Development of Ultrasound-Processed Poppy (Papaver rhoeas L.) Sherbet Enriched with Bee Bread Using Response Surface Methodology: Changes in Shelf Life

Autor: Seydi Yıkmış, Nazan Tokatlı Demirok, Aksem Aksoy, Sema Sandıkçı Altunatmaz, Filiz Aksu, Rana Muhammad Aadil, Berna Erdal

Publikováno v: ACS Omega, Vol 9, Iss 26, Pp 28852-28865 (2024)

Externí odkaz: https://doaj.org/article/c298ee2fc61945e0b738744faae98910

Evaluation of quality parameters of chicken eggs stored at different temperatures

Autor: Sema SANDIKÇI ALTUNATMAZ, Filiz AKSU, Deniz AKTARAN BALA, İbrahim AKYAZI, Cansu ÇELİK

Publikováno v: Kafkas Universitesi Veteriner Fakültesi Dergisi, Vol 26, Iss 2, Pp 247-254 (2019)

This study was carried out to evaluate the effect of temperature and time on the internal and external quality of chicken eggs stored at room and fridge temperature for 28 days. A total of 176 eggs of Lohmann Brown (LSL) laying hens were used for the

Externí odkaz: https://doaj.org/article/be700924f6cb401a80e17b8a913abdaa

EFFECTS OF OREGANO ESSENTIAL OIL, GRAPEFRUIT SEED EXTRACT AND THEIR COMBINATION ON THE GROWTH AND SURVIVAL OF Salmonella Typhimurium AND Listeria monocytogenes IN POULTRY FILLETS UNDER MODIFIED ATMOSPHERE PACKAGING

Autor: Tolga Kahraman, Ghassan Issa, Sema Sandikci Altunatmaz, Beren Basaran Kahraman, Filiz Aksu, Ali Aydin, Harun Aksu

Publikováno v: Slovenian Veterinary Research, Vol 53, Iss 1 (2016)

Summary: The antimicrobial effect of oregano essential oil (OEO), grapefruit seed extract (GSE) and their combination on the growth and survival of foodborne pathogens (Salmonella Typhimurium and Listeria monocytogenes) were determined in poultry fil

Externí odkaz: https://doaj.org/article/7318bff6788246f98c3284c4d42f0c7c

In-vitro bioaccessibility of antioxidant properties of bee pollen in Turkey

Autor: Dilek DULGER ALTINER, Sema SANDİKCİ ALTUNATMAZ, Merve SABUNCU, Filiz AKSU, Yasemin SAHAN

Publikováno v: Food Science and Technology, Volume: 41 Supplement 1, Pages: 133-141, Published: 31 JUL 2020
Food Science and Technology, Vol 41, Iss suppl 1, Pp 133-141 (2020)
Food Science and Technology v.41 suppl.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 31 JUL 2020

The study aims to determine certain physicochemical properties (moisture, ash, titratable acidity, pH, and color), total phenolic content, antioxidant capacity (CUPRAC, ABTS, DPPH) and bioaccessibility of 20 bee pollen samples (10 unpackaged and 10 t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bd343d20d0bc29ff77fc3de3a0afa8e
https://doi.org/10.1590/fst.10220

Molecular characterization of yeasts isolated from traditional Turkish cheeses

Autor: Angela Capece, Patrizia Romano, Yonca Karagül Yüceer, Sema Sandikçi Altunatmaz, Filiz Aksu, Sine Özmen Toğay, Gabriella Siesto, Harun Aksu

Publikováno v: Food Science and Technology v.40 n.4 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology
Food Science and Technology, Issue: ahead, Published: 08 MAY 2020

WOS:000582798500014 Thirty-two yeast strains were identified by means of molecular methods isolated from traditional Turkish cheeses (Tulum, Kashkaval, Mihalic, Orgu, White, Sepet, and Goat). Debaryomyces hansenii and Torulaspora delbrueckii were fou

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::640e50847d9052b6d9df7535c704c567
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400871