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Lipid-Protein Oxidation and In Vitro Digestibility of Fermented Turkey Sausages as Affected by Lipid Formulation
(WILEY, 2022)
This research investigates the effects of using different lipid formulations (100% beef fat, 85% beef fat+15% olive oil, or 70% beef fat+30% olive oil) in fermented turkey sausages on protein-lipid oxidation, in vitro ...
Copper-based metal organic framework modified electrochemical sensor for detection of quercetin in food samples
(SPRINGER, 2023)
In this study, a new sensor was fabricated for the detection of quercetin where carbon paste electrode (CPE) modified with a copper-based metal-organic framework (Cu-MOF) was utilized as transducer. The Cu-MOF was successfully ...
Generative Artificial Intelligence in the Hospitality and Tourism Industry: Developing a Framework for Future Research
(SAGE PUBLICATIONS INC, 2023)
Generative artificial intelligence (GAI) offers important opportunities for the hospitality and tourism (HT) industry in the context of operations, design, marketing, destination management, human resources, revenue ...
Camping: a liminal space as a gateway to eudaimonic happiness
(Routledge, 2023)
Camping–a growing niche in the tourism industry–allows participants to have a liminal experience. Using qualitative methods, we examine camp participants’ perspective through the lens of liminal theory. The data were ...