Enriched Turkish noodles (Erişte) with stabilized wheat germ: Chemical, nutritional and cooking properties von Demir, M. Kürşat, Bilgiçli, Nermin, Türker, Selman, Demir, Berat

Volltext

Effect of variety, drying methods and drying temperature on physical and chemical properties of hawthorn leather von Eyiz, Vildan, Tontul, İsmail, Türker, Selman

Volltext

The effect of edible coatings on physical and chemical characteristics of fruit bars von Eyiz, Vildan, Tontul, İsmail, Türker, Selman

Volltext

Bulgur processes increase nutrition value: possible role in in-vitro protein digestability, phytic acid, trypsin inhibitor activity and mineral bioavailability von Ertas, Nilgün, Türker, Selman

Volltext

Use of durum wheat clear flour in vital gluten and bioethanol production von Sayaslan, Abdulvahit, Koyuncu, Mehmet, Türker, Selman, Irklı, Yavuz, Serin, Abdullah, Orhan, Fatma Gülşah

Volltext

Determination of Consumer’s Willingness to Pay for Halal Food von Madenci, Ayşe Büşra, Bayramoğlu, Zeki, Türker, Selmán, Ağizan, Kemalettin, Eyiz, Vildan

Volltext

EDIBLE COATING OF CEREAL BARS USING DIFFERENT BIOPOLYMERS: EFFECT ON PHYSICAL AND CHEMICAL PROPERTIES DURING STORAGE von EYİZ, Vildan, TONTUL, İsmail, TÜRKER, Selman

Volltext

Effects of various phytase sources on phytic acid content, mineral extractability and protein digestibility of tarhana von Bilgicli, N, Elgun, A, Turker, S

Volltext

Optimization of green extraction of phytochemicals from red grape pomace by homogenizer assisted extraction von Eyiz, Vildan, Tontul, Ismail, Turker, Selman

Volltext

Tıbbi ve Aromatik Bitkilerin Ekstraksiyon Yöntemleri, Gıdalarda Kullanımı ve Takviye Edici Gıda Alanında Değerlendirilmesi von Arslan, Derya, Aydın, Merve, Türker, Selman

Volltext

PROPOLİSİN GENEL ÖZELLİKLERİ VE KULLANIMI von AYDIN, Merve, ARSLAN DANACIOĞLU, Derya, TÜRKER, Selman

Volltext

The Role of Soaking Process on Mineral HCl- Extractabilities, Phytic Acid Content and Trypsin Inhibitor Activity of Common Bean Bulgur von ERTAŞ, Nilgün, TÜRKER, Selman

Volltext

Tüketicilerin Helal Gıdaya Yönelik Algı ve Tutumlarının Belirlenmesi: Konya İli Örneği von Madenci, Ayşe Büşra, Bayramoğlu, Zeki, Türker, Selman, Ağızan, Kemalettin, Eyiz, Vildan

Volltext

THE EFFECT OF SOME LEAVENING AGENT COMBINATIONS ON QUALITATIVE PROPERTIES OF BISCUIT von Taş, Esma, Türker, Selman, Ertaş, Nilgün

Volltext

Propolisin genel özellikleri ve kullanımı von Aydın,Merve, Arslan,Derya, Türker,Selman

Volltext

Innovative approach for phenolic extract production from pomegranate by-products: Enzymatic liquefaction and ultrafiltration von Aydin, Merve, Tontul, Ismail, Turker, Selman

Volltext

Corrigendum to “Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product” [Journal of Food Engineerin... von Bilgiçli, Nermin, Elgün, Adem, Herken, Emine Nur, Türker, Selman, Ertaş, Nilgün, İbanoğlu, Şenol

Volltext

Güneş Enerjisi Destekli Kurutma Yöntemlerinin Gıda Endüstrisinde Kullanımı von Top, Vildan, Tontul, İsmail, Türker, Selman

Volltext

Use of Solar Energy Assisted Drying Methods in the Food Industry von Vildan Top, İsmail Tontul, Selman Türker

Volltext

Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product von Bilgiçli, Nermin, Elgün, Adem, Herken, Emine Nur, SelmanTürker, Ertaş, Nilgün, İbanogˇlu, Şenol

Volltext