Zobrazeno 1 - 10
of 189
pro vyhledávání: '"Ömer ŞİMŞEK"'
Publikováno v:
Dokuz Eylül Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, Vol 25, Iss 4, Pp 1803-1839 (2023)
ÖZ: Bu araştırmanın amacı duyguların, bilişlerin, davranışların ve kişilerarası ilişkilerin Aristoteles’in açıkladığı eudaimoniaya ulaşma doğrultusunda düzenlenmesini ölçen Eudaimonik Öz Düzenleme Ölçeği’nin geliştir
Externí odkaz:
https://doaj.org/article/ba1f0309bb184dc287bb3389839b898b
Publikováno v:
Foods, Vol 13, Iss 3, p 432 (2024)
In this study, the production of 4,6-α (4,6-α-GTase) and 4,3-α-glucanotransferase (4,3-α-GTase), expressed previously in Lactococcus lactis, was optimized and these enzymes were used to investigate glycemic index reduction and staling delay in ba
Externí odkaz:
https://doaj.org/article/0bdc11f0f2904d1abb2ff388ef31cf1a
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 2, Pp 154-162 (2018)
The antioxidant and antimicrobial potential of artichoke extract (AE) in raw beef patties (RBPs) was evaluated during the storage. The RBPs were prepared with the addition of 500 and 1000 ppm AE. Also, Escherichia coli ATCC25922 and Listeria monocyto
Externí odkaz:
https://doaj.org/article/e953cad1ecf34bd7923e8b732502ce78
Publikováno v:
Akademik Gıda. :412-429
Ekzopolisakaritler, tekrarlanan şeker birimlerinin glikozidik bağ ile bir araya gelmesi ile oluşmuş polimerler olup çok çeşitli mikroorganizma, bitki ve hayvan tarafından üretilebilmektedir. En önemli üreticilerinden biri laktik asit bakte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c8b49ef2ec59d9e1859be5b9080957d
https://doi.org/10.24323/akademik-gida.1224359
https://doi.org/10.24323/akademik-gida.1224359
Publikováno v:
Mljekarstvo, Vol 68, Iss 4, Pp 320-330 (2018)
The aim of this study was to select lactic acid bacteria (LAB) having autolytic activity on the basis of the technological aspects to accelerate the ripening of white-brined cheeses. For this purpose, mesophilic (n=526) and thermophilic (n=413) LAB i
Externí odkaz:
https://doaj.org/article/745acd459fb24706ac93c9fbc1aac250
Autor:
Halil İbrahim Kaya, Ömer Şimşek
Publikováno v:
Microorganisms, Vol 8, Iss 7, p 1083 (2020)
Tarhana is a traditional cereal product fermented by lactic acid bacteria (LAB) and yeast strains that has gained special interest recently as an infant nutrition. Tarhana contains wheat flour, yogurt, and various vegetables that might create a micro
Externí odkaz:
https://doaj.org/article/7d6aad687d2f4a04924f798c4a8bb568
Autor:
Tülin Yılmaz, Ömer Şimşek
Publikováno v:
Molecules, Vol 25, Iss 14, p 3293 (2020)
The ability of Lactobacillus plantarum to produce exopolysaccharides (EPS) of various structures and properties is effective in showing both starter and probiotic culture qualification. In this study, the potential health promoting functions of the r
Externí odkaz:
https://doaj.org/article/1bc7bc70cf7d42d7b8767f546cc35fbd
Autor:
Nermin Taşoğulları, Ömer Şimşek
Publikováno v:
Applied Sciences, Vol 10, Iss 14, p 4749 (2020)
Tarhana is a traditional food produced by the fermentation, drying and grinding of dough prepared with wheat flour, yoghurt, various vegetables and spices. Microbiological risks and pest formation are the major problems encountered during the storage
Externí odkaz:
https://doaj.org/article/33e25f671e584b40aef0e045da820170
Publikováno v:
Current Psychology. 42:3142-3150
Hard of hearing individuals having language and communication problems might be prone to experience psychopathology just like every individual using phonic languages. This study tested a structural equation model in which aggression mediated the rela
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e92f0e60b26df14892c762c0fd4786a
https://doi.org/10.1007/s12144-021-01660-4
https://doi.org/10.1007/s12144-021-01660-4
Autor:
Halil İbrahim Kaya, Ömer Şimşek
Publikováno v:
Volume: 45, Issue: 4 786-799
Gıda
Gıda
Tarhana is a fermented food that has been consumed often, produced for winter in Anatolia. Fermented tarhana dough microflora includes lactic acid bacteria (LAB), yeast species and some LAB exhibit antimicrobial activity due to bacteriocin production
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ed98f505b4d432cf7a75fa54bca3668
https://doi.org/10.15237/gida.gd20027
https://doi.org/10.15237/gida.gd20027