• Characterization of Resistant Starch Samples Prepared from Two High-Amylose Maize Starches Through Debranching and Heat Treatments 

  Öztürk Muti, Serpil (WILEY, 2009)

  The aim of the present study was to investigate effects of debranching, autoclaving-storing cycles, and drying processes (oven-drying or freeze-drying) on RS contents, thermal, pasting, and functional properties of ...
• Effect of salep as a hydrocolloid on storage stability of ‘I˙ncir Uyutması’ dessert 

  Ayar, Ahmet (2009)
• Shelf life determination of Yayik butter fortified with spice extracts 

  Ayar, Ahmet (2009)
• A novel thermophilic anaerobic bacteria producing cyclodextrin glycosyltransferase 

  Avcı, Ayşe (2009)
• Intermittent microwave-convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality 

  Ayhan, Zehra (2009)
• EFFECT OF MODIFIED ATMOSPHERE PACKAGING AND STORAGE TIME ON PHYSICAL AND SENSORY PROPERTIES OF SLICED SALAMI 

  Ayhan, Zehra (2009)
• “Identification of microflora in butter samples from Turkey by using the Microbial Identification System” 

  Öztürk Yılmaz, Suzan (2009)
• Overall Quality and Shelf Life of Minimally Processed and Modified Atmosphere Packaged "Ready-to-Eat" Pomegranate Arils 

  Ayhan, Zehra (2009)
• Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low-fat Cookies 

  Öztürk Muti, Serpil (KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST, 2009)

  Chestnut flours (CFs) were produced from 3 chestnut samples (Aydin, Kutahya, and Bursa) by 2 different methods (boiled and oven-dried: BOD-CF and freeze-dried: FD-CF). Functional properties and effects of CF addition (10, ...
• Inspection of seal integrity of food packages using ultrasound and pressure differential techniques 

  Ayhan, Zehra (2001)
• Public perception of food handling practices and food safety in Turkey 

  Çağrı Mehmetoğlu, Arzu (WFL PUBL, 2009)

  In response to the high risk of foodborne illness from home-prepared foods in Turkey, a total of 1224 in-person interviews were conducted to determine consumer knowledge of proper food handling and consumer food purchasing ...
• CHEMICAL AND SENSORY PROPERTIES OF VERJUICE, A TRADITIONAL TURKISH NON-FERMENTED BEVERAGE FROM KABARCIK AND YEDIVEREN GRAPES 

  Kola, Osman (WILEY-BLACKWELL PUBLISHING, INC, 2009)

  Verjuice is an unfermented green grape juice obtained by pressing green grapes. It has a unique flavor and sour taste. In the present study, parameters on the quality properties of verjuice made from Kabarcik and Yediveren ...
• Effects of Fiber-rich Apple and Apricot Powders on Cookie Quality 

  Öztürk Muti, Serpil (KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST, 2009)

  Apple and apricot powders (APL-P and APR-P) were produced from apple and apricot fruits and they were used in cookie formulation at the levels of 10-40% (in flour bases). The APL-P and APR-P were rich in terms of total ...
• Characterization of Resistant Starch Samples Prepared from Two High-Amylose Maize Starches Through Debranching and Heat Treatments 

  Öztürk Muti, Serpil (WILEY, 2009)

  The aim of the present study was to investigate effects of debranching, autoclaving-storing cycles, and drying processes (oven-drying or freeze-drying) on RS contents, thermal, pasting, and functional properties of ...
• Effects of hydrogen peroxide treatment on thiol contents in fresh-cut asparagus (Asparagus officinalis) spears 

  Demirkol, Omca (TAYLOR & FRANCIS LTD, 2009)

  In this work, the impact of hydrogen peroxide (H2O2) was investigated on the thiol content of asparagus. Fresh-cut asparagus was treated with H2O2 at varied oxidant concentrations and contact times. A significant decrease ...
• Effect of salep as a hydrocolloid on storage stability of "İncir Uyutması" dessert 

  Ayar, Ahmet (2009)
• Determination of biogenic amines in a fermented beverage, boza 

  Coşansu Akdemir, Serap (WFL PUBL, 2009)

  Biogenic amines are basic nitrogenous compounds formed mainly by decarboxylation of amino acids or by amination and transamination of aldehydes and ketones. High levels of these compounds may cause some health problems, ...
• Shelf life determination of Yayik butter fortified with spice extracts International Journal of Dairy Technology 

  Ayar, Ahmet (2009)
• The trace metal levels in milk and dairy products consumed in middle Anatolia?Turkey Environ. Monit. Assess. 

  Ayar, Ahmet (2009)
• Effects of zero-trans interesterified and non-interesterified shortenings and brewer’s spent grain on cookie quality 

  Öztürk Muti, Serpil (2009)

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