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Showing 9 out of a total of 9 results for collection: Gıda Mühendisliği.
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The effects of starter cultures on chemical, biochemical and sensory properties of low-fat Tulum cheeses during ripening
Celik, Omer Faruk
;
Tarakci, Zekai
(
WILEY, 111 RIVER ST, HOBOKEN 07030-5774, NJ USA
,
2017
)
Efficacy of starter culture application using immersion technique on the characteristics of cooked-curd cheeses: Kashar cheese sample
Celik, Omer Faruk
;
Kurt, Sertap
;
Tarakci, Zekai
;
Tufenk, Busra
(
ELSEVIER SCIENCE BV, PO BOX 211, 1000 AE AMSTERDAM, NETHERLANDS
,
2018
)
Physicochemical properties, total phenolic content, and antioxidant activity of chestnut, rhododendron, acacia and multifloral honey
Akgun, Nurettin
;
Celik, Omer Faruk
;
Kelebekli, Latif
(
SPRINGER NEW YORK
,
2021
)
Investigation of physicochemical, microbiological, textural, and sensory properties of set-type yogurt with Mentha pulegium L. (pennyroyal) powder
Balpetek Kulcu, Duygu
;
Kosgin, Emine Busra
;
Celik, Omer Faruk
;
Turabi Yolacaner, Elif
(
WILEY HOBOKEN
,
2021
)
Improving the antioxidant activity of yogurt through black and green tea supplementation
Celik, Omer Faruk
;
Kilicaslan, Merve
;
Akcaoglu, Sevgi
;
Ozturk, Yasin
(
WILEY-HOBOKEN
,
2023
)
Effects of probiotic adjuncts on physicochemical properties, organic acids content, and proteolysis in cheese prepared from buffalo milk
Murtaza, Mian Anjum
;
Anees-Ur-Rehman, Muhammad
;
Hafiz, Iram
;
Ameer, Kashif
;
Celik, Omer Faruk
(
WILEY-HOBOKEN
,
2022
)
Evaluation of alginate and zein films as a carrier of natamycin to increase the shelf life of kashar cheese
Celik, Omer Faruk
;
Kucuk, Gokce Saritas
;
Mazi, BG.
;
Ture, Hasan
(
WILEY, 111 RIVER ST, HOBOKEN 07030-5774, NJ USA
,
2019
)
Traditional yogurt dilemma; rich flavor vs. microbial safety: An investigation on Volatile Aroma Profiles, Chemical, and Microbiological Qualities of Traditional Yogurts
Celik, Omer Faruk
;
Temiz, Hasan
(
UNIV ZAGREB, FAC AGRICULTURE-ZAGREB
,
2020
)
Lactobacilli isolates as potential aroma producer starter cultures: Effects on the chemical, physical, microbial, and sensory properties of yogurt
Celik, Omer Faruk
;
Temiz, Hasan
(
ELSEVIER-AMSTERDAM
,
2022
)
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Author
Celik, Omer Faruk (9)
Tarakci, Zekai (2)
Temiz, Hasan (2)
Akcaoglu, Sevgi (1)
Akgun, Nurettin (1)
Ameer, Kashif (1)
Anees-Ur-Rehman, Muhammad (1)
Balpetek Kulcu, Duygu (1)
Hafiz, Iram (1)
Kelebekli, Latif (1)
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Subject
Acetaldehyde, Aroma, Lactic acid bacteria, Rheology, Starter culture, Volatile compounds (1)
active packaging; antimicrobial packaging; biofilm; biopolymer; mould (1)
Antioxidant activity, microbiology, minerals, phenolics, texture (1)
APIS-MELLIFERA HONEY; ANTIMICROBIAL ACTIVITIES; DIFFERENT REGIONS; PROLINE CONTENT; TURKISH HONEYS; FLORAL SOURCES; PROFILE; STATE; CAPACITY; COLOR (1)
CHEDDAR CHEESE, LACTOBACILLUS-PARACASEI, BIFIDOBACTERIUM SPP., SALT CONTENT, FAT, PROFILE, TEXTURE, QUALITY, HEALTH, FLAVOR (1)
Chemical composition, aroma compounds, flavour, fermented milk, homemade yogurt, microbiological quality (1)
Cooked-curd cheese; Kashar; Ripening; Starter culture; Immersion technique (1)
Diastase; DPPH; FRAP; HMF; Plateau honey; Proline (1)
KEFALOGRAVIERA-TYPE CHEESE; PROTEOLYSIS (1)
LACTIC-ACID BACTERIA, RHEOLOGICAL PROPERTIES, FLAVOR COMPOUNDS, STRAINS, MILK, TRANSGLUTAMINASE, VISCOSITY, TIME (1)
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Date Issued
2021 (2)
2022 (2)
2017 (1)
2018 (1)
2019 (1)
2020 (1)
2023 (1)
Has File(s)
No (9)