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Cansu Ekin Bonacina

Showing results (1-10 of 5) with videos related to

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Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|April 27, 2026
Flaxseed mucilage powder: Influence of drying methods and maltodextrin on physicochemical propertiesHavva Cimen, Cansu Ekin Bonacina, Hulya Cakmak
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|February 4, 2026
Changes in 3-chloro-1,2-propanediol and glycidyl esters content during post-bleaching of palm oleinBehiye Ebru Sahiner, Merve Akpinar-Uzun, Cansu Ekin Bonacina, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|November 21, 2025
Food emulsion characteristics influence the release and absorption of 3-chloropropane-1,2-diol estersAyse Nur Akpinar, Selvi Secil Sahin, Busra Moran, et al.
Journal of Food Science|September 28, 2025
Assessment of More Sustainable Packaging Solutions for Sliced Cooked Ham and Mortadella: A Study on Physicochemical Properties and Microbial QualityGiulia Leni, Cansu Ekin Bonacina, Laura Principato, et al.
Meat Science|June 27, 2025
Evaluation of salami packed under different packaging materialsCansu Ekin Bonacina, Giulia Leni, Andrea Giombelli, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|April 27, 2026
Flaxseed mucilage powder: Influence of drying methods and maltodextrin on physicochemical propertiesHavva Cimen, Cansu Ekin Bonacina, Hulya Cakmak
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|February 4, 2026
Changes in 3-chloro-1,2-propanediol and glycidyl esters content during post-bleaching of palm oleinBehiye Ebru Sahiner, Merve Akpinar-Uzun, Cansu Ekin Bonacina, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|November 21, 2025
Food emulsion characteristics influence the release and absorption of 3-chloropropane-1,2-diol estersAyse Nur Akpinar, Selvi Secil Sahin, Busra Moran, et al.
Journal of Food Science|September 28, 2025
Assessment of More Sustainable Packaging Solutions for Sliced Cooked Ham and Mortadella: A Study on Physicochemical Properties and Microbial QualityGiulia Leni, Cansu Ekin Bonacina, Laura Principato, et al.
Meat Science|June 27, 2025
Evaluation of salami packed under different packaging materialsCansu Ekin Bonacina, Giulia Leni, Andrea Giombelli, et al.
Pageof 1