Determination of Textural and Sensory Properties of Yogurt Produced with The Vegetable Puree

by Tülay Özcan, Eda Yıldız
Published 2016-07-01

Gallic acid encapsulated pea flour‐based nanofibers produced by electrospinning as a potential active food packaging material

by Ayca Aydogdu Emir, Eda Yildiz, Yıldırım Aydogdu, Gulum Sumnu, Serpil Sahin
Published 2021-06-01

The effect of immunonutrition on bacterial translocation after Pringle maneuverer in rats

by Ozkan Subasi, Selim Yildiz, Adem Yuksel, Murat Coskun, Hamdi Turgut, Eda Yildiz
Published 2019-09-01