Search Results - "Sivri Ozay, D"

Effects of filtration and storage on chemical composition and sensory properties of olive oil extracted from Beylik cultivar by Shendi, E. Ghanbari, Ozay, D. Sivri, Ozkaya, M.T, Ustunel, N.F

“…In this study, a mobile olive oil processing unit was designed and used for cold press extra virgin olive oil (EVOO) production at optimum conditions. A local…”
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EFFECTS OF FİLTRATİON PROCESS AND STORAGE TİME ON THE CHEMİCAL CHANGES AND SENSORY PROPERTİES OF OLİVE OİL EXTRACTED FROM TURKİSH USLU CULTİVAR by Ghanbari Shendi, E., Sivri Ozay, D., Ozkaya, M.T., Ustunel, N.F.

“…Upper Mesopotamia is a part of Turkish territory is the homeland of the olive tree with a wide range genetic resource. This is the first report on chemical…”
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Olive oil shortenings as an alternative to commercial shortenings in cake production: physical and sensory properties by Kaçar, D., Sivri Özay, D.

“…The aim of this work was to evaluate the quality characteristics of the cakes produced with zero trans interesterified shortenings containing high levels (75%…”
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CHARACTERIZATION OF TURKISH EXTRA VIRGIN OLIVE OILS ACCORDING TO THE THEIR FATTY ACID PROFILE by Ghanbari Shendia, E., Sivri Ozaya, D., Ozkayab, M.

“…In this study, a Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy) was designed and used for cold press extra virgin olive oil (EVOO) production at…”
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Analysis of gluten-hydrolyzing proteinase polymorphism in wheat grains damaged by Sunn Pest Eurygaster integriceps Put. and related bugs by Konarev, Al. V, Konarev, A. V, Nefedova, L. I, Gubareva, N. K, Sivri Ozay, D

“…The heterogeneity and variability of gluten-hydrolyzing proteinases in accessions of wheat grains from Russia and Turkey damaged by Sunn pest and related bugs…”
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Determination of some chemical and quality parameters of changes in turkish Sari Ulak monocultivar extra virgin olive oil during 12 months of storage by Ghanbari Shend, E., Sivri Ozay, D., Ozkaya, M . T., Ustunelc, N. F.

“…In this study Turkish monocultivar extra virgin olive oil (EVOO) “Sarı Ulak” was extracted by using the Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV,…”
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