Profesör
İstinye Üniversitesi
Güzel Sanatlar, Tasarım ve Mimarlık Fakültesi
Gastronomi ve Mutfak Sanatları Programı
Yayın Bul
Kayıt bulundu: 388
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Encapsulation of astaxanthin by citric acid corn starch ester nanoparticle-based Pickering emulsion: Effect of amylose content
Liu J.
Journal of the Science of Food and Agriculture, 2026
Encapsulation of astaxanthin by citric acid corn starch ester nanoparticle-based Pickering emulsion: Effect of amylose content
Liu, J
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2026
Effects of Traditional Moroccan Bandek Processing on Nutritional Composition, In Vitro Starch Digestibility, and Volatile Profiles of Barley and Durum Wheat Genotypes
Ozkan K.
Foods, 2026
Effect of durum wheat genotype and Type II sourdough fermentation on the technological, nutritional, and functional properties of bazlama
Ozkan, K
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2026
Development and Characterization of Low-Glycemic Couscous Enriched With β-Glucans and Proteins
Surek E.
Food Science and Nutrition, 2026
Effect of durum wheat genotype and Type II sourdough fermentation on the technological, nutritional, and functional properties of bazlama
Ozkan K.
Journal of Food Measurement and Characterization, 2026
Development of functional couscous samples with high β-glucan content and low or medium glycemic index
Ozkan K.
European Food Research and Technology, 2026
Development of functional couscous samples with high β-glucan content and low or medium glycemic index
Ozkan, K
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2026
Transforming Traditional Flatbread (Bazlama) into a Functional Food with Very High Resistant Starch and Low Glycemic Impact
Ozer C.
Foods, 2026
Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response
Mıdık F.
Foods, 2026
Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response
Midik, F
FOODS, 2026
Comparison of the composition and functional properties of red and purple intermediate wheatgrass (Thinopyrum intermedium) varieties
Cetiner, B
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2026
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