Search Results - "Sarhir, Salwa Tsouli"

Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin ( Nigella sativa L.) by Aroma Extract Dilution Analysis by Kesen, Songul, Amanpour, Asghar, Tsouli Sarhir, Salwa, Sevindik, Onur, Guclu, Gamze, Kelebek, Hasim, Selli, Serkan

“…Turkish L. seed extracts were used to detect the aroma and key odorant compounds of the spice using gas chromatography-mass spectrometry-olfactometry…”
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Potent odorants and sensory characteristics of the soft white cheese “Jben”: Effect of salt content by Tsouli Sarhir, Salwa, Amanpour, Asghar, Bouseta, Amina, Selli, Serkan

“…Jben is a highly popular soft white cheese consumed in Morocco for its nutritional and health benefits. The aroma and aroma‐active compounds of salted and…”
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Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis by Sevindik, Onur, Amanpour, Asghar, Tsouli Sarhir, Salwa, Kelebek, Hasim, Selli, Serkan

“…The aroma‐active compounds of Moroccan argan oil are sensorily and instrumentally analyzed via gas chromatography‐mass spectrometry‐olfactometry (GC‐MS‐O). The…”
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Evaluation of techno-functional and biochemical characteristics of selected lactic acid bacteria (Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides subsp. mesenteroides) used for the production of Moroccan fermented milk: Lben by Sarhir, Salwa Tsouli, Belkhou, Rajae, Bouseta, Amina, Hayaloglu, Ali Adnan

“…The Moroccan traditional fermented milk “Lben” was manufactured using autochthonous and aroma-producing starters by inoculation with four isolated strains…”
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A mixture design approach to develop new starter formulation for Lben: Key aroma compounds, physical, chemical and sensory properties of the product by Sarhir, Salwa Tsouli, Belkhou, Rajae, Bouseta, Amina, Hayaloglu, Ali Adnan

“…The study investigated the evolution of the physicochemical and sensory properties of Lben fermented milk inoculated with different starter formulations. The…”
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Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–Olfactometry by Sarhir, Salwa Tsouli, Amanpour, Asghar, Bouseta, Amina, Selli, Serkan

“…•Development of a representative extraction technique for traditional Smen aroma.•Two complementary volatile extraction methods used (SAFE and…”
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Characterization of Ayran Aroma Active Compounds by Solvent-Assisted Flavor Evaporation (SAFE) with Gas Chromatography-Mass Spectrometry-Olfactometry (GC-MS-O) and Aroma Extract Dilution Analysis (AEDA) by Sarhir, Salwa Tsouli, Amanpour, Armin, Selli, Serkan

“…The aroma compounds of ayran were isolated using solvent-assisted flavor evaporation (SAFE) resulting in a more representative extract of ayran odor compared…”
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Key odorants of a Moroccan fermented milk product “Lben” using aroma extract dilution analysis by Sarhir, Salwa Tsouli, Amanpour, Armin, Bouseta, Amina, Selli, Serkan

“…Lben is one of the main dairy products in Morocco, which broadly plays a significant role in food industry due to its nutritional, taste, aroma and health…”
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