Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Serap Coşansu"'
Autor:
Şehnaz Yasemin Tosun, Sehban Kartal, Tamer Akan, Sühendan Mol, Serap Coşansu, Didem Üçok, Şafak Ulusoy, Hande Doğruyol, Kamil Bostan
Publikováno v:
Foods, Vol 13, Iss 20, p 3290 (2024)
The safety of sea bass is critical for the global food trade. This study evaluated the effectiveness of atmospheric cold plasma in reducing food safety risks posed by Salmonella Enteritidis and Listeria monocytogenes, which can contaminate sea bass p
Externí odkaz:
https://doaj.org/article/54a8aec840e44f7291c11ba041413950
Autor:
Tamer AKAN, Sehban KARTAL, Sühendan MOL, Serap COŞANSU, Şehnaz Yasemin TOSUN, Didem ÜÇOK ALAKAVUK, Şafak ULUSOY, Hande DOĞRUYOL, Kamil BOSTAN
Publikováno v:
Food and Environment Safety, Vol 21, Iss 4, Pp 321-332 (2022)
The studies on cold plasma, a non-thermal food processing technology, have been recently focused on extending the shelf life of foods and controlling pathogenic microorganisms since its antimicrobial activities were recognized. Atmospheric pressure c
Externí odkaz:
https://doaj.org/article/526b8a91f6034224850d9c567d379fa9
Autor:
Serap Coşansu, Özlem Kıymetli
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 4, Iss 11, Pp 919-925 (2016)
Sous vide is a cooking method in which food is heat processed after vacuum packaging in heat stable pouches. Meat, chicken, fish and vegetables can be cooked by this method; even meals containing these ingredients can be preserved by heat processing
Externí odkaz:
https://doaj.org/article/9801d99463764ca48486d193c02c84a5
Autor:
Nihal Kanat, Serap Coşansu Akdemir
Publikováno v:
Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Vol 18, Iss 2, Pp 111-117 (2014)
Glutatyon, glutamik asit, sistein ve glisinden oluşan bir tripeptitdir. Ökaryot organizmalarda olduğu gibi bazıprokaryotlar tarafından da üretilen bu bileşik, başta oksidatif stres olmak üzere olumsuz çevre koşullarına karşıhücreyi kor
Externí odkaz:
https://doaj.org/article/d834b2f55db841e086dded48773cc183
Autor:
Sühendan Mol, Tamer Akan, Sehban Kartal, Serap Coşansu, Şehnaz Yasemin Tosun, Didem Üçok Alakavuk, Şafak Ulusoy, Hande Doğruyol, Kamil Bostan
Publikováno v:
Food and Bioprocess Technology. 16:537-548
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dfde34b7af98faa6b21cd29c6a303957
https://doi.org/10.1007/s11947-022-02950-w
https://doi.org/10.1007/s11947-022-02950-w
Publikováno v:
Food and Health. 8:302-311
An online questionnaire, consisting of 24 questions was applied to determine individuals' food purchasing, food hygiene, and nutritional behaviors during the COVID-19 pandemic. Of 658 respondents, 67% were female, 33% were male, 60% were 18-24 years
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07134bfb752d0d3716095accd841735e
https://doi.org/10.3153/fh22028
https://doi.org/10.3153/fh22028
Publikováno v:
Gıda. 46:1440-1449
The growth kinetics of Lactobacillus acidophilus in black rice milk, white rice milk and MRS Broth were calculated by applying the experimental data to the Gompertz equation using DataFit software. The survival of L. acidophilus in black rice and whi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a872e100dd6a2043582a762dfbcfdc0e
https://doi.org/10.15237/gida.gd21132
https://doi.org/10.15237/gida.gd21132
Autor:
Serap Coşansu Akdemir, Özlem Kiymetli
Publikováno v:
Volume: 5, Issue: 2 236-242
International Journal of Agriculture Environment and Food Sciences
International Journal of Agriculture Environment and Food Sciences
Antimicrobial activity of a commercial olive leaf extract (OLE) against Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, Escherichia coli Biotype I, Salmonella Enteritidis and Salmonella Typhimurium was tested
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a2b73c7d9aff186c8d1ed735258dcc8
https://doi.org/10.31015/jaefs.2021.2.14
https://doi.org/10.31015/jaefs.2021.2.14
Publikováno v:
International Journal of Gastronomy and Food Science. 29:100586
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ccffda7cb97873b7af4f95a45b0bbe53
https://doi.org/10.1016/j.ijgfs.2022.100586
https://doi.org/10.1016/j.ijgfs.2022.100586
Autor:
Hilal B. Doğan, İbrahim Çakır, Fikret Keven, Serap Coşansu, Nadire Kıral, Tuba İnan Dağer, Gürcan Gürsu, A. Kadir Halkman
Publikováno v:
Gıda, Vol 26, Iss 2 (2015)
Bu çalışmada pastörize süt, yoğurt, peynir, tereyağı, dondurma, salata, şarküteri ürünleri, yaş pasta, baharatlar ve yaş meyve-sebze olmak üzere toplam 1067 gıda örneğinde TS 6063 ve TS 7725'e göre koliform grup bakteri, fekal koli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::f2eab96c866ad2447b355fdbe9056b98
http://dergipark.gov.tr/gidader/issue/6922/92442?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6922/92442?publisher=gidadernegi