1,001 results on '"A. Sumnu"'
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2. Encapsulation of Olive Leaf Extract by Double Emulsion Method for Enriched Bakery Products: Enhancing Stability and Functionality
3. Optimization and Characterization of Centrifugally Spun Gelatin-Based Fibers Incorporated with Bay Laurel (Laurus nobilis L.) Leaf Essential Oil
4. Caffeic Acid Encapsulated Centrifugally Spun Antioxidant Fibers: Characterization and Incorporation in Cakes
5. Clinical and histopathological characteristics of primary focal segmental glomerulosclerosis in Turkish adults
6. Versatile Functions of Raw and Modified Lentils/Lentil Components in Food Applications: A Review
7. Microwave Baking
8. Clinical and histopathological characteristics of primary focal segmental glomerulosclerosis in Turkish adults
9. Immunosuppressive treatment results in patients with primary IgA nephropathy in Turkiye; the data from TSN-GOLD working group
10. The Relationship between Plasma Soluble Tnf-like Weak Inducer of Apoptosis Level and Inflammatory Markers in Patients with Type 2 Diabetes Mellitus
11. The Relationship between Soluble Tumor Necrosis Factor-like Weak Inducer of Apoptosis Levels and Cardiac Functions in Peritoneal Dialysis Patients
12. Is Pentraxin-3 Stronger Than C-Reactive Protein to Determine Inflammation in Peritoneal Dialysis Patients?
13. Reduction of lipid oxidation in olive oil using gelatin-based centrifugally spun fibers loaded with caffeic acid
14. Crystallization of sucrose by using microwave vacuum evaporation
15. Banana starch modified by heat moisture treatment and annealing: Study on digestion kinetics and enzyme affinity
16. Effects of alkaline pH and gallic acid enrichment on the physicochemical properties of sesame protein and common vetch starch-based composite films
17. Demographic, clinical and laboratory characteristics of adult-onset minimal change disease in Turkey: Turkish Society of Nephrology-Glomerular Diseases (TSN-GOLD) Working Group
18. Influence of multiple parameters on the crystallinity of dairy powders
19. Effects of deacetylation degree of chitosan on the structure of aerogels
20. Carvacrol/cyclodextrin inclusion complex loaded gelatin/pullulan nanofibers for active food packaging applications
21. Active Films Based on Faba Bean (Vicia faba L.) Flour Incorporated with Sumac (Rhus coriaria): Assessment of Antioxidant and Antimicrobial Performances of Packaging for Shelf Life of Chicken Breast
22. Emulsion rheology
23. Citric acid cross-linked curcumin/chitosan/chickpea flour film: An active packaging for chicken breast storage
24. Development of curcumin incorporated composite films based on chitin and glucan complexes extracted from Agaricus bisporus for active packaging of chicken breast meat
25. Assessment of curcumin incorporated chickpea flour/PEO (polyethylene oxide) based electrospun nanofiber as an antioxidant and antimicrobial food package
26. Versatile Functions of Raw and Modified Lentils/Lentil Components in Food Applications: A Review.
27. Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes
28. Correlation between physical and sensorial properties of gummy confections with different formulations during storage
29. The Effects of Citric Acid Crosslinking on Fabrication and Characterization of Gelatin/Curcumin-Based Electrospun Antioxidant Nanofibers
30. Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements
31. Encapsulation of Grape Seed Extract in Rye Flour and Whey Protein–Based Electrospun Nanofibers
32. Immunosuppressive treatment results in patients with primary IgA nephropathy in Turkiye; the data from TSN-GOLD working group.
33. Development of pea flour based active films produced through different homogenization methods and their effects on lipid oxidation
34. Characteristics of primary glomerular diseases patients with hematuria in Turkey: the data from TSN-GOLD Working Group
35. Gallic acid crosslinked peanut protein‐corn starch composite edible films produced at alkaline pH with ultrasound application
36. Effect of Different Pre-Heat Treatment and Extraction Methods on Protein Concentrate Production from Pumpkin Seed Flour
37. Demographic, clinical and laboratory characteristics of rapidly progressive glomerulonephritis in Turkey: Turkish Society of Nephrology-Glomerular Diseases (TSN-GOLD) Working Group
38. Microwave Pretreatment for the Improvement of Physicochemical Properties of Carob Flour and Rice Starch–Based Electrospun Nanofilms
39. Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material
40. Fabrication of gallic acid loaded Hydroxypropyl methylcellulose nanofibers by electrospinning technique as active packaging material
41. Nanostructured poly(lactic acid)/soy protein/HPMC films by electrospinning for potential applications in food industry
42. Physicochemical and sensorial properties of tomato leathers at different drying conditions.
43. Crystallization of sucrose by using microwave vacuum evaporation
44. Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning
45. Physicochemical and Structural Characterization of Microfluidized and Sonicated Legume Starches
46. Effect of microwave‐vacuum drying on the physicochemical properties of a functional tomato snack bar
47. Encapsulation of olive leaf extract using double emulsion method
48. Influence of multiple parameters on the crystallinity of dairy powders
49. Transience and the modern Turkish interior
50. The Effects of Citric Acid Crosslinking on Fabrication and Characterization of Gelatin/Curcumin-Based Electrospun Antioxidant Nanofibers
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