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18篇 您的检索式：作者名="HAYTA"

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		题名	作者	年代	出处	被引量
	1	Seed com- position of soybeans grown in the Harran region of Turkey as affected by row spacing and irrigation 显示文摘	BOYDAK E ALPASLAN M HAYTA M	2002	Journal of Agricultural Food and Chemistry2002，50，：	1
	2	Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends 显示文摘	Alpaslan M Hayta M	2002	Journal of Food Engineering2002，54，1：	1
	3	Dynamic rheological behavior of wheat glutens during heating 显示文摘	Hayta M Schofield J D	2005	Journal of the Science of Food and Agriculture2005，85，：	1
	4	Rheological and sensory propertiesof pekmez (grape molasses)/tahin ( sesame paste) blends显示文摘	AlpaslanM Hayta M	2002	Journal of Food Engineering2002，，54：	1
	5	Heat and additive induced biochemical transitions in gluten from good and poor breadmaking quality wheats 显示文摘	Hayta M David Schofield J	2004	Journal of Cereal Science2004，40，3：	1
	6	Dynamic rbeological behavior of wheat glutens during heating显示文摘	HAYTA M SCHOFIELD D	2005	Journal of the Science of Food and Agriculture2005，85，：	1
	7	Comparison of biodegradable nano- particles and multiple emulsions (water-in-oil-in-water) containing influenza virus antigen on the in vivo immune response in rats显示文摘	Bozkir A Hayta G Saka OM	2004	Pharmazie2004，59，：	1
	8	Reprogramming of human um- bilical cord stromal mesenchymal stem cells for myogenic differentia- tion and muscle repair显示文摘	Kocaefe C Balei D Hayta BB	2010	Stem Cell Rev2010，4，：	1
	9	Apricot kernel: Physical and chemi-cal properties显示文摘	ALPASLAN M HAYTA M	2006	Journal of the American Oil Chemists Society2006，83，5：	1
	10	The effect of fermentation on viscosity and protein solubility of Boza,a traditional cereal-based fermented Turkish beverage显示文摘	HAYTA M M ALPASLAN E K (O)SE		0，，213：	1
	11	Rheological and sensory properties of pekmez (grape molasses)/tahin ( sesame paste) blends 显示文摘	Alpaslan M Hayta M	2002	Journal o[ Food Engineering2002，54，：	1
	12	Multidisciplinary approach to the rehabilitation of a crown-root fracture with original fragment for immediate esthetics: A case report with 4-year follow- up 显示文摘	Oz IA Hayta MC Toroglu MS	2006	Dent Traumatol2006，22，1：	1
	13	Dynamic rheological behavior of wheat glutens during heating显示文摘	HAYTA M SCHOFIELD J D	2005	Journal of the Science of Food and Agriculture2005，85，12：	1
	14	hnproved wound heal- ing by low-level laser irradiation after gingivectomy operations: a controlled clinical pilot study 显示文摘	Ozee\|ik O Cenk Haytae M Kunin A	2008	J Clin Periodontol2008，35，3：	1
	15	Apricot kernel: Physical and chemical properties显示文摘	Alpaslan M Hayta M	2006	Journal of the American Oil Chemists Society2006，83，5：	1
	16	The effect of fermentation on viscosity and protein solubility on Boza, a traditional cereal-based fermented Turkish beverage显示文摘	Hayta M Alpaslan M Kose E	2001	European Food Research and Technology2001，213，45：	1
	17	Effects of processing on biochemical and rheological properties of wheat gluten proteins显示文摘	HAYTA M ALPASLAN M	2001	Food2001，45，5：	1
	18	Effect of gamma -irradiation on some chemical characteristics and volatile content oflinseed显示文摘	Yalcin H Ozturk I Hayta M	2011	J Med Food2011，14，：	1

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