Search Results - "Özdemir, Nilgün"

Gene Expression, Structural Characterization, and Functional Properties of Exopolysaccharide Produced from Potential Probiotic Enterococcus faecalis NOC219 Strain by Özdemir, Nilgün

“…This study aimed to reveal the structural characterization and functional properties of microbial EPS-NOC219 material produced by the Enterococcus faecalis…”
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A multi-functional survey of the properties of Lacticaseibacillus paracasei subsp. tolerans NOC-122, Levilactobacillus parabrevis NOC-111 and Latilactobacillus curvatus NOC-110 by Özdemir, Nilgün

“…This study aimed to reveal the physicochemical and organoleptic effects of three functional lactic acid bacteria (LAB) isolates in a milk medium:…”
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Phytochemical content, and antioxidant activity, and volatile compounds associated with the aromatic property, of the vinegar produced from rosehip fruit (Rosa canina L.) by Özdemir, Nilgün, Pashazadeh, Hojjat, Zannou, Oscar, Koca, Ilkay

“…This study was aimed to be produced rosehip vinegar production from rosehip fruit, which has a limited usage, for the first time, and to monitor in detail the…”
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Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice by Pashazadeh, Hojjat, Özdemir, Nilgün, Zannou, Oscar, Koca, Ilkay

“…Black rosehip (Rosa pimpinellifolia L.) is an edible fruit belonging to the large Rosaceae family. Processing this and similar fruits that have low water into…”
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Biofunctionality of a new vinegar rich in anthocyanin from red‐fleshed Niedzwetzky's apple: An ornamental plant by Özdemir, Nilgün, Pashazadeh, Hojjat, Mohammed, Sarhan, Koca, Ilkay

“…In recent years, red‐fleshed apple has attracted a lot of attention due to its pleasant appearance, taste, and being a valuable source of anthocyanins…”
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Prominent strains of kefir grains in the formation of volatile compound profile in milk medium; the role of Lactobacilluskefiranofaciens subsp. kefiranofaciens, Lentilactobacilluskefiri and Lentilactobacillusparakefiri by Duran, Fatma Ecemnur, Özdemir, Nilgün, Güneşer, Onur, Kök-Taş, Tuğba

“…This study aims to reveal the effect of each of prominent lactic acid bacteria (LAB) in the microbiota of kefir grain on the chemical and biochemical…”
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Bioactive compounds and volatile aroma compounds in rose (Rosa damascena Mill.) vinegar during the aging period by Özdemir, Nilgün, Budak, Nilgün H.

“…Rose sp. is a plant genus popular in the perfume, and fragrance industries It is also employed in cosmetic and pharmaceutical industries due to its anti-aging,…”
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Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams by Aydın, Mehmet, Özdemir, Nilgün, Gün, İlhan

“…This study aims to investigate some chemical, physical, textural, and aroma compounds properties of the ice-cream with berry fruits produced using classical…”
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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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Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities by Özen, Merve, Özdemir, Nilgün, Ertekin Filiz, Bilge, Budak, Nilgün H., Kök-Taş, Tuğba

“…•The sour cherry vinegar produced concentrated juice has a rich and desirable aroma.•The 3-methyl-1-butanol and eugenol are the important VAC of sour cherry…”
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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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Occurrence and seasonal variations of pharmaceuticals and personal care products in drinking water and wastewater treatment plants in Samsun, Turkey by Üstün-Odabaşı, Sevde, Maryam, Bareera, Özdemir, Nilgün, Büyükgüngör, Hanife

“…In this study, the occurrence and removal of five pharmaceuticals and personal care products (PPCPs) in the influent and effluent from both a drinking water…”
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Presence of Lactobacillus kefiranofaciens subsp. kefiranofaciens, Lentilactobacillus kefiri and Lentilactobacillus parakefiri in the stools of Balb/c consuming natural kefir by Kök Taş, Tuğba, Atılgan, Sevgi, Özdemir, Nilgün

“…This study was aimed to determine how much probiotic-LAB strains belonging to L. kefiranofaciens , L. parakefiri and L. kefiri species species found in natural…”
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Cobalt(III) complex of substituted nalidixic acid: Synthesis, characterization (IR, UV, EPR), single crystal X-ray, antimicrobial activity, Hirshfeld surface analysis and molecular docking by Aycan, Tuğba, Öztürk, Filiz, Demir, Serkan, Özdemir, Nilgün, Paşaoğlu, Hümeyra

“…•Synthesis of a new coordination compound of Co(II) with mixed-ligands.•Investigation of single crystal X-ray diffraction, elemental analysis, FT-IR, EPR and…”
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Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit (Crataegus tanacetifolia (lam.) pers.) by Özdemir, Gülce Buket, Özdemir, Nilgün, Ertekin‐Filiz, Bilge, Gökırmaklı, Çağlar, Kök‐Taş, Tuğba, Budak, Nilgün H.

“…This study was aimed to produce of hawthorn vinegar to increase the usage area and consumability of the hawthorn fruit and benefit from its functional…”
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The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (Prunus cerasus L. Batsch) vinegar during the fermentation process by Budak, Nilgün H., Özdemir, Nilgün, Gökırmaklı, Çağlar

“…Peach is a delicious food preferred by consumers and widely used in the manufacture of peach juice, peach juice concentrate, peach jam, dried fruit, puree,…”
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Occurrences and changes in aroma‐associated volatile compound profiles and prominent bioactive compounds at different stages of persimmon vinegar production process by Özdemir, Nilgün, Budak, Nilgün H., Filiz, Bilge Ertekin, Özer, Elif

“…In this study, the aim was to reveal the aroma‐related volatile component profiles, major bioactive compounds, and antioxidant capacities of mainly persimmon…”
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Cu(II)-sulfamethazine complex with N-(2-hydroxyethyl)-ethylenediamine: synthesis, spectroscopic, structural characterization and antimicrobial activity by Öztürk, Filiz, Aycan, Tuğba, Özdemir, Nilgün

“…A five-coordinate monomeric Cu(II) complex, 2([Cu(hydeten) 2 ]·smz 2 )·na·5H 2 O (Hsmz: sulfamethazine, hydeten: N-(2-hydroxyethyl)-ethylenediamine and na;…”
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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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Effect of Gluconacetobacter spp. on kefir grains and kefir quality by Özdemir, Nilgün, Kök-Taş, Tuğba, Guzel-Seydim, Zeynep

“…Microbial, chemical, physical, and sensorial analyses of kefir samples produced using kefir grains embedded with Gluconacetobacter spp. were investigated using…”
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