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62篇 您的检索式：作者名="Cakli"

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	题名	作者	年代	出处	被引量
1	Marination of deep -water pink shrimpwith rosemary extract and the determination of its shelf-life显示文摘	Cadun A Kisla D Cakli S	2008	FoodChemistry2008，109，：	1
2	The prevalence of allergic rhinitis in urban and rural areas of Eskisehir-Turkey显示文摘	CINGI C CAKLI H US T	2005	Allergol Immunopathol (Madr)2005，33，：	1
3	Determination of asta- xanthin and canthaxanthin in salmonid 显示文摘	TOLASAS S CAKLIS S OSTERMEYERS U	2005	Eur Food Res Technol2005，221，6：	1
4	Chemical, microbiological and sensory changes in thawed frozen of sardine (Sardine pilchardus)during marination显示文摘	Kilinc B Cakli S	2004	Food Chemistry2004，88，2：	1
5	A study of marination of deepwater pink shrimp (Parapenaeus longirostris, Lucas, 1846) and its shelf life显示文摘	A Cadun S Cakli D Kisla	2005	Food Chemistry2005，，90：	1
6	Comparison of effects of slurry ice and flake ice pretreatments on the quality of aqua- cultured seabream ( Sprusaurata ) and seabass ( Dicentrarchus labrax) stored at 4 ℃ 显示文摘	KILINC B CAKLI S CADUN A	2007	Food Chemistry2007，104，4：	1
7	Effect of ungutting on microbiological, chemical and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice显示文摘	Cakli S Kilinc B Cadun A	2006	Eur Food Res Technol2006，222，56：	1
8	Comparison of effects of slurry ice and flake ice pretreatments on the quality of aquacuhured sea bream ( Sparus aurata ) and sea bass (Dicentrarchus labrax) stored at 4℃ 显示文摘	B Kilinc S Cakli A Cadun	2007	Food Chemistry2007，104，：	1
9	Comparative analysis of primary and secondary rhinoplasties according to surgeon's perspective, patient satisfaction, and quality of life 显示文摘	Cingi C Eskiizmir G Cakli H	2012	Ann Otol Rhinol Laryngol2012，121，5：	1
10	Determination of astaxanthin and canthaxanthin in salmonid 显示文摘	Tolasa S Cakli S Ostermeyer U	2005	Eur Food Res Technol2005，221，：	1
11	Determination of astaxanthinand canthaxanthin in salmonid 显示文摘	Tolasa S Cakli S Ostermeyer U	2005	Eur Food Res Technol2005，221，：	1
12	Chemical, microbiological and sensory changes in thawed frozen of sardine ( sardine pilchardus ) during marination显示文摘	Kilinc B Cakli S	2004	Food Chemistry2004，88，2：	1
13	Comparison of effects of slurry ice and flake ice pretreatmems on the quality of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored at 4 ~C 显示文摘	Kilinc B Cakli S Cadun A	2007	Food Chemistry2007，104，4：	1
14	Determination of astaxanthin and canthaxanthin in salmonid 显示文摘	Tolasa S Cakli S Ostermeyer U	2005	European Food Research and Technology2005，221，：	1
15	Marination of deep -water pinkshrimp with rosemary extract and the determination of its shelf-life显示文摘	Cadun A Kisla D Cakli	2008	Food Chemistry2008，109，：	1
16	Comparison of effects of slurry ice and flake ice pretreatments on the quality of aquacul- tured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored at 4 ℃ 显示文摘	Kilinc B Cakli S Cadun A	2007	Food Chemistry2007，104，4：	1
17	Textural and sensory properties of fishsausage from rainbow trout显示文摘	Dincer T Cakli S	2010	Journal of Aquatic Food Product Technology2010，19，34：	1
18	Determination of astaxanthin and canthaxanthin in salmonid显示文摘	S. Tolasa S. Cakli U. Ostermeyer	2005	European Food Research and Technology2005，，6：	1
19	Chemical,microbiological and sensory changes in thawed frozen fillets of sardine(Sardina pilchardus)during marination显示文摘	Kilinc B Cakli S	2004	Food Chemistry2004，88，2：	1
20	Determination of the shelf life of sar- dine (Sardina pilchardus ) marinades in tomato sauce stored at4 C显示文摘	Kilinc B Cakli S	2005	Food Control2005，16，7：	1

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