Modelling of life expectancy data by using Dagum distribution von Tuba, Şanlı

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Role of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheese von Kocak, Ali, Sanli, Tuba, Anli, Elif Ayse, Hayaloglu, Ali Adnan

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Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt von Şanlı, Tuba, Sezgin, Emel, Deveci, Orgun, Şenel, Ebru, Benli, Mehlika

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Influence of adjunct cultures on angiotensin‐converting enzyme (ACE)‐inhibitory activity, organic acid content and peptide profile of kefir von Şanli, Tuba, Akal, Havva Ceren, Yetişemiyen, Atila, Hayaloglu, Ali Adnan

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Effects of using transglutaminase and fat replacer on functional properties of non-fat yoghurt von ŞANLI T

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The effect of using an exopolysaccharide-producing culture on the physicochemical properties of low-fat and reduced-fat Kasar cheeses von Şanli, Tuba, Gursel, Asuman, Şanli, Ebru, Acar, Esra, Benli, Mehlika

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INVESTIGATION OF UTILIZING WHEY IN DAIRY-BASED DESSERT FORMULATIONS WITH CAROB POWDER von ŞANLI, Tuba

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The effect of transglutaminase on some physicochemical and sensory properties of the Turkish drinking yoghurt Ayran von Şanli, Tuba, Sezgin, Emel, Şenel, Ebru, Benli, Mehlika

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effects of using transglutaminase, exopolysaccharide‐producing starter culture and milk powder on the physicochemical, sensory and texture properties of low‐fat set yoghurt von Şanlı, Tuba, Şenel, Ebru, Sezgin, Emel, Benli, Mehlika

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OBSERVATION OF THE SUITABILITY OF SINGLE STRAINS OF STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ISOLATED FROM LOCAL DAIRY SOURCES IN TURKEY AS YOGURT... von UZUNSOY, IREM, OZTURKOGLU BUDAK, SEBNEM, SANLI, TUBA, TABAN, BIRCE, AYTAC, AYKUT, YAZIHAN, NURAY, BAS, AHMET LEVENT, OZER, BARBAROS

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Üniversite Öğrencilerinin Gelecek Beklentileri Üzerinde Etkili Olan Faktörlerin Analizi von Şanli, Tuba, Saraçli, Sinan

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Screening for peptides targeted to IL-7Rα for molecular imaging of rheumatoid arthritis synovium von Burtea, Carmen, Laurent, Sophie, Sanli, Tuba, Fanfone, Deborah, Devalckeneer, Aude, Sauvage, Sébastien, Beckers, Marie-Claire, Rorive, Sandrine, Salmon, Isabelle, Vander Elst, Luce, Lauwerys, Bernard R, Muller, Robert N

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VEGAN BESLENMEDE ALTERNATİF SÜT ÜRÜNLERİ: TEKNOLOJİK VE BESLENME YÖNÜ von ALTINAY, Canan, ŞANLI, Tuba

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Effects of Pasteurization and Storage on Stability of Aflatoxin M1 in Yogurt von ŞANLI, Tuba, DEVECİ, Orgun, SEZGİN, Emel

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Süt Endüstrisi Atık Sularının Arıtılmasında Aktif Çamur Prosesinin Kullanımı von ANLI, Elif Ayşe, ŞANLI, Tuba

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Screening for peptides targeted to IL-7RAlpha for molecular imaging of rheumatoid arthritis synovium von Burtea, Carmen, Laurent, Sophie, Sanli, Tuba, Fanfone, Deborah, Devalckeneer, Aude, Sauvage, Sebastien, Beckers, Marie-Claire, Rorive, Sandrine, Salmon, Isabelle, Luce Vander Elst, Lauwerys, Bernard R, Muller, Robert N

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Transglutaminaz ve Yağ İkame Maddesi Kullanımının Yağsız Yoğurdun Fonksiyonel Nitelikleri Üzerine Etkileri von ŞANLI, Tuba

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ÇÖKELEK PEYNİRİ ÜRETİMİNDE ALTERNATİF KAYNAK OLARAK KEFİR KULLANIMI von ŞANLI, Tuba, ANLI, Elif Ayşe

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YOĞURT VE KEFİR KULLANILARAK ÜRETİLEN TEREYAĞLARININ BAZI ÖZELLİKLERİNİN İNCELENMESİ von ANLI, Elif Ayşe, ŞANLI, Tuba, ŞENEL, Ebru

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SÜT PROTEİNİ KAYNAKLI ACE-İNHİBİTÖR PEPTİTLERİ: OLUŞUMU, ETKİ MEKANİZMASI ve BİYOYARARLILIKLARI von Koçak, Ali, Şanlı, Tuba

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