Výsledky vyhledávání - "KORKMAZ, Aziz"

Akademický článek

Zeytin yaprağı özütünün tereyağı, ayçiçek yağı ve patates cipsinde lipit oksidasyonu üzerindeki etkileri.

Autor: KORKMAZ, Aziz¹ azizkorkmaz@artuklu.edu.tr, GASER, Sevim¹, ATASOY, Ahmet Ferit²

Publikováno v: Harran Journal of Agricultural & Food Science. 2024, Vol. 28 Issue 3, p489-499. 11p.

Akademický článek

Evaluation of fatty acids, free fatty acids and textural properties of butter and sadeyag (anhydrous butter fat) produced from ovine and bovine cream and yoghurt

Autor: Karakus, Mehmet Sukru, Akgul, Filiz Yildiz, Korkmaz, Aziz, Atasoy, Ahmet Ferit

Publikováno v: In International Dairy Journal March 2022 126

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Akademický článek

Volatile profile, textural and sensory properties of Diyarbakır Örgü cheese produced from sheep and cow milk of different ripening time.

Autor: Hatipoğlu, Abdulkerim¹ abdulkerimhatipoglu@artuklu.edu.tr, Korkmaz, Aziz¹, Çelik, Şerafettin²

Publikováno v: Dairy / Mljekarstvo. Apr-Jun2023, Vol. 73 Issue 2, p126-139. 14p.

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Akademický článek

Volatile Compounds, Bioactive Properties and Chlorophylls Contents in Dried Spearmint (Mentha spicata L.) as Affected by Different Drying Methods.

Autor: KORKMAZ, Aziz¹, ARSLAN, Erhan², KOSAN, Meltem³ mltmkosan@gmail.com

Publikováno v: Journal of Agricultural Sciences / Tarim Bilimleri Dergisi. 2023, Vol. 29 Issue 2, p604-617. 14p.

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Akademický článek

Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars.

Autor: Korkmaz, Aziz¹ (AUTHOR) azizkorkmaz@artuklu.edu.tr

Publikováno v: Molecules. Feb2023, Vol. 28 Issue 3, p1483. 16p.

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Akademický článek

Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot)

Autor: Korkmaz, Aziz, Hayaloglu, Ali Adnan, Atasoy, Ahmet Ferit

Publikováno v: In LWT October 2017 84:842-850

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Depolama sıcaklığı, depolama süresi ve zeytinyağı ilavesinin pul kırmızıbiberin bazı özellikleri üzerine etkisi

Autor: ÇETİNER, Esra, KARAKUŞ, Mehmet Şükrü, KORKMAZ, Aziz, ATASOY, Ahmet Ferit

Publikováno v: Volume: 26, Issue: 4 538-548
Harran Journal of Agricultural and Food Science
Harran Tarım ve Gıda Bilimleri Dergisi

Bu çalışmada, geleneksel yöntemlerle üretilen pul kırmızıbiberlerin pH, titrasyon asitliği ve renk değerlerine (L*, a*, b*, C* ve h°) depolama sıcaklığı, depolama süresi ve zeytinyağı ilavesinin etkileri araştırılmıştır. Depol

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3bd602bb2c7f83c7848e74c89bc83b6
https://doi.org/10.29050/harranziraat.1136959

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Akademický článek

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Hlapljivi profil, teksturalna i senzorska svojstva Diyarbakır Örgü sira proizvedenog od ovčjeg i kravljeg mlijeka različitog vremena zrenja

Autor: Hatipoğlu, Abdulkerim, Korkmaz, Aziz, Çelik, Şerafettin

Publikováno v: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 73
Issue 2

Diyarbakır Örgü (knitted) cheese (DOC) is a semi-fat, hard, and a pasta-filata type cheese. The objective of this study was to evaluate volatile organic compounds (VOC), and textural and sensory properties of DOC during the 120-day maturation peri

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______951::67f58b423a1ff65b19c416730f210aed
https://hrcak.srce.hr/296409

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