E-LIB Suche - Ergebnisse für: Sözeri Atik, Didem

1

Perspectives on the yogurt rheology:

Sözeri Atik, Didem ; Öztürk, Hale İnci ; Akın, Nihat
International Journal of Biological Macromolecules. 263 (2024) - p. 130428 , 2024

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

2

Improving Cleaning Efficiency through the Measurement of Fo..:

Sözeri Atik, Didem ; Palabiyik, Ibrahim ; Tirpanci Sivri, Goksel...
ACS Omega. 9 (2024) 20 - p. 22156-22165 , 2024

Link: https://doi.org/10.1021/..

3

Textural and rheological characterisation of yoghurts produ..:

Sözeri Atik, Didem ; Öztürk, Hale İnci ; Akın, Nihat.
International Dairy Journal. 138 (2023) - p. 105557 , 2023

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

4

Evaluating bioactivity and bioaccessibility properties of t..:

Atayoglu, Ali Timucin ; Sözeri Atik, Didem ; Bölük, Esra...
Food Bioscience. 53 (2023) - p. 102756 , 2023

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

5

Fortification of Plant-Based Food Analogs:

, In: Plant-Based Foods: Ingredients, Technology and Health Aspects,

Aksoylu Özbek, Zeynep ; Taşkın, Bilge ; Sözeri Atik, Didem - p. 35-72 , 2023

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

6

Particle morphology and antimicrobial properties of electro..:

Sözeri Atik, Didem ; Bölük, Esra ; Bildik, Fatih...
Food Packaging and Shelf Life. 33 (2022) - p. 100881 , 2022

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

7

The determination of volatile profile during the ripening p..:

Sözeri Atik, Didem ; Akın, Nihat ; Akal, Havva Ceren.
International Dairy Journal. 117 (2021) - p. 104991 , 2021

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

8

Development of vegan kefir fortified with Spirulina platens..:

Sözeri Atik, Didem ; Gürbüz, Başak ; Bölük, Esra.
Food Bioscience. 42 (2021) - p. 101050 , 2021

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

9

Lactic acid bacteria diversity and dynamics during ripening..:

Demirci, Talha ; Akin, Nihat ; Sözeri Atik, Didem...
LWT. 138 (2021) - p. 110701 , 2021

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

10

Investigating the effects of Lecithin-PGPR mixture on physi..:

Sözeri Atik, Didem ; Bölük, Esra ; Toker, Omer Said..
LWT. 129 (2020) - p. 109548 , 2020

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

11

Immature wheat grain as a potential prebiotic ingredient in..:

Demirci, Talha ; Öztürk Negiş, Hale İnci ; Oraç, Aysun...
Journal of Food Science and Technology. 56 (2019) 12 - p. 5474-5483 , 2019

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

12

Investigating the effect of gum base components on chewing ..:

Alaçam, Mümin ; Çinsar, Merve ; Gunes, Recep...
Food Chemistry. 442 (2024) - p. 138486 , 2024

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

13

Melting of natural cheese: A review:

Atik, Didem Sözeri ; Huppertz, Thom
International Dairy Journal. 142 (2023) - p. 105648 , 2023

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

14

Development of a novel rheological method for determining m..:

Atik, Didem Sözeri ; Demirci, Mehmet ; Toker, Ömer Said.
International Journal of Biological Macromolecules. 209 (2022) - p. 385-395 , 2022

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

15

Optimization of temperature for effective cleaning with a n..:

Palabiyik, Ibrahim ; Atik, Didem Sözeri ; Sivri, Goksel Tirpanci...
Food and Bioproducts Processing. 136 (2022) - p. 36-46 , 2022

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