يعرض 1 - 7 نتائج من 7 نتيجة بحث عن '"Çaman, Reyhan"', وقت الاستعلام: 0.41s تنقيح النتائج
  1. 1
    Academic Journal
    Effect of Baking and Grilling on B Vitamins of Selected Fishes and Chicken Parts.

    المؤلفون: Çatak, Jale1 (AUTHOR) jalecatak@gmail.com, Çaman, Reyhan1 (AUTHOR), Yaman, Mustafa1 (AUTHOR), Ceylan, Zafer2 (AUTHOR)

    المصدر: Journal of Culinary Science & Technology. 2024, Vol. 22 Issue 3, p496-511. 16p.

    مصطلحات موضوعية: *CHICKENS, *NIACIN, *COOKING, *BAKING, *NICOTINAMIDE, *GRILLING (Cooking), *VITAMIN B complex, *VITAMINS


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  2. 2
    Academic Journal
    Effect of Baking and Grilling on B Vitamins of Selected Fishes and Chicken Parts

    المؤلفون: Yaman, Mustafa, Çatak, Jale, Çaman, Reyhan, Ceylan, Zafer

    Relation: 0ac334e4-7e2a-4b79-ab21-01387ba8dce7; https://avesis.yyu.edu.tr/publication/details/0ac334e4-7e2a-4b79-ab21-01387ba8dce7/oai

    الاتاحة: https://avesis.yyu.edu.tr/publication/details/0ac334e4-7e2a-4b79-ab21-01387ba8dce7/oai

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  3. 3
    Dissertation/ Thesis
    Balık ve tavuk etlerine uygulanan farklı pişirme yöntemlerinin vitamin B1, B2, B3, ve B6 düzeyleri üzerine etkisi ; Effects of different cooking methods on the levels of vitamin B1, B2, B3, and B6 in fish and chicken meats

    المؤلفون: Çaman, Reyhan

    المساهمون: Çatak, Jale, Ceylan, Zafer

    مصطلحات موضوعية: Tiamin, Riboflavin, Niasin, Piridoksal, Piridoksin, Piridoksamin, Pişirme kaybı, Balık eti, Tavuk eti, Thiamine, Niacin, Pyridoxal, Pyridoxine, Pyridoxamine, Cooking loss, Fish meat, Chicken meat

    وصف الملف: application/pdf

    Relation: Tez; https://tez.yok.gov.tr/UlusalTezMerkezi/TezGoster?key=fl0Kw4p1rmMDotyKRdYv1J2KkWE48Xv2cDey44eXVmmV5nPyCo81iwMcPnx0CEos; https://hdl.handle.net/20.500.12436/6433; 76

    الاتاحة: https://hdl.handle.net/20.500.12436/6433
    https://tez.yok.gov.tr/UlusalTezMerkezi/TezGoster?key=fl0Kw4p1rmMDotyKRdYv1J2KkWE48Xv2cDey44eXVmmV5nPyCo81iwMcPnx0CEos

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  4. 4
    Academic Journal
    Critical Vitamin Assessment: Pyridoxal, Pyridoxamine, and Pyridoxine Levels for Three Species of Raw and Cooked Fish Samples

    المؤلفون: Ceylan, Zafer, Çaman, Reyhan, Çatak, Jale

    Relation: 1d2cef94-08a1-442e-bb7e-85ca91b7a7d0; https://avesis.yyu.edu.tr/publication/details/1d2cef94-08a1-442e-bb7e-85ca91b7a7d0/oai

    الاتاحة: https://doi.org/10.1080/10498850.2020.1827113
    https://avesis.yyu.edu.tr/publication/details/1d2cef94-08a1-442e-bb7e-85ca91b7a7d0/oai

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  5. 5
    Academic Journal
    Pyridoxal, pyridoxamine, and pyridoxine cooking loss: Characterizing vitamin B(6)profiles of chicken meats before and after cooking

    المؤلفون: Çatak, Jale, Çaman, Reyhan

    وصف الملف: application/pdf

    Relation: Journal Of Food Processing And Preservation; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://doi.org/10.1111/jfpp.14798; https://hdl.handle.net/20.500.12436/1776

    الاتاحة: https://hdl.handle.net/20.500.12436/1776
    https://doi.org/10.1111/jfpp.14798

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  6. 6
    Academic Journal
    Critical Vitamin Assessment: Pyridoxal, Pyridoxamine, and Pyridoxine Levels for Three Species of Raw and Cooked Fish Samples.

    المؤلفون: Çatak, Jale, Çaman, Reyhan, Ceylan, Zafer

    المصدر: Journal of Aquatic Food Product Technology; 2020, Vol. 29 Issue 10, p981-989, 9p

    مصطلحات موضوعية: FISH as food, VITAMIN B6, ENGRAULIS encrasicolus, SPARUS aurata, SPECIES, VITAMINS


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  7. 7
    Academic Journal
    Pyridoxal, pyridoxamine, and pyridoxine cooking loss: Characterizing vitamin B6 profiles of chicken meats before and after cooking.

    المؤلفون: Çatak, Jale, Çaman, Reyhan

    المصدر: Journal of Food Processing & Preservation; Oct2020, Vol. 44 Issue 10, p1-8, 8p

    مصطلحات موضوعية: VITAMIN B6, VITAMINS, CHICKEN as food, MEAT, POULTRY breeding

    مصطلحات جغرافية: TURKEY


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