Výsledky vyhledávání - "Özge Gökçe"

Akademický článek

Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat’s skin bag) cheese

Autor: OGUZ GURSOY, AHMET KÜÇÜKÇETİN, ÖZGE GÖKÇE, FİRUZE ERGİN, KÜBRA KOCATÜRK

Publikováno v: Anais da Academia Brasileira de Ciências, Iss 0 (2018)

Abstract Söğle cheese is a type of traditional tulum (goat’s skin bag) cheese produced from goat’s milk or a mixture of goat’s and sheep’s milk in Küçük Söğle and Büyük Söğle villages, Antalya, Turkey. This is the first study that

Externí odkaz: https://doaj.org/article/8df8bb93126c4b3695627a907024a202

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ABench2020: A WCET Benchmark Suite in Ada Programming Language

Autor: Veysel Harun Şahin, Özge Gökçe

Publikováno v: Academic Perspective Procedia. 3:509-518

Validation is an important part of the development process of real-time systems. During validation, it should be proved that, the system meets its timing constraints. Therefore, worst-case execution time (WCET) analysis is performed. Currently, sever

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a44094d1b2b03cb2a40ba9c200e548f2
https://doi.org/10.33793/acperpro.03.01.99

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The Age Gelation Problem in UHT Milk: Effect of Process Parameters

Autor: Ahmet Küçükçetin, Özge Gökçe, Firuze Ergin

Publikováno v: Akademik Gıda. 17:517-525

Sütün raf ömrünü uzatmak için endüstride kullanılan en yaygın ısıl işlem UHT (Ultra High Temperature-Çok Yüksek Sıcaklık) işlemidir. Ancak, depolama sırasında enzimatik ve fiziksel etkilere bağlı olarak gelişen jel oluşumu UHT

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::58d2e54ad2a80150b285aaba29295ec3
https://doi.org/10.24323/akademik-gida.667267

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Geleneksel Yöntemlerle Üretilen ve Manda Kaymağı Olarak Pazarlanan Ürünlerin Bazı Özellikleri ile Konjuge Linoleik Asit İçerikleri

Autor: Ahmet Küçükçetin, Kübra Kocatürk, Özge Gökçe, Firuze Ergin, Oğuz Gürsoy

Publikováno v: Volume: 17, Issue: 4 476-484
Akademik Gıda

Kaymak is a dairy product that is obtained by boiling and then cooling of milk according to the technique in traditional production and is defined as cream containing minimum 60% of milk fat. The buffalo cream, produced in homes by traditional method

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26e0ee6e2f7dbc4728959a8e01919002
https://doi.org/10.24323/akademik-gida.667260

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Türkiye’de Satışa Sunulan UHT ve Pastörize İnek Sütü Örneklerinin Toplam Antioksidan Kapasitesi ve Fenolik Madde İçeriği

Autor: Yusuf Yilmaz, Özge Gökçe, Damla Bayana, Oğuz Gürsoy, Kubra Ertan, Tapani Alatossava

Publikováno v: Akademik Gıda. :103-108

Bu calismada, Turkiye’deki pastorizasyon veya ultra yuksek sicaklik (UHT) islemi uygulanmis sut pazarinin onemli bir bolumunu olusturan farkli ticari markalardan UHT (17 tam yagli, 17 yarim yagli ve 5 yagsiz olmak uzere toplam 39 numune) ve pastori

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::914d87a1e5a178e20af01420dd2d8759
https://doi.org/10.24323/akademik-gida.333630

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A Study of Adolescents’ Hopelessness and Psychological Stability in Terms of Their Values

Autor: Neriman Özge Gökçe, Bülent Dilmaç

Publikováno v: Volume: 9, Issue: 2 752-763
MANAS Sosyal Araştırmalar Dergisi

Araştırmanıngenel amacı ergenlerin umutsuzluk ve psikolojik sağlamlık düzeylerinin sahipoldukları değerler açısından incelenmesidir. Araştırmada genel tarama modelinin bir alttürü olan ilişkisel tarama modeli kullanılmıştır. Ara�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55db98aa52919dbe7e1be4b7ed160c28
https://dergipark.org.tr/tr/pub/mjss/issue/53880/557529

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Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat’s skin bag) cheese

Autor: Firuze Ergin, Ahmet Küçükçetin, Kübra Kocatürk, Özge Gökçe, Oguz Gursoy

Publikováno v: Anais da Academia Brasileira de Ciências, Volume: 90, Issue: 4, Pages: 3661-3674, Published: 25 OCT 2018
Anais da Academia Brasileira de Ciências, Iss 0 (2018)
Anais da Academia Brasileira de Ciências v.90 n.4 2018
Anais da Academia Brasileira de Ciências
Academia Brasileira de Ciências (ABC)
instacron:ABC

Sogle cheese is a type of traditional tulum (goat’s skin bag) cheese produced from goat’s milk or a mixture of goat’s and sheep’s milk in Kucuk Sogle and Buyuk Sogle villages, Antalya, Turkey. This is the first study that aimed to investigate

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b37ea0d7c18c65872d1a41556cb723c9
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018000703661&lng=en&tlng=en

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Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk

Autor: Özge Gökçe, Kubra Ertan, Oguz Gursoy, Yusuf Yilmaz

Publikováno v: Emirates Journal of Food and Agriculture. 28:235

The aim of the study was to determine the effect of ultrasound power on some selected quality parameters of yogurt drink produced with thermosonicated milk. Ultrasonication treatments for raw milk samples preheated to 70C were carried out at diffe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e91dd2cc7d9a7ef62d063991dde9dfbb
https://doi.org/10.9755/ejfa.2015-09-719

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