Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Gulden Kilic"'
Publikováno v:
Food Weekly News; 8/29/2024, p41-41, 1p
Autor:
Gulden Kilic, Ilkin Yucel Sengun
Publikováno v:
Food Bioscience. 53:102631
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49d544efbf38298d5e5f7a4188243f68
https://doi.org/10.1016/j.fbio.2023.102631
https://doi.org/10.1016/j.fbio.2023.102631
Publikováno v:
Letters in Applied Microbiology. 72:526-534
In this study, it was aimed to develop a novel disinfectant from various essential oils containing active components with antimicrobial activity. The mixture of oregano, cinnamon and clove oils (1 : 1 : 1) with 10% oil concentration (SOM) was used as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49c219376aaa86180eff4249f21d5298
https://doi.org/10.1111/lam.13445
https://doi.org/10.1111/lam.13445
Autor:
Ilkin Yucel Sengun, Gulden Kilic
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 9, Pp 1833-1839 (2020)
This work reports the survival status of Listeria monocytogenes, Escherichia coli O157:H7, Staphylococcus aureus and Salmonella Typhimurium in homemade fig and mulberry vinegar. Each pathogen was separately inoculated in vinegar samples at approximat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d95eef42ba0a87097d83d46009e5ec2
https://doi.org/10.24925/turjaf.v8i9.1833-1839.3303
https://doi.org/10.24925/turjaf.v8i9.1833-1839.3303
Autor:
Ilkin Yucel Sengun, Gulden Kilic, Piyanat Charoenyingcharoen, Pattaraporn Yukphan, Yuzo Yamada
The microbiological properties of traditionally produced fruit vinegars, i.e., fig, mulberry, apple and plum vinegars, supplied from different cities in Turkey were investigated. The counts of acetic acid bacteria (AAB), lactic acid bacteria (LAB) an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10f6d486ef6a4d1dacd7d54573d93151
https://hdl.handle.net/11454/76555
https://hdl.handle.net/11454/76555
Autor:
Gulden Kilic, Ilkin Yucel Sengun
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 4, Pp 822-828 (2021)
Fig vinegar is a special product which has a long history and is handed down from generation to generation. In the current study, characteristics of homemade fig vinegars supplied from different cities of Turkey were compared in terms of their physic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f31398ea759a7472c2c61513aad9d7f
https://hdl.handle.net/11454/80670
https://hdl.handle.net/11454/80670
Autor:
Ilkin Yucel Sengun, Tugce Avci, Berna Ozturk, Seyma Nur Cicek, Gülen Yıldız Turp, Gulden Kilic
Publikováno v:
International journal of food microbiology. 336
The aim of the present study was to determine the effects of organic fruit vinegars (blackberry, pomegranate, rosehip, and grape) used as marination liquids (MLs) on food-borne pathogens inoculated on beef, as well as on the quality characteristics (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07ea0ce7a760623625013cce17f2eed7
https://pubmed.ncbi.nlm.nih.gov/33129004
https://pubmed.ncbi.nlm.nih.gov/33129004
In the study, chemical composition, total phenolic contents, antioxidant capacity and antimicrobial activities of the extract and essential oil of Thymbra spicata L. growing wild in Turkey were investigated. Chemical compositions of T. spicata L. ext
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09f5a924487294ed7f230e84f69b3626
https://hdl.handle.net/11454/61923
https://hdl.handle.net/11454/61923
Publikováno v:
LWT. 133:110148
In this study, the effects of marination liquids (MLs) prepared using koruk juice (25% and 50%) and dried koruk pomace (1% and 2%) with or without additives [salt (1%) and thyme (0.1%)] on meat safety were determined. in the first stage, the minimum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afe1315ab5bb6e8efb0539ec00e797d6
https://doi.org/10.1016/j.lwt.2020.110148
https://doi.org/10.1016/j.lwt.2020.110148
Publikováno v:
Food Sci Biotechnol
In the present study, variety of fruit vinegars were investigated in terms of their physicochemical, microbiological and bioactive properties. Total phenolic and flavonoid contents were in the range of 933-1162 mg GAE/L and 66.64-470.86 mg/L in terms
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::291aba96c1f5969af60ec60d1247e9a4
https://pubmed.ncbi.nlm.nih.gov/32257524
https://pubmed.ncbi.nlm.nih.gov/32257524