Treffer 1 - 9 von 9 für Suche 'GÜMÜŞAY, Özlem Aktürk', Suchdauer: 1,05s Treffer weiter einschränken
  1. 1
    Effects of Xanthan Gum Addition and Extrusion Parameters on Properties of Starch‐Based Fried Corn Extrudates

    Effects of Xanthan Gum Addition and Extrusion Parameters on Properties of Starch‐Based Fried Corn Extrudates von Gümüşay, Özlem Aktürk, Sadıkoğlu, Hasan, Şeker, Mahmut

    Veröffentlicht in Starch - Stärke

    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:
  2. 2
    Drying effects on the antioxidant properties of tomatoes and ginger

    Drying effects on the antioxidant properties of tomatoes and ginger von Gümüşay, Özlem Aktürk, Borazan, Alev Akpınar, Ercal, Nuran, Demirkol, Omca

    Veröffentlicht in Food chemistry

    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:
  3. 3
    Effects of Freeze-Drying Process on Antioxidant and Some Physical Properties of Cherry Laurel and Kiwi Fruits

    Effects of Freeze-Drying Process on Antioxidant and Some Physical Properties of Cherry Laurel and Kiwi Fruits von AKTÜRK GÜMÜŞAY, Özlem, YILDIRIM YALÇIN, Meral

    Veröffentlicht in Akademik Gıda

    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:
  4. 4
    Effects of extrusion parameters on physicochemical properties of third generation corn snacks expanded by microwave heating

    Effects of extrusion parameters on physicochemical properties of third generation corn snacks expanded by microwave heating von Gümüşay, Özlem Aktürk, Şeker, Mahmut


    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:
  5. 5
    Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells

    Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells von DEMIRKOL, Omca, GÜMÜŞAY, Özlem Aktürk, CERIT, İnci


    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:
  6. 6
    Response surface methodology for evaluation of the effects of screw speed, feed moisture and xanthan gum level on functional and physical properties of corn half products

    Response surface methodology for evaluation of the effects of screw speed, feed moisture and xanthan gum level on functional and physical properties of corn half products von Gümüşay, Özlem Aktürk, Şeker, Mahmut, Sadıkoğlu, Hasan

    Veröffentlicht in Food science & technology

    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:
  7. 7
    Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells

    Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells von DEMIRKOL, Omca, GÜMÜŞAY, Özlem Aktürk, CERIT, İnci


    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:
  8. 8
    Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells

    Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells von Omca DEMIRKOL, GÜMÜŞAY, Özlem Aktürk, İnci CERIT

    Volltext bestellen
    Dataset

    Zu den Favoriten
    Gespeichert in:
  9. 9
    Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells

    Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells von Omca DEMIRKOL, GÜMÜŞAY, Özlem Aktürk, İnci CERIT

    Volltext bestellen
    Dataset

    Zu den Favoriten
    Gespeichert in:

Suchwerkzeuge: