• Tıbbi Olarak Kullanılan Bazı Yabancı Ot Tohumlarının Çimlenmeleri Üzerine Farklı Uygulamaların Etkileri 

  Tursun, Ayşe Özlem; Dayısoylu, K. Sinan; Tursun, Nihat (KSÜ Doğa Bilimleri Dergisi, 2015)

  Öz:Çalışma; Senecio vulgaris L., Taraxacum officinale L. ve Tragopogon pratensis L. tohumlarının çimlenmesi üzerine sıcaklık, bekleme süresi, pH, ışık ve tuzun etkilerini belirlemek amacıyla yapılmıştır. Çalışma sonucunda ...
• Whole Cell Biotransformation of Fusel Oil into Banana Flavour by Lindnera saturnus 

  Yılmaztekin, Murat; Tay, Sevinç (Çukurova Üniversitesi Mühendislik-Mimarlik Fakültesi Dergisi, 2016)

  Öz:Bu çalışmada, fuzel yağından elde edilen izoamil alkolün şeker pancarı melası içeren ortamda izoamil asetata Lindnera saturnus mayası ile biyodönüşümü, makrogözenekli adsorpsiyon reçeineleri ile Yerinde Ürün Kazanımı ...
• Characterızatıon of potent aroma compounds of cape gooseberry (physalıs peruvıana l.) Fruıts grown ın antalya through the determınatıon of odor actıvıty values 

  Yılmaztekin, Murat (TAYLOR & FRANCIS INC, 2014)

  This article presents the investigation of the aroma profile of cape gooseberry (Physalis peruviana L.) grown in Antalya, Turkey. The analyses were carried out by means of liquid-liquid extraction followed by gas ...
• Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature 

  Şahingil, Didem; Hayaloğlu, Ali Adnan; Kırmacı, Huseyin A.; Özer, Barbaros; Şimsek, Osman (CAMBRIDGE UNIV PRESS, 2014)

  The effects of use of adjunct cultures (Lactobacillus helveticus and Lb. casei) and ripening temperatures (6 or 12 degrees C) on proteolysis and angiotensin-I converting enzyme (ACE)-inhibitory activity in white-brined ...
• Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture 

  Şahingil, Didem; Hayaloglu, Ali A.; Şimsek, Osman; Özer, Barbaros (SPRINGER FRANCE, 2014-11)

  The effects of ripening temperature and adjunct cultures (Lactobacillus helveticus and Lactobacillus casei) on the volatile compounds and sensory and textural properties of white-brined cheese were investigated. Three ...
• Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk 

  Temizkan, Riza; Yasar, Kurban; Hayaloglu, Ali A. (WILEY, 2014-12)

  Kashar cheeses were manufactured from pure ovine (OV), bovine (BV) and caprine (CP) milk, and the chemical composition, cheese yield, proteolysis, hardness, meltability and volatile composition were studied during 90days. ...
• beta-Carotene Contents and Quality Properties of Set Type Yoghurt Supplemented with Carrot Juice and Sugar 

  Çakmakcı, Songül; Tahmas-Kahyaoglu, Deren; Erkaya, Tuba; Cebi, Kadir; Hayaloğlu, Ali Adnan (WILEY, 2014)

  The purpose of this study was to enhance the color and sensory quality and -carotene content of yoghurt by addition of carrot juice (CJ). Yoghurt samples were produced using cow's milk with the addition of sugar (10%, w/v) ...
• Analysis of volatile components of cape gooseberry (physalis peruviana L.) grown in turkey by HS-SPME and GC-MS 

  Yılmaztekin, Murat (HINDAWI LTD,, 2014)

  Volatile components in cape gooseberry fruit at ripe stage were collected using headspace-solid phase microextraction, and analyzed by gas chromatography-mass spectrometry. Three solid phase microextraction fiber coatings ...
• The influence of salt concentration on the chemical, ripening and sensory characteristics of Iranian white cheese manufactured by UF-Treated milk 

  Soltani, Mostafa; Guzeler, Nuray; Hayaloglu, Ali A. (CAMBRIDGE UNIV PRESS,, 2015)

  Iranian White cheese was manufactured from ultrafiltered cows' milk using different concentrations of salt consisting of 1, 2.5, 4% and salt free. Chemical composition, proteolysis, counts for lactic acid bacteria and ...
• Seasonal variation in amino acid and phenolic compound profiles of three Turkish white wine grapes 

  Ünal, M. Ümit; Şener, Aysun; Şen, Kemal; Yılmaztekin, Murat (TUBITAK SCIENTIFIC & TECHNICAL RESEARCH COUNCIL TURKEY,, 2015)

  Changes in amino acids and phenolic compounds in Emir, Narince, and Sultaniye grapes were monitored by high-performance liquid chromatography for two consecutive seasons. Seasonal and varietal variations in amino acid ...
• Primary Biochemical Events During Cheese Ripening 

  Hayaloglu, A. A.; McSweeney, P. L. H. (CRC PRESS-TAYLOR & FRANCIS GROUP, 2015)
• Physicochemical Characteristics, Antioxidant Activity, Organic Acid and Sugar Contents of 12 Sweet Cherry (Prunus avium L.) Cultivars Grown in Turkey 

  Hayaloglu, Ali Adnan; Demir, Nurullah (WILEY, 2015-03)

  Physical characteristics, antioxidant activity and chemical constituents of 12 cultivars (Prunus avium L.) of sweet cherry (Belge, Bing, Dalbasti, Durona di Cesena, Lambert, Merton Late, Starks Gold, Summit, Sweetheart, ...
• Physical Stability, Autoxidation, and Photosensitized Oxidation of omega-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants 

  Uluata, Sibel; McClements, D. Julian; Decker, Eric A. (AMER CHEMICAL SOC,, 2015-10)

  The food industry is interested in the utilization of nanoemulsions stabilized by natural emulsifiers, but little research has been conducted to determine the oxidative stability of such emulsions. In this study, two natural ...
• Mycotoxin production capability of Penicillium roqueforti in strains isolated from mould-ripened traditional Turkish civil cheese 

  Çakmakci, Songül; Gurses, Mustafa; Hayaloglu, A. Adnan; Cetin, Bulent; Sekerci, Pinar; Dagdemir, Elif (TAYLOR & FRANCIS LTD, 2015-02)

  Mould-ripened civil is a traditional cheese produced mainly in eastern Turkey. The cheese is produced with a mixture of civil and whey curd cheeses (lor). This mixture is pressed into goat skins or plastic bags and is ...
• Mulberry seed oil: A rich source of δ-Tocopherol 

  Durmaz, Gökhan; Yılmaz, Mehmet Ali (Springer Verlag, 2015)

  In the present study, mulberry seed oil (MSO) samples obtained from seeds of different mulberry varieties as well as concentrated mulberry juice production waste (mulberry pomace) were investigated. Radical scavenging ...
• How the Multiple Antioxidant Properties of Ascorbic Acid Affect Lipid Oxidation in Oil-in-Water Emulsions 

  Uluata, Sibel; McClements, D. Julian; Decker, Eric A. (AMER CHEMICAL SOC, 2015-02)

  Lipid oxidation is a serious problem for oil-containing food products because it negatively affects shelf life and nutritional composition. An antioxidant strategy commonly employed to prevent or delay oxidation in foods ...
• Fruit Weight, Total Phenolics, Acidity and Sugar Content of Edible Wild Pear (Pyrus elaeagnifolia Pall.) Fruits 

  Yılmaz, Kadir Uğurtan; Ercisli, Sezai; Cam, Mustafa; Uzun, Aydin; Yilmaztekin, Murat; Kafkas, Ebru; Pinar, Hasan (SPRINGER,, 2015-12)

  Wild pear (Pyrus eleagnifolia) is a naturally grown species mainly in inner Anatolia and its edible small fruits are traditionally consumed by local peoples and are called "Ahlat" in Turkey. Its seedlings are also used as ...
• Effects of Wild-Type Starter Culture (Artisanal Strains) on Volatile Profile of Urfa Cheese Made from Ewe Milk 

  Kırmacı, Hüseyin; Hayaloğlu, Adnan; Özer, Barbaros; Atasoy, Ahmet Ferit; Levent, O. (TAYLOR & FRANCIS INC., 2015)

  In the present study, the development of volatile flavor compounds in sheep's milk Urfa cheese made by using three different combinations of wild-type strains including Lactococcus lactis subsp. lactis 1B4, Lactococcus ...
• Effect of Maceration Time on Free and Bound Volatiles of Red Wines from cv. Karaoglan (Vitis vinifera L.) Grapes Grown in Arapgir, Turkey 

  Yılmaztekin, Murat; Kocabey, Nimet; Hayaloglu, Ali Adnan (WILEY, 2015)

  Skin maceration is an essential winemaking technique that affects sensory properties and aroma of red wines. The aim of this study was to investigate aroma profiles of red wines made from cv. Karaoglan, a grape variety ...
• Comparison of exhaust emissions of biodiesel-diesel fuel blends produced from animal fats 

  Behcet, Rasim; Oktay, Hasan; Cakmak, Abdulvahap; Aydin, Huseyin (Pergamon-elsevıer scıence ltd, the boulevard, langford lane, kıdlıngton, oxford ox5 1gb, england, 2015)

  The present paper examines two biodiesels named as fish oil methyl ester (FOME) and chicken oil methyl ester (CFME) produced from low-cost waste fish and chicken oils using the transesterification method, and their fuel ...

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