Takip et
Mustafa Tahsin YILMAZ
Mustafa Tahsin YILMAZ
Professor, King Abdulaziz University, Industrial Engineering, Jeddah, KINGDOM OF SAUDI ARABIA
kau.edu.sa üzerinde doğrulanmış e-posta adresine sahip
Başlık
Alıntı yapanlar
Alıntı yapanlar
Yıl
Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics
E Dertli, E Mercan, M Arıcı, MT Yılmaz, O Sağdıç
LWT-Food Science and Technology 71, 116-124, 2016
1772016
RP-HPLC–DAD analysis of phenolic compounds in pomace extracts from five grape cultivars: Evaluation of their antioxidant, antiradical and antifungal activities in orange and …
O Sagdic, I Ozturk, G Ozkan, H Yetim, L Ekici, MT Yilmaz
Food Chemistry 126 (4), 1749-1758, 2011
1642011
Modelling the effects of processing factors on the changes in colour parameters of cooked meatballs using response surface methodology
C Saricoban, MT Yilmaz
World Applied Sciences Journal 9 (1), 14-22, 2010
1632010
A rapid ATR-FTIR spectroscopic method for detection of sibutramine adulteration in tea and coffee based on hierarchical cluster and principal component analyses
N Cebi, MT Yilmaz, O Sagdic
Food Chemistry 229, 517-526, 2017
1402017
Significance of serotonin transporter gene polymorphism in migraine
M Yılmaz, ME Erdal, H Herken, O Cataloluk, Ö Barlas, YA Bayazıt
Journal of the neurological sciences 186 (1-2), 27-30, 2001
1082001
Pasting properties, texture profile and stress–relaxation behavior of wheat starch/dietary fiber systems
Ö Yildiz, B Yurt, A Baştürk, ÖS Toker, MT Yilmaz, S Karaman, O Dağlıoğlu
Food Research International 53 (1), 278-290, 2013
1042013
Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile …
MT Yilmaz, S Karaman, M Dogan, H Yetim, A Kayacier
Journal of Food Engineering 108 (2), 327-336, 2012
1032012
Effect of grape pomace extracts obtained from different grape varieties on microbial quality of beef patty
O Sagdic, I Ozturk, MT Yilmaz, H Yetim
Journal of food science 76 (7), M515-M521, 2011
1022011
Steady, dynamic, creep, and recovery analysis of ice cream mixes added with different concentrations of xanthan gum
M Dogan, A Kayacier, ÖS Toker, MT Yilmaz, S Karaman
Food and Bioprocess Technology 6, 1420-1433, 2013
1012013
An alternative way to encapsulate probiotics within electrospun alginate nanofibers as monitored under simulated gastrointestinal conditions and in kefir
MT Yilmaz, O Taylan, CY Karakas, E Dertli
Carbohydrate Polymers 244, 116447, 2020
982020
Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions
OS Toker, S Karasu, MT Yilmaz, S Karaman
Food Research International 70, 125-133, 2015
972015
Growth performance and quality properties of meat from broiler chickens reared under different monochromatic light sources
M Karakaya, SS Parlat, MT Yilmaz, I Yildirim, B Ozalp
British poultry science 50 (1), 76-82, 2009
972009
Partial characterization of a levan type exopolysaccharide (EPS) produced by Leuconostoc mesenteroides showing immunostimulatory and antioxidant activities
O Taylan, MT Yilmaz, E Dertli
International journal of biological macromolecules 136, 436-444, 2019
962019
A novel antifungal surface-coating application to limit postharvest decay on coated apples: Molecular, thermal and morphological properties of electrospun zein–nanofiber mats …
A Yilmaz, F Bozkurt, PK Cicek, E Dertli, MZ Durak, MT Yilmaz
Innovative Food Science & Emerging Technologies 37, 74-83, 2016
952016
Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results
MT Yilmaz, NB Tatlisu, OS Toker, S Karaman, E Dertli, O Sagdic, M Arici
Food Research International 64, 634-646, 2014
942014
Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties
C Sarıçoban, MT Yılmaz, M Karakaya
Meat Science 83 (4), 610-619, 2009
942009
Characteristics of meat emulsion systems as influenced by different levels of lemon albedo
C Sarıçoban, B Özalp, MT Yılmaz, G Özen, M Karakaya, M Akbulut
Meat science 80 (3), 599-606, 2008
942008
Selenium and Topiramate Modulates Brain Microsomal Oxidative Stress Values, Ca2+-ATPase Activity, and EEG Records in Pentylentetrazol-Induced Seizures in …
M Nazıroğlu, S Kutluhan, M Yılmaz
Journal of membrane biology 225, 39-49, 2008
932008
A novel strategy for probiotic bacteria: Ensuring microbial stability of fish fillets using characterized probiotic bacteria-loaded nanofibers
Z Ceylan, R Meral, CY Karakaş, E Dertli, MT Yilmaz
Innovative Food Science & Emerging Technologies 48, 212-218, 2018
922018
A novel method to differentiate bovine and porcine gelatins in food products: NanoUPLC-ESI-Q-TOF-MSE based data independent acquisition technique to detect marker peptides in …
MT Yilmaz, Z Kesmen, B Baykal, O Sagdic, O Kulen, O Kacar, H Yetim, ...
Food chemistry 141 (3), 2450-2458, 2013
912013
Sistem, işlemi şu anda gerçekleştiremiyor. Daha sonra yeniden deneyin.
Makaleler 1–20