1.Comparison Between Voltammetric and Spectrophotometric Methods for the Determination of Food Coloring Diazocompounds Sunset Yellow FCF and Tartrazin in Some Candies and Synthetic Powder Form Drinks

作　　者：Nejat Altıniğne

出　　处：Gida : Journal of Food. 1999 ;24(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381957

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2.Vegetables Important for Nutrition and Public Health: I. Garlic (Allium sativum L.), Artichoke (Cynara scolymus L.), Celery (Apium graveolens L.) and Cabbage (Brassica oleraceae)

作　　者：Nejat Altıniğne ;Meral Gönül

出　　处：Gida : Journal of Food. 1988 ;13(5).

出版社：Association of Food Technology, Turkey

文章 ID：95382648

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3.Determination of Epoxy Fatty Acids in C. syriaca schrad. Oil by TLC and GLC Methods

作　　者：Nejat Altıniğne

出　　处：Gida : Journal of Food. 1985 ;10(4).

出版社：Association of Food Technology, Turkey

文章 ID：95382803

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4.Staling of Bread Made of Cephalaria syriaca added Flour

作　　者：Nejat Altıniğne ;Erdal Saygın

出　　处：Gida : Journal of Food. 1985 ;10(5).

出版社：Association of Food Technology, Turkey

文章 ID：95382813

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5.Amount of Total Phospholipids and a-Tocopherol in Raw and Refined C. syriaca schrad. Oil

作　　者：Nejat Altıniğne

出　　处：Gida : Journal of Food. 1984 ;9(6).

出版社：Association of Food Technology, Turkey

文章 ID：95382864

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6.Protein Fractions of C. syriaca schrad. Oil

作　　者：Nejat Altıniğne ;Erdal Saygın

出　　处：Gida : Journal of Food. 1983 ;8(4).

出版社：Association of Food Technology, Turkey

文章 ID：95382898

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	1999	1篇
	1988	1篇
	1985	2篇
	1984	1篇
	1983	1篇

	Nejat Altıniğne	6篇
	Erdal Saygın	2篇
	Meral Gönül	1篇