Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2019-03-16

AUTHORS

Yasemin Sahan, Emine Aydin, Ayse Inkaya Dundar, Dilek Dulger Altiner, Guler Celik, Duygu Gocmen

ABSTRACT

In presented study total phenolic contents, antioxidant capacities and their bioaccessibilities from cookies supplemented with oleaster flour were investigated. Oleaster flours (OFs) were produced using two different methods (peeled oleaster flour: POF and unpeeled oleaster flour: UPOF) from two different genotypes. OFs were used to replace wheat flour in the cookie formulation (control) at the levels of 5, 10, 15, 20 and 25% (w/w). According to the results, enrichment of OFs clearly increased total phenolic contents, antioxidant capacities and bioaccessibilities of cookies. The highest bioaccessible antioxidant capacities (ABTS, CUPRAC, and FRAP) of the samples were obtained from cookie samples enriched with 25% UPOF-1. In conclusion, the increases in phenolic contents, antioxidant capacities, and bioaccessibilities from cookies supplemented with OFs suggest the potential enhancement of beneficial health effect of cookie due to increased content of bioactive compounds present in oleaster flour. More... »

PAGES

1-8

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s10068-019-00589-6

DOI

http://dx.doi.org/10.1007/s10068-019-00589-6

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1112829632


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/1103", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Clinical Sciences", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/11", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Medical and Health Sciences", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "Uluda\u011f University", 
          "id": "https://www.grid.ac/institutes/grid.34538.39", 
          "name": [
            "Faculty of Agriculture, Department of Food Engineering, Uludag University, Gorukle Campus, 16059, Bursa, Turkey"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Sahan", 
        "givenName": "Yasemin", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Duzce University", 
          "id": "https://www.grid.ac/institutes/grid.412121.5", 
          "name": [
            "Faculty of Agriculture and Natural Sciences, Department of Agricultural Biotechnology, Duzce University, Duzce, Turkey"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Aydin", 
        "givenName": "Emine", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Bursa Technical University", 
          "id": "https://www.grid.ac/institutes/grid.448598.c", 
          "name": [
            "Faculty of Natural Sciences, Architecture and Engineering, Department of Food Engineering, Bursa Technical University, Bursa, Turkey"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Dundar", 
        "givenName": "Ayse Inkaya", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University of Kocaeli", 
          "id": "https://www.grid.ac/institutes/grid.411105.0", 
          "name": [
            "School of Tourism and Hotel Management, Department of Gastronomy and Culinary Arts, Kocaeli University, Kartepe/Kocaeli, Turkey"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Altiner", 
        "givenName": "Dilek Dulger", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Scientific and Technological Research Council of Turkey", 
          "id": "https://www.grid.ac/institutes/grid.426409.d", 
          "name": [
            "The Scientific and Technological Research Council of Turkey, Bursa Test and Analysis Laboratory, (TUBITAK BUTAL), Bursa, Turkey"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Celik", 
        "givenName": "Guler", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Uluda\u011f University", 
          "id": "https://www.grid.ac/institutes/grid.34538.39", 
          "name": [
            "Faculty of Agriculture, Department of Food Engineering, Uludag University, Gorukle Campus, 16059, Bursa, Turkey"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Gocmen", 
        "givenName": "Duygu", 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1016/j.foodchem.2011.02.052", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1010076236"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2008.11.032", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1011476866"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.nutres.2009.09.016", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1011623301"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1590/fst.2014.0046", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1024678177"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/jphp.12442", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1030664308"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2014.12.013", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1031141692"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3389/fphys.2012.00317", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1033980075"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.ijfoodmicro.2009.03.025", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1035300520"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1006/jfca.2001.1004", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1036798080"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jtcme.2015.09.004", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1047858371"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.chroma.2004.08.059", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1048407095"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0378-8741(00)00222-1", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1049270758"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1006/abio.1996.0292", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1051388633"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.9724/kfcs.2013.29.3.275", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1052719580"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00604-007-0777-0", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1052895866", 
          "https://doi.org/10.1007/s00604-007-0777-0"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf503625p", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055914708"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3920/qas2013.0264", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1071704517"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.5539/jas.v5n2p160", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1072960067"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1093/ajcn/79.5.727", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1076831449"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2019-03-16", 
    "datePublishedReg": "2019-03-16", 
    "description": "In presented study total phenolic contents, antioxidant capacities and their bioaccessibilities from cookies supplemented with oleaster flour were investigated. Oleaster flours (OFs) were produced using two different methods (peeled oleaster flour: POF and unpeeled oleaster flour: UPOF) from two different genotypes. OFs were used to replace wheat flour in the cookie formulation (control) at the levels of 5, 10, 15, 20 and 25% (w/w). According to the results, enrichment of OFs clearly increased total phenolic contents, antioxidant capacities and bioaccessibilities of cookies. The highest bioaccessible antioxidant capacities (ABTS, CUPRAC, and FRAP) of the samples were obtained from cookie samples enriched with 25% UPOF-1. In conclusion, the increases in phenolic contents, antioxidant capacities, and bioaccessibilities from cookies supplemented with OFs suggest the potential enhancement of beneficial health effect of cookie due to increased content of bioactive compounds present in oleaster flour.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s10068-019-00589-6", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1119788", 
        "issn": [
          "1226-7708", 
          "2092-6456"
        ], 
        "name": "Food Science and Biotechnology", 
        "type": "Periodical"
      }
    ], 
    "name": "Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies", 
    "pagination": "1-8", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "9a4b7d10639a3df02bbd8d91b0ccd1727536d70552ac60d4f4249cfcae18cafb"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s10068-019-00589-6"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1112829632"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s10068-019-00589-6", 
      "https://app.dimensions.ai/details/publication/pub.1112829632"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-11T12:04", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000360_0000000360/records_118312_00000001.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "https://link.springer.com/10.1007%2Fs10068-019-00589-6"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s10068-019-00589-6'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s10068-019-00589-6'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s10068-019-00589-6'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s10068-019-00589-6'


 

This table displays all metadata directly associated to this object as RDF triples.

154 TRIPLES      21 PREDICATES      43 URIs      16 LITERALS      5 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s10068-019-00589-6 schema:about anzsrc-for:11
2 anzsrc-for:1103
3 schema:author Ne8aaba318f314e148dc7a8badeff404c
4 schema:citation sg:pub.10.1007/s00604-007-0777-0
5 https://doi.org/10.1006/abio.1996.0292
6 https://doi.org/10.1006/jfca.2001.1004
7 https://doi.org/10.1016/j.chroma.2004.08.059
8 https://doi.org/10.1016/j.foodchem.2008.11.032
9 https://doi.org/10.1016/j.foodchem.2011.02.052
10 https://doi.org/10.1016/j.foodchem.2014.12.013
11 https://doi.org/10.1016/j.ijfoodmicro.2009.03.025
12 https://doi.org/10.1016/j.jtcme.2015.09.004
13 https://doi.org/10.1016/j.nutres.2009.09.016
14 https://doi.org/10.1016/s0378-8741(00)00222-1
15 https://doi.org/10.1021/jf503625p
16 https://doi.org/10.1093/ajcn/79.5.727
17 https://doi.org/10.1111/jphp.12442
18 https://doi.org/10.1590/fst.2014.0046
19 https://doi.org/10.3389/fphys.2012.00317
20 https://doi.org/10.3920/qas2013.0264
21 https://doi.org/10.5539/jas.v5n2p160
22 https://doi.org/10.9724/kfcs.2013.29.3.275
23 schema:datePublished 2019-03-16
24 schema:datePublishedReg 2019-03-16
25 schema:description In presented study total phenolic contents, antioxidant capacities and their bioaccessibilities from cookies supplemented with oleaster flour were investigated. Oleaster flours (OFs) were produced using two different methods (peeled oleaster flour: POF and unpeeled oleaster flour: UPOF) from two different genotypes. OFs were used to replace wheat flour in the cookie formulation (control) at the levels of 5, 10, 15, 20 and 25% (w/w). According to the results, enrichment of OFs clearly increased total phenolic contents, antioxidant capacities and bioaccessibilities of cookies. The highest bioaccessible antioxidant capacities (ABTS, CUPRAC, and FRAP) of the samples were obtained from cookie samples enriched with 25% UPOF-1. In conclusion, the increases in phenolic contents, antioxidant capacities, and bioaccessibilities from cookies supplemented with OFs suggest the potential enhancement of beneficial health effect of cookie due to increased content of bioactive compounds present in oleaster flour.
26 schema:genre research_article
27 schema:inLanguage en
28 schema:isAccessibleForFree false
29 schema:isPartOf sg:journal.1119788
30 schema:name Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies
31 schema:pagination 1-8
32 schema:productId N080c6a09702f4f41a86c958789762a49
33 N258307c3733c4911b515a1f2c3b8ccdd
34 N42e228979f184c5096d9317a70cf4262
35 schema:sameAs https://app.dimensions.ai/details/publication/pub.1112829632
36 https://doi.org/10.1007/s10068-019-00589-6
37 schema:sdDatePublished 2019-04-11T12:04
38 schema:sdLicense https://scigraph.springernature.com/explorer/license/
39 schema:sdPublisher N1b81c9da3f174f6697c45bf78c9a59c4
40 schema:url https://link.springer.com/10.1007%2Fs10068-019-00589-6
41 sgo:license sg:explorer/license/
42 sgo:sdDataset articles
43 rdf:type schema:ScholarlyArticle
44 N019986e982774611a0a0bf3f1d1eb61f schema:affiliation https://www.grid.ac/institutes/grid.448598.c
45 schema:familyName Dundar
46 schema:givenName Ayse Inkaya
47 rdf:type schema:Person
48 N030aa6934b944a0188239d1bf49411ad rdf:first N20600326d3574c81aa79e9654cc8ad66
49 rdf:rest N0c52361b0ec84074af7ecce03f5401eb
50 N080c6a09702f4f41a86c958789762a49 schema:name doi
51 schema:value 10.1007/s10068-019-00589-6
52 rdf:type schema:PropertyValue
53 N0c52361b0ec84074af7ecce03f5401eb rdf:first N019986e982774611a0a0bf3f1d1eb61f
54 rdf:rest Nb499655de80c48d19fc3757e19930b4c
55 N0c8f4974712b4342925251df1112f4d4 schema:affiliation https://www.grid.ac/institutes/grid.34538.39
56 schema:familyName Sahan
57 schema:givenName Yasemin
58 rdf:type schema:Person
59 N0ef4fc9b8bf441c4a4a3cd7865dd245d schema:affiliation https://www.grid.ac/institutes/grid.411105.0
60 schema:familyName Altiner
61 schema:givenName Dilek Dulger
62 rdf:type schema:Person
63 N1b81c9da3f174f6697c45bf78c9a59c4 schema:name Springer Nature - SN SciGraph project
64 rdf:type schema:Organization
65 N20600326d3574c81aa79e9654cc8ad66 schema:affiliation https://www.grid.ac/institutes/grid.412121.5
66 schema:familyName Aydin
67 schema:givenName Emine
68 rdf:type schema:Person
69 N258307c3733c4911b515a1f2c3b8ccdd schema:name readcube_id
70 schema:value 9a4b7d10639a3df02bbd8d91b0ccd1727536d70552ac60d4f4249cfcae18cafb
71 rdf:type schema:PropertyValue
72 N3268379f2aa843f6b4a7389ed688ad7d schema:affiliation https://www.grid.ac/institutes/grid.34538.39
73 schema:familyName Gocmen
74 schema:givenName Duygu
75 rdf:type schema:Person
76 N42e228979f184c5096d9317a70cf4262 schema:name dimensions_id
77 schema:value pub.1112829632
78 rdf:type schema:PropertyValue
79 N7a60fca825fc40a7aa289f774c0e3dc1 schema:affiliation https://www.grid.ac/institutes/grid.426409.d
80 schema:familyName Celik
81 schema:givenName Guler
82 rdf:type schema:Person
83 N7d21e6a0ee90459fb5ddcbf59277fc0d rdf:first N3268379f2aa843f6b4a7389ed688ad7d
84 rdf:rest rdf:nil
85 N9a91d25a3a0645b6ba8bf76e675ec8ba rdf:first N7a60fca825fc40a7aa289f774c0e3dc1
86 rdf:rest N7d21e6a0ee90459fb5ddcbf59277fc0d
87 Nb499655de80c48d19fc3757e19930b4c rdf:first N0ef4fc9b8bf441c4a4a3cd7865dd245d
88 rdf:rest N9a91d25a3a0645b6ba8bf76e675ec8ba
89 Ne8aaba318f314e148dc7a8badeff404c rdf:first N0c8f4974712b4342925251df1112f4d4
90 rdf:rest N030aa6934b944a0188239d1bf49411ad
91 anzsrc-for:11 schema:inDefinedTermSet anzsrc-for:
92 schema:name Medical and Health Sciences
93 rdf:type schema:DefinedTerm
94 anzsrc-for:1103 schema:inDefinedTermSet anzsrc-for:
95 schema:name Clinical Sciences
96 rdf:type schema:DefinedTerm
97 sg:journal.1119788 schema:issn 1226-7708
98 2092-6456
99 schema:name Food Science and Biotechnology
100 rdf:type schema:Periodical
101 sg:pub.10.1007/s00604-007-0777-0 schema:sameAs https://app.dimensions.ai/details/publication/pub.1052895866
102 https://doi.org/10.1007/s00604-007-0777-0
103 rdf:type schema:CreativeWork
104 https://doi.org/10.1006/abio.1996.0292 schema:sameAs https://app.dimensions.ai/details/publication/pub.1051388633
105 rdf:type schema:CreativeWork
106 https://doi.org/10.1006/jfca.2001.1004 schema:sameAs https://app.dimensions.ai/details/publication/pub.1036798080
107 rdf:type schema:CreativeWork
108 https://doi.org/10.1016/j.chroma.2004.08.059 schema:sameAs https://app.dimensions.ai/details/publication/pub.1048407095
109 rdf:type schema:CreativeWork
110 https://doi.org/10.1016/j.foodchem.2008.11.032 schema:sameAs https://app.dimensions.ai/details/publication/pub.1011476866
111 rdf:type schema:CreativeWork
112 https://doi.org/10.1016/j.foodchem.2011.02.052 schema:sameAs https://app.dimensions.ai/details/publication/pub.1010076236
113 rdf:type schema:CreativeWork
114 https://doi.org/10.1016/j.foodchem.2014.12.013 schema:sameAs https://app.dimensions.ai/details/publication/pub.1031141692
115 rdf:type schema:CreativeWork
116 https://doi.org/10.1016/j.ijfoodmicro.2009.03.025 schema:sameAs https://app.dimensions.ai/details/publication/pub.1035300520
117 rdf:type schema:CreativeWork
118 https://doi.org/10.1016/j.jtcme.2015.09.004 schema:sameAs https://app.dimensions.ai/details/publication/pub.1047858371
119 rdf:type schema:CreativeWork
120 https://doi.org/10.1016/j.nutres.2009.09.016 schema:sameAs https://app.dimensions.ai/details/publication/pub.1011623301
121 rdf:type schema:CreativeWork
122 https://doi.org/10.1016/s0378-8741(00)00222-1 schema:sameAs https://app.dimensions.ai/details/publication/pub.1049270758
123 rdf:type schema:CreativeWork
124 https://doi.org/10.1021/jf503625p schema:sameAs https://app.dimensions.ai/details/publication/pub.1055914708
125 rdf:type schema:CreativeWork
126 https://doi.org/10.1093/ajcn/79.5.727 schema:sameAs https://app.dimensions.ai/details/publication/pub.1076831449
127 rdf:type schema:CreativeWork
128 https://doi.org/10.1111/jphp.12442 schema:sameAs https://app.dimensions.ai/details/publication/pub.1030664308
129 rdf:type schema:CreativeWork
130 https://doi.org/10.1590/fst.2014.0046 schema:sameAs https://app.dimensions.ai/details/publication/pub.1024678177
131 rdf:type schema:CreativeWork
132 https://doi.org/10.3389/fphys.2012.00317 schema:sameAs https://app.dimensions.ai/details/publication/pub.1033980075
133 rdf:type schema:CreativeWork
134 https://doi.org/10.3920/qas2013.0264 schema:sameAs https://app.dimensions.ai/details/publication/pub.1071704517
135 rdf:type schema:CreativeWork
136 https://doi.org/10.5539/jas.v5n2p160 schema:sameAs https://app.dimensions.ai/details/publication/pub.1072960067
137 rdf:type schema:CreativeWork
138 https://doi.org/10.9724/kfcs.2013.29.3.275 schema:sameAs https://app.dimensions.ai/details/publication/pub.1052719580
139 rdf:type schema:CreativeWork
140 https://www.grid.ac/institutes/grid.34538.39 schema:alternateName Uludağ University
141 schema:name Faculty of Agriculture, Department of Food Engineering, Uludag University, Gorukle Campus, 16059, Bursa, Turkey
142 rdf:type schema:Organization
143 https://www.grid.ac/institutes/grid.411105.0 schema:alternateName University of Kocaeli
144 schema:name School of Tourism and Hotel Management, Department of Gastronomy and Culinary Arts, Kocaeli University, Kartepe/Kocaeli, Turkey
145 rdf:type schema:Organization
146 https://www.grid.ac/institutes/grid.412121.5 schema:alternateName Duzce University
147 schema:name Faculty of Agriculture and Natural Sciences, Department of Agricultural Biotechnology, Duzce University, Duzce, Turkey
148 rdf:type schema:Organization
149 https://www.grid.ac/institutes/grid.426409.d schema:alternateName Scientific and Technological Research Council of Turkey
150 schema:name The Scientific and Technological Research Council of Turkey, Bursa Test and Analysis Laboratory, (TUBITAK BUTAL), Bursa, Turkey
151 rdf:type schema:Organization
152 https://www.grid.ac/institutes/grid.448598.c schema:alternateName Bursa Technical University
153 schema:name Faculty of Natural Sciences, Architecture and Engineering, Department of Food Engineering, Bursa Technical University, Bursa, Turkey
154 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...