ITALIAN JOURNAL OF FOOD SCIENCE
5 yayın · 21 atıf
Yayınlar
| Başlık | Yıl | Yazar | Atıf |
|---|---|---|---|
|
Occurrence and dietary risk assessment of AFB1 in tomato and pepper pastes in Türkiye
|
2025 | Atasever, Meryem Aydemir, Ozlu, Hayrunnisa, Atasever, Mustafa | 4 |
|
Comparative analysis of antioxidant activities and phenolic contents in selected wild edible plants
|
2025 | Yildirim, Ertan, Ekinci, Melek, Turan, Metin +2 | 2 |
|
Physicochemical properties, volatile compound profile changes, and sensory evaluation of meatballs with the addition of different vegetable peels
|
2025 | Zor, Melek, Erdemir, Ebru, Fettahoglu, Kuebra +2 | 0 |
|
Evaluation of physicochemical, textural, and sensory properties of reduced-fat chicken patties produced with chia flour and κ-carrageenan
|
2024 | Kesemen, Ali Murat, Akkose, Ahmet | 2 |
|
Determining consumption preferences of consumers considering quality attributes of drinking water: case of lgdir
|
2021 | Askan, Emine, Topcu, Yavuz, Sahin, Ayca Nur | 13 |