Search Results for Food science. - Narrowed by: English - Nutrition.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$002bscience.$0026qf$003dLANGUAGE$002509Language$002509ENG$002509English$0026qf$003dSUBJECT$002509Subject$002509Nutrition.$002509Nutrition.$0026ps$003d300?2024-10-24T03:29:32ZIntroducing food scienceent://SD_ILS/0/SD_ILS:3124202024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Shewfelt, Robert L.<br/>Preferred Shelf Number TP370 S424 2009<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Essentials of Food Scienceent://SD_ILS/0/SD_ILS:1667482024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Vaclavik, Vickie A. author. Christian, Elizabeth W. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-0-387-69940-0">http://dx.doi.org/10.1007/978-0-387-69940-0</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Statistics in Food Science and Nutritionent://SD_ILS/0/SD_ILS:3316472024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Pripp, Are Hugo. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(331647.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4614-5010-8">http://dx.doi.org/10.1007/978-1-4614-5010-8</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Adequate food for all culture, science, and technology of food in the 21st centuryent://SD_ILS/0/SD_ILS:2914332024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Pond, Wilson G., 1930- Nichols, Buford Lee, 1931- Brown, Dan L.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420077544">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Functional Foods and Nutraceuticalsent://SD_ILS/0/SD_ILS:1742712024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Aluko, Rotimi E. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4614-3480-1">http://dx.doi.org/10.1007/978-1-4614-3480-1</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food processing and nutritionent://SD_ILS/0/SD_ILS:2502242024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Bender, Arnold E. (Arnold Eric)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780120864508">http://www.sciencedirect.com/science/book/9780120864508</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Edible structures the basic science of what we eatent://SD_ILS/0/SD_ILS:2853052024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Aguilera, Jos ̌Miguel. Blazes, Marian.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439898918">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Total Diet Studiesent://SD_ILS/0/SD_ILS:3308272024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Moy, Gerald G. editor. Vannoort, Richard W. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(330827.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4419-7689-5">http://dx.doi.org/10.1007/978-1-4419-7689-5</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of Olive Oil Analysis and Propertiesent://SD_ILS/0/SD_ILS:3323432024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Aparicio, Ramón. editor. Harwood, John. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(332343.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4614-7777-8">http://dx.doi.org/10.1007/978-1-4614-7777-8</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Bioactive Dietary Factors and Plant Extracts in Dermatologyent://SD_ILS/0/SD_ILS:3325422024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Watson, Ronald Ross. editor. Zibadi, Sherma. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(332542.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-62703-167-7">http://dx.doi.org/10.1007/978-1-62703-167-7</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Omega-6/3 Fatty Acids Functions, Sustainability Strategies and Perspectivesent://SD_ILS/0/SD_ILS:3325512024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Meester, Fabien. editor. Watson, Ronald Ross. editor. Zibadi, Sherma. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(332551.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-62703-215-5">http://dx.doi.org/10.1007/978-1-62703-215-5</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of Clinical Nutrition and Strokeent://SD_ILS/0/SD_ILS:3325602024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Corrigan, Mandy L. editor. Escuro, Arlene A. editor. Kirby, Donald F. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(332560.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-62703-380-0">http://dx.doi.org/10.1007/978-1-62703-380-0</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food Quality, Safety and Technologyent://SD_ILS/0/SD_ILS:3353462024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Lima, Giuseppina P. P. editor. Vianello, Fabio. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(335346.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-3-7091-1640-1">http://dx.doi.org/10.1007/978-3-7091-1640-1</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Antioxidant Properties of Spices, Herbs and Other Sourcesent://SD_ILS/0/SD_ILS:3314732024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Charles, Denys J. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(331473.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4614-4310-0">http://dx.doi.org/10.1007/978-1-4614-4310-0</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Microwave-assisted Extraction for Bioactive Compounds Theory and Practiceent://SD_ILS/0/SD_ILS:3315972024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Chemat, Farid. editor. Cravotto, Giancarlo. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(331597.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4614-4830-3">http://dx.doi.org/10.1007/978-1-4614-4830-3</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of Food Fortification and Health From Concepts to Public Health Applications Volume 1ent://SD_ILS/0/SD_ILS:3322002024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Preedy, Victor R. editor. Srirajaskanthan, Rajaventhan. editor. Patel, Vinood B. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(332200.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4614-7076-2">http://dx.doi.org/10.1007/978-1-4614-7076-2</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of Food Fortification and Health From Concepts to Public Health Applications Volume 2ent://SD_ILS/0/SD_ILS:3322092024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Preedy, Victor R. editor. Srirajaskanthan, Rajaventhan. editor. Patel, Vinood B. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(332209.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4614-7110-3">http://dx.doi.org/10.1007/978-1-4614-7110-3</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Diet Quality An Evidence-Based Approach, Volume 2ent://SD_ILS/0/SD_ILS:3322592024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Preedy, Victor R. editor. Hunter, Lan-Anh. editor. Patel, Vinood B. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(332259.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4614-7315-2">http://dx.doi.org/10.1007/978-1-4614-7315-2</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Diet Quality An Evidence-Based Approach, Volume 1ent://SD_ILS/0/SD_ILS:3322632024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Preedy, Victor R. editor. Hunter, Lan-Anh. editor. Patel, Vinood B. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(332263.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4614-7339-8">http://dx.doi.org/10.1007/978-1-4614-7339-8</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Chocolate in Health and Nutritionent://SD_ILS/0/SD_ILS:3325302024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Watson, Ronald Ross. editor. Preedy, Victor R. editor. Zibadi, Sherma. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(332530.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-61779-803-0">http://dx.doi.org/10.1007/978-1-61779-803-0</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Magnesium in Human Health and Diseaseent://SD_ILS/0/SD_ILS:3325342024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Watson, Ronald Ross. editor. Preedy, Victor R. editor. Zibadi, Sherma. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE(332534.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-62703-044-1">http://dx.doi.org/10.1007/978-1-62703-044-1</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Characterization and Authentication of Olive and Other Vegetable Oils New Analytical Methodsent://SD_ILS/0/SD_ILS:1970742024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Lerma García, María Jesús. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-3-642-31418-6">http://dx.doi.org/10.1007/978-3-642-31418-6</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Iron Physiology and Pathophysiology in Humansent://SD_ILS/0/SD_ILS:1749262024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Anderson, Gregory J. editor. McLaren, Gordon D. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-60327-485-2">http://dx.doi.org/10.1007/978-1-60327-485-2</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Nutritional Health Strategies for Disease Preventionent://SD_ILS/0/SD_ILS:1751522024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Temple, Norman J. editor. Wilson, Ted. editor. Jacobs, Jr., David R. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-61779-894-8">http://dx.doi.org/10.1007/978-1-61779-894-8</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Probiotic Bacteria and Enteric Infections Cytoprotection by Probiotic Bacteriaent://SD_ILS/0/SD_ILS:2058282024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Malago, J.J. editor. Koninkx, J.F.J.G. editor. Marinsek-Logar, R. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-94-007-0386-5">http://dx.doi.org/10.1007/978-94-007-0386-5</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Safe or Not Safe Deciding What Risks to Accept in Our Environment and Foodent://SD_ILS/0/SD_ILS:1730042024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Pechan, Paul. author. Renn, Ortwin. author. Watt, Allan. author. Pongratz, Ingemar. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4419-7868-4">http://dx.doi.org/10.1007/978-1-4419-7868-4</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Nitrite and Nitrate in Human Health and Diseaseent://SD_ILS/0/SD_ILS:1750352024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Bryan, Nathan S. editor. Loscalzo, Joseph. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-60761-616-0">http://dx.doi.org/10.1007/978-1-60761-616-0</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The Physical Processes of Digestionent://SD_ILS/0/SD_ILS:1732132024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Lentle, Roger G. author. Janssen, Patrick W.M. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4419-9449-3">http://dx.doi.org/10.1007/978-1-4419-9449-3</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Iron Deficiency and Overload From Basic Biology to Clinical Medicineent://SD_ILS/0/SD_ILS:1747892024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Yehuda, Shlomo. editor. Mostofsky, David I. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-59745-462-9">http://dx.doi.org/10.1007/978-1-59745-462-9</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food Chemistryent://SD_ILS/0/SD_ILS:1859452024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Belitz, Hans-Dieter. author. Grosch, Werner. author. Schieberle, Peter. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-3-540-69934-7">http://dx.doi.org/10.1007/978-3-540-69934-7</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Carotenoids Volume 5: Nutrition and Healthent://SD_ILS/0/SD_ILS:1979362024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Britton, George. editor. Pfander, Hanspeter. editor. Liaaen-Jensen, Synnøve. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-3-7643-7501-0">http://dx.doi.org/10.1007/978-3-7643-7501-0</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>SUSHI Food for the eye, the body & the soulent://SD_ILS/0/SD_ILS:1720162024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Mouritsen, Ole G. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4419-0618-2">http://dx.doi.org/10.1007/978-1-4419-0618-2</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food Safety Culture Creating a Behavior-Based Food Safety Management Systement://SD_ILS/0/SD_ILS:1669982024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Yiannas, Frank. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-0-387-72867-4">http://dx.doi.org/10.1007/978-0-387-72867-4</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Anthocyanins Biosynthesis, Functions, and Applicationsent://SD_ILS/0/SD_ILS:1674622024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Winefield, Chris. editor. Davies, Kevin. editor. Gould, Kevin. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-0-387-77335-3">http://dx.doi.org/10.1007/978-0-387-77335-3</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Prebiotics and Probiotics Science and Technologyent://SD_ILS/0/SD_ILS:1676472024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Charalampopoulos, Dimitris. editor. Rastall, Robert A. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-0-387-79058-9">http://dx.doi.org/10.1007/978-0-387-79058-9</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Medical Foods from Natural Sourcesent://SD_ILS/0/SD_ILS:1676692024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Kaur, Meera. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-0-387-79378-8">http://dx.doi.org/10.1007/978-0-387-79378-8</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Bioactive Egg Compoundsent://SD_ILS/0/SD_ILS:1846452024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Huopalahti, Rainer. editor. López-Fandiño, Rosina. editor. Anton, Marc. editor. Schade, Rüdiger. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-3-540-37885-3">http://dx.doi.org/10.1007/978-3-540-37885-3</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Lentil An Ancient Crop for Modern Timesent://SD_ILS/0/SD_ILS:1697562024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Yadav, Shyam S. editor. McNeil, David L. editor. Stevenson, Philip C. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4020-6313-8">http://dx.doi.org/10.1007/978-1-4020-6313-8</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Selenium in Food and Healthent://SD_ILS/0/SD_ILS:1659252024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Reilly, Conor. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-0-387-33244-4">http://dx.doi.org/10.1007/978-0-387-33244-4</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Advanced Dairy Chemistry Volume 2 Lipidsent://SD_ILS/0/SD_ILS:1655632024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Fox, P. F. editor. McSweeney, P. L. H. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/0-387-28813-9">http://dx.doi.org/10.1007/0-387-28813-9</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Growing Food A Guide to Food Productionent://SD_ILS/0/SD_ILS:1693332024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Winch, Tony. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-1-4020-4975-0">http://dx.doi.org/10.1007/978-1-4020-4975-0</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Is it Safe to Eat? Enjoy Eating and Minimize Food Risksent://SD_ILS/0/SD_ILS:1811422024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Shaw, Ian. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/b138385">http://dx.doi.org/10.1007/b138385</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Genes on the Menu Facts for Knowledge-Based Decisionsent://SD_ILS/0/SD_ILS:1812282024-10-24T03:29:32Z2024-10-24T03:29:32ZAuthor Pechan, Paul Michael. author. Vries, Gert E. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/b138664">http://dx.doi.org/10.1007/b138664</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>