Erişim şekli için "info:eu-repo/semantics/closedAccess" Yüksekokullar listeleme
Toplam kayıt 12, listelenen: 1-12
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Application of multivariate machine learning methods to investigate organic compound content of different pepper spices
(Elsevier, 2023)The aim of this study was to uncover all aspects and extract comprehensive and valuable information from the data obtained from different pepper varieties using machine learning (ML) methods. The red pepper (RP), fabricated ... -
Discrimination of glutopeak test and mixograph parameters for evaluation of wheat flour supplemented with hazelnut skin, cross-linked starch, and oxidized starch
(MDPI, 2023)Hazelnut skin is a by-product produced from hazelnut processing. It can be used as a nutritional supplement due to its high nutrient values. The purpose of this study was to evaluate the dough properties of refined flour ... -
The effect of goji berry consumption on weight loss in boxers
(Mattioli 1885, 2020)Study Objectives: The aim of this study was to examine whether goji berry consumption has an effect on weight loss in boxers. 24 licensed boxing athletes participated in the study. Methods: Athletes were divided into four ... -
Effects of acute water intake on body composition measurements by bioelectric impedance analysis
(Int Journal Applied Exercise Physiology, 2020)Bioelectrical impedance analysis (BIA) is a simple and quickly applied non-invasive method used to assess body composition in clinical medicine and also sports science fort making important decision. BIA measurement is ... -
Enrichment of sourdough bread with hazelnut skin, cross-linked starch, or oxidized starch for improvement of nutritionalquality
(2023)Health concerns led to a shift toward the consumption of high dietary fiber bread.Additionally, climate change and supply chain concerns have led to the investigationof new sources of fiber utilizing waste products or ... -
Food waste from the perspective of food and beverage businesses
(Peter Lang AG, 2021)No Abstract Available -
A gastronomic product in Turkish culinary culture: a research on Yozgat Çanak cheese
(ELSEVIER, 2023)Cheese is one of the most special and crucial nutrition groups of Turkish culinary culture. Certain cheese varieties in the Turkish cuisine culture can be listed as tulum, cottage cheese, lor, goat’s skin, sheep, cow, ... -
Rekreasyonel faaliyetlerin ekonomik kalkınmadaki rolü: Artvin ili üzerine bir değerlendirme
(Gazi Kitabevi, 2022)Teknolojideki gelişme ile birlikte seyahatlerin kolaylaşması, maliyetlerin ucuzlaması, gelirlerdeki artış ve çalışma saatlerinin kısalması sonucunda oluşan boş zamanı değerlendirmek ve yaşadıkları rutin yaşam ... -
The relationship between commodity prices and selected macroeconomic variables in turkey : evidence from fourier cointegration test
(IGI Global, 2020)The studies which analyzing the effects of the change in oil, natural gas and copper prices on export, import and stock prices has been taken huge interest by researchers and there are a great number of studies in the ... -
The relationship between financial risksituations and market values of multinationalenterprisess: an application on transformation,storage, communication sectors in Turkey
(Gazi Kitabevi, 2020)Investors and the financial institutions aim at maximizing their wealth along with exposing minimum risk in the investment decisions. There are various financial vehicles in the financial markets, and globalization leads ... -
Strategies for the robust banking system and the determinants of the commercial and participation banks performance in Turkey evidence from a panel data analysis
(Springer Link, 2020)The primary purpose of this study is to investigate the internal determinants of commercial and participation banks operated profitability in Turkey over the time from 2010Q1 to 2018Q4 and recommend strategies for the ... -
Yöresel mutfağın Artvin ekonomisine katkıları
(Gazi Kitabevi, 2022)Son yıllarda yöresel mutfaklara olan ilgi giderek artmaktadır. Artan bu ilginin nedenleri arasında bir yöreye özgü yiyecek ve içecek ürünlerinin hazırlanma aşamaları, servis şekli, tadarak ve görerek yerinde deneyimleme isteği, ...