Kurum Yazarı "Yıkmış, Seydi" Fakülteler İçin Listeleme
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Application of ultrasound to the organic cornelian cherry (Cornus mas L.) vinegar: Changes in antibacterial, antidiabetic, antihypertensive, and anticancer activities
Erdal, Berna; Akalın, Ramadan Bilgin; Yılmaz, Bahar; Bozgeyik, Esra; Yıkmış, Seydi (Wiley, 2022)In this study, to determine their alternative/complementary properties, organic cornelian cherry vinegar samples prepared by traditional (CCV), thermal pasteurization (P-CCV), and ultrasound (UT-CCV) methods were tested ... -
Combined Effect of Ultrasound and Microwave Power in Tangerine Juice Processing: Bioactive Compounds, Amino Acids, Minerals, and Pathogens
Demirok, Nazan Tokatlı; Yıkmış, Seydi (Mdpi, 2022)The inhibition of Escherichia coli ATCC 25922 (E. coli), Staphylococcus aureus ATCC6538 (S. aureus), Salmonella Enteritidis ATCC 13076 (S. Enteritidis), and Listeria monocytogenes DSM12464 (L. monocytogenes) is one of the ... -
Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice
Yıkmış, Seydi; Özer, Hayrettin; Levent, Okan; Çöl, Başak Gökçe; Erdal, Berna (Springer, 2022)Pomegranate fruit and its products have been recognized as 'miracle fruit' due to their nutritional content, organoleptic properties and health benefits. There is no detailed study about the optimization of thermosonication ... -
Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties
Erdal, Berna; Yıkmış, Seydi; Demirok, Nazan Tokatlı; Bozgeyik, Esra; Levent, Okan (MDPI, 2022)Simple Summary In this study, traditionally produced vinegar made from gilaburu (C-GV) and thermally pasteurized gilaburu vinegar (P-GV), and (ultrasound-treated gilaburu vinegar (UT-GV) were evaluated. At the same time, ... -
Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar
Yıkmış, Seydi; Erdal, Berna; Bozgeyik, Esra; Levent, Okan; Yinanç, Abdullah (Elsevier, 2022)Sustainable gastronomy is an important concept that improves the health and nutritional quality of society by supporting the preparation, production, and consumption of foods with environmental awareness. Purple onion ... -
Impact of UV-C and thermal pasteurization on bioactive compounds, sensory characteristics and aroma profile of traditionally produced koruk vinegar
Gök, Sila Barut; Yıkmış, Seydi; Levent, Okan; Karataş, Selen (M H Schaper Gmbh Co Kg, 2022)The aim of the study was to examine the effects of UV-C light applied by a designed reactor on bioactive components of traditionally produced koruk vinegar. Furthermore, microbial load, 5-HMF content, the volatile compounds, ...