Zobrazeno 1 - 10
of 87
pro vyhledávání: '"Turgut Cabaroğlu"'
Publikováno v:
Foods, Vol 7, Iss 9, p 147 (2018)
The cultivar of Narince is a native white grape variety of Vitis vinifera, grown in Tokat city, the Mid-Black Sea Region of Anatolia. In this study, the effects of pure and mixed autochthonous Torulaspora delbrueckii-214 and Saccharomyces cerevisiae-
Externí odkaz:
https://doaj.org/article/180797ed552a46829dacc0a9e1ad6119
Publikováno v:
Journal of Agricultural Sciences, Vol 09, Iss 01, Pp 83-89 (2003)
Bu çal ışmada Emir ve Kalecik karas ı üzümlerinin fermantasyonu s ı ras ı nda izole edilen baz ı Saccharomyces cerevisiae mayalar ı n ı n, fermantasyon h ı z ı , etil alkol olu şturma, uçucu asit olu şturma, yüksek şeker miktarı na
Externí odkaz:
https://doaj.org/article/74a08755077a47218fa6d03b98e6d630
Publikováno v:
European Food Research and Technology. 247:2087-2095
The aim of this study was to determine the potential of red wine production from the Kosetevek grape variety (Vitis Vinifera L.) cultivated in Elazig province of Turkey and to define the characteristics of Kosetevek wines. To determine the grapes for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::935e167cb8150f27d229e53007edacd7
https://doi.org/10.1007/s00217-021-03774-2
https://doi.org/10.1007/s00217-021-03774-2
Publikováno v:
Food Science and Technology v.40 n.4 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 40, Iss 4, Pp 844-853 (2019)
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 40, Iss 4, Pp 844-853 (2019)
This study investigated the aromatic and phenolic compositions of two different Muscat of Bornova wines from two distinct terroirs (İzmir and Manisa) and compared them to basic terroir properties over the course of two consecutive years. The 53 vola
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce6d1bd6ef8b02153a0e4070c05e48bd
https://doi.org/10.1590/fst.21819
https://doi.org/10.1590/fst.21819
Autor:
Turgut Cabaroğlu, Gülcan Koyuncu
Publikováno v:
Gıda. 45:1163-1174
Bu çalışmada Adana’da yetiştirilen hem sofralık hem de yağlık olarak işlenebilen Gemlik çeşidi zeytin meyvesinin kalite özellikleri ve aroma bileşimi araştırılmıştır. Zeytinin aroma bileşikleri purge&trap yöntemi ile ekstrakte e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3ad6c179d8355eab2f5f2d95d1eedb4
https://doi.org/10.15237/gida.gd20092
https://doi.org/10.15237/gida.gd20092
Autor:
Tülin Eker, Turgut Cabaroğlu
Publikováno v:
Gıda. 45:50-60
The flavour is the main factor affecting consumers’ preferences in yogurts. Flavour perception while eating depends on the volatile compounds release in the mouth influenced by the interactions of those compounds between both food components and hu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cdcbf44f2fa13d3da0dac890ef427fc1
https://doi.org/10.15237/gida.gd19103
https://doi.org/10.15237/gida.gd19103
Autor:
Ahmed Menevseoglu, Turgut Cabaroğlu
Publikováno v:
OENO One, Vol 55, Iss 3 (2021)
Turkish Raki is one of the most consumed alcoholic beverages in Turkey. The chemical and metal contamination of alcoholic beverages is a threat to human health and lowers the quality of the product. Ethyl carbamate and furfural are carcinogenic to an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::015405ab4e367a5aa165a1737c0aa430
https://oeno-one.eu/article/view/4669
https://oeno-one.eu/article/view/4669
Publikováno v:
Foods
Foods, Vol 10, Iss 1494, p 1494 (2021)
Volume 10
Issue 7
Foods, Vol 10, Iss 1494, p 1494 (2021)
Volume 10
Issue 7
Rakı is a traditional and Protected Designation of Origin (PDO) alcoholic beverage that is distilled from grape distillate with Pimpinella anisum L. in copper pot stills in Turkey. This study focused on the development of a sensory lexicon, a sensor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::109b45fae02adcf3397409e017426e8d
https://pubmed.ncbi.nlm.nih.gov/34203171
https://pubmed.ncbi.nlm.nih.gov/34203171
Publikováno v:
Journal of the Institute of Brewing. 125:92-99
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af0b32a4eac5c58609d9ede935996685
https://doi.org/10.1002/jib.540
https://doi.org/10.1002/jib.540
Autor:
Tülin Eker, Turgut Cabaroğlu
Publikováno v:
Gıda, Vol 43, Iss 1, Pp 64-77 (2018)
Uçucu organik bileşikler gıdanın aromasını oluşturan ve bu sebeple gıda bilimi ve teknolojisi alanında önemli yeri olan maddelerdir. Gıdaların tüketilme sırasındaki aroma salınımı ve bunun algılanması, bir gıdanın son aroma kali
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dfa7517d6c4ecee1d54f3ff8097f943d
https://doi.org/10.15237/gida.gd17066
https://doi.org/10.15237/gida.gd17066