Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Şeyma Şişik Oğraş"'
Publikováno v:
Fermentation, Vol 9, Iss 6, p 558 (2023)
This study aimed to investigate the effects of autochthonous starter cultures (spontaneous fermentation, Lactiplantibacillus plantarum GM77, Staphylococcus xylosus GM92 or L. plantarum GM77 + S. xylosus GM92) isolated from sucuk (a traditional Turkis
Externí odkaz:
https://doaj.org/article/d3545c57f53b48568e01211a901c8b76
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 364-373 (2018)
In this research, the effects of animal fat combinations (100% beef intermuscular fat, BIF); 100% beef kidney fat, BKF; 100% sheep tail fat, STF; 50% BIF + 50% BKF; 50% BIF + 50% STF; 35% BIF + 35% BKF + 30% STF) on volatile profile and fatty acid co
Externí odkaz:
https://doaj.org/article/de3cc05a4ac544d8abf49a45ba62b7cc
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 1833-1843 (2018)
In this research, changes in volatile compounds of olive oil were investigated in terms of cultivar, harvest year, and geographic regions (Mediterranean, Aegean, Southeastern Anatolia, Marmara, and Black Sea) were investigated. Volatile compounds of
Externí odkaz:
https://doaj.org/article/c88603b868c8402e81cd3dbcf50e9b80
Publikováno v:
Fermentation; Volume 9; Issue 6; Pages: 558
This study aimed to investigate the effects of autochthonous starter cultures (spontaneous fermentation, Lactiplantibacillus plantarum GM77, Staphylococcus xylosus GM92 or L. plantarum GM77 + S. xylosus GM92) isolated from sucuk (a traditional Turkis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::b02edbb04c90834c6d92be44bec9a817
Autor:
Abdulkerim Diler, Mete Yanar, Recep Aydın, Veysel Fatih Özdemir, Şeyma Şişik Oğraş, Rıdvan Koçyiğit
Publikováno v:
Revista Colombiana de Ciencias Pecuarias.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29bd7785c504a9e40a298d697e23a360
https://doi.org/10.17533/udea.rccp.v37n1a1
https://doi.org/10.17533/udea.rccp.v37n1a1
Autor:
Şeyma ŞİŞİK OĞRAŞ
Publikováno v:
Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi. 32:89-97
In the study, it was aimed to determine the effect of atmospheric and pressure frying on some quality properties of meatballs. For this purpose, meatballs have been subjected to deep frying process using hazelnut oil in atmospheric and pressure condi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1dbf4bce0bf040d1e56cbedf6c4111d
https://doi.org/10.29133/yyutbd.1010069
https://doi.org/10.29133/yyutbd.1010069
Autor:
Şeyma ŞİŞİK OĞRAŞ
Publikováno v:
Turkish Journal of Agriculture and Forestry. 46:318-326
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::364ef6cb7d5821dabe0facc8a67280e3
https://doi.org/10.55730/1300-011x.3005
https://doi.org/10.55730/1300-011x.3005
Publikováno v:
Volume: 11, Issue: 4 3292-3299
Journal of the Institute of Science and Technology
Journal of the Institute of Science and Technology
The aim of this study was to examine the effects of aging time and breed on some meat quality parameters in Morkaraman and Awassi male rams. The study was carried out in Sheep Breeding Branch, Food and Livestock Application and Research Center, Atat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5287d0cbe74c4418843d222fdb4cd301
https://dergipark.org.tr/tr/pub/jist/issue/66161/977755
https://dergipark.org.tr/tr/pub/jist/issue/66161/977755
Autor:
Şeyma Şişik Oğraş, Hatice Kaplan
Publikováno v:
European Journal of Lipid Science and Technology. 124:2100023
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7335e7dd4a9fa6e453144c857731c180
https://doi.org/10.1002/ejlt.202100023
https://doi.org/10.1002/ejlt.202100023
Publikováno v:
Atatürk Üniversitesi Ziraat Fakültesi Dergisi. :104-110
Turkiye'deki farkli firmalar tarafindan uretilen ham ve rafine edilmis findik yaglarinin yag asidi bilesiminin yani sira ucucu bilesikleri kati faz mikro ekstraksiyon kullanilarak GC/MS ve GC/FID ile analiz edilmistir. Orneklerin serbest yag asidi ic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f839dc7813049f165a17fcff72cf4273
https://doi.org/10.17097/ataunizfd.392547
https://doi.org/10.17097/ataunizfd.392547