Kurum Yazarı "Gümüş, Tuncay" PubMed İndeksli Yayın Koleksiyonu İçin Listeleme
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Characteristics of grape seed and oil from nine Turkish cultivars
Özcan, Mehmet Musa; Ünver, Ahmet; Gümüş, Tuncay; Akın, Aydın (Taylor & Francis Ltd, 2012)Percentages of crude oil, protein, fibre and ash of grape seeds obtained from Turkish cultivars were of the ranges 5.40-10.79, 5.24-7.54, 17.6-27.1, and 1.2-2.6, respectively. The highest crude oil, crude protein and crude ... -
Development of gelatin/PVA based colorimetric films with a wide pH sensing range winery solid by-product (Vinasse) for monitor shrimp freshness
Kamer, Deniz Damla Altan; Kaynarca, Gülce Bediş; Yücel, Emel; Gümüş, Tuncay (Elsevier, 2022)Anthocyanins were extracted from a winery solid by-product (Vinasse) and added to fish gelatin (FG) and polyvinyl alcohol (PVA) matrices to create freshness monitoring labels. Three different colorimetric indicator smart ... -
Effect of Gamma-Irradiation on Some Chemical Characteristics and Volatile Content of Linseed
Yalçın, Hasan; Öztürk, İsmet; Hayta, Mehmet; Sağdıç, Osman; Gümüş, Tuncay (Mary Ann Liebert, Inc, 2011)The effect of irradiation (2.5, 4.0, 5.5, and 7.0 kGy) on chemical properties and volatile contents of linseed was investigated. Consistent decreases were observed in both protein and oil content of the irradiated linseed ... -
The Effect of Oregano and Cinnamon Essential Oils on Fermentation Quality and Aerobic Stability of Field Pea Silages
Soycan Önenç, Sibel; Koç, Fisun; Coşkuntuna, Levent; Özdüven, Mehmet Levent; Gümüş, Tuncay (Asian-Australasian Assoc Animal Production Soc, 2015)This study was performed to determine the effect of field pea silages which were the organic acid (OA) alternative of oregano and cinnamon essential oils on fermentation quality and aerobic stability. Whole crop pea was ... -
Rheological properties of fish (Sparus aurata) skin gelatin modified by agricultural wastes extracts
Kaynarca, Gülce Bediş; Gümüş, Tuncay; Kamer, Deniz Damla Altan (Elsevier Sci Ltd, 2022)In this study, fish skin gelatin (FG) obtained from sea bream (Sparus aurata) was evaluated as an alternative to mammalian gelatin. Improvement in rheological properties of FG was attempted with addition of grape pomace ...