Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Cem Karagozlu"'
Autor:
Oktay Yerlikaya, Cem Karagozlu
Publikováno v:
Mljekarstvo, Vol 64, Iss 1, Pp 34-48 (2014)
In this study, the effects of caper berries addition on some physicochemical and functional properties of White Cheese were investigated. Three batches of White Cheese were produced: a control group with no caper addition (C), a group with whole grai
Externí odkaz:
https://doaj.org/article/721b20074d044d969b52eb2d257e1af3
Autor:
Dilsah Cogulu, Asli Topaloglu-Ak, Esber Caglar, Nuket Sandalli, Cem Karagozlu, Nazan Ersin, Oktay Yerlikaya
Publikováno v:
Journal of Dental Sciences, Vol 5, Iss 3, Pp 144-149 (2010)
It has recently been documented that various probiotic formulations have beneficial effects in reducing caries risk as well as promoting human health. The aim of the present study was to examine the efficacy of short-term consumption of a multistrain
Externí odkaz:
https://doaj.org/article/8a0c752592794544a9950bfa5c67a224
Autor:
Ezgi Bellikci-Koyu, Banu Pınar Sarer-Yurekli, Cem Karagozlu, Fadime Aydin-Kose, Ahmet Gokhan Ozgen, Zehra Buyuktuncer
Publikováno v:
Nutrition Research. 102:59-70
Metabolic syndrome has become a major health hazard of the modern world. Studies investigating the effects of traditional fermented foods on metabolic syndrome are limited. We hypothesized that regular kefir consumption could improve the anthropometr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81b68f1c15df875bce5738e8f72259cf
https://doi.org/10.1016/j.nutres.2022.02.006
https://doi.org/10.1016/j.nutres.2022.02.006
Publikováno v:
Journal of Food Processing and Preservation. 46
In this study, 2% black cumin, 1% black cumin (Nigella damascena L-Damascus black cumin), 1% rosemary (Rosemarinus officinalis), and 1% black cumin and 1% thyme (Origanum onites L.-Izmir thyme) were added to whey cheese with a short shelf life and ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ef5928ddbc210e4fee3b52f92cfc9d8
https://doi.org/10.1111/jfpp.17060
https://doi.org/10.1111/jfpp.17060
Publikováno v:
Mljekarstvo, Vol 74, Iss 2, Pp 106-115 (2024)
Probiotic fermented milks were produced from goat milk containing two different somatic cell counts (SCC) at low (1.500.000 cells/mL) levels. The produced samples were analysed for some chemical, textural, microbiological and sensory properties. The
Externí odkaz:
https://doaj.org/article/fb51f35aee074f7cbcf624c4796df9c4
Autor:
Tonguç, I. E., Cem Karagozlu
Publikováno v:
Scopus-Elsevier
WOS: 000413597600011
In this study, yoghurt drink with lactose free and low galactose content for patients with galactose intolerance were produced using a 1:1 mixture of lactose free milk and two different types of infant formula, fortified wit
In this study, yoghurt drink with lactose free and low galactose content for patients with galactose intolerance were produced using a 1:1 mixture of lactose free milk and two different types of infant formula, fortified wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ff18d4067144afaa786bb4df7d071cea
https://hdl.handle.net/11454/32830
https://hdl.handle.net/11454/32830
Publikováno v:
Journal of Agricultural Sciences, Vol 24, Iss 2, Pp 153-161 (2018)
The influence of supplementation with green and black tea on microbiological properties, antimicrobial and antioxidant activities of drinking yoghurt were investigated during 21 days of storage. The samples supplemented with 2% either green or black
Externí odkaz:
https://doaj.org/article/a3856593c094433a8d31bee35e6f473c
Publikováno v:
Journal of Agricultural Sciences, Vol 23, Iss 1, Pp 53-62 (2017)
Winter yoghurt is one of the most popular dairy products in Van and Hatay region of Turkey. It is made of different kinds of milk, and known as “cooked yoghurt” or “salted yoghurt” due to its high solids content and long shelf life. In this s
Externí odkaz:
https://doaj.org/article/c213f6a51eaf4742b5aff8b62bc0adb2
Publikováno v:
Czech Journal of Food Sciences, Vol 25, Iss 4, Pp 202-207 (2007)
In this research, the growth and survival of E. coli O157:H7, Salmonella typhimurium and Staphylococcus aureus were investigated during kefir fermentation. Two different levels of inoculation of the strains were conducted; the levels of 102 CFU/ml (E
Externí odkaz:
https://doaj.org/article/07b81fae4c21447e9f276e824aeef9f4
Publikováno v:
Scopus-Elsevier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b70e36403f5ab52baa651b2262d5a17f
http://www.scopus.com/inward/record.url?eid=2-s2.0-85015689030&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-85015689030&partnerID=MN8TOARS