2209-A - UNIVERSITY STUDENTS RESEARCH PROJECT SUPPORT PROGRAM 2023 2ND TERM CALL OUR PROJECTS ACCEPTED
Effect of Curcumin on Antioxidant Enzyme Profile in Tissue Under Oxidative Stress
Isolation of Antagonistic Yeasts from Fruit and Investigation of Their Antifungal Activities
Production of Vegan and Reduced Calorie Mayonnaise with Pectin Obtained from Aquafaba and Fruit Waste
Production of Functional Yogurt with Addition of Bayburt Wild Sour Apple Sauce (Malus Sylvestris Miller)
Effect of Microwave and Traditional Frying Processes on Some Quality Parameters of Edible Oils
Evaluation of Neophobia, Artificial Meat Attitude and Meat Addiction in Young Adults
Relationship Between Nutrition of Breastfeeding Mothers and Sleep Status of the Infant Investigation of the Relationship,
Investigation of the Relationship Between the Amount and Frequency of Ultra-Processed Food Consumption of Type 2 Diabetic Individuals and Mental Health,
Assessment of Sustainable and Healthy Nutritional Behaviors of University Students and Dietary Water and Carbon Footprint
Use of Sprouted Mung Bean (Vigna Radiata (L.) Flour in Gluten-Free Cake Production
Determination of Some Quality Characteristics of 100% Fruit Juices Offered for Sale in the Market
Investigation of the Effect of Ultrasound-Assisted Marination Process with Tarragon-Aromatized Olive Oil on Chicken Meat
