Search Results - Ova, Gulden

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  1. 1
    Extraction of anthocyanins from grape pomace by using supercritical carbon dioxide

    Extraction of anthocyanins from grape pomace by using supercritical carbon dioxide by Pazir, Fikret, Koçak, Erinç, Turan, Funda, Ova, Gülden

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  2. 2
    Barriers and benefits of the implementation of food safety management systems among the Turkish dairy industry: A case study

    Barriers and benefits of the implementation of food safety management systems among the Turkish dairy industry: A case study by Karaman, Ayse Demet, Cobanoglu, Ferit, Tunalioglu, Renan, Ova, Gulden

    Published in Food control
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  3. 3
    The effective parameters for subcritical water extraction of SDG lignan from flaxseed (Linum usitatissimum L.) using accelerated solvent extractor

    The effective parameters for subcritical water extraction of SDG lignan from flaxseed (Linum usitatissimum L.) using accelerated solvent extractor by Özkaynak Kanmaz, Evrim, Ova, Gülden

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  4. 4
    The effects of food irradiation on quality of pine nut kernels

    The effects of food irradiation on quality of pine nut kernels by Gölge, Evren, Ova, Gülden

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  5. 5
    Effects of various cooking conditions on acrylamide formation in rolled patty

    Effects of various cooking conditions on acrylamide formation in rolled patty by Özkaynak, E., Ova, Gülden

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  6. 6
    The use of starter cultures in the fermentation of boza, a traditional Turkish beverage

    The use of starter cultures in the fermentation of boza, a traditional Turkish beverage by Zorba, Murat, Hancioglu, Omre, Genc, Mahmut, Karapinar, Mehmet, Ova, Gulden

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  7. 7
    Determination of rheological properties of boza by using physical and sensory analysis

    Determination of rheological properties of boza by using physical and sensory analysis by Genç, Mahmut, Zorba, Murat, Ova, Gülden

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  8. 8
    Effect of black carrot (Daucus carota L.) pomace in cake and cookie formulations as a functional ingredient on sensory analysis

    Effect of black carrot (Daucus carota L.) pomace in cake and cookie formulations as a functional ingredient on sensory analysis by Gölge, Evren, Ova, Gülden, Kemahlıoğlu, Ömer Kemal, Demirağ, Mustafa Kemal

    Published in Food and Health
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  9. 9
    An improved method for the quantitative determination of carboxymethyl cellulose in food products

    An improved method for the quantitative determination of carboxymethyl cellulose in food products by Zorba, Murat, Ova, Gülden

    Published in Food hydrocolloids
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