Search Results - "Yazici, Fehmi"

Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil by Gul, Osman, Saricaoglu, Furkan Turker, Besir, Aysegul, Atalar, Ilyas, Yazici, Fehmi

“…•Nano-emulsions with clove essential oil were produced by high intensity ultrasound.•A hazelnut oil industry waste was used as protein sources.•Ultrasound…”
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Physicochemical Properties and Characterization of a New Product: Spray Dried Hempseed Milk by Mortas, Mustafa, Besir, Aysegul, Tok, Zehra, Keles, Melike, Yazici, Fehmi

“…The objective of the present study was to investigate the physicochemical properties and powder characterization of hempseed milk powders obtained by whole…”
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Correlation between acrylamide content and colour in some baked products by Abdulazeez, Zana Mohammed, Mustafa, Abdel Moniem Ibrahim, Yazici, Fehmi

“…The objective of this study was to quantify the concentration of acrylamide in biscuits, bread, and cake obtained from industrial and local bakeries,…”
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Estimating Hydroxymethyfurfural (HMF) Concentration Via Modified Seliwanoff Test Using Artificial Neural Network (ANN) by Besir, Aysegul, Yazici, Fehmi, Odabas, Mehmet Serhat

“…Abstract Hydroxymethylfurfural (HMF) is a quality indicator, especially in foods where changes in protein-carbohydrate interactions are observed during the…”
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Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product by Gul, Osman, Atalar, Ilyas, Mortas, Mustafa, Saricaoglu, Furkan Turker, Besir, Aysegul, Gul, Latife Betul, Yazici, Fehmi

“…Hazelnut beverage is a plant-based beverage produced from hazelnut cake as a by-product obtained after cold press extraction. It has high nutritional value and…”
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Effect of Cayenne Pepper Addition on Physicochemical, Microbiological and Sensory Properties of Drinkable Yoghurt-Ayran by Akcay, Furkan, Besir, Aysegul, Yazici, Fehmi

“…Cayenne peppers ( L.) were incorporated to ayran aiming to obtain a health promoting ayran with different flavour. The effects on the physico-chemical…”
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STORAGE STABILITY OF LOW AND HIGH HEAT TREATED HAZELNUT BEVERAGES by ATALAR, İlyas, GÜL, Osman, GÜL, Latife Betül, YAZICI, Fehmi

“…In this study, the changes in the quality parameters of hazelnut beverages treated with low (LHT; 72°C for 20 min) and high temperature (HHT; 105°C for 1 min)…”
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Effect of different binders on reconstitution behaviors and physical, structural, and morphological properties of fluidized bed agglomerated yoghurt powder by Atalar, Ilyas, Yazici, Fehmi

“…Fluidized bed agglomeration is a widely used technique in the production of instant food powders. In this process, primary particles are agglomerated to give a…”
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Effect of the Addition of Blueberries on Selected Physicochemical and Sensory Properties of Yoghurts by Asuman Cinbas, Fehmi Yazici

“…In this research, physicochemical and sensory properties of blueberries and sugar added to yoghurts have been investigated on the first, 10th and 20th day of…”
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effect of soy protein concentrate addition on the physical, chemical, and sensory properties of strawberry flavored ice cream by Dervisoglu, M, Yazici, F, Aydemir, O

“…The effect of soy protein concentrate (0, 1.5, 3, and 4.5%) on the physical, chemical, and sensory properties of strawberry flavored (0, 0.01 and 0.02%) ice…”
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Influence of UV light, ultrasound, and heat treatment on the migration of bisphenol A from polyethylene terephthalate bottle into the food simulant by Abdulazeez, Zana M, Yazici, Fehmi, Aksoy, Abdurrahman

“…This research examined the impacts of ultrasound, UV light, storage time, and temperature on the leaching of bisphenol A (BPA) from polyethylene terephthalate…”
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Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt by Akgun, Abdullah, Yazici, Fehmi, Gulec, Haci Ali

“…The objective of this study was to investigate the effect of reduced fat content in buffalo milk on textural, chemical and microbiological characteristics of…”
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A novel spectrophotometric method based on Seliwanoff test to determine 5-(Hydroxymethyl) furfural (HMF) in honey: Development, in house validation and application by Besir, Aysegul, Yazici, Fehmi, Mortas, Mustafa, Gul, Osman

“…A new spectrophotometric method for the determination of 5-(Hydroxymethyl) furfural (5-HMF) in honey was proposed. In the proposed method based on the…”
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Usage of color measurements obtained by modified Seliwanoff test to determine hydroxymethylfurfural by Besir, Aysegul, Yazici, Fehmi, Odabas, Mehmet Serhat

“…In this study, colorimetric parameters of the red color emerging as a result of the novel modified Seliwanoff test were used for the quantitative determination…”
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Influence of top spray fluidized bed agglomeration conditions on the reconstitution property and structure modification of skim yoghurt powder by Atalar, Ilyas, Yazici, Fehmi

“…Spray dried yoghurt powder (Control) has small particle size (57 µm) that cause high cohesiveness forces between particles. Wetting time of control yoghurt…”
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Conjugated linoleic acid strengthens the apoptotic effect of cisplatin in A549 cells by Yuce, Melek, Gumuskaptan, Cagri, Con, Ahmet Hilmi, Yazici, Fehmi

“…One of the chemotherapeutic agents widely used in the treatment of non-small cell lung cancer (NSCLC) is cisplatin. However, the resistance of cancer cells to…”
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Morphologic and chemical characterizations of some salep orchids by CALİSKAN, Omer, BEŞİR, Ayşegül, ANIL, Münir, GÜLSER, Coşkun, YAZICI, Fehmi, KURT, Dursun

“…Salep orchids have been used as a food for centuries without cultivating but, mainly harvesting from nature. After powdering, their tubers are utilized as hot…”
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Improving the production of conjugated linoleic acid from sunflower oil by lactic acid bacteria spp: Effect of calcium carbonate supplementation in fermentation medium

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Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk by Gul, Osman, Saricaoglu, Furkan Turker, Mortas, Mustafa, Atalar, Ilyas, Yazici, Fehmi

“…The effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milks was investigated. Hazelnut milk samples were…”
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Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk by Atalar, Ilyas, Kurt, Abdullah, Gul, Osman, Yazici, Fehmi

“…High pressure homogenized hazelnut milk (HM) as a functional food compound was incorporated into ice cream as a replacer of cow milk (0-25-50-75-100%) to…”
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