Search Results - "Demirci, Talha"

Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing by Demirci, Talha

“…Kuflu cheese, a popular variety of traditional Turkish mold-ripened cheeses, is characterized by its semi-hard texture and blue-green color. It is important to…”
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Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits by Demirci, Talha, Aktaş, Kübra, Sözeri, Didem, Öztürk, Hale İnci, Akın, Nihat

“…•Rice bran (RB) was used in yoghurt formulation up to 3% level.•Lactobacillus casei 431 culture was used with yoghurt bacteria for inoculation.•The radical…”
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Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening by Demirci, Sümeyye, Öztürk, Hale İnci, Atik, Didem Sözeri, Koçak, Celalettin, Demirci, Talha, Akın, Nihat

“…Skinbag Tulum cheeses produced by traditional methods in the Karaman region of Turkey were selected as research material. The volatile fraction was determined…”
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Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts by Atik, Didem Sözeri, Demirci, Talha, Öztürk, Hale İnci, Demirci, Sümeyye, Sert, Durmuş, Akın, Nihat

“…Abstract Texture is an important parameter which influences on the quality and acceptability of yoghurts. The utilize of stabilizers in yoghurt manufacturing…”
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Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing by Demirci, Talha

“…Kuflu cheese, a popular variety of traditional Turkish mold-ripened cheeses, is characterized by its semi-hard texture and blue-green color. It is important to…”
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Pneumothorax in the Setting of Tuberous Sclerosis: A S“LAM” Dunk Diagnosis by Demirci, Talha, Ahmad, Kareem

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Complicated Necrotizing Otitis Externa Progressing to Coalescent Mastoiditis and Temporal Lobe Abscess by Demirci, Talha, O'Brien, Sharon

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In vitro assessment of probiotic and virulence potential of Enterococcus faecium strains derived from artisanal goatskin casing Tulum cheeses produced in central Taurus Mountains of Turkey by Özkan, Edibe Rabia, Demirci, Talha, Akın, Nihat

“…In the present study, nine Enterococcus (Ent.) faecium isolates were isolated from Tulum cheese produced traditionally in the central Taurus Mountains of…”
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THE "CLOT" THICKENS: HYPERKALEMIA DUE TO ACUTE LIMB ISCHEMIA IN COVID-19 by DEMIRCI, TALHA, DESHWAL, HIMANSHU, GOLDENBERG, RON

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A RARE CASE OF DIGITAL ULCERATION AND INTERSTITIAL LUNG DISEASE by DEMIRCI, TALHA, DESHWAL, HIMANSHU, BASAVARAJ, ASHWIN

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Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics by Öztürk, Hale İnci, Demirci, Talha, Akın, Nihat

“…In the present study, dark blue (BM) and white (WM) Myrtus communis (M. communis) pulps were added to probiotic goat milk ice cream formulations containing…”
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A metagenomic approach to homemade back-slopped yogurts produced in mountainous villages of Turkey with the potential next-generation probiotics by Demirci, Talha, Akın, Nihat, Öztürk, Hale İnci, Oğul, Abdullah

“…In this study, homemade back-slopped yogurts were collected from seven different mountainous villages of Turkey and evaluated their microbiota via…”
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WBC COUNT AS A PROGNOSTIC INDICATOR IN THE TREATMENT OF IDIOPATHIC PULMONARY FIBROSIS by Demirci, Talha, Barnett, Scott, Brown, Anne, King, Christopher, Nathan, Steven

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Biodegradable Edible Film Based on Basil Seed Gum: The Effect of Gum and Plasticizer Concentrations by Oraç, Aysun, Konak Göktepe, Çiğdem, Demirci, Talha, Akın, Nihat

“…In this research, edible films produced from basil seed gum (BSG) with three different gum (0.5%, 1%, 1.5%) and plasticizer concentrations (1%, 3%, 5%) were…”
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Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE by Demirci, Talha, Akin, Nihat, Sözeri Atik, Didem, Rabia Özkan, Edibe, Dertli, Enes, Akyol, İsmail

“…The study aims to identify the lactic acid bacteria diversity of Tulum cheese which is made from raw milk and ripened in the goatskin for 180 days. The samples…”
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Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faecium M74 in ice cream and its physicochemical, structural, and sensory effects by Çam, Gizem, Akın, Nihat, Konak Göktepe, Çiğdem, Demirci, Talha

“…BACKGROUND In this study, pea (Pisum sativum L.) pod powder (PPP) was incorporated (1% and 3% w/w) into a probiotic ice cream formulation containing…”
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Detection of biofilm formation, virulence factor genes, antibiotic-resistance, adherence properties, and some beneficial properties of cheese origin S. infantarius, S. gallolyticus, and S. lutetiensis strains belonging to the S. bovis/S. equinus complex by Özkan, Edibe Rabia, Öztürk, Hale İnci, Demirci, Talha, Akın, Nihat

“…This study was conducted to determine whether the potential health benefits of cheese-related Streptococcus (S.) infantarius, S. gallolyticus, and S…”
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Elucidation of the initial bacterial community of Ezine PDO cheese using next-generation sequencing by Öztürk, Hale İnci, Demirci, Talha, Akın, Nihat, Oğul, Abdullah

“…This study aims to reveal initial bacterial consortia of Ezine PDO cheeses comprehensively by following a metagenomic approach. A total of 8 artisanal Ezine…”
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Monitoring the changes in physicochemical, sensory properties and microbiota of village-type homemade yoghurts along three consecutive back-slopping procedures by Gölbaşι, Gülcan, Akιn, Nihat, Konak Göktepe, Çiğdem, Demirci, Talha

“…The bacterial diversity and abundance after three consecutive back-slopping practices applied on homemade yoghurts collected from different villages in Konya…”
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Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics by Öztürk, Hale İnci, Aydın, Sümeyye, Sözeri, Didem, Demirci, Talha, Sert, Durmuş, Akın, Nihat

“…The effect of peeled oleaster (Elaeagnus angustifolia L.) flour (PO) and unpeeled oleaster flour (UPO) in different levels (1% and 2%) on the quality…”
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