Evaluation of quality parameters of chicken eggs stored at different temperatures

Autor: Sema SANDIKÇI ALTUNATMAZ, Filiz AKSU, Deniz AKTARAN BALA, İbrahim AKYAZI, Cansu ÇELİK

Publikováno v: Kafkas Universitesi Veteriner Fakültesi Dergisi, Vol 26, Iss 2, Pp 247-254 (2019)

This study was carried out to evaluate the effect of temperature and time on the internal and external quality of chicken eggs stored at room and fridge temperature for 28 days. A total of 176 eggs of Lohmann Brown (LSL) laying hens were used for the

Externí odkaz: https://doaj.org/article/be700924f6cb401a80e17b8a913abdaa

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

Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles

Autor: Aksem Aksoy, Sema Sandıkçı Altunatmaz, Filiz Aksu, Nazan Tokatlı Demirok, Kemal Yazıcı, Seydi Yıkmış

Publikováno v: Foods, Vol 13, Iss 5, p 795 (2024)

Bee bread (perga) is a natural bee product formed by the fermentation of the pollen collected by bees via lactic acid bacteria and yeasts. This study aims to determine the bioactive compounds, amino acid, sugar, and organic acid profile of bee bread

Externí odkaz: https://doaj.org/article/3beed111091644aaa9e1cadc0aeea075