Takip et
Sultan Arslan Tontul
Sultan Arslan Tontul
Wageningen University, Selçuk University
selcuk.edu.tr üzerinde doğrulanmış e-posta adresine sahip
Başlık
Alıntı yapanlar
Alıntı yapanlar
Yıl
Microencapsulation of probiotic Saccharomyces cerevisiae var. boulardii with different wall materials by spray drying
S Arslan, M Erbas, I Tontul, A Topuz
LWT-Food Science and Technology 63 (1), 685-690, 2015
2132015
Single and double layered microencapsulation of probiotics by spray drying and spray chilling
S Arslan-Tontul, M Erbas
Lwt-food science and technology 81, 160-169, 2017
1292017
Production of a minimally processed jelly candy for children using honey instead of sugar
C Mutlu, SA Tontul, M Erbaş
LWT 93, 499-505, 2018
1112018
Bal ve diğer arı ürünlerinin bazı özellikleri ve insan sağlığı üzerine etkileri
C Mutlu, M Erbaş, SA Tontul
Akademik Gıda 15 (1), 75-83, 2017
622017
Moisture sorption isotherm, isosteric heat and adsorption surface area of whole chia seeds
S Arslan-Tontul
Lwt 119, 108859, 2020
502020
The Use of probiotic-loaded single-and double-layered microcapsules in cake production
S Arslan-Tontul, M Erbas, A Gorgulu
Probiotics and antimicrobial proteins 11 (3), 840-849, 2019
482019
Adsorption behaviour of bulgur
M Erbaş, E Aykın, S Arslan, AN Durak
Food chemistry 195, 87-90, 2016
362016
Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread
Ü Gülcan, CC Uslu, C Mutlu, S Arslan-Tontul, M Erbaş
Food Chemistry 332, 127434, 2020
292020
Açlığın önlenmesi ve gıda güvencesinin sağlanması
M Erbaş, S Arslan
Gıda Mühendisliği Dergisi 36 (4), 2015
292015
Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)
C Mutlu, S Arslan‐Tontul, C Candal, O Kilic, M Erbas
Journal of food science 83 (1), 53-59, 2018
282018
Effect of sodium metabisulfite addition and baking temperature on maillard reaction in bread
M Erbas, H Sekerci, S Arslan, AN Durak
Journal of Food Quality 35 (2), 144-151, 2012
262012
Moisture sorption isotherm and thermodynamic analysis of quinoa grains
S Arslan-Tontul
Heat and Mass Transfer 57 (3), 543-550, 2021
232021
Co-Culture Probiotic Fermentation of Protein-Enriched Cereal Medium (Boza)
S Arslan-Tontul, M Erbas
Journal of the American College of Nutrition 39 (1), 72-81, 2020
212020
Determination of microbiological and chemical properties of probiotic boza and its consumer acceptability
S Arslan, AN Durak, M Erbas, E Tanriverdi, U Gulcan
Journal of the American College of Nutrition 34 (1), 56-64, 2015
202015
Effect of immature wheat flour on nutritional and technological quality of sourdough bread
H Çetin-Babaoğlu, S Arslan-Tontul, N Akın
Journal of Cereal Science 94, 103000, 2020
162020
Bazi tahil benzeri ürünlerin glutensiz kek üretiminde kullanimi
C Mutlu, SA Tontul, C Candal, M Erbaş
Gıda 44 (5), 770-780, 2019
162019
Effect of bicarbonate salts and sequential using of frying oil on acrylamide and 5-hydroxymethylfurfural contents in coated fried chicken meat
E Aykın, S Arslan, AN Durak, M Erbas
International journal of food properties 19 (1), 222-232, 2016
162016
Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia
S Arslan-Tontul, C Candal Uslu, C Mutlu, M Erbaş
Journal of Food Science and Technology, 1-8, 2021
152021
Microbiological and chemical properties of wet tarhana produced by different dairy products
S Arslan-Tontul, C Mutlu, C Candal, M Erbaş
Journal of food science and technology 55, 4770-4781, 2018
122018
Some properties of honey and other bee products and their effects on human health.
C Mutlu, M Erbaș, SA Tontul
102017
Sistem, işlemi şu anda gerçekleştiremiyor. Daha sonra yeniden deneyin.
Makaleler 1–20