Yazar "Ozdemir, Nilgun" için listeleme
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Aromatic and functional aspects of kefir produced using soya milk and Bifidobacterium species
Karacali, Ragibe; Ozdemir, Nilgun; Con, Ahmet H. (Wiley, 2018)In this study, the functional and aromatic properties of kefir produced using cow-soya milk mixtures (SMs) as well as those of kefir culture with the Bifidobacterium spp. were investigated. The findings showed that the ... -
Cu(II)-sulfamethazine complex with N-(2-hydroxyethyl)-ethylenediamine: synthesis, spectroscopic, structural characterization and antimicrobial activity
Ozturk, Filiz; Aycan, Tugba; Ozdemir, Nilgun (Taylor & Francis Ltd, 2019)A five-coordinate monomeric Cu(II) complex, 2([Cu(hydeten)(2)]center dot smz(2))center dot na center dot 5H(2)O (Hsmz: sulfamethazine, hydeten: N-(2-hydroxyethyl)-ethylenediamine and na; nicotinamide), has been synthesized ... -
Effect of Gluconacetobacter spp. on kefir grains and kefir quality
Ozdemir, Nilgun; Kok-Tas, Tugba; Guzel-Seydim, Zeynep (Korean Society Food Science & Technology-Kosfost, 2015)Microbial, chemical, physical, and sensorial analyses of kefir samples produced using kefir grains embedded with Gluconacetobacter spp. were investigated using kefir samples with Gluconacetobacter spp. inclusion (KA), and ... -
The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation
Ozdemir, Nilgun; Yazici, Gizem; Simsek, Omer; Ozkal, Sami Gokhan; Con, Ahmet Hilmi (Elsevier Science Bv, 2018)The aim of this study was to select starter cultures by showing correlation between the volatiles and the starter cultures used during fermentation with the goal of producing a standard and desirable tarhana. This traditional ... -
Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities
Ozen, Merve; Ozdemir, Nilgun; Filiz, Bilge Ertekin; Budak, Nilgun H.; Kok-Tas, Tugba (Elsevier Sci Ltd, 2020)In this study, it was aimed to determine the bioactive compounds and volatile aroma compounds of the sour cherry vinegar, and to investigate the usability of concentrated juice instead of the fresh fruit juice in vinegar ...
