Browsing Mühendislik Fakültesi by Author "Öztürk, Mustafa"

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Coexistence of perpendicular and in-plane exchange bias using a single ferromagnetic layer in Pt/Co/Cr/CoO thin film

Öztürk, Mustafa; Erdem Demirci; Erkovan, Mustafa; Osman Ozturk; Numan Akdogan (EPL ASSOCIATION, EUROPEAN PHYSICAL SOCIETY, 2016)

We studied the temperature dependence of magnetization and exchange bias in a Pt/Co/Cr/CoO multilayer thin film. These magnetic multilayers are of particular interest since the easy axis of ultra-thin Co is strongly affected ...
Effect of salt concentration on acid- and salt-adapted Escherichia coli O157:H7 and Listeria monocytogenes in recombined nonfat cast cheese

Çağrı Mehmetoğlu, Arzu; Öztürk, Mustafa; Ayhan, Zehra (WILEY, 2019)

In Turkey, legislation reduced the salt content in fresh cheeses from 10% to 6.5% in dry matter (DM). This study investigated the effect of salt reduction on the fate of acid- and salt-adapted Escherichia coli O157:H7 and ...
The Acute Effects of Specific Preconditioning Activities on Penalty Kick Performance in Soccer Players

Öztürk, Mustafa; Gelen, Ertuğrul (KAMLA-RAJ ENTERPRISES, 2015)

The aim of this study was to compare the acute effects of various preconditioning activities on football penalty kick performance. 21 football players performed four different preconditioning activities in random order on ...
The effect of smoking on the formation of biogenic amines in Circassian cheese

Sıçramaz, Hatice; Ayar, Ahmet; Öztürk, Mustafa (SPRINGER INTERNATIONAL PUBLISHING AG, 2017)

In this study, the effect of smoking on the amount of biogenic amines (BA) in Circassian cheese was evaluated. The chemical and microbiological changes related to BA formation in smoked and non-smoked Circassian cheeses ...
The influence of high hydrostatic pressure on regular, reduced, low and no salt added Cheddar cheese

Öztürk, Mustafa; Selvarani Govindasamy-Lucey; John J. Jaeggi; Mark E. Johnson; John A. Lucey (ELSEVIER SCI LTD, 2013)

Cheddar cheeses were made with four salt in moisture (S/M) levels: regular (5.3%), reduced (2.5%), low (1.9%), and no salt (similar to 0.2%). High hydrostatic pressure (HHP) (405 MPa for 3 min) treated 5.3, 2.5, 1.9 and ...