Search Results - "IRKIN, Reyhan"

The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat by Esmer, Ozlem Kizilirmak, Irkin, Reyhan, Degirmencioglu, Nurcan, Degirmencioglu, Ali

“…This paper reports the effects of modified atmosphere gas compositions with different concentrations of CO 2/O 2/N 2 on color properties (L*, a* and b*…”
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Impacts of the COVID-19 outbreak on food safety attitude, knowledge, and behavior by Batu, Zehra, Irkin, Reyhan, Onyeaka, Helen

“…The potential impact of the virus on food safety during the COVID-19 outbreak has posed a critical challenge to governments, the food industry, and consumers…”
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The effects of different organic acid treatments on some microflora and pathogen listeria monocytogenes of white brine cheese by Hakan TAVSANLI, Reyhan IRKIN, Ihsan KISADERE

“…The aim of this study was to determine the supplementation of 1% tartaric, malic, ascorbic, fumaric, lactic, acetic and succinic acids in brine on the pH,…”
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Influence of hot air drying on phenolic compounds and antioxidant capacity of blueberry (Vaccinium myrtillus) fruit and leaf by Nurcan Değirmencioğlu, Ozan Gürbüz, Gözde Erdem Karatepe, Reyhan Irkin

“…The present study was undertaken to assess the effects of hot air drying on phenolic compositions, total phenolic (TP) content, total anthocyanin (TA) content,…”
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Effectiveness of Cymbopogon citratus L. essential oil to inhibit the growth of some filamentous fungi and yeasts by Irkin, Reyhan, Korukluoglu, Mihriban

“…Lemon grass (Cymbopogon citratus L.) oil has been known as having therapeutic and antibacterial properties, and its antifungal activity is currently the…”
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Phenolic content, antioxidant activities and stimulatory roles of citrus fruits on some lactic acid bacteria by Irkin, Reyhan, Dogan, Serap, Degirmencioglu, Nurcan, Diken, Mehmet, Guldas, Metin

“…In this study, phenolic compounds and antioxidant activities in citrus fruits and their peels were determined, and their stimulatory roles on some lactic acid…”
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Optimization of lactic acid bacteria viability using fuzzy soft set modelling by Irkin, Reyhan, Ozgur, Nihal Yilmaz, Tas, Nihal

“…Lactic acid fermented vegetables are important sources of vitamins and minerals. In recent years consumers demand for non-dairy based functional products has…”
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Inhibitory effects of some plant essential oils against Arcobacter butzleri and potential for rosemary oil as a natural food preservative by Irkin, Reyhan, Abay, Secil, Aydin, Fuat

“…We investigated the inhibitory activity of commercially marketed essential oils of mint, rosemary, orange, sage, cinnamon, bay, clove, and cumin against…”
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Novel food packaging systems with natural antimicrobial agents by Irkin, Reyhan, Esmer, Ozlem Kizilirmak

“…A new type of packaging that combines food packaging materials with antimicrobial substances to control microbial surface contamination of foods to enhance…”
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Evaluation of cacao-pudding as a probiotic food carrier and sensory acceptability properties by Reyhan IRKIN, Metin GULDAS

“…A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus casei. These…”
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A review of natural foods consumed during the COVID-19 pandemic life by Hurcan, Meltem, Irkin, Reyhan

“…Coronavirus 2019 (COVID-19) is an infectious disease that has brought life to a standstill around the world. Until a vaccine was found to combat COVID-19, the…”
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Chitosan Coating of Red Table Grapes and Fresh‐Cut Honey Melons to Inhibit Fusarium oxysporum Growth by Irkin, Reyhan, Guldas, Metin

“…Chitosan is a modified, natural biopolymer derived by deacetylation of chitin. Mycelial growth of Penicillium chrysogenum, Fusarium oxysporum, Aspergillus…”
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SHELF-LIFE OF UNSALTED AND LIGHT "LOR" WHEY CHEESE STORED UNDER VARIOUS PACKAGING CONDITIONS: MICROBIOLOGICAL AND SENSORY ATTRIBUTES by IRKIN, REYHAN

“…ABSTRACT The shelf life of unsalted and light Turkish whey cheese “Lor ” in various packaging conditions of atmospheric air, vacuum and modified atmosphere…”
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The effect of lemon juice addition and cold storage on the total phenolic content and antioxidant activity of cold mate tea by Gündüz, Nedime, Irkin, Reyhan, Çarıkçı, Sema

“…Although mate tea, made from the infusion of the Ilex paraguariensis plant, is typically consumed cold, it should be properly prepared, stored, and consumed…”
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Farklı Tuz Konsantrasyonlarının Beyaz Peynirlerdeki Starter Kültür Bakterilerinin Canlılıklarına Etkisi by İrkin, Reyhan

“…“Beyaz peynir” Türkiye’de tüketilen salamurada olgunlaştırılan peynir çeşitleri arasında ilk sırada yer almaktadır. Beyaz peynirlere üretim sırasında teknoloji…”
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Using optimization method for determining lactic acid bacteria counts in white cheese with different salt concentrations by Irkin, Reyhan, Özgür, Nihal, Tas, Nihal

“…Total lactic acid bacteria, Lactococcus spp., yeast, and mold counts in white cheese were determined during 55 days of storage in brine solutions with 4%, 6%,…”
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Determination of the prevalence of Salmonella spp. and S. aureus in meat products by Real-Time PCR and testing their antibiotic susceptibility by IRKIN, REYHAN, BOZKURT, BERKAY, TUMEN, GULENDAM

“…From a public health point of view meat products contain high pathogenic risk factors. This is because they can be contaminated with Salmonella spp. and…”
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The potential use of probiotic strains Lactobacillus acidophilus NRRL B 4495, Bifidobacterium bifidum NRRL B41410 in "Lor Whey Cheese" and the effects on sensory properties by Irkin, Reyhan, Yalcin, Onur

“…In recent years, probiotic bacteria have increasingly been incorporated into various foods as dietary adjuncts. The viability of the probiotic bacteria…”
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In vitro Comparison of the Effects of Garlic Juice and Chlorhexidine Mouthwash on Oral Pathogens by Irkin, Reyhan

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Decontamination effects of lemon peel and mint leaf extracts on salad vegetables by Irkin, Reyhan, Carikci, Sema, Akalin, Sumeyra, Batu, Zehra

“…Salad vegetables are rich in vitamins, minerals and fibre. However, some food-borne diseases are associated with the consumption of this type of raw food…”
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