Search Results - "Yüceer, Yonca Karagül"

Nonconventional yeasts to produce aroma compounds by using agri-food waste materials by Karaalioglu, Onur, Yuceer, Yonca Karagul

“…ABSTRACT Nowadays, biotechnological applications are emphasized to ensure sustainable development by reutilizing waste materials to prevent ecological problems…”
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The Effects of Infrared Roasting on HCN Content, Chemical Composition and Storage Stability of Flaxseed and Flaxseed Oil by Tuncel, Necati Barış, Uygur, Ayşen, Karagül Yüceer, Yonca

“…Flaxseeds were roasted at 1150 W/m 2 radiation intensity with short and medium wave infrared (IR) emitters for specific durations, which provided good visual…”
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Comparative analysis of essential oil oleogels containing beeswax and sunflower wax with petrolatum gels by Çokay, Hatice, Uzkuç, N. Merve Çelebi, Yüceer, Yonca Karagül, Öğütcü, Mustafa

“…In this study, three different oil (black seed, St. John's Wort, and grape seed oils [GSO]) oleogels, which are especially used in complementary medicine, were…”
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A comparative study of amino acid, mineral and vitamin profiles of milk from Turkish Saanen, Hair and Maltese goat breeds throughout lactation by Günay, Emine, Güneşer, Onur, Karagül Yüceer, Yonca

“…This study aimed to evaluate the changes in nutritional compounds such as amino acids, minerals, and vitamins in the milk of Turkish Saanen, Hair and Maltese…”
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The effect of fenugreek seed ( Trigonella foenum-graecum ) supplementation on the performance and milk yield characteristics of dairy goats by AkbaÄ, Hande IÅıl, SavaÅ, Türker, Karagül Yüceer, Yonca

“…The use of fenugreek seed as a galactagogue has been investigated in ruminants. However, only a few studies have analyzed the effects of fenugreek seed on the…”
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Optimization of pretreatment and enzymatic hydrolysis conditions of tomato pomace for production of alcohols and esters by Kluyveromyces marxianus by Kılmanoğlu, Hilal, Hoşoğlu, Müge İşleten, Güneşer, Onur, Yüceer, Yonca Karagül

“…Tomato pomace (TP) is generated as a natural by product in a significant amount in the tomato processing industry, and it is a good source of lignocelluloses…”
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Physical Properties, Volatiles Compositions and Sensory Descriptions of the Aromatized Hazelnut Oil-Wax Organogels by Yilmaz, Emin, Outcu, Mustafa, Yuceer, Yonca Karagul

“…The purpose of this study was to determine the physicochemical, thermal and sensorial features of vitamin enriched and aromatized hazelnut oil‐beeswax and…”
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Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts by Çelebi Uzkuç, Nesrin Merve, Şişli, Burcu, Ay, Mustafa, Togay, Sine Özmen, Karagül Yüceer, Yonca, Bayhan, Aslı, Kırca Toklucu, Ayşegül

“…The purposes of the present study were to evaluate the volatile compounds and sensory characteristics of young red wines produced by spontaneous and inoculated…”
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Biosynthesis of eight-carbon volatiles from tomato and pepper pomaces by fungi: Trichoderma atroviride and Aspergillus sojae by Güneşer, Onur, Yüceer, Yonca Karagül

“…The aim of this study was to investigate the possibility of using tomato and red pepper pomaces for the production eight-carbon volatiles by Trichoderma…”
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Bioflavour production from tomato and pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii by Güneşer, Onur, Demirkol, Aslı, Karagül Yüceer, Yonca, Özmen Toğay, Sine, İşleten Hoşoğlu, Müge, Elibol, Murat

“…Bioflavours are called natural flavour and/or fragrance compounds which are produced using metabolic pathway of the microorganism and/or plant cells or their…”
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Effects of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese by Uzkuç, Hasan, Karagül Yüceer, Yonca

“…The effects of heat treatment, coagulant source, and starter culture addition on the physicochemical, sensory characteristics, and volatile compounds of goat…”
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Evaluation of some physical, chemical and sensory properties of kasar cheese and ıts processed and analogue types by Güneşer,Onur, Karagül Yüceer,Yonca, Yalman,Musa

“…The objective of this study was to evaluate the changes in physical, chemical and sensory properties of the kasar cheese and its processed and analogue types…”
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Volatile compounds and proteolysis in traditional Beaten (Bieno sirenje) ewe's milk cheese by Sulejmani, Erhan, Rafajlovska, Vesna, Güneşer, Onur, Karagül‐Yüceer, Yonca, Hayaloglu, Ali A

“…Beaten ewe's milk cheese is a traditional autochthonous type of cheese manufactured in Macedonia with a relatively high nutritional value and sensory…”
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Volatile Compounds, Chemical and Sensory Properties of Butters Sold in Çanakkale by Güneşer,Onur, Karagül Yüceer,Yonca, Demirkol,Aslı

“…The aim of this study was to determine physical, chemical and sensory properties and volatile components of buttersamples sold in Çanakkale. For this purpose,…”
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Chemical, microbial, and volatile changes of water kefir during fermentation with economic substrates by Gökırmaklı, Çağlar, Yüceer, Yonca Karagül, Guzel-Seydim, Zeynep Banu

“…Water kefir is a plant-based type of kefir and has significant differences from well-known milk kefir. Recently, various complicated substrates were fermented…”
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Chemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts by Ustaoğlu-Gençgönül, Mutlu, Gökırmaklı, Çağlar, Üçgül, Bilgenur, Karagül-Yüceer, Yonca, Guzel-Seydim, Zeynep B.

“…This study aims to assess the microbial, nutritional, volatile, and sensory characteristics of rice, almond, and chickpea water kefir beverages during…”
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Formation kinetics of hydroxymethylfurfural and brown coloured compounds in goat milk during heating by GÜNEŞER, ONUR, TOKLUCU, AYŞEGÜL KIRCA, KARAGÜL-YÜCEER, YONCA

“…The formation of hydroxymethylfurfural, nonenzymatic brown coloured compounds and free sulphydryl groups in goat milk was studied during heating at 75–95 °C…”
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Stabilisation of lavender essential oil extracted by microwave-assisted hydrodistillation: Characteristics of starch and soy protein-based microemulsions by Çelebi Uzkuç, Nesrin Merve, Uzkuç, Hasan, Berber, Mehmet Mert, Tarhan Kuzu, Kübra, Özmen Toğay, Sine, İşleten Hoşoğlu, Müge, Kırca Toklucu, Ayşegül, Kurt, Saliha B., Sahiner, Nurettin, Karagül Yüceer, Yonca

“…[Display omitted] •Microemulsions of LEO can be easily obtained by ultrasonic emulsification using starch and soy protein as stabilizers.•Gram positive strains…”
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The use of cheese whey powder in the cultivation of protein-rich filamentous fungal biomass for sustainable food production by Kaya, Burcu, Wijayarathna, E. R. Kanishka B., Yüceer, Yonca Karagül, Agnihotri, Swarnima, Taherzadeh, Mohammad J., Sar, Taner

“…Cheese whey is an industrial by-product that is generated in excess during the cheese production process in the dairy industry. Despite the potential utility…”
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Dane veya liyofilize kefir kültürü kullanılarak peyniraltı suyu içeceği üretimi ve karakterizasyonu by Şen,İrem, Karagül Yüceer,Yonca

“…Bu çalışmada, dane veya liyofilize kefir kültürü kullanılarak peyniraltı suyundan üretilen peyniraltı suyu içeceklerinin 21 günlük depolama boyunca bazı…”
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