Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Sine Ozmen Togay"'
Autor:
Sine Ozmen-Togay, Gunnur Gulkun, Nurcan Degirmencioglu, Metin Guldas, Elif Yildiz, Yasemin Sahan, Ozan Gurbuz
Publikováno v:
Mljekarstvo, Vol 72, Iss 1, Pp 22-32 (2022)
Probiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to va
Externí odkaz:
https://doaj.org/article/672d00becf9b464c87dcc4cdb7c20bae
Publikováno v:
Braz J Microbiol
The aim of this study was to evaluate the biosynthesis of flavor compounds from rice bran by fermentation facilitated by Kluyveromyces marxianus and Debaryomyces hansenii. The growth of both yeasts was assessed by specific growth rates and doubling t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbd0ba4404466926e8b550acd92ec452
https://hdl.handle.net/11454/76357
https://hdl.handle.net/11454/76357
Autor:
Sine Ozmen-Togay, Gunnur Gulkun, Nurcan Degirmencioglu, Metin Guldas, Elif Yildiz, Yasemin Sahan, Ozan Gurbuz
Publikováno v:
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 72
Issue 1
Mljekarstvo, Vol 72, Iss 1, Pp 22-32 (2022)
Volume 72
Issue 1
Mljekarstvo, Vol 72, Iss 1, Pp 22-32 (2022)
Probiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to va
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b9c9c0f834f1cb8716b3bb8dadbae7ae
https://hrcak.srce.hr/file/387791
https://hrcak.srce.hr/file/387791
Autor:
Havvanur Yoldas Ilktac, Gul Kiziltan, Asli Devrim Lanpir, Mehmet Ozansoy, Mehmet Y. Gunal, Sine Ozmen Togay, Ilknur Keskin, Ekrem M. Ozdemir, Ulkan Kilic
Publikováno v:
Folia Biologica. 70:43-43
We published the abovementioned article about probiotic mixture VSL#3 on October 6, 2021. Since the product was named VSL#3 in our purchasing process in early 2016, it is referred to as VSL#3 in our article. In addition, the product currently known a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::979bac877a9cb95405e74a82f27b5d63
https://doi.org/10.3409/fb_70-1.05
https://doi.org/10.3409/fb_70-1.05
Autor:
Sine Özmen Toğay, Şeniz Karayiğit
Publikováno v:
Journal of Agricultural Sciences, Vol 28, Iss 2, Pp 223-231 (2022)
Enterococcus faecium, E. durans and E. faecalis species were isolated and identified from traditional Urfa cheese samples which were produced from unpasteurized raw milk. The enterococcal load of the cheese samples was between 4.4-5.6 log cfu g−1.
Externí odkaz:
https://doaj.org/article/cc510803dcc743b5afa685363447fb1c