Search Results - "Çon, Ahmet Hilmi"

Postbiotic nanoparticles (postbiotics-NPs): a novel strategy for providing probiotics’ health advantages through food consumption by Mohammed, Sarhan, Çon, Ahmet Hilmi

“…In recent years, the term “postbiotics” has become increasingly popular in food microbiology, food science, and commercial products. This importance has been…”
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Microbial diversity of traditional kefir grains and their role on kefir aroma by Dertli, Enes, Çon, Ahmet Hilmi

“…Kefir grains consist of rich bacterial and fungal microflora responsible for the production of this traditional fermented milk beverage with unique flavour…”
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Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale by Şimşek, Ömer, Özel, Serap, Çon, Ahmet Hilmi

“…In this study, lactic acid bacteria diversity during the fermentation of homemade and commercially prepared Tarhana, a traditional fermented cereal food from…”
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Isolation and characterization of potential probiotic lactic acid bacteria from traditional cheese by Mohammed, Sarhan, Çon, Ahmet Hilmi

“…A total of 25 traditionally procured white cheese were collected from the Samsun region in Turkey. Selected physicochemical and microbiological characteristics…”
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Use of Different Lactic Starter Cultures in the Production of Tarhana by Herken, Emine Nur, Çon, Ahmet Hilmi

“…In this study, Lactobacillus plantarum and L. brevis were used as starter cultures in tarhana production. The samples that had L. plantarum (P) and L. brevis…”
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Multifunctional potentials of lactic acid bacterial isolates from Turkish traditional fermented foods by Sağiroğlu, Ayşen, Özdemir, Nilgün, Çon, Ahmet Hilmi

“…This study aimed to isolate LAB strains with antimicrobial activity that can be used as bio-protective agents, from yogurt, pickle, and cheese samples, which…”
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Production of volatiles relation to bread aroma in flour-based fermentation with yeast by Niçin, Ramazan, Özdemir, Nilgün, Şimşek, Ömer, Çon, Ahmet Hilmi

“…•S. cerevisiae PFC121 is a capable strain for producing bread flavor volatiles.•Bread Aroma mixture could be produced with flour-based fermentation.•Whole…”
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Technological and probiotic characteristics of Lactobacillus plantarum strains isolated from traditionally produced fermented vegetables by Karasu, Nihat, Şimşek, Ömer, Çon, Ahmet Hilmi

“…The technological and probiotic characteristics of a number of Lactobacillus plantarum strains (previously isolated and identified from traditionally produced…”
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Total conjugated linoleic acid content of ruminant milk: The world status insights by Zongo, Koka, Krishnamoorthy, Srinivasan, Moses, Jeyan A., Yazici, Fehmi, Çon, Ahmet Hilmi, Anandharamakrishnan, C.

“…•This study summarizes the total CLA content of ruminant milk across the world.•Total CLA content of ruminant milk ranged from 0.06 to 2.96% of total fatty…”
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Effects of gamma irradiation on chemical and sensory characteristics of natural hazelnut kernels by Koç Güler, Saadet, Bostan, Saim Zeki, Çon, Ahmet Hilmi

“…•Hazelnut kernels were treated with 0, 0.5, 1 and 1.5kGy of gamma irradiation.•Examine chemical and sensory changes in irradiated hazelnuts.•Contribute to…”
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Spectroscopic, structural characterization and magnetic studies of Cu(II)-sulfathiazole complex with 1,10-Phenanthroline and N-(2-hydroxyethyl)-Ethylenediamine ligands by Öztürk, Filiz, Aycan, Tuğba, Çon, Ahmet Hilmi

“…Cu(II)-sulfathiazole (Hstz:4-amino-N-(1,3-thiazol-2-yl) benzene sulfonamide) complex with phen (1,10-Phenanthroline) and Hydeten…”
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Characterization and Selection of Potential Antifungal Lactic Acid Bacteria Isolated From Turkish Spontaneous Sourdough by Arsoy, Esra Saraç, Gül, Latife Betül, Çon, Ahmet Hilmi

“…The aim of this research was to investigate the antifungal potential of lactic acid bacteria (LAB) isolated from Turkish spontaneous sourdough collected in…”
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Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking by Gül, Latife Betül, Gül, Osman, Çon, Ahmet Hilmi

“…The principle objective of this study was to investigate the use of three different lactic acid bacteria ( Lactobacillus curvatus N19, Weissella cibaria N9 and…”
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The effect of fermentation time on the volatile aromatic profile of tarhana dough by Özdemir, Nilgün, Şimşek, Ömer, Temiz, Hasan, Çon, Ahmet Hilmi

“…Tarhana is a traditional food produced by fermentation of a dough prepared by mixing wheat flour, yoghurt, tomato, paprika, onion and mint. The fermentation of…”
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Determination of antagonistic starter cultures for pickle and olive fermentation processes by Con, A.H.,Pamukkale Univ., Denizli (Turkey). Food Engineering Dept, Karasu, N.,Pamukkale Univ., Denizli (Turkey). Food Engineering Dept

“…In the present study, the main purpose was the selection of antagonistic starter cultures for pickle and olive fermentation processes. The chemical and…”
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The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation by Özdemir, Nilgün, Yazıcı, Gizem, Şimşek, Ömer, Özkal, Sami Gökhan, Çon, Ahmet Hilmi

“…The aim of this study was to select starter cultures by showing correlation between the volatiles and the starter cultures used during fermentation with the…”
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Diversity and Stability of Yeast Species During the Fermentation of Tarhana by Özel, Serap, Sabanoglu, Seba, Çon, Ahmet Hilmi, Simsek, Ömer

“…Tarhana is a traditional cereal-based fermented food produced with a mixture of yoghurt and flour. The main microbiota in the fermentation of tarhana is yeast,…”
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Fourier transform infrared spectral evaluation for the differentiation of clinically relevant Trichophyton species by Ergin, Çağrı, İlkit, Macit, Gök, Yaşar, Özel, Mustafa Zafer, Çon, Ahmet Hilmi, Kabay, Nilgün, Söyleyici, Sevil, Döğen, Aylin

“…Routine mold identification methods have been established to provide actual data to facilitate reliable diagnoses in clinical laboratories, as well as the…”
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Immobilization of nisin producer Lactococcus lactis strains to chitin with surface-displayed chitin-binding domain by Şimşek, Ömer, Sabanoğlu, Seba, Çon, Ahmet Hilmi, Karasu, Nihat, Akçelik, Mustafa, Saris, Per E. J.

“…In this study, nisin producer Lactococcus lactis strains displaying cell surface chitin-binding domain (ChBD) and capable of immobilizing to chitin flakes were…”
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Potansiyel Ekşi Hamur Starter Kültürü Weissella cibaria N9'un Dondurularak Kurutulması için Koruyucu Ajanların Optimizasyonu by GÜL, Latife Betül, GÜL, Osman, DERTLİ, Enes, ÇON, Ahmet Hilmi

“…Bu çalışmada ekşi hamurdan izole edilmiş ve starter kültür olarak kullanılabileceği belirlenmiş Weissella cibaria N9 suşunun liyofilizasyonu için optimum…”
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