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OpenAlex konusu

Food and Agricultural Sciences

Bu sayfa OpenAlex konu etiketine göre çalışmaları ve o konuda görünen akademisyenleri listeler. YÖKSİS temel alan / yan dal değildir.

OpenAlex 1.189 eser 3 yazar konusu

Çalışmalar

1.189 eser

  1. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables 2005
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 98.8%

    Özet henüz yok.

  2. Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction 2011
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.4%

    Özet henüz yok.

  3. An overview of fermentation in the food industry ‑ looking back from a new perspective 2023
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.4%

    Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoh…

  4. Phenolic content and antioxidant activity of raspberry and blackberry cultivars 2010
    YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %1 OpenAlex 99.2%

    Raspberry (Aksu Kirmizisi, Rubin, Newburgh, Hollanda Boduru, Heritage) and blackberry (Bursa 1, Bursa 2, Jumbo, Chester) cultivars were assayed for antioxidant activity (determined as 2,2-azino-di-[3-ethylbenzothialozine-sulphonic acid][ABTS], 2,2-diphenyl-1-picrylhydrazyl radical [DPPH], and cupric ion reducing antio…

  5. Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food by products 2008
    YÖKSİS SJR Q1 JCR Q1 OpenAlex 83.4%

    Özet henüz yok.

  6. Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food by products 2008
    YÖKSİS SJR Q1 JCR Q1 OpenAlex 83.4%

    Özet henüz yok.

  7. Determination of fruit chemical properties of Morus nigra L Morus alba L and Morus rubra L by HPLC 2011
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 97.5%

    Özet henüz yok.

  8. A study on the occurrence of aflatoxin M1 in milk and milk products produced in Van province of Turkey 2001
    YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 92.2%

    Özet henüz yok.

  9. Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack 2007
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 91.8%

    Özet henüz yok.

  10. Effects of Enterococcus faecium and Dried Whey on Broiler Performance, Gut Histomorphology and Intestinal Microbiota 2007
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 98.1%

    The experiment was conducted to study the effects of supplementing a broiler starter diet with the probiotic Enterococcus faecium NCIMB 10415 and dried whey (80% lactose) on chick performance, gut histomorphology and intestinal microbiota. One-day-old male Ross 308 strain broiler chickens were fed diets containing: (i…

  11. Utilization of hazelnut pellicle in low fat beefburgers 2005
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 91.2%

    Özet henüz yok.

  12. Biologically Important Thiols in Various Vegetables and Fruits 2004
    YÖKSİS SJR Q1 JCR Q1 OpenAlex 82.1%

    Biological thiols are important antioxidants, and recent studies showed that their contents vary depending on the groups of foodstuffs. Therefore, we investigated the levels of some biological thiols in various vegetables and fruits by using a sensitive high-performance liquid chromatography (HPLC) technique. Biologic…

Akademisyenler

3 akademisyen