Zobrazeno 1 - 10
of 141
pro vyhledávání: '"Mustafa Karakaya"'
Publikováno v:
Current Research in Dental Sciences, Vol 34, Iss 2, Pp 94-98 (2024)
ABSTRACT Objective: To evaluate the dentists’ knowledge of cardiopulmonary resuscitation (CPR) and code blue application (CBA). Methods: The study was conducted among 210 dentists working in the public hospitals or dental faculty in Kayseri. The st
Externí odkaz:
https://doaj.org/article/c6438ff843674ce99b232acab0f86310
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 10, Pp 6260-6270 (2023)
Abstract This study was designed to investigate the effects of vinegar‐based marinades on pH, technological properties, color, microstructure, texture, and sensory characteristics of 9‐year‐old Holstein meat which had tough texture. To marinate
Externí odkaz:
https://doaj.org/article/66a2563b64844edca84c29f620af3344
Publikováno v:
Current Research in Dental Sciences, Vol 33, Iss 2, Pp 113-116 (2023)
Externí odkaz:
https://doaj.org/article/b00b118ee4e24f25aaf9bf2272c9d628
Autor:
Nuran Erdem, Mustafa Karakaya
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 9, Pp 1618-1630 (2021)
Sous vide, Fransızca “vakum altında” anlamına gelmekte olup yöntem; gıdaların vakum ambalajda, tam olarak kontrol edilebilen sıcaklıklarda (≤100°C) su banyosu içinde pastörize edilmesini içermektedir. Sous vide aynı zamanda bir muh
Externí odkaz:
https://doaj.org/article/98a1de7f54b5476281a08ae46717687e
Autor:
Mustafa Karakaya, Ahmet Emin Demirbaş
Publikováno v:
International Journal of Implant Dentistry, Vol 6, Iss 1, Pp 1-11 (2020)
Abstract Purpose The primary aim of this study is to assess, in an animal model, whether biostimulation of osteoporotic bone with low-level laser therapy improves the osseointegration of dental implants. Material and methods Twenty-two female rabbits
Externí odkaz:
https://doaj.org/article/c070458858234f098315c3f9c9efab56
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 8, Pp 1618-1622 (2020)
Traditional foods, which are the special products that have emerged with the experience of many years, reflect the culture, identity, characteristics and heritage of a region and help the development and continuity of these regions by preventing migr
Externí odkaz:
https://doaj.org/article/c91872293c784bebbb4fb843ebc55a95
Publikováno v:
Selcuk Dental Journal, Vol 6, Iss 1, Pp 61-64 (2019)
Epidermoid kistler ektoderm kaynaklı benign yumuşak doku malformasyonlarıdır ve baş boyun bölgesinde ender olarak görülür. Dermoid ve epidermoid kistler oral kavitede çoğunlukla submental bölge, dil, lateral faringeal duvar ve yumuşak da
Externí odkaz:
https://doaj.org/article/00287b770a4247ccb996a41e4b55b47f
Publikováno v:
Süleyman Demirel Üniversitesi Fen-Edebiyat Fakültesi Fen Dergisi, Vol 11, Iss 2, Pp 61-74 (2016)
Su ve benzen çözeltilerinde 5,5-dimetil-1-pirolin N-oksit (DMPO)’nun bazı radikal ürünlerinin temel hal optimize yapıları, 6-31G (d,p), 6-311++G (d,p), LanL2DZ, LanL2MB ve SDD setlerinde Yoğunluk Fonksiyon Teori (DFT/B3LYP, DFT/B3PW91 ve DF
Externí odkaz:
https://doaj.org/article/c3aa010a202d4932b21d06a7e361d015
Autor:
Tuğba Gezgin, Mustafa Karakaya
Publikováno v:
Tavukçuluk Araştırma Dergisi, Vol 13, Iss 1, Pp 22-26 (2016)
This study assessed the effects of electrical water bath stunning process on the meat quality of broilers processed in a commercial slaughterhouse in Turkey. Twenty-five live broilers were electrically stunned while twenty-five live broilers were not
Externí odkaz:
https://doaj.org/article/2b20aecc3af846a6a15371a01c4bd983
Autor:
Tuğba Gezgin, Mustafa Karakaya
Publikováno v:
Tavukçuluk Araştırma Dergisi, Vol 13, Iss 1, Pp 22-26 (2016)
Bu çalışma ile Türkiye’de ticari bir kesimhanede üretilen etlik piliçlerin et kalitesi üzerine su banyosunda bayıltma işleminin etkileri belirlenmiştir. 25 adet broylere su banyosunda elektrik ile bayıltma işlemi uygulanırken, 25 adet
Externí odkaz:
https://doaj.org/article/3e352637d0d5470db47d222ba15772f7