Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Didem SÖZERİ ATİK"'
Autor:
Didem Sözeri Atik, Ibrahim Palabiyik, Goksel Tirpanci Sivri, Suzan Uzun, Yusuf Koç, Kübra Çalışır
Publikováno v:
ACS Omega, Vol 9, Iss 20, Pp 22156-22165 (2024)
Externí odkaz:
https://doaj.org/article/77441566b3d84b3a8da9be0b9d7c7b86
Autor:
Didem Sözeri Atik, Fatma Çoşkun
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 10, Pp 1840-1848 (2021)
Probiotic yoghurt with fruit was produced to enrich the intestinal flora of infants and to prevent various ailments in infants when the flora is inadequate. Peach, apple and pear purees (10% and 20% each), cow milk, milk powder, starter culture (comb
Externí odkaz:
https://doaj.org/article/1f28c91bf6a84d73ae99b243a797be84
Publikováno v:
Brazilian Archives of Biology and Technology
Abstract Texture is an important parameter which influences on the quality and acceptability of yoghurts. The utilize of stabilizers in yoghurt manufacturing has become a prevalent application to improve the textural properties of yoghurts. In this c
Externí odkaz:
https://doaj.org/article/e1079f3757f04825b97aff3907448e3f
Autor:
Ibrahim Palabiyik, Didem Sözeri Atik, Goksel Tirpanci Sivri, Suzan Uzun, Leyla Nesrin Kahyaoglu, Yusuf Koc, Ebru Celebi, Kubra Calisir, Esra Boluk
Publikováno v:
Food and Bioproducts Processing. 136:36-46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d90309fac79c9be65c7c16ac8a3f19c1
https://doi.org/10.1016/j.fbp.2022.09.007
https://doi.org/10.1016/j.fbp.2022.09.007
Autor:
Fatma Çoşkun, Didem Sözeri Atik
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 10, Pp 1840-1848 (2021)
Probiotic yoghurt with fruit was produced to enrich the intestinal flora of infants and to prevent various ailments in infants when the flora is inadequate. Peach, apple and pear purees (10% and 20% each), cow milk, milk powder, starter culture (comb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40ec1cb6367bb5a08c75a59e85296912
http://www.agrifoodscience.com/index.php/TURJAF/article/view/4337
http://www.agrifoodscience.com/index.php/TURJAF/article/view/4337
Publikováno v:
Plant-Based Foods: Ingredients, Technology and Health Aspects ISBN: 9783031274428
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a17d47624ea03101a807ca2a203d691
https://doi.org/10.1007/978-3-031-27443-5_3
https://doi.org/10.1007/978-3-031-27443-5_3
Autor:
Didem Sözeri Atik, Thom Huppertz
Publikováno v:
International Dairy Journal, 142
International Dairy Journal 142 (2023)
International Dairy Journal 142 (2023)
In the past, cheese was produced on a small scale on farms; today, it is produced on a global level, either for consumption as a food on its own or as a food ingredient. In this respect, the characteristics of cheeses at elevated temperatures are sig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c15d4543269e398a7fcc3f85dc431aa
https://research.wur.nl/en/publications/melting-of-natural-cheese-a-review
https://research.wur.nl/en/publications/melting-of-natural-cheese-a-review
Autor:
Merve Gözde ALBAŞ, Başak GÜRBÜZ, Esra BÖLÜK, Didem SÖZERİ ATİK, Murat VELİOGLU, İbrahim PALABIYIK
Publikováno v:
Tekirdağ Ziraat Fakültesi Dergisi.
Çilek antosiyaninler, karotenoidler, vitaminler, flavonoidler, aroma uçucuları ve fenolik madde içeriği yüksek doğal bir antioksidan ve diğer biyoaktif fitokimyasalları içermektedir. Çilek çabuk bozulan bir meyvedir ve depolama süresince
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7ab1dbbcc63ea246c11fd95159717c7
https://doi.org/10.33462/jotaf.1078584
https://doi.org/10.33462/jotaf.1078584
Autor:
Hale İnci Öztürk, Sümeyye Demirci, Celalettin Koçak, Talha Demirci, Nihat Akin, Didem Sözeri Atik
Publikováno v:
European Food Research and Technology. 247:2097-2108
Skinbag Tulum cheeses produced by traditional methods in the Karaman region of Turkey were selected as research material. The volatile fraction was determined during 180 days of ripening by SPME-GC-MS technique. In the meantime, sensory evaluation wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3036831eb4dba4803f5b532cfbb31faa
https://doi.org/10.1007/s00217-021-03775-1
https://doi.org/10.1007/s00217-021-03775-1
Autor:
Ali Timucin Atayoglu, Didem Sözeri Atik, Esra Bölük, Başak Gürbüz, Fatma Duygu Ceylan, Esra Çapanoğlu, Rumeysa Atayolu, Anant Paradkar, James Fearnley, Ibrahim Palabiyik
Publikováno v:
Food Bioscience. 53:102756
Ethanol readily solubilizes the active components of propolis. Due to certain disadvantages of ethanolic extracts, developing new non-ethanolic extraction methods is highly desirable. This study aimed to determine the content of phenolic compounds an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23a72f7ec4277b56135c9de0e005761c
https://doi.org/10.1016/j.fbio.2023.102756
https://doi.org/10.1016/j.fbio.2023.102756