Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Kamil Bostan"'
Autor:
Şehnaz Yasemin Tosun, Sehban Kartal, Tamer Akan, Sühendan Mol, Serap Coşansu, Didem Üçok, Şafak Ulusoy, Hande Doğruyol, Kamil Bostan
Publikováno v:
Foods, Vol 13, Iss 20, p 3290 (2024)
The safety of sea bass is critical for the global food trade. This study evaluated the effectiveness of atmospheric cold plasma in reducing food safety risks posed by Salmonella Enteritidis and Listeria monocytogenes, which can contaminate sea bass p
Externí odkaz:
https://doaj.org/article/54a8aec840e44f7291c11ba041413950
Autor:
Tamer AKAN, Sehban KARTAL, Sühendan MOL, Serap COŞANSU, Şehnaz Yasemin TOSUN, Didem ÜÇOK ALAKAVUK, Şafak ULUSOY, Hande DOĞRUYOL, Kamil BOSTAN
Publikováno v:
Food and Environment Safety, Vol 21, Iss 4, Pp 321-332 (2022)
The studies on cold plasma, a non-thermal food processing technology, have been recently focused on extending the shelf life of foods and controlling pathogenic microorganisms since its antimicrobial activities were recognized. Atmospheric pressure c
Externí odkaz:
https://doaj.org/article/526b8a91f6034224850d9c567d379fa9
Autor:
Burcu MARANGOZ, Kamil BOSTAN
Publikováno v:
Acta Veterinaria Eurasia, Vol 46, Iss 3, Pp 125-131 (2020)
Externí odkaz:
https://doaj.org/article/050d3d8dc88b4b98ab0ad7c46c5ad51b
Autor:
Huseyin YILMAZ, Utku CIZMECIGIL, Eda Altan TARAKCI, Ozge AYDIN, Aysun YILMAZ, Mehmet CALICIOGLU, Gurhan CIFTCIOGLU, Ali AYDIN, Kamil BOSTAN, Tansel SIRELI, Mine GUZEL, Asiye KARAKULLUKCU, Bekir KOCAZEYBEK, Wim van der POEL, Juergen RICHT, Nuri TURAN
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 3, Pp 215-220 (2018)
Hepatitis A and E viruses (HAV and HEV) are recognised as food- and water-borne infections and shellfish are a well-documented source of these viruses. The presence of HAV and HEV in mussels has not previously been investigated in Bosphorus, Istanbul
Externí odkaz:
https://doaj.org/article/ac56c071a22d4f0c979f9aedc8ef4e8f
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 17, Iss 2, Pp 139-146
This study was made to evaluate the effect of replacing fat with dietary libre (inulin) in heat processed meat products (salami) produced from beef and poultry meat. The sensorial properties (tenderness, flavour, juiciness, colour, texture and overal
Externí odkaz:
https://doaj.org/article/1f97b19d02c441b7815bd792be62f775
Autor:
Sühendan Mol, Tamer Akan, Sehban Kartal, Serap Coşansu, Şehnaz Yasemin Tosun, Didem Üçok Alakavuk, Şafak Ulusoy, Hande Doğruyol, Kamil Bostan
Publikováno v:
Food and Bioprocess Technology. 16:537-548
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dfde34b7af98faa6b21cd29c6a303957
https://doi.org/10.1007/s11947-022-02950-w
https://doi.org/10.1007/s11947-022-02950-w
Publikováno v:
Acta Veterinaria Eurasia. 46:125-131
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba25ddda6f05f3b70c212751f0aa1ae2
https://doi.org/10.5152/actavet.2020.20017
https://doi.org/10.5152/actavet.2020.20017
Autor:
Kamil Bostan, Kadriye Türkeşsiz
Publikováno v:
Volume: 9, Issue: 1 131-136
Türk Doğa ve Fen Dergisi
Türk Doğa ve Fen Dergisi
This study was carried out to investigate the level of mold in some kinds of grain flour and the presence of some mycotoxins [aflatoxin, deoxynvalenol and zearalanon]. For this purpose, in 2015, 112 different types of flour [25 samples of whole wheat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a3c0f5d53712e41a24a16b385e2dfd5
https://doi.org/10.46810/tdfd.724695
https://doi.org/10.46810/tdfd.724695
Publikováno v:
Food Science and Biotechnology. 26:1625-1632
Cone yoghurt is a yoghurt variety produced by adding only pine cones to milk without culture in a limited area of Turkey. The present study was conducted to identify and characterize lactic flora in traditional cone yoghurt. Morphological, cultural,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2537850c478377a4871c091faa2238ed
https://doi.org/10.1007/s10068-017-0222-z
https://doi.org/10.1007/s10068-017-0222-z
Autor:
Funda Yilmaz Eker, Kamil Bostan
Publikováno v:
Volume: 43, Issue: 1 10-22
Turkish Journal of Veterinary and Animal Sciences
Turkish Journal of Veterinary and Animal Sciences
WOS:000458361500002 Doner is a traditional meat meal that is commonly consumed in Turkey. Although it receives heat treatment during processing, some microorganisms including pathogens may remain alive. Therefore, this study was carried out to determ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4373efbc33b9a999daee8609ab79667
https://dergipark.org.tr/tr/pub/tbtkveterinary/issue/45713/576974
https://dergipark.org.tr/tr/pub/tbtkveterinary/issue/45713/576974
