المؤلفون: Turan, Semra, Keskin, Şule, Solak, Rukiye

المساهمون: BAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, orcid:0000-0002-1005-3590, Turan, Semra, Solak, Rukiye

مصطلحات موضوعية: Repeated Frying, Polymer Triglycerides, K232 and K270 Values, P-Anisidine Value, Quality Parameters, Lipid Oxidation

Relation: Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; Rivista Italiana Delle Sostanze Grasse; Turan, S., Keskin, S., & Solak, R. (2023). Optimization of leavened dough frying conditions using the response surface methodology. RIVISTA ITALIANA DELLE SOSTANZE GRASSE, 100(1), 49-57.; https://www.webofscience.com/wos/woscc/full-record/WOS:000976499700006; https://hdl.handle.net/20.500.12491/11778; 100; 49; 57

الاتاحة: https://hdl.handle.net/20.500.12491/11778
https://www.webofscience.com/wos/woscc/full-record/WOS:000976499700006

المؤلفون: Turan, Semra, Solak, Rukiye, Kıralan, Mustafa, Ramadan, M. F.

المساهمون: BAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, orcid:0000-0002-5431-8503, orcid:0000-0002-1005-3590, orcid:0000-0001-7401-8025, Turan, Semra, Kıralan, Mustafa

مصطلحات موضوعية: Differential Scanning Ccalorimetry, Induction Period, Oxidation, Rosa Canina L, UV Light

وصف الملف: application/pdf

Relation: Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; Grasas Y Aceites; https://doi.org/10.3989/gya.1114172; https://hdl.handle.net/20.500.12491/9617; 69

الاتاحة: https://hdl.handle.net/20.500.12491/9617
https://doi.org/10.3989/gya.1114172

المؤلفون: Varlı, Mücahit, Solak, Rukiye, Turan, Semra, Ramadan, Mohamed Fawzy

المساهمون: BAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, orcid:0000-0002-1005-3590, orcid:0000-0001-6175-4015, orcid:0000-0002-5431-8503, orcid:0000-0001-5171-7587, Varlı, Mücahit, Solak, Rukiye, Turan, Semra

مصطلحات موضوعية: Nigella Sativa, Emulsion Capacity, Emulsion Stability, Viscosity, Microscope Image, Color

وصف الملف: application/pdf

Relation: Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; Journal of Food Measurement and Characterization; Varlı, M., Solak, R., Turan, S., & Ramadan, M. F. (2021). Physical characteristics of black cumin oil emulsions compared to sunflower and corn oils emulsions. Journal of Food Measurement and Characterization, 15(4), 3207-3215.; http://dx.doi.org/10.1007/s11694-021-00900-2; https://hdl.handle.net/20.500.12491/11180; 15; 3207; 3215

الاتاحة: https://hdl.handle.net/20.500.12491/11180
https://doi.org/10.1007/s11694-021-00900-2

المؤلفون: Turan, Semra, Keskin, Şule, Solak, Rukiye

المساهمون: BAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, orcid:0000-0002-1005-3590, orcid:0000-0001-5171-7587, orcid:0000-0002-9957-3575, Turan, Semra, Solak, Rukiye

مصطلحات موضوعية: Sunflower Oil, Color, Conjugated Diene, Polymer Triglycerides, Polar Materials

وصف الملف: application/pdf

Relation: Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; Journal Of Food Science And Technology-Mysore; PUBMED ID: 35068552; https://doi.org/10.1007/s13197-021-04980-2; https://hdl.handle.net/20.500.12491/5220; 59; 65; 74

الاتاحة: https://hdl.handle.net/20.500.12491/5220
https://doi.org/10.1007/s13197-021-04980-2

المؤلفون: TURAN, Semra, ATALAY, Derya, SOLAK, Rukiye, ÖZOĞUL, Meliha, DEMİRTAŞ, Melek

المصدر: Volume: 46, Issue: 3 726-738 ; 1300-3070 ; 1309-6273 ; Gıda

مصطلحات موضوعية: Ultrasound extraction,rosehip,antioxidant activity,total phenolic compound,total carotenoid content, Ultrasonik ekstraksiyon,kuşburnu,antioksidan aktivite,toplam fenolik madde,toplam karotenoit miktarı

وصف الملف: application/pdf

Relation: https://dergipark.org.tr/tr/download/article-file/1633282; https://dergipark.org.tr/tr/pub/gida/issue/61205/895423

الاتاحة: https://dergipark.org.tr/tr/pub/gida/issue/61205/895423
https://doi.org/10.15237/gida.GD21051

المؤلفون: Turan, Semra, Solak, Rukiye, Keskin, Şule

المساهمون: BAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, orcid:0000-0002-1005-3590, orcid:0000-0001-5171-7587, Turan, Semra, Solak, Rukiye, Keskin, Şule

مصطلحات موضوعية: Free and Bound MCPD, Leavened Dough, Frying Oil, Salt Content

وصف الملف: application/pdf

Relation: Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; European Journal Of Lipid Science And Technology; https://doi.org/10.1002/ejlt.201800019; https://hdl.handle.net/20.500.12491/9983; 121

الاتاحة: https://hdl.handle.net/20.500.12491/9983
https://doi.org/10.1002/ejlt.201800019

المؤلفون: Solak, Rukiye, Turan, Semra, Kurhan, Şebnem, Erge, Hande Selen, Karabulut, İhsan

المساهمون: BAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, orcid:0000-0002-9014-8863, orcid:0000-0003-2242-0703, Solak, Rukiye, Erge, Hande Selen, Kurhan, Şebnem

مصطلحات موضوعية: Refined Hazelnut Oil, Thermal Oxidation Kinetics, Tocopherol Degradation, Polymer Triglyceride Content, Induction Period

وصف الملف: application/pdf

Relation: Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; Journal Of The American Oil Chemists Society; https://doi.org/10.1002/aocs.12037; https://hdl.handle.net/20.500.12491/9620; 95; 497; 508

الاتاحة: https://hdl.handle.net/20.500.12491/9620
https://doi.org/10.1002/aocs.12037

المؤلفون: Turan, Semra, Keskin, Sule, Solak, Rukiye

المصدر: Journal of Food Science & Technology; Jan2022, Vol. 59 Issue 1, p65-74, 10p

المؤلفون: KESKİN, Şule, TURAN, Semra, SOLAK, Rukiye

المصدر: Volume: 9, Issue: 1 423-432 ; 2146-0574 ; 2536-4618 ; Journal of the Institute of Science and Technology

مصطلحات موضوعية: Kızartma şartları,kızartılmış hamur,renk değerleri,yanıt yüzey tekniği, Frying conditions,fried dough,color values,response surface methodology

وصف الملف: application/pdf

Relation: https://dergipark.org.tr/tr/download/article-file/651602; https://dergipark.org.tr/tr/pub/jist/issue/43413/430468

الاتاحة: https://dergipark.org.tr/tr/pub/jist/issue/43413/430468
https://doi.org/10.21597/jist.430468

المؤلفون: KESKİN, Şule, TURAN, Semra, SOLAK, Rukiye

المصدر: Volume: 9, Issue: 1 423-432
Journal of the Institute of Science and Technology

مصطلحات موضوعية: Kızartma şartları,kızartılmış hamur,renk değerleri,yanıt yüzey tekniği, Food Science and Technology, Frying conditions,fried dough,color values,response surface methodology, Gıda Bilimi ve Teknolojisi

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::d97796646d04153bcfef5f29a7b847eb
https://dergipark.org.tr/tr/pub/jist/issue/43413/430468

المؤلفون: TURAN, Semra, SOLAK, Rukiye, KESKİN, Şule

المصدر: Volume: 16, Issue: 2 210-217 ; 1304-7582 ; 2148-015X ; Akademik Gıda

مصطلحات موضوعية: 3-MCPD,2-MCPD,Glisidol,Deodorizasyon,Isıl işlem, 3-MCPD,2-MCPD,Glycidol,Deodorisation,Heat treatment

وصف الملف: application/pdf

Relation: https://dergipark.org.tr/tr/download/article-file/517432; https://dergipark.org.tr/tr/pub/akademik-gida/issue/38683/449866

الاتاحة: https://dergipark.org.tr/tr/pub/akademik-gida/issue/38683/449866
https://doi.org/10.24323/akademik-gida.449866

Alternate Title: Change in Color Values of Fried Doughs at Different Frying Conditions. (English)

المؤلفون: KESKİN, Şule, TURAN, Semra, SOLAK, Rukiye

المصدر: Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi; 2019, Vol. 9 Issue 1, p423-432, 10p

Alternate Title: Formation and Determination of Monochloropropanediol Esters in Foods. (English)

المؤلفون: Turan, Semra, Solak, Rukiye, Keskin, Şule

المصدر: Academic Food Journal / Akademik GIDA; nis-haz2018, Vol. 16 Issue 2, p210-217, 8p