المؤلفون: Amanpour, Armin, Kanmaz, Hilal, Turan, Busra Kaya, Olum, Emine, Hayaloglu, Ali Adnan

المساهمون: Istanbul Medipol University

المصدر: Journal of Food Composition and Analysis ; page 107292 ; ISSN 0889-1575

الاتاحة: https://doi.org/10.1016/j.jfca.2025.107292
https://api.elsevier.com/content/article/PII:S0889157525001061?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0889157525001061?httpAccept=text/plain

المؤلفون: Karimidastjerd, Atefeh, Gulsunoglu Konuskan, Zehra, Olum, Emine, Toker, Omer Said

المصدر: Food Science & Nutrition, 12(3):1779-1791

مصطلحات موضوعية: plant-based milks, vegan, rice pudding, RSM

Relation: https://repository.publisso.de/resource/frl:6482653; https://doi.org/10.1002/fsn3.3872

الاتاحة: https://repository.publisso.de/resource/frl:6482653
https://doi.org/10.1002/fsn3.3872

المؤلفون: Pandiselvam, Ravi, Aydar, Alev Yüksel, Aksoylu Özbek, Zeynep, Sözeri Atik, Didem, Süfer, Özge, Taşkin, Bilge, Olum, Emine, Ramniwas, Seema, Rustagi, Sarvesh, Cozzolino, Daniel

المصدر: Critical Reviews in Biotechnology ; page 1-44 ; ISSN 0738-8551 1549-7801

الاتاحة: http://dx.doi.org/10.1080/07388551.2024.2409124
https://www.tandfonline.com/doi/pdf/10.1080/07388551.2024.2409124

المؤلفون: Olum, Emine, Candoğan, Kezban

مصطلحات موضوعية: Drying Curve, Hardness, KCl, NaCl, Rehydration Ratio, Salting, SEM

وصف الملف: application/pdf

Relation: International Food Research Journal; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; Olum, E. ve Candoğan, K. (2024). Comparative study on microwave and tray drying of beef: Effect of partial salt replacement on drying kinetics and structural characteristics. International Food Research Journal, 31(1), 42-55. https://dx.doi.org/10.47836/ifrj.31.1.04; https://dx.doi.org/10.47836/ifrj.31.1.04; https://hdl.handle.net/20.500.12511/12404; 31; 42; 55; Q4; 2-s2.0-85187503633; Q3

الاتاحة: https://hdl.handle.net/20.500.12511/12404
https://doi.org/10.47836/ifrj.31.1.04

المؤلفون: Pandiselvam, Ravi, Tak, Yamini, Olum, Emine, Sujayasree, O. J., Tekgül, Yeliz, Çalışkan Koç, Gülşah, Kaur, Manpreet, Nayi, Pratik, Kothakota, Anjineyulu, Kumar, Manoj

المصدر: Journal of Texture Studies ; volume 53, issue 6, page 737-762 ; ISSN 0022-4901 1745-4603

الاتاحة: https://doi.org/10.1111/jtxs.12643
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12643
https://onlinelibrary.wiley.com/doi/full-xml/10.1111/jtxs.12643

المؤلفون: Karimidastjerd, Atefeh, Gulsunoglu‐Konuskan, Zehra, Olum, Emine, Toker, Omer Said

المصدر: Food Science & Nutrition; Mar2024, Vol. 12 Issue 3, p1779-1791, 13p

مصطلحات موضوعية: RICE flour, MILK substitutes, PUDDINGS, PISTACHIO, RICE, MILKFAT, RESPONSE surfaces (Statistics)

المؤلفون: Taş, Demet, Olum, Emine

مصطلحات موضوعية: Akıllı Mutfak Uygulamaları, Nesnelerin İnterneti, Dijital Teknolojiler, Yeşil Restorancılık, Smart Kitchen Appliances, Internet of Things, Digital Technologies, Green Restaurant

وصف الملف: application/pdf

Relation: Türk Turizm Araştırmaları Dergisi; Makale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı; Taş, D. ve Olum, E. (2020). Yiyecek-içecek sektöründe sürdürülebilirlik ve yenilikçi yaklaşımlar. Türk Turizm Araştırmaları Dergisi, 4(3), 3082-3098. https://doi.org/10.26677/TR1010.2020.527; https://doi.org/10.26677/TR1010.2020.527; https://hdl.handle.net/20.500.12511/9095; 3082; 3098; TkRJME9ETTJOZz09

الاتاحة: https://hdl.handle.net/20.500.12511/9095
https://doi.org/10.26677/TR1010.2020.527

المؤلفون: Çirişoğlu, Emel, Olum, Emine

مصطلحات موضوعية: Yeni Trendler, Sağlıklı Beslenme, Yöresel Gıdalar, Turizm Endüstrisi, New Trends, Healthy Nutrition, Traditional Foods, Tourism Industry

وصف الملف: application/pdf

Relation: Türk Turizm Araştırmaları Dergisi; Makale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı; Çirişoğlu, E. ve Olum, E. (2019). Türk mutfağındaki fonksiyonel gıdaların gastronomi turizmi açısından önemi. Türk Turizm Araştırmaları Dergisi, 3(4), 1659-1680. https://doi.org/10.26677/TR1010.2019.264; https://doi.org/10.26677/TR1010.2019.264; https://hdl.handle.net/20.500.12511/9298; 1659; 1680

الاتاحة: https://hdl.handle.net/20.500.12511/9298
https://doi.org/10.26677/TR1010.2019.264

المؤلفون: Pandiselvam, Ravi, Tak, Yamini, Olum, Emine, Sujayasree, O. J., Tekgül, Yeliz, Çalışkan Koç, Gülşah, Kaur, Manpreet, Nayi, Pratik, Kothakota, Anjineyulu, Kumar, Manoj

المصدر: Journal of Texture Studies; Oct2022, Vol. 53 Issue 6, p737-762, 26p

مصطلحات موضوعية: SUSTAINABILITY, BIOACTIVE compounds, FOOD production, DEHYDRATION, FOOD quality

المؤلفون: Sakiyan, Ozge, Kutlu Kantar, Naciye, Yılma, Merve Sılanur, Olum, Emine, Orhan Yanıkan, Esin, Tağı, Şeref, Ayhan, Kamuran, İsci, Aslı, Barbosa-Cánovas, Gustavo V., Candoğan, Kezban

المساهمون: Bayburt Üniversitesi, Aydıntepe Meslek Yüksekokulu, Gıda İşleme Bölümü, Kutlu Kantar, Naciye

مصطلحات موضوعية: Pastırma, microwave drying, vacuum drying

Relation: 65th International Congress of Meat Science and Technology; Konferans Öğesi - Uluslararası - Başka Kurum Yazarı; https://hdl.handle.net/20.500.12403/2288

الاتاحة: https://hdl.handle.net/20.500.12403/2288

المؤلفون: Taşkıran, Melike, Olum, Emine, Candoğan, Kezban

مصطلحات موضوعية: Chicken, Electric Oven (EO), Cooking, Microwave Cooking

وصف الملف: application/pdf

Relation: Journal of Food Processing and Preservation; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; Taşkıran, M., Olum, E. ve Candoğan, K. (2020). Changes in chicken meat proteins during microwave and electric oven cooking. Journal of Food Processing and Preservation, 44(2). https://doi.org/10.1111/jfpp.14324; https://doi.org/10.1111/jfpp.14324; https://hdl.handle.net/20.500.12511/4544; 44; Q3; Q2

الاتاحة: https://hdl.handle.net/20.500.12511/4544
https://doi.org/10.1111/jfpp.14324