1. Ordu Üniversitesi Açık Arşiv Sistemi

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Results 5341-5350 of 5355 (Search time: 0.0 seconds).
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Dahili Tıp Bilimleri
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Issue DateTitleAuthor(s)
2017Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat fryingAydinkaptan, E.; Mazi, Isil Barutcu; Ordu Üniversitesi; 0000-0002-5324-8451
2020Physicochemical and sensory characterization of bread produced from different dough formulations by Kluyveromyces lactisAkyuz, Guliz; Mazi, BG.; Ordu Üniversitesi; 0000-0002-3522-9716; 0000-0003-3478-6243
2023Influence of different soaking and drying treatments on anti-nutritional composition and technological characteristics of red and green lentil (Lens culinaris Medik.) flourMazi, BG.; Yildiz, Duygu; Mazi, Isil Barutcu; Ordu Üniversitesi; 0000-0002-5324-8451; 0000-0003-3478-6243
2017Microwave Heating of Sunflower Oil at Frying Temperatures: Effect of Power Levels on Physicochemical PropertiesAydinkaptan, Ezgi; Mazi, BG.; Mazi, Isil Barutcu; Ordu Üniversitesi; 0000-0002-5324-8451; 0000-0002-9570-3029; 0000-0003-3478-6243
2016Single-Step Partial Purification of Intracellular beta-Galactosidase from Kluyveromyces lactis Using Microemulsion DropletsDungan, Stephanie R.; Hamamci, Haluk; Mazi, BG.; Ogrydziak, David M.; Ordu Üniversitesi; 0000-0001-8420-987X; 0000-0003-3478-6243
2024Coexistence of multiple causes in patients with iron deficiencyÖzbilen, Muhammet; Ordu Üniversitesi; 167134; 0000-0001-6052-7486
2019HMF formation, diastase activity and proline content changes in bee pollen dried by different drying methodsKanar, Yeliz; Mazi, BG.; Ordu Üniversitesi; 0000-0003-3478-6243
2019Effect of different drying methods on antioxidant characteristics of bee-pollenKanar, Yeliz; Mazi, BG.; Ordu Üniversitesi; 0000-0003-3478-6243
2023Çakıldak Fındık Çeşidinin Türk Fındığı (Corylus Colurna L.) Anacı Üzerinde Sürgün ve Durgun Dönemde Aşıyla ÇoğaltılmasıProf. Dr. Balta, Fikri; Demirel Ateş, Banu; Ordu Üniversitesi; Fen Bilimleri Enstitüsü; 0000-0003-4414-8501; 0000-0001-8235-1047

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