المؤلفون: Kasikci, Muzeyyen Berkel, Bagdatlioglu, Neriman

المصدر: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 61(1) 11

Relation: https://aperta.ulakbim.gov.tr/record/272380; oai:aperta.ulakbim.gov.tr:272380

الاتاحة: https://aperta.ulakbim.gov.tr/record/272380

المؤلفون: Kasikci, Muzeyyen Berkel, Bagdatlioglu, Neriman

المصدر: ITALIAN JOURNAL OF FOOD SCIENCE 34(4) 1-10

Relation: https://aperta.ulakbim.gov.tr/record/253273; oai:aperta.ulakbim.gov.tr:253273

الاتاحة: https://aperta.ulakbim.gov.tr/record/253273

المؤلفون: Berkel Kaşıkçı, Müzeyyen, Bağdatlıoğlu, Neriman

المصدر: J Food Sci Technol ; ISSN:0022-1155 ; Volume:61 ; Issue:1

مصطلحات موضوعية: Antioxidant, Bioaccessibility, Caper, Phenolic, Pickle, Rutin

Relation: https://doi.org/10.1007/s13197-023-05824-x; https://pubmed.ncbi.nlm.nih.gov/38192703; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10771397/

الاتاحة: https://doi.org/10.1007/s13197-023-05824-x
https://pubmed.ncbi.nlm.nih.gov/38192703
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10771397/

المؤلفون: Kaşıkçı, Müzeyyen Berkel, Bağdatlıoğlu, Neriman

المصدر: Food Process Engineering and Technology ; page 347-361 ; ISBN 9789819968305 9789819968312

الاتاحة: http://dx.doi.org/10.1007/978-981-99-6831-2_18
https://link.springer.com/content/pdf/10.1007/978-981-99-6831-2_18

المؤلفون: Aydar, Alev, BAGDATLIOGLU, NERIMAN, köseoglu, oya

المصدر: Grasas y aceites, 68(2):e189

مصطلحات موضوعية: Quality, Extraction, Yield, Olive oil, Ultrasound, Optimization

Relation: https://repository.publisso.de/resource/frl:6412774; http://dx.doi.org/10.3989/gya.1057162

الاتاحة: https://repository.publisso.de/resource/frl:6412774
https://doi.org/10.3989/gya.1057162

المؤلفون: Bagdatlioglu, Neriman, Taskin, Bilge, Orman, Sibel

المصدر: International Journal of Food Science & Technology ; volume 48, issue 11, page 2438-2440 ; ISSN 0950-5423 1365-2621

الاتاحة: https://doi.org/10.1111/ijfs.12195
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fijfs.12195

المؤلفون: Koc, Banu, Koc, Mehmet, Gungor, Ozluhan, Sakin-Yilmazer, Melike, Kaymak-Ertekin, Figen, Susyal, Gonca, Bagdatlioglu, Neriman

المصدر: DRYING TECHNOLOGY 30(1) 63-71

Relation: https://aperta.ulakbim.gov.tr/record/83983; oai:zenodo.org:83983

الاتاحة: https://aperta.ulakbim.gov.tr/record/83983

المؤلفون: Koc, Banu, Koc, Mehmet, Susyal, Gonca, Yilmazer, Melike Sakin, Ertekin, Figen Kaymak, Bagdatlioglu, Neriman

مصطلحات موضوعية: Spray drying, Whole egg powder, Optimization, Functional properties, Physical properties

Relation: Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; Journal of Food Science and Technology-Mysore; https://hdl.handle.net/11454/44614; https://doi.org/10.1007/s13197-010-0159-1; 48; 141; 149

الاتاحة: https://hdl.handle.net/11454/44614
https://doi.org/10.1007/s13197-010-0159-1

المؤلفون: Koc, Mehmet, Koc, Banu, Yilmazer, Melike Sakin, Ertekin, Figen Kaymak, Susyal, Gonca, Bagdatlioglu, Neriman

المصدر: DRYING TECHNOLOGY 29(7) 780-788

Relation: https://aperta.ulakbim.gov.tr/record/21607; oai:zenodo.org:21607

الاتاحة: https://aperta.ulakbim.gov.tr/record/21607

المؤلفون: Koc, Mehmet, Koc, Banu, Susyal, Gonca, Yilmazer, Melike Sakin, Bagdatlioglu, Neriman, Kaymak-Ertekin, Figen

المصدر: JOURNAL OF FOOD SCIENCE 76(9) S508-S515

Relation: https://aperta.ulakbim.gov.tr/record/18029; oai:zenodo.org:18029

الاتاحة: https://aperta.ulakbim.gov.tr/record/18029

المؤلفون: Koc, Mehmet, Koc, Banu, Susyal, Gonca, Yilmazer, Melike Sakin, Ertekin, Figen Kaymak, Bagdatlioglu, Neriman

المصدر: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 48(2) 141-149

Relation: https://aperta.ulakbim.gov.tr/record/19721; oai:zenodo.org:19721

الاتاحة: https://aperta.ulakbim.gov.tr/record/19721

المؤلفون: Yalçın, S., Bağdatlıoğlu, Neriman, Bruggeman, V., Babacanoglu, E., Uysal, İlke, Buyse, J., Decuypere, E., Siegel, P. B.

مصطلحات موضوعية: Embryo composition, Heat acclimation, Heat stress, Parental age, Yolk sac composition

جغرافية الموضوع: 10.3382/ps.2007-00436

Relation: Poultry Science; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; Yalçın, S., Bağdatlıoğlu, N., Bruggeman, V., Babacanoǧlu, E., Uysal, İ., Buyse, J., Decuypere, E., and Siegel, P. B. (2008). Acclimation to heat during incubation. 2. Embryo composition and residual egg yolk sac fatty acid profiles in chicks. Poultry Science, 87(6), 1229-1236. doi:10.3382/ps.2007-00436; http://doi.org/10.3382/ps.2007-00436; http://hdl.handle.net/11147/2380; 87; 1229; 1236; WOS:000256437400031; 2-s2.0-45749138805

الاتاحة: http://hdl.handle.net/11147/2380
https://doi.org/10.3382/ps.2007-00436

المؤلفون: BERKEL KAŞIKÇI, Müzeyyen, BAĞDATLIOĞLU, Neriman

المصدر: Volume: 2, Issue: 1 27-39 ; 2602-2834 ; Food and Health

مصطلحات موضوعية: Polyphenol,High hydrostatic pressure,Fruit,Anthocyanin,Thermal treatment

وصف الملف: application/pdf

Relation: https://dergipark.org.tr/tr/download/article-file/273291; https://dergipark.org.tr/tr/pub/jfhs/issue/27548/289817

الاتاحة: https://dergipark.org.tr/tr/pub/jfhs/issue/27548/289817
https://doi.org/10.3153/JFHS16003

المؤلفون: AKKARA, Müge, BAĞDATLIOĞLU, Neriman

المصدر: Volume: 1, Issue: 2 94-102 ; 2602-2834 ; Food and Health

مصطلحات موضوعية: Metabolik düzenleyici bileşen,Yem,Katkı maddesi, Metabolic modifiers,Feed,Additive

وصف الملف: application/pdf

Relation: https://dergipark.org.tr/tr/download/article-file/273010; https://dergipark.org.tr/tr/pub/jfhs/issue/27526/289559

الاتاحة: https://dergipark.org.tr/tr/pub/jfhs/issue/27526/289559
https://doi.org/10.3153/JFHS15009

المؤلفون: Bağdatlioğlu, Neriman, Hişil, Yaşar

المصدر: The Maillard Reaction in Foods and Medicine ; page 403 ; ISBN 9781855737914

الاتاحة: http://dx.doi.org/10.1533/9781845698447.8.403
https://api.elsevier.com/content/article/PII:B9781855737914500757?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:B9781855737914500757?httpAccept=text/plain
http://woodhead.metapress.com/index/P3782UW474370374.pdf

المؤلفون: AYDAR, Alev Yüksel, BAĞDATLIOĞLU, Neriman

المصدر: Volume: 12, Issue: 1 108-114 ; 1304-7582 ; 2148-015X ; Akademik Gıda

مصطلحات موضوعية: Yüzey gerilimi,Yüzeyler arası gerilim,Temas açısı,Yemeklik yağlar, Surface tension,Interfacial tension,Contact angle,Cooking oils

وصف الملف: application/pdf

Relation: https://dergipark.org.tr/tr/download/article-file/1186508; https://dergipark.org.tr/tr/pub/akademik-gida/issue/55791/763718

الاتاحة: https://dergipark.org.tr/tr/pub/akademik-gida/issue/55791/763718

المؤلفون: Koc, Banu, Koc, Mehmet, Yilmazer, Melike Sakin, Ertekin, Figen Kaymak, Susyal, Gonca, Bagdatlioglu, Neriman

مصطلحات موضوعية: Microencapsulation, Egg powder, Oxidation, PArticle characterization, Spray drying

Relation: Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; Drying Technology; https://hdl.handle.net/11454/45020; https://doi.org/10.1080/07373937.2010.538820; 29; 780; 788

الاتاحة: https://hdl.handle.net/11454/45020
https://doi.org/10.1080/07373937.2010.538820

المؤلفون: Koc, Banu, Koc, Mehmet, Susyal, Gonca, Yilmazer, Melike Sakin, Bagdatlioglu, Neriman, Kaymak-Ertekin, Figen

مصطلحات موضوعية: functional properties, egg powder, gelatine, lactose, pullulan

Relation: Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; Journal of Food Science; https://hdl.handle.net/11454/45917; https://doi.org/10.1111/j.1750-3841.2011.02420.x; 76; S508; S515

الاتاحة: https://hdl.handle.net/11454/45917
https://doi.org/10.1111/j.1750-3841.2011.02420.x

المؤلفون: Bagdatlioglu, Neriman, Nergiz, Cevdet, Ergonul, Pelin Gunc

المصدر: Journal für Verbraucherschutz und Lebensmittelsicherheit ; volume 5, issue 3-4, page 421-428 ; ISSN 1661-5751 1661-5867

الاتاحة: http://dx.doi.org/10.1007/s00003-010-0594-y
http://link.springer.com/content/pdf/10.1007/s00003-010-0594-y.pdf
http://link.springer.com/article/10.1007/s00003-010-0594-y/fulltext.html
http://link.springer.com/content/pdf/10.1007/s00003-010-0594-y

المؤلفون: Hişil, Yaşar, Bağdatlioğlu, Neriman, Ötleş, Semih

المصدر: Mass Spectrometry in Biomolecular Sciences ; page 475-482 ; ISBN 9789401065818 9789400902176

الاتاحة: http://dx.doi.org/10.1007/978-94-009-0217-6_22
http://link.springer.com/content/pdf/10.1007/978-94-009-0217-6_22.pdf