Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Nural KARAGÖZLÜ"'
Autor:
Nural Karagözlü, Tuğçe Özeşer
Publikováno v:
Czech Journal of Food Sciences, Vol 42, Iss 3, Pp 163-173 (2024)
The present study investigated the properties and antimicrobial activity of silver nanoparticles synthesised through a green method using Salvia officinalis. Extracts were obtained from sage at two different temperatures, and these extracts were then
Externí odkaz:
https://doaj.org/article/cf80214d44db4c00afb585bf9c0ef09f
Publikováno v:
Czech Journal of Food Sciences, Vol 25, Iss 4, Pp 202-207 (2007)
In this research, the growth and survival of E. coli O157:H7, Salmonella typhimurium and Staphylococcus aureus were investigated during kefir fermentation. Two different levels of inoculation of the strains were conducted; the levels of 102 CFU/ml (E
Externí odkaz:
https://doaj.org/article/07b81fae4c21447e9f276e824aeef9f4
Autor:
Çile YANĞIÇ YÜKSEL, Nural KARAGÖZLÜ
Publikováno v:
Ege Üniversitesi Ziraat Fakültesi Dergisi. 59:645-659
Amaç: Bu çalışmada Ankara İli, Etimesgut İlçesinde yaşayan tüketicilerin gıda güvenliği konusundaki bilgi ve bilinç düzeylerinin ve gıda hazırlama ve tüketim aşamalarındaki bilgi ve bilinç düzeylerinin demografik özelliklerle il
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4255d0f6c5b88bd812caef9df9516a1
https://doi.org/10.20289/zfdergi.1121972
https://doi.org/10.20289/zfdergi.1121972
Publikováno v:
Volume: 58, Issue: 3 315-323
Ege Üniversitesi Ziraat Fakültesi Dergisi
Ege Üniversitesi Ziraat Fakültesi Dergisi
Objective: Although many techniques have been developed for food preservation, foodborne diseases are still an important problem. The studies aimed at solving this problem have increased in recent years using lactic acid bacteria with antimicrobial a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0be786736ce93734b055071af7cb36e5
https://doi.org/10.20289/zfdergi.810053
https://doi.org/10.20289/zfdergi.810053
The aim of this study was to investigate the use of Propionibacterium shermanii subsp. freudenreichii as a combined culture with Lactobacillus acidophilus (AP), Bifidobacterium animalis subsp. lactis (BP), Lactobacillus casei (CP) and Lactobacillus r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8c29d2a083af5680e3834bb4ec3369f
https://hdl.handle.net/20.500.12569/332
https://hdl.handle.net/20.500.12569/332
Publikováno v:
Food and Nutrition Sciences. :97-106
In this study, laurel essential oils were obtained by using solvent-free microwave extraction (SFME) and hydrodistillation (HD) methods from Laurus nobilis leaves and determined their antioxidant and antimicrobial activity. Extraction time was reduce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b82b95b23ce6e2a52ee0414a011835b
https://doi.org/10.4236/fns.2014.52013
https://doi.org/10.4236/fns.2014.52013
Autor:
Nural Karagözlü, Cem Karagözlü
Publikováno v:
Volume: 20, Issue: 1 62-70
Harran Tarım ve Gıda Bilimleri Dergisi
Harran Tarım ve Gıda Bilimleri Dergisi
Carnobacterium türleri Gram pozitif, katalaz negatif çubuk şeklinde heterofermantatif, 0°C’de üreyebilen, 45°C’de üreyemeyen bakterilerdir. Önceleri Lactobacillus cinsi içinde sınıflandırılmıştır. Özellikle vakumlu veya modifiye
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::de7308deca876bcccd2f42d521381412
https://dergipark.org.tr/tr/pub/harranziraat/issue/18454/194289
https://dergipark.org.tr/tr/pub/harranziraat/issue/18454/194289
Autor:
NURAL KARAGÖZLÜ, CEM KARAGÖZLÜ
Carnobacterium türleri Gram pozitif, katalaz negatif çubuk şeklinde heterofermantatif, 0°C de üreyebilen, 45°C de üreyemeyen bakterilerdir. Önceleri Lactobacillus cinsi içinde sınıflandırılmıştır. Özellikle vakumlu veya modifiye atmo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9718::c7e948ad25def8ebcb787b3dae0d9914
http://hdl.handle.net/20.500.12481/2968
http://hdl.handle.net/20.500.12481/2968
Publikováno v:
Food Control. 22:1851-1855
In this research, mint and basil essential oils at concentrations of 0.01 ml/L, 0.032 ml/L or 0.08 ml/L were used for disinfection treatments of fresh-cut lettuce and purslane samples inoculated with Salmonella typhimurium or Escherichia coli 0157:H7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91018c15289d1325d80b7ccc0014217d
https://doi.org/10.1016/j.foodcont.2011.04.025
https://doi.org/10.1016/j.foodcont.2011.04.025
Autor:
Bülent Ergönül, Nural Karagözlü
Publikováno v:
Journal für Verbraucherschutz und Lebensmittelsicherheit. 3:376-379
In this study, microbiological quality of 45 butter samples sold under market conditions at Manisa (Turkey) was investigated. Total coliform, total fecal coliform, Escherichia coli and yeast and mould counts were found between 3.15 log10 cfu.g-1, 3.1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2710d11409d7f12c9fe6e882783eeb26
https://doi.org/10.1007/s00003-008-0370-4
https://doi.org/10.1007/s00003-008-0370-4