Search Results - "Çakıcı, Neslihan"

A survey of the physico-chemical and microbiological quality of different pastırma types: a dry-cured meat product by Çakıcı, Neslihan, Aksu, Muhammet İrfan, Erdemir, Ebru

“…Pastırma, a traditional Turkish dry-cured meat product, is categorized as an intermediate-moisture food. It is produced from whole muscle and/or muscles…”
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Annual Development Performance of Fixed Honeybee Colonies Linked with Chemical and Mineral Profile of Bee Collected Pollen by Topal, Erkan, Çakıcı, Neslihan, Mărgăoan, Rodica, Takma, Çiğdem, Güney, Fazıl, Kösoğlu, Mustafa, Cornea‐Cipcigan, Mihaiela, Atmaca, Hilal

“…Climate change affects plant phenology and, as a result, can damage nectar and pollen sources, which are the basic needs of bees during flowering. This…”
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Physicochemical Quality Characteristics of Southeastern Anatolia Honey, Turkey by Güney, Fazıl, Arıgül Apan, Mukaddes, Demir, Tahsin, Atmaca, Hilal, Mehmetoğlu, Serdar, Çakıcı, Neslihan, Gürbüz, Semra, Atmaca, Ömer Faruk

“…This study was performed to investigate the physicochemical quality characteristics of honey produced in Southeastern Anatolia of Turkey. A total of 68 honey…”
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Characterization of Turkish pine honey according to their geographical origin based on physicochemical parameters and chemometrics by Uçurum, H. Özgül, Tepe, Şeref, Yeşil, Ersel, Güney, Fazıl, Karakuş, Sümeyye, Kolayli, Sevgi, Takma, Çiğdem, Duru, M. Emin, Özkök, Aslı, Yücel, Banu, Karaca, Üzeyir, Sorkun, Kadriye, Baran, Aynur, Kilinç, Ahmet, Köseoğlu, Mustafa, Özsoy, Neslihan, Kunduraci, B. Sami, Türkaslan, Nurten, Atmaca, Hilal, Karaağaç, Hacer E., Topal, Erkan, Dayioğlu, Miray, Kalkan, Mücait, Ekerbiçer, Ünal, Çakici, Neslihan

“…This study was conducted to determine the characteristic properties of Turkish pine honey, which is an important honeydew honey. The geographical…”
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Changes in the Physico-chemical and Microbial Quality during the Production of Pastırma Cured with Different Levels of Sodium Nitrite by Aksu, Muhammet Irfan, Erdemir, Ebru, Çakıcı, Neslihan

“…Pastırma, a dry-cured meat product, is produced from the whole muscle and/or muscles obtained from certain parts of beef and water buffalo carcasses. The…”
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Changes in the Physico-chemical and Microbial Quality during the Production of Pastırma Cured with Different Levels of Sodium Nitrite by Aksu, Muhammet Irfan, Erdemir, Ebru, Cakici, Neslihan

“…Pastırma, a dry-cured meat product, is produced from the whole muscle and/or muscles obtained from certain parts of beef and water buffalo carcasses. The…”
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