Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Oya Irmak Sahin"'
Autor:
Ayse Neslihan Dundar, Kubra Uzuner, Mahmud Ekrem Parlak, Oya Irmak Sahin, Furkan Turker Saricaoglu, Senay Simsek
Publikováno v:
Foods, Vol 11, Iss 23, p 3785 (2022)
“Boba balls” or pearls have recently gained popularity for beverages or food toppings. “Boba balls” could be developed into functional foods by the encapsulation of bioactive compounds. In this study, gelatin/sodium alginate composite “Boba
Externí odkaz:
https://doaj.org/article/ed891097a6e743ecbb4ef2a8624ff917
Publikováno v:
Mljekarstvo, Vol 61, Iss 3, Pp 193-198 (2011)
The smoking process determines the characteristic flavour, odour, colour and texture of several cheese varieties. Some smoke compounds are known to have bacteriostatic and antioxidant effects, and may act as preservatives. Smoked cheese is appreciate
Externí odkaz:
https://doaj.org/article/a54b728f44964c0c872ccdc8ee5d69da
Publikováno v:
Mljekarstvo, Vol 60, Iss 2, Pp 135-144 (2010)
The purpose of this study was to determine the survival of two probiotic micro-organisms (Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12) in a rice pudding, the impact of these bacteria on hygienic quality, and to verify the perspec
Externí odkaz:
https://doaj.org/article/9c0dfda5ee9b44a78963a658e89e517c
Autor:
Mahmud Ekrem Parlak, Kubra Uzuner, Fatma Tuba Kirac, Sebahat Ozdemir, Ayse Neslihan Dundar, Oya Irmak Sahin, Adnan Fatih Dagdelen, Furkan Turker Saricaoglu
Publikováno v:
International Journal of Biological Macromolecules. 227:1027-1037
Recently, packaging industry has turned to biodegradable packaging, and poly(lactic acid) has become the most remarkable polymer. However, the high oxygen permeability of PLA films significantly limits their use. Therefore, this study, it was aimed t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4d0e8a0d19071634b07926feb054c2b
https://doi.org/10.1016/j.ijbiomac.2022.11.278
https://doi.org/10.1016/j.ijbiomac.2022.11.278
Autor:
Olufunmilola Adunni Abiodun, Shalom Olamide Abiodun, Nadia Akram, Akbar Ali, Caglar Altay, Fozia Anjum, Abimbola Kemisola Arise, Figen Balo, Tarun Kanti Bandyopadhyay, Kailash Barman, Pranjal K. Baruah, Sri Bharti, Biswanath Bhunia, Tanveer Hussain Bokhari, Suresh Chandra Biswas, Pinku Chandra Nath, Adnan Fatih Dagdelen, Jonali Das, Ayse Neslihan Dundar, Adeshina Fadeyibi, Kashish Gupta, Uzma Hira, Muhammad Husnain, null Inamuddin, Pallavi Jain, Shambhavi Jaiswal, Shamim Ahmed Khan, Bably Khatun, Mustafa Kucuktuvek, T.K. Maji, Asim Mansha, Shashi Kiran Misra, Tanzeel Munawar, Nishithendu Bikash Nandi, Prakash Kumar Nayak, Kamla Pathak, Muthiah Perumalsamy, Vipul Prajapati, Khawaja Taimoor Rashid, Shagufta Rizwana, Biplab Roy, Salona Roy, Muhammad Saeed, Oya Irmak Sahin, Deepanka Saikia, Furkan Turker Saricaoglu, Partha Pratim Sarma, V.P. Sharma, Madhur Babu Singh, Prashant Singh, Lutfu S. Sua, Mira chares Subash, Muhammad Usman
Publikováno v:
Green Sustainable Process for Chemical and Environmental Engineering and Science ISBN: 9780323956444
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f505ae6b24eea37e923352b31d2839c
https://doi.org/10.1016/b978-0-323-95644-4.01002-0
https://doi.org/10.1016/b978-0-323-95644-4.01002-0
Publikováno v:
Green Sustainable Process for Chemical and Environmental Engineering and Science ISBN: 9780323956444
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7db0ff97e185821e1bff2b78fe3daa4
https://doi.org/10.1016/b978-0-323-95644-4.00008-5
https://doi.org/10.1016/b978-0-323-95644-4.00008-5
Autor:
Simsek, Ayse Neslihan Dundar, Kubra Uzuner, Mahmud Ekrem Parlak, Oya Irmak Sahin, Furkan Turker Saricaoglu, Senay
Publikováno v:
Foods; Volume 11; Issue 23; Pages: 3785
“Boba balls” or pearls have recently gained popularity for beverages or food toppings. “Boba balls” could be developed into functional foods by the encapsulation of bioactive compounds. In this study, gelatin/sodium alginate composite “Boba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::e01a94c56b2117d2cbaa620cc544033f
Autor:
Oya Irmak Sahin, Ayse Neslihan Dundar, Kubra Uzuner, Mahmud Ekrem Parlak, Adnan Fatih Dagdelen, Furkan Turker Saricaoglu
Publikováno v:
Food Bioscience. 53:102702
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ddfcf8335c1c64f6387105e4fc75652b
https://doi.org/10.1016/j.fbio.2023.102702
https://doi.org/10.1016/j.fbio.2023.102702
Autor:
Oya Irmak Sahin
Publikováno v:
Polysaccharides
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8678b2788596a51a40b3d03b015b100f
https://doi.org/10.1002/9781119711414.ch4
https://doi.org/10.1002/9781119711414.ch4
Autor:
Didem Saloglu, Oya Irmak Sahin
Publikováno v:
DESALINATION AND WATER TREATMENT. 220:431-445
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04f5ec638a26f7848a1b0382aad2ca42
https://doi.org/10.5004/dwt.2021.27010
https://doi.org/10.5004/dwt.2021.27010