IAD Index of Academic Documents
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  • Akademik Gıda
  • Cilt: 23 Sayı: 4

Microstructure and Rheological Properties of Ayran Made using the Most Widely Used Commercial Cultures

Ola M. A. K. Shalabi, Reham Kamal El‑menawy, Amina Mahmoud Hassan, Magdy M. Ismail, Esmat Aly Alsayed Aly
Publication date : 2025-12-31

Plasma and Chemical Deposition of Polypyrrole onto MCM-41 for Glucose Sensing

Songül Şen Gürsoy, Barış Balıkçı, Fatih Mehmet Emen, Abdulkerim Yıldız
Publication date : 2025-12-31

Effect of Fermentation Time on the Ability of Kluyveromyces marxianus to Produce Bioaroma Compounds from Whey

Furkan Demirgül, Nur Çebi, Hamza Göktaş, Ömer Şimşek, Osman Sağdıç
Publication date : 2025-12-31

Phenolic Compound Profile, Antioxidant Capacity, and Physicochemical Characteristics of Commercial Hawthorn Vinegars

Semra Topuz Türker, Mustafa Bayram
Publication date : 2025-12-31

Some Quality Characteristics of Olive Oil from Gemlik Variety Grown in Bucak District of Burdur Province, Türkiye

Şükran Kuleaşan, Derya Solak, Hande Özcan
Publication date : 2025-12-31

Physicochemical and Toxicological Changes in Foods and Frying Oils during Deep-Frying

Mustafa Yıldız, Melike Ciniviz
Publication date : 2025-12-31

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