[ 发表于: Turkish Journal of Agriculture-Food Science and Technology ]
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Antifreeze Proteins: An Inovative Agent for the Prevention of Foods

2020

İlhan Gün | Aslı Albayrak | Asuman Gürsel

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Probiyotik Ürünlerin Tüketim Alışkanlıklarının Belirlenmesi

2019

Savaş Aslan | Recep Kara | Hilmi Yaman

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Evaluation of Barley as Human Food

2013

Mehmet Köten | Sabri Ünsal | Ayhan Atlı

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An Overview on The Use of Lemna minor L. in the Field of Health and Nutrition

2022

Eda Sönmez Gürer | Evren Algın Yapar

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Using of Weeds as Food in Eastern Anatolia Region

2018

Zühal Okcu | Benay Kaplan

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Bees in Pollination and the Effect of Global Warming on Bees

2022

Nuray Şahinler | Nesibe özge Toy

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Application of Plasma Technology in Food Processing

2020

Aslı Albayrak | Gülden Başyiğit Kılıç

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Behavioral Determinants of Food Waste; the Case of Çorum Province

2019

Gungor Karakas

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Preparation of Glucose Sensor Based on Keggin Type Polyoxometalate/Conducting Polymer Composite for Use in Food Industry

2019

Yasemin Torlak | Rukiye Ayranci | Metin Ak

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Organik ve Konvansiyonel Gıdalarda Besinsel ve Duyusal Kalite

2019

Rabia Talay | Ümmügülsüm Erdoğan

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