1.The Effect of Hydrogenation Conditions on Trans Fatty Acids Formation and Selectivity of Reaction During Cottonseed Oil Hydrogenation

作　　者：Aytaç Saygın Gümüşkesen ;Mehmet Beyaz

出　　处：Gida : Journal of Food. 2001 ;26(4).

出版社：Association of Food Technology, Turkey

文章 ID：95381850

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2.Yerli Ağartma Topraklarının Asitle Aktifleştirilmesi ve Bu Topraklarda Renk Açma Etkinliklerinin Saptanması Üzerinde Araştırma

作　　者：Aytaç Saygın ;Muammer Kayahan

出　　处：Gida : Journal of Food. 1984 ;9(3).

出版社：Association of Food Technology, Turkey

文章 ID：95382845

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3.Optimum Efficiency Value of Bleaching Earth and Effects of Bleaching Conditions on This Value

作　　者：Muammer Kayahan ;Aytaç Saygın

出　　处：Gida : Journal of Food. 1983 ;8(3).

出版社：Association of Food Technology, Turkey

文章 ID：95382884

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4.Re-Engineering of Edible Oil Refining Wastes

作　　者：Fahri Yemişçioğlu ;Onur Özdikicierler ;Aytaç Saygın Gümüşkesen 等

出　　处：Gida : Journal of Food. 2013 ;38(6).

出版社：Association of Food Technology, Turkey

文章 ID：95381223

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5.Influence of the Fruit's Ripeness on Total Polyphenol Content and Bitterness Index of Virgin Olive Oil for Memecik and Erkence Olive Varieties

作　　者：Fahri Yemişçioğlu ;Onur Özdikicierler ;Sibel Çapar 等

出　　处：Gida : Journal of Food. 2016 ;41(6):381-386.doi:10.15237/gida.GD16028

出版社：Association of Food Technology, Turkey

文章 ID：200744324

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