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Yazar "Tahmas-Kahyaoglu, D" için Araştırma Çıktıları | Wos listeleme

Yazar "Tahmas-Kahyaoglu, D" için Araştırma Çıktıları | Wos listeleme

Sırala: Sıra: Sonuçlar:

  • Chemical and microbiological status and volatile profiles of mouldy 
    Cakmakci, S; Gundogdu, E; Hayaloglu, AA; Dagdemir, E; Gurses, M; Cetin, B; Tahmas-Kahyaoglu, D (2012)
    The objective of this study is to characterise the gross chemical and microbiological status and identify the volatile compounds of mouldy Civil cheeses. A total of forty-one samples were surveyed, and gross compositional ...
  • Chemical and microbiological status and volatile profiles of mouldy 
    Cakmakci, S; Gundogdu, E; Hayaloglu, AA; Dagdemir, E; Gurses, M; Cetin, B; Tahmas-Kahyaoglu, D (2012)
    The objective of this study is to characterise the gross chemical and microbiological status and identify the volatile compounds of mouldy Civil cheeses. A total of forty-one samples were surveyed, and gross compositional ...
  • Effect of Penicillium roqueforti and incorporation of whey cheese on 
    Cakmakci, S; Dagdemir, E; Hayaloglu, AA; Gurses, M; Cetin, B; Tahmas-Kahyaoglu, D (2013)
    In this study, four different types of mould-ripened Civil cheese were manufactured. A defined (nontoxigenic) strain of a Penicillium roqueforti (SC 509) was used as secondary starter for the manufacture of mould-ripened ...
  • Effects of Penicillium roqueforti and whey cheese on gross composition, 
    Cakmakci, S; Hayaloglu, AA; Dagdemir, E; Cetin, B; Gurses, M; Tahmas-Kahyaoglu, D (2014)
    Four different types of mould-ripened Civil cheese were manufactured. A defined (nontoxigenic) strain of a Penicillium roqueforti (SC 509) was used as the secondary starter with and without addition of the whey cheese ...
  • beta-Carotene Contents and Quality Properties of Set Type Yoghurt 
    Cakmakci, S; Tahmas-Kahyaoglu, D; Erkaya, T; Cebi, K; Hayaloglu, AA (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) ...
  • Changes during storage in volatile compounds of butter produced using 
    Tahmas-Kahyaoglu, D; Cakmakci, S; Hayaloglu, AA (2022)
    In this study, a total of 96 volatile flavour compounds were identified in butter samples, including 12 aldehydes, 10 ketones, 22 esters, 24 alcohols, 11 acids, 4 sulphur compounds, and 13 terpenes. Aldehyde and ketone ...