E-LIB Suche - Ergebnisse für: Demirci, Ahmet Halim

1

Untersuchungen über bevorzugte Kristallorientierungen in d..

Forschungsberichte des Landes Nordrhein-Westfalen ; 2735, Fachgruppe Maschinenbau, Verfahrenstechnik

Krause, Hans ; Demirci, Ahmet Halim ; Demirci, Ahmet H. , 1978

2

Detoxification of unshelled hazelnut artificially contamina..:

Demirci, Ahmet Sukru ; Tirpanci Sivri, Goksel ; Tunc, Muzeyyen.
Journal of Food Measurement and Characterization. 17 (2023) 4 - p. 3515-3522 , 2023

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

3

Modeling the γ-irradiation inactivation kinetics of foodbor..:

Apaydın, Demet ; Tırpancı Sivri, Göksel ; Demirci, Ahmet Ş
Food Science and Technology International. , 2023

Link: https://doi.org/10.1177/..

4

Survivability of probiotic strains, Lactobacillus fermentum..:

GUMUS, Sumeyye ; DEMIRCI, Ahmet Sükrü
Food Science and Technology. 42 (2022) - p. , 2022

Link: https://doi.org/10.1590/..

5

Xanthan gum characterization and production kinetics from p..:

Şen, Ebru ; Demirci, Ahmet S. ; Palabiyik, Ibrahim
Journal of Food Processing and Preservation. 46 (2022) 11 - p. , 2022

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

6

The fermentation-based production of gellan from rice bran ..:

Kamer, Deniz Damla Altan ; Gumus, Tuncay ; Palabiyik, Ibrahim..
International Journal of Biological Macromolecules. 207 (2022) - p. 841-849 , 2022

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

7

Grape pomace as a promising source for gellan gum productio:

Altan Kamer, Deniz Damla ; Gumus, Tuncay ; Palabiyik, Ibrahim..
Food Hydrocolloids. 114 (2021) - p. 106584 , 2021

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

8

Delivery of phenolics and caffeic acid phenethyl ester by p..:

Bölük, Esra ; Atik, Didem Sözeri ; Kolaylı, Sevgi..
Food Bioscience. 41 (2021) - p. 101090 , 2021

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

9

Effect of confectionery solutes on the rheological properti..:

Altan Kamer, Deniz Damla ; Palabiyik, Ibrahim ; Işık, Nuray Olcay...
LWT. 101 (2019) - p. 499-505 , 2019

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

10

Effect of using kefir in the formulation of traditional Tar..:

DEMIRCI, Ahmet Sukru ; PALABIYIK, Ibrahim ; OZALP, Seymanur.
Food Science and Technology. 39 (2019) 2 - p. 358-364 , 2019

Link: https://doi.org/10.1590/..

11

Xanthan gum biosynthesis using Xanthomonas isolates from wa..:

Demirci, Ahmet Sukru ; Palabiyik, Ibrahim ; Apaydın, Demet..
LWT. 101 (2019) - p. 40-47 , 2019

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

12

Development of a Natural Chewing Gum from Plant Based Polym..:

Palabiyik, Ibrahim ; Toker, Omer Said ; Konar, Nevzat..
Journal of Polymers and the Environment. 26 (2017) 5 - p. 1969-1978 , 2017

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

13

Yield and rheological properties of exopolysaccharide from ..:

Demirci, Ahmet Sukru ; Palabiyik, Ibrahim ; Altan, Deniz Damla..
Electronic Journal of Biotechnology. 30 (2017) - p. 18-23 , 2017

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

14

Utilization of waste foods for the production of xanthan gu:

Apaydin, Demet ; Demirci, Ahmet Sukru ; Palabiyik, Ibrahim.
Journal of Biotechnology. 231 (2016) - p. S65 , 2016

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

15

Bread wastage and recycling of waste bread by producing bio..:

Demirci, Ahmet Sukru ; Palabiyik, Ibrahim ; Gumus, Tuncay
Journal of Biotechnology. 231 (2016) - p. S13 , 2016

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