Search Results - "Erten, Hüseyin"

Characterization of kefir-like beverages produced from vegetable juices by Corona, Onofrio, Randazzo, Walter, Miceli, Alessandro, Guarcello, Rosa, Francesca, Nicola, Erten, Hüseyin, Moschetti, Giancarlo, Settanni, Luca

“…The aim of this work was to develop new non-dairy fermented beverages using vegetable juices as fermentable substrates. Carrot, fennel, melon, onion, tomato…”
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A Zygolophodon turicensis (Proboscidea, Mammalia) mandible fragment from the Kale-Tavas basin (Denizli, Turkey) by Erten, Hüseyin, Koralay, Demet Banu

“…Zygolophodon turicensis (Schinz, 1824) is a widely distributed species across Europe from the early to late Miocene; however, it is poorly documented in…”
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A comparison of metabolic engineering strategies applied in Yarrowia lipolytica for β-carotene production by Uçar, Redife Aslıhan, Demirgül, Furkan, Şimşek, Ömer, Erten, Hüseyin

“…With a better understanding of the health benefits of β -carotene, the precursor of vitamin A, as well as its coloring property, the need for this carotenoid…”
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Effect of Microfiltration, Storage Time and Temperature on Properties of Shalgam Juices by TANGÜLER, Hasan, ERTEN, Hüseyin

“…This study aimed to investigate the effect of microfiltration, storage temperature and time on some quality characteristics of shalgam juices. Shalgam juice…”
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Effectiveness of chitosan against wine-related microorganisms by Bağder Elmacı, Simel, Gülgör, Gökşen, Tokatlı, Mehmet, Erten, Hüseyin, İşci, Aslı, Özçelik, Filiz

“…The antimicrobial action of chitosan against wine related microorganisms, including Lactobacillus plantarum, Saccharomyces cerevisiae, Oeonococcus oeni,…”
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The Influence of Selected Autochthonous Saccharomyces cerevisiae Strains on the Physicochemical and Sensory Properties of Narince Wines by Çelik, Zeynep Dilan, Erten, Hüseyin, Cabaroglu, Turgut

“…Vitis vinifera cv. Narince is a Turkish native white grape variety. In this study, volatile and sensory properties of Narince wines that are produced with…”
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Denizli Havzası’nda bulunan Kuvaterner yaşlı omurgalı (memeli) fosil bulguları ve önemi by Erten,Hüseyin

“…Denizli havzası batı Anadolu’da yer alır ve erken orta Miyosen-Kuvaterner yaşlı karasal tortulları barındırır. Bu karasal tortullarda pek çok memeli fosil…”
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Addition of fruit purees to enhance quality characteristics of sheep yogurt with selected strains by Garofalo, Giuliana, Gaglio, Raimondo, Busetta, Gabriele, Ponte, Marialetizia, Barbera, Marcella, Riggio, Silvia, Piazzese, Daniela, Bonanno, Adriana, Erten, Hüseyin, Sardina, Maria Teresa, Settanni, Luca

“…The aim of this research was to assess the effects of fruit purees of banana, kiwi, mango, red berry, and strawberry on the microbiological, physicochemical,…”
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A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe’s Yoghurt Fermented by a Selected Multi-Strain Starter Culture by Garofalo, Giuliana, Ponte, Marialetizia, Busetta, Gabriele, Tolone, Marco, Bonanno, Adriana, Portolano, Baldassare, Gaglio, Raimondo, Erten, Hüseyin, Sardina, Maria Teresa, Settanni, Luca

“…This work was carried out with the aim to investigate the microbiological, physicochemical, and sensory properties of an innovative yoghurt produced from ewe’s…”
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Molecular characterization and technological properties of wine yeasts isolated during spontaneous fermentation of Vitis vinifera L.cv. Narince grape must grown in ancient wine making area Tokat, Anatolia by Çelik, Zeynep Dilan, Erten, Hüseyin, Darici, Merve, Cabaroğlu, Turgut

“…Narince is a native white grape variety of Vitis vinifera L grown in Tokat and produces rich and balanced wines often with a greenish yellow tint and delicate…”
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Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms by Randazzo, Walter, Corona, Onofrio, Guarcello, Rosa, Francesca, Nicola, Germanà, Maria Antonietta, Erten, Hüseyin, Moschetti, Giancarlo, Settanni, Luca

“…The aim of this work was to explore the use of several Mediterranean fruit juices as fermentable substrates to develop new non-dairy fermented beverages…”
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The influence of two yeast strains on fermentation and flavour composition of cider by Tangüler, Hasan, Erten, Hüseyin

“…Two commercial dry strains of Saccharomyces cerevisiae and their different inoculum levels were used to carry out cider fermentation to assess their impact on…”
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Spalax denizliensis sp. nov. (Spalacidae, Rodentia) from an Early Pleistocene-aged locality in the Denizli Basin (southwestern Turkey) by ERTEN, Hüseyin

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Stephanorhinus hundsheimensis (Mammalia, Rhinocerotidae) from the late early Pleistocene deposits of the Denizli Basin (Anatolia, Turkey) by Pandolfi, Luca, Erten, Hüseyin

“…Pleistocene rhinoceroses are poorly documented in Turkey where they have been reported only from the late early Pleistocene (1.3–1.1Ma) travertine deposits of…”
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Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects by Garofalo, Giuliana, Taspinar, Tansu, Busetta, Gabriele, Mastrangelo, Salvatore, Portolano, Baldassare, Sardina, Maria Teresa, Gaglio, Raimondo, Erten, Huseyin, Settanni, Luca

“…The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Typically,…”
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Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage by Tanguler, Hasan, Erten, Huseyin

“…Shalgam (salgam) is a traditional lactic acid beverage produced from the lactic acid fermentation of black carrot, turnip, rock-salt, sourdough, bulgur flour…”
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Non-Saccharomyces yeast for lowering wine alcohol levels: partial aeration versus standard conditions by Jolly, Neil, Mehlomakulu, Ngwekazi N, Nortje, Stephan, Beukes, Louisa, Hoff, Justin, Booyse, Mardé, Erten, Hüseyin

“…ABSTRACT Non-Saccharomyces yeasts have been suggested for use in wine production for lowering alcohol content. In this study, 23 non-Saccharomyces yeasts were…”
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Structural and technological characterization of ropy exopolysaccharides produced by Lactobacillus plantarum strains isolated from Tarhana by Zehir Şentürk, Duygu, Dertli, Enes, Erten, Hüseyin, Şimşek, Ömer

“…Exopolysaccharide producing starter cultures enable manufacturing “clean labeled” foods with improved textural and nutritional properties. The structural and…”
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The Influence of Various Chloride Salts to Reduce Sodium Content on the Quality Parameters of Şalgam (Shalgam): A Traditional Turkish Beverage Based on Black Carrot by Agirman, Bilal, Erten, Huseyin

“…Sodium chloride is essential in şalgam processing affecting the flavour and microbiological stability of the final product. However, reduction of sodium salt…”
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The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production by Tangüler, Hasan, Yetisen, Mehmet, Sanyol, Ayse Geylan, Tuncel, Ayse Ezgi, Turkmaya, Turkan, Bal, Vecihe, Erten, Hüseyin

“…Our current research aimed to investigate the impacts of the use of indigenous yeast Saccharomyces cerevisiae with different amounts of Lachancea…”
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