

by Dadalı, Ceyda, Elmacı, Yeşim
Published in Journal of food measurement & characterization (01.12.2021)

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Fermented cereal soup with artichoke (Cynara scolymus L.) bracts: volatile profile, functional, powder and sensory properties

by Dadalı, Ceyda
Published in Journal of the science of food and agriculture (30.03.2023)

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The Effect of Roasting on Volatile Compounds of Ground Coffee and Turkish Coffee Brew

by Dadalı, Ceyda
Published in Turkish journal of agriculture : food science and technology (01.04.2022)

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Artichoke bracts as fat and wheat flour replacer in cake: optimization of reduced fat and reduced wheat flour cake formulation

by Dadalı, Ceyda
Published in Journal of food measurement & characterization (01.02.2023)

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Valorization of kidney bean (Phaseolus vulgaris L.) pod powder: Multifactorial optimization of gluten‐free cake

by Dadalı, Ceyda
Published in Food science & nutrition (01.02.2024)

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Correction to: Artichoke bracts as fat and wheat flour replacer in cake: optimization of reduced fat and reduced wheat flour cake formulation

by Dadalı, Ceyda
Published in Journal of food measurement & characterization (01.02.2023)

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Optimization of gluten-free cake formulation by replacement of rice flour and baking powder with different levels of eggshell powder using response surface methodology

by Nakilcioglu, Emine, Dadalı, Ceyda
Published in Journal of food measurement & characterization (01.07.2024)

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Hayıt (Vitex agnus-castus L.) Ballarının Uçucu Bileşenlerinin ve Duyusal Özelliklerinin Tanımlanması

by Dadalı, Ceyda
Published in Turkish journal of agriculture : food science and technology (01.03.2021)

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Influence of Fat and Emulsifier Content on Volatile Release of Butter Aroma Used in Water Phase and Physical Attributes of Model Margarines

by Dadalı, Ceyda, Elmacı, Yeşim
Published in European journal of lipid science and technology (01.07.2020)

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Characterization of Volatile Release and Sensory Properties of Model Margarines by Changing Fat and Emulsifier Content

by Dadalı, Ceyda, Elmacı, Yeşim
Published in European journal of lipid science and technology (01.06.2019)

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Optimization of Headspace-Solid Phase Microextraction (HS-SPME) technique for the analysis of volatile compounds of margarine

by Dadalı, Ceyda, Elmacı, Yeşim
Published in Journal of food science and technology (01.11.2019)

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Su Sertliğinin Filtre Kahvenin Uçucu Bileşenlerine ve Lezzetine Etkisi

by Dadalı, Ceyda, Elmacı, Yeşim
Published in Turkish journal of agriculture : food science and technology (23.02.2021)

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Reduction of sucrose by inhomogeneous distribution in cake formulation

by Dadalı, Ceyda, Elmacı, Yeşim
Published in Journal of food measurement & characterization (01.12.2019)

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Tarhana Üretiminde Kullanılan Buğday Unu Alternatifleri

by Dadalı, Ceyda, Elmacı, Yeşim
Published in Turkish journal of agriculture : food science and technology (23.09.2021)

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Wheat Flour Alternatives Used in Tarhana Production

by Ceyda Dadalı, Yeşim Elmacı
Published in Turkish journal of agriculture : food science and technology (01.09.2021)

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The effect of water hardness on volatile compounds and flavour of filter coffee

by Dadalı,Ceyda, Elmacı,Yesim
Published in Turkish journal of agriculture : food science and technology (01.02.2021)

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Kek ve Pilice İnoküle Edilen Salmonella Enteritidis’in Termal İnaktivasyonu

by Dadalı, Ceyda, Kışla, Duygu
Published in Turkish journal of agriculture : food science and technology (09.04.2018)

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