Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Ziba Güley"'
Autor:
Ziba Güley, Vincenzo Fallico, Raul Cabrera-Rubio, Daniel O’Sullivan, Mariarosaria Marotta, Vincenzo Pennone, Sandra Smith, Tom Beresford
Publikováno v:
Foods, Vol 12, Iss 18, p 3482 (2023)
High-throughput DNA sequencing (HTS) was used to study the microbial diversity of commercial traditional Izmir Tulum (IT) and Izmir Brined Tulum (IBT) cheeses from Izmir, Türkiye. Simultaneously, cultivation-dependent methods were used to isolate, i
Externí odkaz:
https://doaj.org/article/f6c329f259514ac5b1d5e163b5efe543
Publikováno v:
MethodsX, Vol 9, Iss , Pp 101922- (2022)
Starter Lactic Acid Bacteria (LAB) are responsible for converting lactose to lactic acid during cheese manufacturing and, as a result, play a critical role in defining the attributes of the final product. There is great interest in isolating novel st
Externí odkaz:
https://doaj.org/article/44a70b51d419469491e1875077d329a5
Publikováno v:
Bioscience Journal, Vol 34, Iss 2 (2018)
The present study was conducted to determine the quality and composition of colostrum samples obtained from Simmental and Brown Swiss heifers on a Turkish dairy farm in Ödemiş, İzmir. The average volume of colostrum obtained from Simmental
Externí odkaz:
https://doaj.org/article/7324efaa2fd0411883f2f8f4d85d846d
Publikováno v:
ChemistrySelect. 6:8270-8274
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f37293d9f24333ddb746a8d2cf6605ef
https://doi.org/10.1002/slct.202102229
https://doi.org/10.1002/slct.202102229
Publikováno v:
Food research international (Ottawa, Ont.). 160
Izmir Brined Tulum (IBT) Cheese is a traditional semi hard cheese produced in the Aegean region of Türkiye. Lactic acid bacteria (LAB) isolates from IBT cheese samples taken during manufacture and from mature IBT cheeses were investigated for their
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea33dea2f134932252977cc048609f1d
https://pubmed.ncbi.nlm.nih.gov/36076456
https://pubmed.ncbi.nlm.nih.gov/36076456
LACTIC ACID BACTERIA FLORA OF KONYA KUFLU CHEESE: A TRADITIONAL CHEESE FROM KONYA PROVINCE IN TURKEY
Publikováno v:
Journal of Microbiology, Biotechnology and Food Sciences, Vol vol. 4, Iss no. 3, Pp 238-242 (2014)
The aim of this study was to characterize the lactic acid bacteria flora of mature Konya Kuflu cheese. Konya Kuflu cheese is a traditional blue cheese which is produced from raw milk without starter culture addition and mould growth occurs in uncontr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b65292db3827affbe8f2cc6676a557a
https://doi.org/10.15414/jmbfs.2014-15.4.3.238-242
https://doi.org/10.15414/jmbfs.2014-15.4.3.238-242
Publikováno v:
Volume: 28, Issue: 6
Gıda
Gıda, Vol 28, Iss 6 (2015)
Gıda
Gıda, Vol 28, Iss 6 (2015)
In this study the effects of using Simplesse® 100 (as 0.5, 1.0 %) that are protein based fat replacers on the quality of set type yoghurt were investigated. In studies, yoghurt samples stored for 14 days at 4 °C and some physical, chemical and sens
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0598f4622274d2bfd83c05a8acd1dacb
https://dergipark.org.tr/tr/pub/gida/issue/6980/93042
https://dergipark.org.tr/tr/pub/gida/issue/6980/93042
