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Showing 10 out of a total of 11 results for collection: Gıda Mühendisliği.
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Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis)
Tarakci, Zekai
;
Temiz, Hasan
(
SPRINGER INDIA, 7TH FLOOR, VIJAYA BUILDING, 17, BARAKHAMBA ROAD, NEW DELHI, 110 001, INDIA
,
2017
)
Some physicochemical properties and mineral contents of stirred yoghurts containing different fruit marmalades
Dag, Besir
;
Tarakci, Zekai
;
Temiz, Hasan
;
Yarilgac, Tarik
(
WILEY, 111 RIVER ST, HOBOKEN 07030-5774, NJ USA
,
2018
)
Influence of yogurt adding on physicochemical and sensorial properties of some lettuce types
Tarakci, Zekai
;
Ugur, Atnan
;
Temiz, Hasan
;
Dag, Besir
(
WFL PUBLMERI-RASTILANTIE 3 C, HELSINKI FI-00980, FINLAND
,
2013
)
Isolation and identification of lactobacilli from traditional yogurts as potential starter cultures
Celik, Omer F.
;
Con, Ahmet H.
;
Saygin, Hayrettin
;
Sahin, Nevzat
;
Temiz, Hasan
(
ELSEVIER AMSTERDAM
,
2021
)
The fatty acid levels and physicochemical properties of herby brined cheese, a traditional Turkish cheese
Temiz, Hasan
;
Tarakci, Zekai
;
Aykut, Umut
;
Turhan, Sadettin
(
WILEY-HOBOKEN
,
2009
)
The Effect of Loquat Fruit (Eriobotrya japonica) Marmalade Addition and Storage Time on Phsico-Chemical and Sensory Properties of Yogurt
Temiz, Hasan
;
Tarakci, Zekai
;
Karadeniz, Turan
;
Bak, Tuba
(
ANKARA UNIV, FAC AGR-DISKAPI
,
2012
)
Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese
Tarakci, Zekai
;
Temiz, Hasan
;
Aykut, Umut
;
Turhan, Sadettin
(
TAYLOR & FRANCIS INC-PHILADELPHIA
,
2011
)
The effect of adding herbs to labneh on physicochemical and organoleptic quality during storage
Tarakci, Zekai
;
Temiz, Hasan
;
Ugur, Atnan
(
WILEY-HOBOKEN
,
2011
)
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
Temiz, Hasan (11)
Tarakci, Zekai (8)
Aykut, Umut (2)
Celik, Omer Faruk (2)
Dag, Besir (2)
Turhan, Sadettin (2)
Ugur, Atnan (2)
Bak, Tuba (1)
Celik, Omer F. (1)
Con, Ahmet H. (1)
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Subject
Acetaldehyde, Aroma, Lactic acid bacteria, Rheology, Starter culture, Volatile compounds (1)
Antimicrobial properties, Herbs, Lipolysis, Otlu (herby) cheese, Proteolysis (1)
Antimicrobial; Aroma; Flavor; Lactic acid bacteria (1)
Chemical composition, aroma compounds, flavour, fermented milk, homemade yogurt, microbiological quality (1)
CHEMICAL-COMPOSITION, YOGURT, COLOR, MILK, MINERALS, CHEESE, SEEDS (1)
HEAVY-METAL CONTENTS, LIPOLYSIS, PROTEOLYSIS, HISTAMINE, ANATOLIA, TURKEY, SP. (1)
Herby cheese, Free fatty acids, Peroxide value, Physicochemical composition (1)
Labneh, Herbs, Storage, Minerals, Organoleptic quality (1)
LACTIC-ACID BACTERIA, RHEOLOGICAL PROPERTIES, FLAVOR COMPOUNDS, STRAINS, MILK, TRANSGLUTAMINASE, VISCOSITY, TIME (1)
LACTIC-ACID BACTERIA; DELBRUECKII SSP BULGARICUS; STREPTOCOCCUS-THERMOPHILUS; STRAINS; FLAVOR; FERMENTATION; MILK (1)
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Date Issued
2020 - 2022 (3)
2010 - 2019 (6)
2009 - 2009 (2)
Has File(s)
No (11)