Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Özçelik, Sami"'
Publikováno v:
In Process Biochemistry 2005 40(2):691-697
Autor:
Özaydın, Ayse Gül1 ayseozaydin@sdu.edu.tr, Özçelik, Sami2
Publikováno v:
Academic Food Journal / Akademik GIDA. 2014, Vol. 12 Issue 4, p18-26. 10p.
Autor:
ÖZAYDIN, Ayşe, ÖZÇELİK, Sami
Publikováno v:
Volume: 3, Issue: 1 37-44
Meyve Bilimi
Meyve Bilimi
ÖzetBu çalışmada; Williams ve Abate fetel (Pyrus communis L.) armutlarının mikrobiyolojik kalitesi üzerine farklı kurutma koşullarının ve farklı boyutlama işlemlerinin etkileri araştırılmıştır. Armut çeşitleri küp (9x9x9 mm) ve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::e10a8ffc53de546dad5f84c1f4a55765
https://dergipark.org.tr/tr/pub/meyve/issue/19546/208131
https://dergipark.org.tr/tr/pub/meyve/issue/19546/208131
Autor:
ÖZÇELİK, Sami
Publikováno v:
Volume: 10, Issue: 5
Gıda
Gıda
Bacillus megaterium DSM 90’ın, patuline karşı duyarlı ve biyolojik yolla kantitatif patulin ölçümünde kullanılabilecek bir test organizması olduğu bulunmuştur. Test için uygun inokulumun 24 saatlik kültürden %1 oranında, inkübasyon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::54e3405ca90d67eac500bd7fd82658d4
https://dergipark.org.tr/tr/pub/gida/issue/6939/92603
https://dergipark.org.tr/tr/pub/gida/issue/6939/92603
Autor:
DIĞRAK, Metin, ÖZÇELİK, Sami
Publikováno v:
Volume: 16, Issue: 5
Gıda
Gıda
Sour dough is obtained through addition of spontaneous fermented dough into fresh dough. Two main types of microorganisms can be distinguished in a sour dough, namely bacteria and yeasts. The bacteria, especially Lactobacillusspp. produce mainly lact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::f9c1e790be99d0b6f728d1bebb862b73
https://dergipark.org.tr/tr/pub/gida/issue/6938/92616
https://dergipark.org.tr/tr/pub/gida/issue/6938/92616
Autor:
ÖZÇELİK, Sami
Publikováno v:
Volume: 9, Issue: 2
Gıda
Gıda
The aim of disinfection of public water supplies is the elimination of the pathogens that are responsible for waterborne diseases. Little amount of water for personal consume can be disinfected by filtration or boiling (10-20 min.). In general, drink
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::f0b55ace37bc5d627a935804f31bacd8
https://dergipark.org.tr/tr/pub/gida/issue/6907/92335
https://dergipark.org.tr/tr/pub/gida/issue/6907/92335
Autor:
ÖZÇELİK, Sami
Publikováno v:
Volume: 7, Issue: 4
Gıda
Gıda
Nitrat biriktiren kırmızı pancar, turp, ıspanak, havuç, maydanoz, kereviz, marul v.b. sebzelerde, uygun olmayan depolama şartlarında, işleme ve tüketim sırasında bakteriyel metabolizma sonucu nitrat’dan zehirli nitrit üretilmektedir. Ni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::414815f8c7482caa786232b6e580134c
https://dergipark.org.tr/tr/pub/gida/issue/6872/92028
https://dergipark.org.tr/tr/pub/gida/issue/6872/92028
Publikováno v:
Volume: 33, Issue: 4 175-182
Gıda
Gıda
Nowadays, with the development of genetically engineering in agricultural applications, it is possible to determine the fatty acid composition of crop oils by genetic modifications. The production of vegetable oil throughout the world is about 87 mil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::75826b0c75b9e3c4f6c1418465e480b2
https://dergipark.org.tr/tr/pub/gida/issue/6830/91680
https://dergipark.org.tr/tr/pub/gida/issue/6830/91680
Autor:
DIĞRAK, Metin, ÖZÇELİK, Sami
Publikováno v:
Volume: 16, Issue: 3
Gıda
Gıda
In this study, microbiological quality control of 17 ice-cream samples collected in Elazığ were made according to the random sampling method. For this, purpose numbers of total bacteria, Salmonella, Escherichia coli, Enterobacter, Klebsiella and St
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::7cbb090b6d59e713c05e24a09fa22d17
https://dergipark.org.tr/tr/pub/gida/issue/6930/92536
https://dergipark.org.tr/tr/pub/gida/issue/6930/92536
Autor:
ÖZÇELİK, Sami
Publikováno v:
Volume: 11, Issue: 1
Gıda
Gıda
Amasya, Elazığ, Erzincan ve Tokat illerinden alınan soğan örneklerinin (Allium cepa L.), test organizması olarak kullanılan Staphylococcus aureus, Mycobacterium phlel, Escherichia coli ve Bacillus cereus bakterilerine karşı, bakterisit etki
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::0203ddbd2e5540134da9cc504fa3ef90
https://dergipark.org.tr/tr/pub/gida/issue/6778/91287
https://dergipark.org.tr/tr/pub/gida/issue/6778/91287