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GIDA / THE JOURNAL OF FOOD
Latest Publications
TOTAL DOCUMENTS
604
(FIVE YEARS 326)
H-INDEX
4
(FIVE YEARS 2)
Published By "Association Of Food Technology, Turkey"
1309-6273, 1300-3070
Latest Documents
Most Cited Documents
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Latest Documents
Most Cited Documents
Contributed Authors
Related Sources
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ENHANCED BIOACCESSIBILITY BY EXTRUSION PROCESS AND QUALITY PARAMETERS OF RED PEPPER PULP ADDED EXTRUDATES
GIDA / THE JOURNAL OF FOOD
◽
10.15237/gida.gd21131
◽
2021
◽
pp. 15-24
Author(s):
Özge YOLDAŞ
◽
Çağla CALTİNOGLU-TORAMAN
◽
İlkay ŞENSOY
◽
Sibel KARAKAYA
Keyword(s):
Extrusion Process
◽
Quality Parameters
◽
Red Pepper
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AUTHENTICATION OF HAZELNUT OIL BY PORTABLE FT-NIR, FT-MIR AND RAMAN SPECTROMETERS COMBINED WITH MULTIVARIATE DATA ANALYSIS
GIDA / THE JOURNAL OF FOOD
◽
10.15237/gida.gd21113
◽
2021
◽
pp. 1-14
Author(s):
Ahmed MENEVSEOGLU
◽
Didem Peren AYKAS
Keyword(s):
Data Analysis
◽
Multivariate Data Analysis
◽
Multivariate Data
◽
Hazelnut Oil
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BESLENMEDE FARKINDALIK
GIDA / THE JOURNAL OF FOOD
◽
10.15237/gida.gd21109
◽
2021
◽
pp. 1494-1504
Author(s):
Yaşar Birol SAYGI
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LİTYUM KLORİT/DİMETİLASETAMİT ORTAMINDA NANOSELÜLOZUN ASETİK ANHİDRİT VE FARKLI YAĞ ASİTLERİ İLE ESTERİFİKASYONUNUN OPTİMİZASYONU
GIDA / THE JOURNAL OF FOOD
◽
10.15237/gida.gd21118
◽
2021
◽
pp. 1467-1480
Author(s):
Özlem ERİNÇ
◽
Hakan ERİNÇ
◽
Behiç MERT
◽
Ayşe ÖZBEY
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TÜRKİYE’DE NÜFUSUN YETERLİ VE DENGELİ BESLENMESİ AÇISINDAN HAYVANSAL GIDA ARZ VE TALEBİNİN DEĞERLENDİRİLMESİ
GIDA / THE JOURNAL OF FOOD
◽
10.15237/gida.gd21083
◽
2021
◽
pp. 1450-1466
Author(s):
Betül GÜRER
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ZEYTİN (Olea europaea L.) YAPRAĞININ FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM POTANSİYELİ
GIDA / THE JOURNAL OF FOOD
◽
10.15237/gida.gd21133
◽
2021
◽
pp. 1481-1493
Author(s):
Mehmet Ali SALIK
◽
Songül ÇAKMAKÇI
Keyword(s):
Olea Europaea
◽
Olea Europaea L
◽
Olea Europaéa
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GROWTH KINETICS AND SURVIVAL OF LACTOBACILLUS ACIDOPHILUS IN BLACK RICE MILK
GIDA / THE JOURNAL OF FOOD
◽
10.15237/gida.gd21132
◽
2021
◽
pp. 1440-1449
Author(s):
Serap COŞANSU AKDEMİR
◽
Samin TOUPAL
◽
Özge ASLAN
Keyword(s):
Growth Kinetics
◽
Lactobacillus Acidophilus
◽
Black Rice
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KİTOSAN BAZLI ETİL PİRÜVAT FİLMLERİN FİZİKOKİMYASAL, ANTİOKSİDAN, ANTİMİKROBİYAL VE ANTİ-QUORUM SENSİNG ÖZELLİKLERİNİN BELİRLENMESİ
GIDA / THE JOURNAL OF FOOD
◽
10.15237/gida.gd21111
◽
2021
◽
pp. 1425-1439
Author(s):
Burcu KAYA
◽
Nükhet Nilüfer ZORBA
◽
Cengiz CANER
Keyword(s):
Quorum Sensing
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QUALITY OF BLACK SCORPIONFISH (Scorpaena porcus, Linnaeus 1758) MEAT COOKED IN DIFFERENT COOKING MATERIALS
GIDA / THE JOURNAL OF FOOD
◽
10.15237/gida.gd21115
◽
2021
◽
pp. 1415-1424
Author(s):
Bengunur ÇORAPCI
Keyword(s):
Scorpaena Porcus
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YUMURTA İKAMESİ OLARAK KULLANILAN ÇİYA VE KETEN TOHUMU JELİNİN PANKEK HAMURU REOLOJİSİ VE ÜRÜN ÖZELLİKLERİ ÜZERİNE ETKİSİNİN İNCELENMESİ
GIDA / THE JOURNAL OF FOOD
◽
10.15237/gida.gd21098
◽
2021
◽
Author(s):
Selen ERKOÇ
◽
İpek ÖZCAN
◽
Esra ÖZYİĞİT
◽
Seher KUMCUOĞLU
◽
Şebnem TAVMAN
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