Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Zeynep Kilci"'
Publikováno v:
Fermentation, Vol 10, Iss 10, p 501 (2024)
Tarhana is a popular Turkish fermented food, made of a mixture of cereal and yoghurt, generally consumed as soup. Both lactic acid bacteria and yeasts are responsible for the fermentation. The selection and proportions of ingredients integrated along
Externí odkaz:
https://doaj.org/article/e792a00ea5f448498443ba334bebac19
Publikováno v:
Poultry Science, Vol 102, Iss 12, Pp 103080- (2023)
ABSTRACT: Optimizing blood loss during the slaughtering process is crucial for obtaining high-quality meat, as the presence of meat blood can lead to a reduction in shelf life and negative sensory evaluation by consumers. Moreover, the high water and
Externí odkaz:
https://doaj.org/article/d94751e1ed234f159c44725e4c853402
Autor:
Zeynep Kilci, Ramazan Ulku Çetin
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss sp2, Pp 2982-2987 (2022)
40 samples of tahini halva from 5 different firms, in 4 distinct varieties—plain, hazelnut, carob, and vanilla—were gathered for this study from producers in the provinces of Balikesir and Bursa as well as from commercial markets. Samples were ta
Externí odkaz:
https://doaj.org/article/0b093d4a97034c60aae75b556fffd5c8
Autor:
Zeynep Kilci, Ramazan Ülkü Çetin
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss sp2, Pp 2977-2981 (2022)
Tahini is a food product that is frequently preferred both directly and as a main ingredient in various ready-to-eat food products and is consumed with interest, especially in the Middle East geography. Its reputation has recently spread across conti
Externí odkaz:
https://doaj.org/article/ddc581542ccb46feb24d1714d572dc60
Autor:
Zeynep KİLCİ, Ramazan Ülkü ÇETİN
Publikováno v:
Akademik Gıda. :20-26
In this study, three different tahini halva types (plain, cocoa and pistachio) from 15 different brands were obtained from various manufacturers or commercial markets in the Southern Marmara Region provinces of Balikesir, Bilecik, Bursa, and Canakkal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95f8dc165e6e5cb18198363c33fef137
https://doi.org/10.24323/akademik-gida.1273970
https://doi.org/10.24323/akademik-gida.1273970
Autor:
Zeynep Kilci, Ramazan Ülkü Çetin
Publikováno v:
The European Journal of Research and Development. 2:539-552
In this study, the physicochemical properties of 65 different milk samples produced and brought to the Vocational School laboratories for some basic analysis in Susurluk Region of Balikesir Province; in winter, spring, summer and autumn seasons were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f67dec152d236449e61cd97c973d5e02
https://doi.org/10.56038/ejrnd.v2i2.96
https://doi.org/10.56038/ejrnd.v2i2.96
Autor:
Zeynep Kilci, Onur Denizhan, Ünal Değirmenci, Ceren Orak, Meltem Kızılca Çoruh, Mahmut Durgun, Nuri Erdem, Musab Talha Akpınar, Tuğba Saray Çetinkaya, Ali Çetinkaya
Mühendislik bir ülkenin kalkınmasında ve gelişmesinde çok önemli rol oynayan disiplinler arası ortaklığın meydana getirdiği bir üst bilim dalıdır. Mühendislik, matematiksel ve doğal bilim dallarından, ders çalışma, deney yapma ve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::959b6a2d02ab72d98abd9c6f14e05e04
https://doi.org/10.58830/ozgur.pub95
https://doi.org/10.58830/ozgur.pub95
