1. Ordu Üniversitesi Açık Arşiv Sistemi

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Results 11-17 of 17 (Search time: 0.0 seconds).
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Issue DateTitleAuthor(s)
2020Determination of the effects of spices on the ripening of traditional Circassian cheeseGezmis, Yusuf Emre; Tarakci, Zekai; Ordu Üniversitesi; 0000-0002-3828-3232
2020Effects of red beet extracts on protein and lipid oxidation, colour, microbial, sensory properties and storage stability of Turkish pastirmaAksu, Muhammet Irfan; Erdemir, Ebru; Sat, Ihsan Gungor; Turan, Emre; 0000-0001-9391-6955; 0000-0002-4289-0107
2020Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhanaAnil, Munir; Durmus, Yusuf; Tarakci, Zekai; Ordu Üniversitesi; 0000-0002-3828-3232
2020Effects of lyophilized red cabbage water extract and pH levels on the quality properties of pastirma cemen paste during chilled storageAksu, Muhammet Irfan; Sat, Ihsan Gungor; Turan, Emre; 0000-0001-9391-6955; 0000-0002-4289-0107
2020Gut microbiota modulation with long-chain corn bran arabinoxylan in adults with overweight and obesity is linked to an individualized temporal increase in fecal propionateNguyen, Nguyen K.; Deehan, Edward C.; Zhang, Zhengxiao; Jin, Mingliang; Baskota, Nami; Perez-Munoz, Maria Elisa; Cole, Janis; Tuncil, Yunus E.; Seethaler, Benjamin; Wang, Ting; Laville, Martine; Delzenne, Nathalie M.; Bischoff, Stephan C.; Hamaker, Bruce R.; Martinez, Ines; Knights, Dan; Bakal, Jeffrey A.; Prado, Carla M.; Walter, Jens; Ordu Üniversitesi; 0000-0001-8919-3977; 0000-0002-3609-5641; 0000-0003-4234-1746; 0000-0002-6977-4309; 0000-0003-1754-172X; 0000-0001-7697-1418; 0000-0002-3658-2554; 0000-0002-6977-4309; 0000-0002-5935-3236
2020Traditional yogurt dilemma; rich flavor vs. microbial safety: An investigation on Volatile Aroma Profiles, Chemical, and Microbiological Qualities of Traditional YogurtsCelik, Omer Faruk; Temiz, Hasan; Ordu Üniversitesi; 0000-0002-6105-4825
2020Physicochemical and sensory characterization of bread produced from different dough formulations by Kluyveromyces lactisAkyuz, Guliz; Mazi, BG.; Ordu Üniversitesi; 0000-0002-3522-9716; 0000-0003-3478-6243

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