Zobrazeno 1 - 10 of 22 pro vyhledávání: '"Yeşim Özoğul"'
1
Akademický článek
Ratio of fatty acids in sweat, blood and urine in cattle
Autor: Özgül Anitaş, Serap Göncü, Fatma Hepsağ, Yeşim Özoğul
Publikováno v: Revista Científica, Vol 34, Iss 3 (2024)
In cattle metabolism, fatty acids are basic biological components that meet the body’s energy needs and are used in important metabolic processes. In this study, sweat, urine and blood samples were taken from cows and the fatty acids of the samples
Externí odkaz: https://doaj.org/article/67e23e2904124bd59b37b069d4f3a219
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2
The Impact of Thyme, Rosemary, and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Mackerel Balls Stored at -18oC
Autor: Esra BALIKÇI, Yeşim ÖZOĞUL, Mustafa DURMUŞ, Yılmaz UÇAR, Saadet GÖKDOĞAN TEKİN
Publikováno v: Acta Aquatica Turcica. 18:217-235
The effect of adding 0.05% natural herb extracts obtained from rosemary (Rosmarinus officinalis), thyme (Thymbra spicata), and basil (Ocimum basilicum L.) on mackerel balls during 10 months of frozen storage (-18oC) were investigated concerning senso
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::35c15569174be84a3b50d9bfaf09045a
https://doi.org/10.22392/actaquatr.1015342
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3
Farklı konsantrasyonlarda kullanılan nisinin vakum paketlenerek soğukta (4±2°C) depolanan levrek (Dicentrarchus labrax) filetolarının yağ asit profili üzerine etkileri
Autor: Yeşim Özoğul, Ali Rıza Köşker, Mustafa Durmuş, Fatih Özoğul, Yılmaz Uçar
Publikováno v: Su Ürünleri Dergisi, Vol 37, Iss 1, Pp 43-51 (2020)
Bu çalışmada, farklı konsantrasyonlarda (% 0.2, % 0.4 ve % 0.8) kullanılan nisinin vakum paketlenerek soğukta depolanan levrek (Dicentrarchus labrax) filetolarının yağ asitleri profilleri üzerine etkileri 18 günlük depolama süresi boyunc
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::31218a0de3d06e2b8b7f1ada80838a05
https://dergipark.org.tr/tr/pub/egejfas/issue/46987/571671
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5
Farklı konsantrasyonlarda kullanılan nisinin vakum paketlenerek soğukta (4±2°C) depolanan levrek (Dicentrarchus labrax) filetolarının yağ asit profili üzerine etkileri
Autor: Ali Rıza Kosker, Mustafa Durmus, Yeşim Özoğul, Yılmaz Uçar, Fatih Özoğul
Publikováno v: Volume: 37, Issue: 1 43-51
Ege Journal of Fisheries and Aquatic Sciences
In this study the effects of nisin used at different concentrations (0.2%, 0.4% and 0.8% w/v) on the fatty acids profile of vacuum-packed sea bass (Dicentrarchus labrax) fillets were investigated during the 18 day of cold storage period. As a result
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::277af0638d25e0f5642f9c59895b434f
https://dergipark.org.tr/tr/pub/egejfas/issue/46987/571671
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6
Purification of Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA) From Fish Oil Using HPLC Method and Investigation of Their Antibacterial Effects on Some Pathogenic Bacteria
Autor: Yılmaz UÇAR, Fatih ÖZOĞUL, Mustafa DURMUŞ, Yeşim ÖZOĞUL, Ali Rıza KÖŞKER, Esmeray KÜLEY BOĞA, Deniz AYAS
Publikováno v: Volume: 5, Issue: 1 35-43
Turkish Journal of Maritime and Marine Sciences
Turkish Journal of Maritime and Marine Sciences, Vol 5, Iss 1, Pp 35-43 (2019)
The aim of this study was to purified eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) essential oils from trout oil using high performance liquid chromatography (HPLC) method, and bioconverted EPA and DHA into bioconverted EPA (bEPA) and b
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4ba8bdd8c3c76dd460ed9fce75394bb6
https://dergipark.org.tr/tr/pub/trjmms/issue/48946/533160
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7
Modifiye Edilmiş Atmosfer Paketlemenin Balık ve Balık Ürünlerine Etkisi
Autor: Esmeray Küley, Fatih Özoğul, Yeşim Özoğul
Publikováno v: Su Ürünleri Dergisi, Vol 23, Iss 1, Pp 193-200 (2015)
Su Ürünleri Dergisi, Vol 23, Iss 1, Pp 193-200 (2006)
Modifiye edilmiş atmosfer paketleme (MAP), balık ve balık ürünlerinin raf ömrünü uzatmak için kullanılan bir koruma tekniğidir. Bu teknikte balık ürünleri, başta CO2 olmak üzere O2 ve N2 gibi çeşitli gazları içeren bir atmosferde
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5bd923c3005b3d3e242b0ab0f5955749
http://dergipark.gov.tr/egejfas/issue/5012/67880?publisher=ege
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8
Akademický článek
Bioactivity of Microencapsulated Cell-Free Supernatant of Streptococcus thermophilus in Combination with Thyme Extract on Food-Related Bacteria
Autor: Esmeray Kuley, Nagihan Kazgan, Yetkin Sakarya, Esra Balıkcı, Yesim Ozogul, Hatice Yazgan, Gülsün Özyurt
Publikováno v: Foods, Vol 13, Iss 2, p 329 (2024)
The bioactive properties of the combination of microencapsulated cell-free supernatant (CFS) from Streptococcus thermophilus and thyme extract on food-related bacteria (Photobacterium damselae, Proteus mirabilis, Vibrio vulnificus, Staphylococcus aur
Externí odkaz: https://doaj.org/article/93b9cde2abfb4bd096594b27bc9a026e
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9
The Function of Lactic Acid Bacteria on Biogenic Amines Production by Food-Borne Pathogens in Arginine Decarboxylase Broth
Autor: İlyas Özoğul, Esmeray Kuley, Fatih Özoğul, Yeşim Özoğul
Publikováno v: Scopus-Elsevier
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The function of lactic acid bacteria (LAB) on biogenic amines (BAs) accumulation by gram negative and positive food-borne pathogens (FBP) was investigated in arginine decarboxylase broth (ADB). Main amines produced by gram negative and positive bacte
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34e30d62baaf5bc38f1a67511d000a4e
https://doi.org/10.3136/fstr.18.795
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10
Akademický článek
Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace
Autor: Tuba Esatbeyoglu, Annik Fischer, Alessandra D.S. Legler, Manolya E. Oner, Henrik F. Wolken, Magdalena Köpsel, Yesim Ozogul, Gülsün Özyurt, Daniela De Biase, Fatih Ozogul
Publikováno v: Food Chemistry: X, Vol 18, Iss , Pp 100683- (2023)
Water kefir is widely consumed all over the world due to its potential health benefits. The aim of this current study was to compare non-fermented juice and fermented beverage of water kefir produced from Aronia melanocarpa juice and pomace in terms
Externí odkaz: https://doaj.org/article/439697c484dd4a0f9a72cdac46cd2ff0
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