Ara
Toplam kayıt 604, listelenen: 601-604
Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food
(2019)
Technological properties of aqueous solutions of xanthan gums produced by various Xanthomonas species using waste bread (WB) hydrolyzate as a carbon source to reduce the overall product cost and to utilize waste bread were ...
Computational Insight into Conformational Rearrangement and Intramolecular-H Bond Analysis of Some Calix[4]Arenes Including Acryloyl Moiety
(2019)
The conformational analyses of Calix[4]arenes reveals four different stable structures (conformations); Cone, Partial Cone, 1,2-Alternate and 1,3-Alternate after employing a density functional theory (DFT) computational ...
Uzun-Kısa Süreli Bellek Ağı Kullanarak Global Güneş Işınımı Zaman Serileri Tahmini
(2019)
Global güneş ışınımı tahmini, güneş enerjisi sistemlerinin etkin yönetimi ve işletilmesinin yanı sıra gelecekteki enerji üretimi hakkında güvenilir bilgi sağlamak için giderek daha fazla önem kazanmaktadır. Bu çalışmada, ...
An Experimental Study to Determine Nutrition Profile Warning Message Effectiveness in Food Advertisements
(Ege University, 2024)
In our country, with the regulations implemented by the Ministry of Health, RTÜK and the Ministry of Commerce, bans on some food goods have been placed in television advertisements and the inclusion of flowband messages ...