Kurum Yazarı "Şimşek, Osman" Ziraat Fakültesi Koleksiyonu İçin Listeleme
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Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture
Şahingil, Didem; Hayaloğlu, Ali A.; Şimşek, Osman; Özer, Barbaros (Springer France, 2014)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 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 A.; Kırmacı, Hüseyin A.; Özer, Barbaros; Şimşek, 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 ... -
Incidence of Fusarium verticillioides and Levels of Fumonisin B-1 and B-2 in Corn in Turkey
Demir, Cavidan; Şimşek, Osman; Arıcı, Muhammet (Korean Society Food Science & Technology-Kosfost, 2010)A total of 100 corn samples conforming collected from local farmers and markets from districts of Samsun, Turkey, were analyzed for Fusarium fumonisin B-1 and B-2 contamination. Ninety-three corn samples were found to ... -
Investigating the GMO Existence in Chips and Breakfast Cereals Marketed in Turkey
Mutlu, Şebnem; Şimşek, Osman; Öksüz, Ömer (Univ Namik Kemal, 2021)In this research, processed or low processed samples containing corn or corn products (corn semolina, flour, etc.) and soybean were randomly collected from the market, and 25 products in total (chips, nuts, cereals, flour) ... -
Optimizing a Submerged Monascus cultivation for Production of Red Pigment with Bug Damaged Wheat using Artificial Neural Networks
Duraklı Velioğlu, Serap; Boyacı, İsmail Hakkı; Şimşek, Osman; Gümüş, Tuncay (Korean Society Food Science & Technology-Kosfost, 2013)The combined effect of temperature, agitation speed, and light on red pigment production by Monascits purpureus (M purpureus) Went DSM 1604 using bug damaged wheat was studied using an artificial neural network (ANN). ...