• Mineral Content, Antioxidant and Antimicrobial Activities of Some Vitis Vinifera L. Leaves 

  Yildiz, Hilal (The Second Japan – Turkey International Symposium on Pharmaceutical and Biomedical Sciences, 2017-09-12)

  Grapevine, which has an important place among our agricultural products due to different evaluation forms, also makes a great contribution to the national economy. The value of grapes increased thanks to their importance ...
• Pumpkin seed oil as a partial animal fat replacer in bologna-type sausages 

  Aktaş, Nesimi; Gerçekaslan, Kamil Emre; Uzlaşır, Türkan (2021)

  Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding capacity (WHC), jelly-fat separation, emulsion stability and ...
• Glass transition and sorption properties of köftür: a dehydrated fruit-based product 

  Aktaş, Nesimi; Gerçekaslan, Kamil Emre (2021)

  This study was conducted to determine the glass transition temperature (Tg) using Differential Scanning Calorimetry (DSC) and sorption characteristics of köftür, a dehydrated fruit-based product. Tg of was found to be 24.5 ...
• Geleneksel bir Kapadokya ürünü sızgıt: Geleneksel ve ticari üretimdeki farklılıklar 

  Zorlugenç, Bülent; Seçen, Selçuk Mustafa; Özer, Cem Okan; Demir Özer, Ezgi (TURKISH JOURNAL of AGRICULTURAL and NATURAL SCIENCES, 2019-06-20)

  Sızgıt which is consumed likely and frequently a traditional meat product producing by Cappadocian people. This study aims to determine the physicochemical and microbiological properties of traditional and commercial Sızgıt. ...
• Fermente et model sistemi içerisinde kuşburnu (rosa canina l.) meyvesi kullanımı 

  Özer, Cem Okan (Gıda Dergisi, 2017-04-14)

  Bu çal›flmada, taze ve kurutulmufl kuflburnu ilavesinin fermente et model sisteminde fizikokimyasal ve mikrobiyolojik özellikler üzerine etkisi incelenmifltir. Araflt›rma bulgular› taze ve kurutulmufl kuflburnu ilavesinin ...
• Kozan misket çeşidinden elde edilen portakal suyunun glikozid yapılı bağlı aroma maddelerinin katı faz ekstraksiyon ve GC-MS-FID tekniğiyle belirlenmesi 

  Şen, Kemal (2015-04-30)
• Elucidation of phenolic profiling of cv. Antep Karasi grapes using LC-DAD-ESI-MS/MS 

  Şen, Kemal (2020-06-15)

  Phenolic compounds are a large and complex group of chemical constituents found in red grapes and wines, which not only affect their quality, but also contribute to their beneficial health effects. Phenolic composition of ...
• The effects of the usage of β-glycosidase enzyme on the aroma of fruit juice obtained from kozan muscatel orange 

  Şen, Kemal (2017-05-17)
• Pastörizasyon işleminin kozan misket portakalından elde edilen meyve suyunun aroması üzerine etkisi 

  Şen, Kemal (2016-05-05)
• Changes of various quality characteristics and aroma compounds of astragalus honey obtained from different altitudes of Adana-Turkey 

  Şen, Kemal (2021-07-01)

  In this study, the effects of different altitudes on the physicochemical properties and aroma compounds of astragalus honey were investigated. As the altitude increased, the moisture content of honey samples decreased. ...
• The influence of different commercial yeasts on aroma compounds of rosé wine produced from cv. öküzgözü grape 

  Şen, Kemal (2021-07)

  In this study, the effects of the use of different commercial yeasts on the aroma compounds of rosé wines produced from Öküzgözü grape grown in Turkey were investigated. For this purpose, three different wines have been ...
• Türkiye’nin farklı illerinde yetiştirilen “hayward” (actinidia deliciosa planch) kivi çeşidinin serbest aroma bileşiklerinin belirlenmesi 

  Şen, Kemal (2021-06-30)

  Bu çalışmada, ülkemizin farklı bölgelerinde yetiştirilen (Mersin, Ordu, Samsun ve Yalova) Hayward kivi çeşidinin serbest aroma bileşiklerinin belirlenmesi amaçlanmıştır. Aroma maddelerinin ekstraksiyonu sıvı-sıvı ekstraksiyon ...
• Glass transition and sorption properties of köftür: a dehydrated fruit-based product 

  Aktaş, Nesimi; Gerçekaslan, Kamil Emre (SCIELO, 2020-12)

  This study was conducted to determine the glass transition temperature (Tg) using Differential Scanning Calorimetry (DSC) and sorption characteristics of köftür, a dehydrated fruit-based product. Tg of was found to be ...
• Effect of pregelatinization and retrogradation on some physicochemical changes of wheat-potato starches 

  Aktaş, Nesimi; Gerçekaslan, Kamil Emre (2019)

  The freezable (FW) and unfreezable water (UFW) contents of wheat and potato starches and their physically modified forms [pregelatinized (PGS) and retrograded (RS)] were analyzed by Differential Scanning Calorimetry (DSC) ...
• Keçiboynuzu unu ilavesinin kakaolu kekin fiziksel, duyusal ve tekstürel özelliklerine etkisi 

  Gerçekaslan, Kamil Emre; Boz, Hüseyin (2018)

  Bu çalışmanın amacı keçiboynuzu ununun kakaolu kekin fiziksel, duyusal ve tekstürel özelliklerine etkilerini değerlendirmektir. Kek formülasyonundaki kakao yerine %0-20-40-60 ve 80 oranlarında keçiboynuzu unu kullanılmış ...
• Pumpkin seed oil as a partial animal fat replacer in bologna-type sausages 

  Uzlaşır, Türkan; Aktaş, Nesimi; Gerçekaslan, Kamil Emre (2020)

  Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding capacity (WHC), jelly-fat separation, emulsion stability and ...
• The determination of some physical and chemical properties of bread wheat cultivars harvested in nevşehir and their flours 

  Gerçekaslan, Kamil Emre (2018-04)

  In this study, some quality characteristics of bread wheats cultivated in Nevşehir and flour obtained from these wheats were investigated. For this purpose, a total of 15 wheat samples were collected from 9 different bread ...
• Kabak çekirdeği yağı kullanımının keklerde bazı kalite kriterleri üzerine etkisi 

  Gerçekaslan, Kamil Emre; Seçen, Selçuk Mustafa (2016-11)

  Bu çalışmada fonksiyonel özellikleri bir çok araştırmada tespit edilen kabak çekirdeği yağının kek üretiminde kullanım imkanları araştırılmış ve bu şekilde kabak çekirdeği yağının fonksiyonelliğinin keke aktarılarak kekin ...
• Effect of potato flour substıtute to wheat flour on the physical quality properties of cupcake 

  Gerçekaslan, Kamil Emre; Boz, Hüseyin (Gıda teknolojisi derneği, 2020)

  In this study, it was investigated that the effect of the replacing of wheat flour with potato flour at various proportions (0, 2.5, 5, 10, 20%) on the quality properties of the cupcake samples. The volume, specific volume, ...
• The effects of regulated deficit irrigation on yield and certain fruit characteristics of tomato (Solanum lycopersicon mill) 

  Çömlekçioğlu, Nuray; Şimşek, Mehmet; Hayoğlu, İbrahim Abdülhey; Kıroğlu Zorlugenç, Feyza (2016-01-06)

  Studies on effective use of water resources for sustainable agricultural production are necessary to achieve the required food production to meet the growing demand in the world. This study was conducted, under the field ...

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