1.Time-Tempreture Characteristics of Pectin Methylesterase from CArrots and Gren Beans

作　　者：Ahmet Yemenicioğlu ;Bekir Cemeroğlu

出　　处：Gida : Journal of Food. 2003 ;28(5).

出版社：Association of Food Technology, Turkey

文章 ID：95381723

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2.Heating Fruits as a Quarantine Treatment: Determination of Time-Temperature Limits in Heat Treatment

作　　者：Ahmet Yemenicioğlu ;Bekir Cemeroğlu

出　　处：Gida : Journal of Food. 2000 ;25(1).

出版社：Association of Food Technology, Turkey

文章 ID：95381875

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3.Regeneration of Peroxidase from Pinto Beans (Phaseolus vulgaris)

作　　者：Ahmet Yemenicioğlu ;Mehmet Özkan ;Bekir Cemeroğlu

出　　处：Gida : Journal of Food. 1998 ;23(2).

出版社：Association of Food Technology, Turkey

文章 ID：95382009

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4.The Effects of Enzyme Activation and Regeneration on Food Quality

作　　者：Ahmet Yemenicioğlu ;Bekir Cemeroğlu

出　　处：Gida : Journal of Food. 1998 ;23(6).

出版社：Association of Food Technology, Turkey

文章 ID：95382040

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5.Physicochemical and Active Properties of Gelatine-Based Composite Gels Loaded with Lysozyme and Green Tea Polyphenols

作　　者：Derya Boyacı ;Pelin Barış Kavur ;Sukru Gulec 等

出　　处：Food Technology and Biotechnology. 2021 ;59(3):337-348.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：1035755867

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