Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Kamil Ekici"'
Publikováno v:
Acta Scientiarum Polonorum: Hortorum Cultus, Vol 22, Iss 1 (2023)
Juniper species are especially used in traditional medicine due to their analgesic, diuretic, antibacterial, antimicrobial, anti-inflammatory, and liver-protective effects. The goal of the present study was to investigate the chemical compounds, anti
Externí odkaz:
https://doaj.org/article/d31a0a2357d94fa1819cb28867df92cd
Autor:
Kamil Ekici, Abdullah Khalid Omer
Publikováno v:
Toxicology Reports, Vol 5, Iss , Pp 639-643 (2018)
Biogenic amines, has been implicated as the causative agent in several outbreaks of food poisoning. Fermented food such as Turkish style fermented sausages can also contain biogenic amines, microorganisms possessing the enzymes decarboxylase, which c
Externí odkaz:
https://doaj.org/article/97f754680de14b7c91ac6011b713c427
Autor:
Kamil Ekici, Abdullah Khalid Omer
Publikováno v:
Data in Brief, Vol 20, Iss , Pp 1360-1362 (2018)
The application of HPLC method to detect the BA concentration in fermented sausage was successful and proved that HPLC system and method served its purposes. Biogenic amines are generated in foods as a result of free amino acid decarboxylation by bac
Externí odkaz:
https://doaj.org/article/0f0a96ae6dad4af7bbf9a10ea75fdd47
Publikováno v:
Foods, Vol 8, Iss 1, p 23 (2019)
The objective of this study is to measure the amounts of biogenic amines, microbial counts, values of pH, titratable acidity, dry matter, and salt (%) in herby cheese, a very popular staple in the Turkish diet, and to evaluate the concentration of bi
Externí odkaz:
https://doaj.org/article/7ab4e2696d19473ca818aebd5760ebcd
Autor:
Dilara Başat Dereli, Özgür Işleyici, Hakan Sancak, Kamil Ekici, Emrullah Sağun, Yakup Can Sancak
Publikováno v:
Volume: 9, Issue: 4 1514-1526
Bitlis Eren Üniversitesi Fen Bilimleri Dergisi
Bitlis Eren Üniversitesi Fen Bilimleri Dergisi
Bu araştırma, Bitlis’in Tatvan ilçesinde farklı lokanta ve işletmelerde pişirilmiş olarak tüketime sunulan tavuk dönerlerin mikrobiyolojik ve fiziko-kimyasal kalitesini tespit etmek amacıyla yapılmıştır. Bu amaçla 50 adet tavuk döne
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2deb4c7f7d4ad6101e8446ddd7939ba4
https://doi.org/10.17798/bitlisfen.758441
https://doi.org/10.17798/bitlisfen.758441
Autor:
Peshraw S Mohammed Ameen, Abdullah Khalid Omer, Kamil Ekici, Rebin Rafaat Mohammed, Zaniar Ali Abas
Publikováno v:
Journal of food protection. 84(9)
Essential foods of a daily meal have been reported to comprise of numerous kinds of biogenic amines (BAs) at different levels. BAs have a variety of toxicological impacts on human health, and they have been connected to multiple outbreaks of foodborn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d20804b3f51fd7e2daeaa054580da943
https://pubmed.ncbi.nlm.nih.gov/34375430
https://pubmed.ncbi.nlm.nih.gov/34375430
Autor:
Abdullah Khalid Omer, Kamil Ekici
Publikováno v:
BIO Web of Conferences, Vol 17, p 00232 (2020)
Biogenic amines (BAs) are low molecular weight organic bases with an aliphatic, aromatic, or heterocyclic structure which have been found in many foods. biogenic amines have been related with several outbreaks of food-borne intoxication and are very
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d640bd0113978cf88c34dfd5c337e9a
https://www.bio-conferences.org/articles/bioconf/full_html/2020/01/bioconf_fies2020_00232/bioconf_fies2020_00232.html
https://www.bio-conferences.org/articles/bioconf/full_html/2020/01/bioconf_fies2020_00232/bioconf_fies2020_00232.html
Publikováno v:
Journal of Essential Oil Bearing Plants. 20:570-577
In traditional medicine, Schinus molle was used in treating a variety of wounds and infections due to its antibacterial and antiseptic properties. Based on this, the chemical constituents, antimicrobial and antioxidant activities of Schinus molle fru
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa43d93d5f2546a7d2da1ad94c736b08
https://doi.org/10.1080/0972060x.2017.1304286
https://doi.org/10.1080/0972060x.2017.1304286
Autor:
Abdullah Khalid Omer, Kamil Ekici
Publikováno v:
Data in Brief, Vol 20, Iss, Pp 1360-1362 (2018)
The application of HPLC method to detect the BA concentration in fermented sausage was successful and proved that HPLC system and method served its purposes. Biogenic amines are generated in foods as a result of free amino acid decarboxylation by bac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7aaa056f9e5542460b0395591be0b1e3
http://www.sciencedirect.com/science/article/pii/S2352340918309417
http://www.sciencedirect.com/science/article/pii/S2352340918309417
Publikováno v:
Muğla Journal of Science and Technology, Vol 2, Iss 1, Pp 30-37 (2016)
Volume: 2, Issue: 1 30-37
Mugla Journal of Science and Technology
Volume: 2, Issue: 1 30-37
Mugla Journal of Science and Technology
Balıkununa olan talebin her geçen gün artması balık unu fiyatlarında artışa sebepolmaktadır. Bu artış, balık ununa alternatif olabilecek hammaddelerinaranmasına neden olmaktadır. İşleme sanayi atıklarından silaj yapılması ve yemsa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e1bf8f3a903dc15b9efe59ab7eba310
http://dergipark.gov.tr/muglajsci/issue/25592/269969?publisher=mu
http://dergipark.gov.tr/muglajsci/issue/25592/269969?publisher=mu