Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Yahya Kemal Avşar"'
Autor:
Yahya Kemal Avşar, Müge Arkadas
Publikováno v:
Journal of Nutrition, Food Research and Technology. 1:19-22
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e4dc599d4984f0c2f15ab6aae046328
https://doi.org/10.30881/jnfrt.00006
https://doi.org/10.30881/jnfrt.00006
Autor:
Sercan Dede, Yahya Kemal Avşar
Publikováno v:
Gıda, Vol 43, Iss 1, Pp 1-10 (2018)
Bu calismada Hatay yoresinde geleneksel olarak yas uzumden uretilen Bogmanin laboratuvar kosullarinda uretimi gerceklestirilmis ve son urunde ucucu bilesenleri ve aroma profili arastirilmistir. Bu amacla uretim, geleneksel yontemler esas alinarak fer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4de841c13930bc7f7c3688bc400bcc0
http://dergipark.gov.tr/gidader/issue/32293/332756?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/32293/332756?publisher=gidadernegi
Publikováno v:
Journal of Food Measurement and Characterization. 10:709-714
This study was carried out to provide information regarding the presence of extended spectrum β-lactamase (ESBL) producing Escherichia coli isolated from Surk cheese samples. For this purpose, ESBL-producing E. coli strains were isolated from 87 Sur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4143a276c5afbfd02b45a1c8b3ac3ed3
https://doi.org/10.1007/s11694-016-9355-7
https://doi.org/10.1007/s11694-016-9355-7
Publikováno v:
Food Chemistry. 190:634-642
Effects of pulsed electric field (PEF) processing on 28 aroma active compounds, and four physical and eight sensory properties of peach nectar were explored using the best-fit multiple linear regression (MLR) models and Monte Carlo simulations as a f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::517f4ff741736f302824d9cd5a15895e
https://doi.org/10.1016/j.foodchem.2015.06.010
https://doi.org/10.1016/j.foodchem.2015.06.010
Publikováno v:
Gıda, Vol 33, Iss 1, Pp 3-9 (2015)
Bu çalışmada basınçlı karbondioksit gazı enjeksiyonunun Ayranın kimyasal, mikrobiyolojik ve duyusal kalite kriterleri üzerine etkisi araştırılmıştır. Üretilen Ayran, şişelere doldurulduktan sonra dört gruba ayrılmış ve her bir g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::a6c72b7015f4b9864d01a2684a8c587b
http://dergipark.gov.tr/gidader/issue/6820/91596?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6820/91596?publisher=gidadernegi
Autor:
Yahya Kemal Avşar, Özel Şekerden
Publikováno v:
Journal of Buffalo Science. 3:89-91
The objectives of this study were to investigate determining environmental factors on composition, renneting time, urea concentration, acidity, density and pH of Anatolian Buffaloes milk. As a total of 115 milk samples from 53 cows that were calved i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48a52170293bb19bbb52919591709b9f
https://doi.org/10.6000/1927-520x.2014.03.03.4
https://doi.org/10.6000/1927-520x.2014.03.03.4
Autor:
Yahya Kemal Avşar
Publikováno v:
Journal of Food Processing and Preservation. 34:223-240
In this study, effects of milk fat globule size, aging and the amount of para-κ-casein on textural properties of white-brined cheese during a ripening period of 30 days were investigated. The cheese was produced from a cheese base containing approxi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01fee883561acfe79c5bb15938aa908e
https://doi.org/10.1111/j.1745-4549.2008.00335.x
https://doi.org/10.1111/j.1745-4549.2008.00335.x
Autor:
Yahya Kemal Avşar, Tanoj K. Singh, Yonca Karagül-Yüceer, MaryAnne Drake, Y. Yoon, Keith R. Cadwallader
Publikováno v:
Journal of Dairy Science. 87:1999-2010
The objectives of this study were to determine the volatile components responsible for the sensory perception of nutty flavor in Cheddar cheese. Cheddar cheeses with and without nutty flavors were selected by descriptive sensory analysis. Volatile ar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0149356b387dcec56525a21bb71b14cf
https://doi.org/10.3168/jds.s0022-0302(04)70017-x
https://doi.org/10.3168/jds.s0022-0302(04)70017-x
Publikováno v:
Journal of Food Science. 68:2441-2447
Chevre-style goat cheeses were characterized by descriptive sensory analysis as exhibiting sweet dairy flavors as well as a characteristic waxy/animal flavor. Aroma-active compounds (> 80) with high intensities identified by gas chromatography/olfact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2cb6943adccc38aa9a97ef6b93733873
https://doi.org/10.1111/j.1365-2621.2003.tb07043.x
https://doi.org/10.1111/j.1365-2621.2003.tb07043.x
Publikováno v:
Microbiological Research. 157(2):103-107
Buchnericin-LB adsorbs to gram-positive but not to gram-negative bacteria. The tested gram-positive bacteria were species of Lactobacillus, Pediococcus, Leuconostoc, Enterococcus, Lactococcus, Listeria, Bacillus, Staphylococcus; gram-negative bacteri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc4c53255f836a9a2333e6cfd98b8897