E-LIB Suche - Ergebnisse für: Akalin, A. Sibel

1

Contributors:

, In: Food Quality and Shelf Life,

Akalin, A. Sibel ; Akdeniz, Vildan ; Anese, Monica... - p. ix-xi , 2019

Link: https://doi.org/10.1016/..

2

Survival of probiotics in functional foods during shelf lif:

, In: Food Quality and Shelf Life,

Dinkçi, Nayil ; Akdeniz, Vildan ; Akalin, A. Sibel - p. 201-233 , 2019

Link: https://doi.org/10.1016/..

3

New approach for yoghurt and ice cream production: High-int..:

Akdeniz, Vildan ; Akalın, A. Sibel
Trends in Food Science & Technology. 86 (2019) - p. 392-398 , 2019

Link: https://doi.org/10.1016/..

4

Dairy-derived antimicrobial peptides: Action mechanisms, ph..:

Sibel Akalın, A.
Trends in Food Science & Technology. 36 (2014) 2 - p. 79-95 , 2014

Link: https://doi.org/10.1016/..

5

Influence of fortification with sodium–calcium caseinate an..:

Ünal, GÜlfem ; Akalin, A Sibel
International Journal of Dairy Technology. 66 (2012) 2 - p. 264-272 , 2012

Link: https://doi.org/10.1111/..

6

Liquid chromatographic determination of thiamin in dairy pr..:

Sibel Akalın, A. ; Gönç, Sıddık ; Dinkçi, Nayil
International Journal of Food Sciences and Nutrition. 55 (2004) 4 - p. 345-349 , 2004

Link: https://doi.org/10.1080/..

7

High-energy ultrasound improves culture activity, polyunsat..:

Akdeniz, Vildan ; Öcal, Gizem Kaftan ; Armağan, Güliz.
Innovative Food Science & Emerging Technologies. 92 (2024) - p. 103573 , 2024

Link: https://doi.org/10.1016/..

8

Probiotic Whey-Based Beverages from Cow, Sheep and Goat Mil..:

Dinkçi, Nayil ; Akdeniz, Vildan ; Akalın, Ayşe Sibel
Foods. 12 (2023) 3 - p. 610 , 2023

Link: https://doi.org/10.3390/..

9

Power ultrasound affects physicochemical, rheological and s..:

Akdeniz, Vildan ; Akalın, Ayşe Sibel
International Dairy Journal. 137 (2023) - p. 105530 , 2023

Link: https://doi.org/10.1016/..

10

Recent advances in dual effect of power ultrasound to micro..:

Akdeniz, Vildan ; Akalın, Ayşe Sibel
Critical Reviews in Food Science and Nutrition. 62 (2020) 4 - p. 889-904 , 2020

Link: https://doi.org/10.1080/..

11

Textural and sensorial characteristics of set-type yogurt c..:

Burak Çınar, Şenay ; Çalışkan Koç, Gülşah ; Dirim, Safiye Nur..
Journal of Food Measurement and Characterization. 14 (2020) 6 - p. 3067-3077 , 2020

Link: https://doi.org/10.1007/..

12

Angiotensin‐converting enzyme inhibitory and starter cultur..:

Akalin, Ayse Sibel ; Unal, Gülfem ; Dinkci, Nayil
International Journal of Dairy Technology. 71 (2017) S1 - p. 185-194 , 2017

Link: https://doi.org/10.1111/..

13

Improving quality characteristics of reduced and low fat Tu..:

Karaman, Ayse Demet ; Akalın, Ayse Sibel
LWT - Food Science and Technology. 50 (2013) 2 - p. 503-510 , 2013

Link: https://doi.org/10.1016/..

14

INFLUENCE OF PACKAGING CONDITIONS ON THE TEXTURAL AND SENSO..:

AKALIN, AYŞE SIBEL ; KARAMAN, AYŞE DEMET
Journal of Texture Studies. 41 (2010) 4 - p. 549-562 , 2010

Link: https://doi.org/10.1111/..

15

Rheological properties of reduced-fat and low-fat ice cream..:

Akalın, Ayşe Sibel ; Karagözlü, Cem ; Ünal, Gülfem
European Food Research and Technology. 227 (2007) 3 - p. 889-895 , 2007

Link: https://doi.org/10.1007/..