1. Ordu Üniversitesi Açık Arşiv Sistemi

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Results 91-100 of 104 (Search time: 0.0 seconds).
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Issue DateTitleAuthor(s)
2019Arabinose biosynthesis is critical for salt stress tolerance in ArabidopsisZhao, Chunzhao; Zayed, Omar; Zeng, Fansuo; Liu, Chaoxian; Zhang, Ling; Zhu, Peipei; Hsu, Chuan-Chih; Tuncil, Yunus E.; Tao, W. Andy; Carpita, Nicholas C.; Zhu, Jian-Kang; Ordu Üniversitesi; 0000-0002-7100-1401; 0000-0002-9421-2332; 0000-0001-5134-731X; 0000-0003-0770-314X; 0000-0003-0284-2095; 0000-0003-1388-1903; 0000-0003-4508-022X; 0000-0002-3237-4651; 0000-0002-2708-1176
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
2013In vitro antioxidant and antimicrobial activity of some Lamiaceae speciesAlbayrak, Sevil; Aksoy, Ahmet; Albayrak, Songul; Sagdic, Osman; Ordu Üniversitesi; 0000-0002-2063-1462
2009Phytosterols in 17 Turkish hazelnut (Corylus avellana L.) cultivarsYorulmaz, Ash; Velioglu, Y. Sedat; Tekin, Aziz; Simsek, Atilla; Drover, John C. G.; Ates, Jale; Ordu Üniversitesi; 0000-0003-2092-1803; 0000-0002-3281-6229; 0000-0002-1534-6800; 0000-0001-5117-501X
2023Utilization of spray-dried raspberry powder as a natural additive to improve oxidative stability, microbial quality and overcome the perception of discoloration in vacuum-packed ground beef during chilled storageAksu, Muhammet Irfan; Turan, Emre; Gulbandilar, Aysel; Tamturk, Faruk; Ordu Üniversitesi; 0000-0002-4289-0107; 0000-0001-9391-6955
2022Lactobacilli isolates as potential aroma producer starter cultures: Effects on the chemical, physical, microbial, and sensory properties of yogurtCelik, Omer Faruk; Temiz, Hasan; Ordu Üniversitesi; 0000-0002-6105-4825
2009A review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheeseTarakci, Zekai; Temiz, Hasan; Ordu Üniversitesi
2017Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat fryingAydinkaptan, E.; Mazi, Isil Barutcu; Ordu Üniversitesi; 0000-0002-5324-8451
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
2023Influence of different soaking and drying treatments on anti-nutritional composition and technological characteristics of red and green lentil (Lens culinaris Medik.) flourMazi, BG.; Yildiz, Duygu; Mazi, Isil Barutcu; Ordu Üniversitesi; 0000-0002-5324-8451; 0000-0003-3478-6243

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