Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Tahsin Onur Kevenk"'
Autor:
Tahsin Onur KEVENK, Zeki ARAS
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 1, Iss 79, Pp 61-66 (2022)
Antibiotic resistance is critical today, and carbapenem-resistant Enterobacteriaceae (CRE) are the current reflection of this threat in terms of public health. Our study aimed to investigate the effectiveness of a known ISO method used to detect of C
Externí odkaz:
https://doaj.org/article/b72d22d1958943ac8d64071fd958a252
Autor:
Tahsin Onur Kevenk, Zeki Aras
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 2, Pp 313-318 (2022)
Zinc oxide (ZnO) has been used in the pharmaceutical, cosmetic, paint, textile, and food industries to coat surfaces and absorb UV rays. As a result of its antimicrobial properties in nanoscale, it may be a promising chemical for decontamination. Zin
Externí odkaz:
https://doaj.org/article/c399543b4e4746c68c1bd92a56cfd374
Autor:
Kevenk, Tahsin Onur
Tez (doktora) -- Ondokuz Mayıs Üniversitesi, 2014 Libra Kayıt No: 106841 …
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9773::2b89c859366dc4ddbbdbfcf6712f9da3
https://hdl.handle.net/20.500.12712/28766
https://hdl.handle.net/20.500.12712/28766
Publikováno v:
Volume: 69, Issue: 2 117-122
Ankara Üniversitesi Veteriner Fakültesi Dergisi
Ankara Üniversitesi Veteriner Fakültesi Dergisi
The demand for the fast-food industry in the world is increasing day by day. In this sense, chicken doner kebab becomes frequently preferred food source in daily life. At the same time, chicken doner kebab is both a good animal origin protein source
Autor:
Tahsin Onur Kevenk
Publikováno v:
Etlik Veteriner Mikrobiyoloji Dergisi. 32:107-110
Aflatoxin M1 (AFM1), a hepatotoxic metabolite, occurs due to the consumption of feeds contaminated with aflatoxin B1 (AFB1) by lactating animals. This study aims to specify the presence and levels of AFM1 in water buffalo milk produced widely in our
Autor:
Tahsin Onur Kevenk, Ahmet Koluman
In the present work, the seasonal distribution of L. monocytogenes in frequently consumed foods in the Aksaray region, an important transition point, was investigated by cultural and automated methods (ISO 11290 and VIDAS LMO2). For this purpose, a t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::557d55f5e3866eecf79d38cc0d000085
https://hdl.handle.net/11499/46886
https://hdl.handle.net/11499/46886
Autor:
Ahmet Koluman, Tahsin Onur Kevenk
Publikováno v:
Volume: 32, Issue: 1 1-5
Etlik Veteriner Mikrobiyoloji Dergisi
Etlik Veteriner Mikrobiyoloji Dergisi
Çinko oksit (ZnO) ilaç, kozmetik, boya, tekstil ve gıda endüstrilerinde yüzeyleri kaplamak, UV ışınlarını absorbe etmek için uzun yıllardır kullanılmaktadır. Aynı zamanda nano ölçekte antimikrobiyal özellikleri nedeniyle dekontamin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b80cf3d00eb594d54261267f5a27bc3
https://dergipark.org.tr/tr/pub/evmd/issue/63454/861846
https://dergipark.org.tr/tr/pub/evmd/issue/63454/861846
Autor:
Göknur Terzi Gülel, Tahsin Onur Kevenk
Publikováno v:
Journal of Food Safety. 36:11-18
The objectives of study were to assess presence of Listeria monocytogenes, perform serotyping and investigate antibiotic resistance in raw milk and dairy products. A total of 210 milk and dairy products including white (n = 20) and kashar cheese (n =
Publikováno v:
Kafkas Universitesi Veteriner Fakultesi Dergisi.
KEVENK, Tahsin Onur/0000-0003-2519-8060 WOS: 000328082700021 The aim of this study was to investigate the presence of Bacillus cereus and to detect enterotoxigenic genes in dairy dessert samples utilising a multiplex PCR technique. A total of 100 sam
Laktik asit ve kitosanın soğukta muhafaza edilen midyelerdeki kalite değişiklikleri üzerine etkileri
Publikováno v:
Kafkas Universitesi Veteriner Fakultesi Dergisi.
Bu çalışma 4ºC’de muhafaza edilen midyelerde kitosan (%0.5 (w/v), pH 2.9-3.2) ve laktik asit (%0.5 (v/v), pH 2.5-2.7) uygulamalarının midyenin kimyasal ve duyusal kalitesi üzerine etkisini belirlemek amacıyla yapıldı. Midyeler 100 mL, %0.