Search Results - Demirtaş Erol, Nida

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  1. 1
    Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)

    Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus) by Demirtas Erol, Nida, Erdem, Ömer Alper, Cakli, Sukran, Yavuz, Arzu Burcu

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  2. 2
    Effect of light and noise pollution on oxidative stress and proximate composition in Dreissena polymorpha

    Effect of light and noise pollution on oxidative stress and proximate composition in Dreissena polymorpha by Serdar, Osman, Demirtaş Erol, Nida, Aydin, Ayşe Nur

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  3. 3
    Effect of pretreatment temperature and time on fat bonding and fat reduction in deep-fried surimi

    Effect of pretreatment temperature and time on fat bonding and fat reduction in deep-fried surimi by Erol, Nida Demirtas, Cakli, Sukran, Szymczak, Mariusz, Shen, Cangliang, Matak, Kristen E., Jaczynski, Jacek

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  4. 4
    Corrigendum to “Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)” [LWT 137 (2021) (February 2021) 110476]

    Corrigendum to “Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)” [LWT 137 (2021) (Febru... by Erol, Nida Demirtas, Erdem, Ömer Alper, Cakli, Sukran

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  5. 5
    Nutrification and fat reduction of deep-fried protein isolates

    Nutrification and fat reduction of deep-fried protein isolates by Erol, Nida Demirtas, Cakli, Sukran, Szymczak, Mariusz, Shen, Cangliang, Matak, Kristen E., Jaczynski, Jacek

    Published in Food chemistry
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  6. 6
    Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-frying

    Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-fryi... by Erol, Nida Demirtas, Erdem, Ömer Alper, Yilmaz, Sebnem Tolasa, Kayalar, Hüsniye, Cakli, Sukran

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