Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Mustafa Nizamlioglu"'
Autor:
İrem Mazlum, Nizam Mustafa Nizamlioglu
Publikováno v:
Journal of Berry Research. 11:395-418
In this work, four different drying methods, namely natural drying in sun, natural drying in shade, natural drying in sun using a dipping solution and natural drying in shade using dipping solution were used to drying Ekşikara grapes growing in Kara
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b673ac594a9519560e141a8c080b295
https://doi.org/10.3233/jbr-210703
https://doi.org/10.3233/jbr-210703
Autor:
Nizam Mustafa Nizamlioglu
Publikováno v:
Journal of Food Processing and Preservation. 46
WOS:000831088300001 The relationship between ergosterol and three important mycotoxins (alternariol, alternariol monomethyl ether, and tenuazonic acid) in tomato paste and tomato juice was investigated. Test samples of tomato paste and juice were col
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e37c16fbf86e2c183a9b99ebc66f35e8
https://doi.org/10.1111/jfpp.16937
https://doi.org/10.1111/jfpp.16937
Pitaya is one of the most produced tropical fruits in Turkey because of its high economic value. Seeds of this fruit consumed with fruit are an important source due to nutritional and health benefits. In this study mineral and ash content of pitaya s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8f7272a7a936b64c6ad8e40b4a93da0
https://hdl.handle.net/11499/46341
https://hdl.handle.net/11499/46341
Publikováno v:
LWT. 153:112420
This study tested the effect of convective and sun drying on quality parameters of apple, plum and a blend of apple and plum (50:50, w/w) leathers. Moreover, physical, sensory and chemical attributes determined by chemical methods were compared with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3040413bbc89349df3855a13bb18c6c8
https://doi.org/10.1016/j.lwt.2021.112420
https://doi.org/10.1016/j.lwt.2021.112420
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
Publikováno v:
Medicine Science | International Medical Journal. :1
In the study in which the green synthesis method was preferred, silver nanoparticles (Ag NP’s), which preferred fig (Ficus carica) leaf extracts as a reducing agent, were obtained from their saline solutions. The morphological characteristics of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9bd21db55264f3e170f6fb1de6ab3fc
https://doi.org/10.5455/medscience.2018.07.8996
https://doi.org/10.5455/medscience.2018.07.8996
Publikováno v:
Medicine Science | International Medical Journal. :1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6011347e61c860516f51b5f02b4f7bee
https://doi.org/10.5455/medscience.2018.07.8985
https://doi.org/10.5455/medscience.2018.07.8985
WOS:000380067100017 In this research, the color change kinetics of the Akbadem variety during roasting and storage processes was investigated. The roasting process was carried out at three different temperatures (150, 160, and 170 degrees C) and four
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3a683b00ea06536d97fdc195ef2d293
https://hdl.handle.net/11492/2943
https://hdl.handle.net/11492/2943
Autor:
Mustafa Nizamlioglu, Emrah Torlak
Publikováno v:
Journal of Plastic Film & Sheeting. 27:235-248
In this study, antimicrobial efficacy of polypropylene (PP) films coated with chitosan solutions (2% wt/v) and chitosan solutions enriched with essential oils (EOs) against Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli O157:H7 w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea9e3fa2356aec700b1d2f6273e6ca6f
https://doi.org/10.1177/8756087911407391
https://doi.org/10.1177/8756087911407391
Publikováno v:
Scopus-Elsevier
This study was undertaken to determine the microbiological quality of sheep carcasses during different stages in the slaughtering process. A total of eleven carcasses were selected at random in an abattoir. The samples were taken by excision from fou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::723126329693d1e845942e49ddd96376
https://doi.org/10.1111/j.1745-4565.2004.tb00377.x
https://doi.org/10.1111/j.1745-4565.2004.tb00377.x