Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Burcu ÇAKMAK SANCAR"'
Autor:
Başak Gökçe Çöl, Meryem Akhan, Burcu Çakmak Sancar, Melikenur Türkol, Seydi Yıkmış, Canan Hecer
Publikováno v:
Foods, Vol 12, Iss 11, p 2167 (2023)
Thermosonication is a process that can be used as an alternative to thermal pasteurization by combining mild temperature and ultrasound treatments. This study evaluated the effects of verjuice on the thermosonication process and its bioactive values
Externí odkaz:
https://doaj.org/article/3bc3d0cb275549ab90d3f79cc361302c
Publikováno v:
Volume: 15, Issue: 2 110-115
Dicle Üniversitesi Veteriner Fakültesi Dergisi
The Journal of Faculty of Veterinary Medicine
Dicle Üniversitesi Veteriner Fakültesi Dergisi
The Journal of Faculty of Veterinary Medicine
Dünya üzerinde kalabalık nüfuslu ve sanayileşmiş bölgelerde karasal kaynaklardan gelen çok fazla miktarda plastik çöpler bulunmaktadır. Öyle ki, bilim insanları içinde bulunduğumuz Antroposen dönemde “Plastik Çağ’a” girildiği
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f76e75cf71c1a2846a36e8da9c45b1a0
https://dergipark.org.tr/tr/pub/duvetfd/issue/74247/1133789
https://dergipark.org.tr/tr/pub/duvetfd/issue/74247/1133789
Publikováno v:
Volume: 26, Issue: 3 303-315
Harran Journal of Agricultural and Food Science
Harran Tarım ve Gıda Bilimleri Dergisi
Harran Journal of Agricultural and Food Science
Harran Tarım ve Gıda Bilimleri Dergisi
Türkiye'de meyve ve sebze üretiminin çeşitli aşamalarında zararlıların kontrolü amacıyla belirli pestisitler kullanılmaktadır. İnsanlara, hayvanlara ve çevreye zararlı etkilerinden dolayı pestisit etken maddeleri ve bunların kalınt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df8154966fb5422839abd8031ac6f4d6
https://dergipark.org.tr/tr/pub/harranziraat/issue/72552/1063811
https://dergipark.org.tr/tr/pub/harranziraat/issue/72552/1063811
Autor:
Esra Akkaya, Hilal Colak, Hamparsun Hampikyan, Burcu Cakmak Sancar, Meryem Akhan, Ayse Seray Engin, Omer Cetin, Enver Baris Bingol
Publikováno v:
Foods, Vol 13, Iss 23, p 3725 (2024)
Doner kebab is a traditional Turkish meat product produced from lamb, beef or poultry meat seasoned with a blend of spices such as salt, black pepper, cumin, thyme and/or sauces. The aim of this study was to determine 16 EU priority polycyclic aromat
Externí odkaz:
https://doaj.org/article/faa51f4d20274e20b8bb5383029b5b39
Publikováno v:
Journal of food protection. 80(10)
The aim of this study was to investigate the prevalence of staphylococcal enterotoxins (SEs) in ready-to-eat (RTE) foods sold in Istanbul, Turkey. A total of 5,241 samples were randomly collected from various caterers, hotels, and restaurants from 20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4523d9b99e82c99a1d110f62e790cd5
https://pubmed.ncbi.nlm.nih.gov/28922025
https://pubmed.ncbi.nlm.nih.gov/28922025