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Aktaş, Ayşe Burcu
Showing results 1 to 7 of 7
Issue Date | Title | Author(s) |
Apr-2019 | Chemical and Enzymatic Interesterification of Tallow With Different Oils | Aktaş, Ayşe Burcu |
2021 | Chemical and Physical Properties of Fats Produced by Chemical Interesterification of Tallow With Vegetable Oils | Aktaş, Ayşe Burcu; Özen, Banu |
2013 | Chemical Characterization of 'hurma Olive Grown in Karaburun Peninsula | Aktaş, Ayşe Burcu |
Oct-2014 | Comparison of Some Chemical Parameters of a Naturally Debittered Olive (olea Europaea L.) Type With Regular Olive Varieties | Aktaş, Ayşe Burcu; Özen, Banu ; Tokatlı, Figen ; Şen, İlknur |
2020 | Effects of Processing Parameters on Chemical and Physical Properties of Enzymatically Interesterified Beef Tallow-Corn Oil Blends | Aktaş, Ayşe Burcu; Özen, Banu ; Alamprese, Cristina A. |
2019 | Ir Spectroscopy and Chemometrics for Physical Property Prediction of Structured Lipids Produced by Interesterification of Beef Tallow | Aktaş, Ayşe Burcu; Alamprese, Cristina; Fessas, Dimitrios; Özen, Banu |
Mar-2014 | Phenolics Profile of a Naturally Debittering Olive in Comparison To Regular Olive Varieties | Aktaş, Ayşe Burcu; Özen, Banu ; Tokatlı, Figen ; Şen, İlknur |