Search Results - "ELMACI, Yesim" :: K.UTB vyhledávací portál

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Olive Oil Mill Waste-Water: An Approach to Valorize it as an Edible Film in Kashar Cheese Packaging

by Öztürk Ayar, Elif, Elmaci, Yeşim
Published in Waste and biomass valorization (01.02.2024)

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Flavor characterization of three mandarin cultivars (Satsuma, Bodrum, Clemantine) by using GC/MS and flavor profile analysis techniques

by Elmaci, Y, Altug, T
Published in Journal of food quality (01.04.2005)

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MODEL SÜTLÜ TATLIDA HOMOJEN OLMAYAN DAĞILIM İLE YAĞ AZALTMA

by BAYSAL, Müge, ELMACI, Yeşim
Published in Gıda (17.05.2021)

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Quince seed mucilage as edible coating for mandarin fruit; determination of the quality characteristics during storage

by Kozlu, Ali, Elmacı, Yeşim
Published in Journal of food processing and preservation (01.11.2020)

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Coffee silverskin as fat replacer in cake formulations and its effect on physical, chemical and sensory attributes of cakes

by Ateş, Gizem, Elmacı, Yeşim
Published in Food science & technology (01.04.2018)

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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 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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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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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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Physical, chemical and sensory characteristics of fiber-enriched cakes prepared with coffee silverskin as wheat flour substitution

by Ateş, Gizem, Elmacı, Yeşim
Published in Journal of food measurement & characterization (01.03.2019)

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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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Denetimli Örüntü Tanıma ve Gıda Analizlerinde Uygulamaları

by DEMİRCAN, Bahar, ELMACI, Yeşim
Published in Akademik Gıda (18.11.2019)

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Kahve Çekirdeği Zarının Diyet Lifi Kaynağı Olarak Kek Formülasyonunda Kullanılması

by ATEŞ, Gizem, ELMACI, Yeşim
Published in Akademik Gıda (05.08.2018)

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Denetimli örüntü tanıma ve gıda analizlerinde uygulamaları

by Demircan,Bahar, Elmacı,Yesim
Published in Akademik Gıda (01.03.2019)

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Characterization of Turkish-Style Boiled Coffee Aroma by Gas Chromatography and Mass Spectrometry and Descriptive Analysis Techniques

by Kivancli, Juelide, Elmaci, Yesim
Published in International journal of food properties (02.08.2016)

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Flavour evaluation of three black mulberry (Morus nigra) cultivars using GC/MS, chemical and sensory data

by ELMACI, Yesim, ALTUG, Tomris
Published in Journal of the science of food and agriculture (01.05.2002)

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Potansiyel Fonksiyonel Bileşen: Kahve Çekirdeği Zarı

by Ateş, Gizem, Elmacı, Yeşim
Published in Akademik Gıda (15.04.2017)

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Kahve çekirdeği zarının diyet lifi kaynağı olarak kek formülasyonunda kullanılması

by Elmacı,Yesim, Ateş,Gizem
Published in Akademik Gıda (01.02.2018)

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Tat-Koku İnteraksiyonları

by Elmacı,Yesim, Yaparel,Ceren
Published in Akademik Gıda (01.02.2016)

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