AN IMPROVED DIFFERENTIAL SCANNING CALORIMETRY STUDY FOR THERMAL PROPERTIES OF PEKMEZ SAMPLES ADULTERATED WITH SUGAR SYRUP von AKTAŞ, Nesimi

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MOISTURE ADSORPTION ISOTHERMS AND ADSORPTION ISOSTERIC HEAT OF DRY GROUND MEAT von AKTAŞ, Nesimi

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Pumpkin (Cucurbita pepo L.) Pulp Flour as a Source of Dietary Fiber: Chemical, Physicochemical and Technological Properties von Aktaş, Nesimi, Gerçekaslan, Kamil Emre

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Pre-roasting treatments significantly impact thermal and kinetic characteristics of pumpkin seed oil von Aktaş, Nesimi, Uzlaşır, Türkan, Tunçil, Yunus Emre

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Seed pumpkin flour as a dietary fiber source in Bologna‐Type sausages von Mumyapan, Mübeccel, Aktaş, Nesimi, Gerçekaslan, Kamil Emre

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Glass transition and sorption properties of Köftür: a dehydrated fruit-based product von AKTAŞ, Nesimi, GERÇEKASLAN, Kamil Emre

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Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages von Uzlaşır, Türkan, Aktaş, Nesimi, Gerçekaslan, Kamil Emre

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Curing and diffusion coefficient study in pastırma, a Turkish traditional meat product von Akköse, Ahmet, Aktaş, Nesimi

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Hazelnut ( Corylus avellana L.) skin, a by‐product of hazelnut industry, possesses oil with high oxidative and thermal stabilities von Çelik, Ömer F., Aktaş, Nesimi, Tugay, Mehmet İ., Tunçil, Yunus E.

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Textural properties of Köftür, a fruit based dessert von GERÇEKASLAN, Kâmil Emre, AKTAŞ, Nesimi

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The effect of some pre-roasting treatments on quality characteristics of pumpkin seed oil von Aktaş, Nesimi, Gerçekaslan, Kamil Emre, Uzlaşır, Türkan

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Glass transition and sorption properties of Köftür: a dehydrated fruit-based product von AKTAŞ, Nesimi, GERÇEKASLAN, Kamil Emre

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Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes von AKKÖSE, Ahmet, AKTAS, Nesimi

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Effect of sodium chloride, sodium nitrite and temperature on desorption isotherms of previously frozen beef von Kabil, Emre, Aktaş, Nesimi, Balcı, Ercan

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Textural properties of Köftür, a fruit based dessert von GERÇEKASLAN, Kâmil Emre, AKTAŞ, Nesimi

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Moisture adsorption isotherms and thermodynamics properties of sucuk (Turkish dry-fermented sausage) von Polatoğlu, Bilgehan, Beşe, A. Vildan, Kaya, Mükerrem, Aktaş, Nesimi

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The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef von AKTAS, Nesimi, KAYA, Mükerrem

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Composition and thermal properties of cattle fats von Yılmaz, Mustafa T., Karakaya, Mustafa, Aktaş, Nesimi

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Changes in myofibrillar proteins during processing of pastirma (Turkish dry meat product) produced with commercial starter cultures von Aktaş, Nesimi, Aksu, Muhammet Irfan, Kaya, Mükerrem

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Fractionation and characterization of edible sheep tail fat von Unsal, Mahmut, Aktaş, Nesimi

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