Ultrasound Processing of Vinegar: Modelling the Impact on Bioactives and Other Quality Factors

Autor: Başak Gökçe Çöl, Seydi Yikmiş, Sema Sandikçi Altunatmaz, Filiz Aksu

Publikováno v: Foods, Vol 10, Iss 1703, p 1703 (2021)
Foods
Volume 10
Issue 8

In recent years, non-thermal technology has been used for the enrichment of ultrasound bioactive components. For this purpose, it was applied to tomato vinegar and modeled with response surface methodology (RSM) and artificial neural network (ANN). A

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf043a7d4781d14d48585a33f7679860
https://www.mdpi.com/2304-8158/10/8/1703

Prevalence of Cronobacter spp. in various foodstuffs and identification by multiplex PCR

Autor: Ghassan Issa, Sema Sandikçi Altunatmaz, Aksem Aksoy, Filiz Aksu, Harun Aksu

Publikováno v: Food Science and Technology v.39 n.3 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 14 NOV 2018
Food Science and Technology, Iss 0 (2018)
Food Science and Technology, Volume: 39, Issue: 3, Pages: 729-734, Published: 14 NOV 2018

aksu, filiz/0000-0003-0532-4293; AKSU, Harun/0000-0001-5948-2030; Sandikci Altunatmaz, Sema/0000-0001-9437-3366 WOS:000487335600029 Cronobacter spp. are opportunistic pathogens isolated from many different type of food and environmental samples and m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc1a8b42844d98643050c9c7617ea96b
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300729

Levels of Chromium, Copper, Iron, Magnesium, Manganese, Selenium, Zinc, Cadmium, Lead and Aluminium of honey varieties produced in Turkey

Autor: Mehmet Erman Or, Sema Sandikçi Altunatmaz, Duygu Tarhan, Umit Bora Barutcu, Filiz Aksu, Nural Pastaci Ozsobaci

Publikováno v: Food Science and Technology, Iss 0 (2018)
Food Science and Technology v.39 suppl.2 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Ozsobaci, Nural Pastaci/0000-0002-9133-5695; or, mehmet erman/0000-0002-8764-1956; aksu, filiz/0000-0003-0532-4293; Tarhan, Duygu/0000-0002-0878-5709; Sandikci Altunatmaz, Sema/0000-0001-9437-3366 WOS:000500948800006 Honey is a natural animal product

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::544281da1801ddc8d781359645beba5f
https://doi.org/10.1590/fst.19718

Effects of different packaging techniques on the microbiological and physicochemical properties of coated pumpkin slices

Autor: Sema Sandikçi Altunatmaz, Harun Uran, Dilek Dülger Altiner, Filiz Aksu

Publikováno v: Food Science and Technology v.36 n.3 2016
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 36, Issue: 3, Pages: 549-554, Published: 06 MAY 2016
Food Science and Technology, Iss 0 (2016)

In this study the effects of zein film coating along with benzoic acid on the quality of sliced pumpkin samples, which were packaged with different techniques were investigated. The samples were allocated into different groups and were treated with d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16f4cf91dba54ff120f9b45ac7b8fce1
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300549

Ev Yapımı Kefirde Salmonella Typhimurium’un Canlılığının İncelenmesi

Autor: Sema Sandikçi Altunatmaz, Karlo Muratoğlu, Deniz Aktaran Bala, Özge Özgen Arun, Filiz Aksu

Publikováno v: Kafkas Universitesi Veteriner Fakultesi Dergisi.

Kefir is a fermented probiotic dairy product which is fondly consumed with its peculiar, pleasant taste. However, like all dairy products, kefir may also constitute a risk for pathogenic microorganisms, which is particularly associated with its relat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0cecde135c79f1cc743638dfe2b5b2ed
https://doi.org/10.9775/kvfd.2016.15287