Yazar "Baltaci, C." için listeleme
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Aflatoxin levels in raw and processed hazelnuts in Turkey
Baltaci, C.; Ilyasoglu, H.; Cavrar, S. (Taylor & Francis Ltd, 2012)Aflatoxin levels in hazelnut samples obtained from exporter companies were monitored over a 3-year period. A total of 3188 samples of raw and processed hazelnuts were analysed using an HPLC method. The total aflatoxin ... -
Development of a healthy corn-based snack with sage (Salvia officinalis L.) seed
Yuksel, F.; Ilyasoglu, H.; Baltaci, C. (Elsevier Ltd, 2020)A healthy corn-based snack was developed from the corn flour and sage (Salvia officinialis L.) seed flour. The effects of the process variables (sage seed flour: 0–15%, frying temperature: 170–190 °C, and frying time: 40–60 ... -
Microwave assisted essential oil analysis and antimicrobial activity of M. alpestris subsp. alpestris
Cansu, T.B.; Yücel, M.; Sinek, K.; Baltaci, C.; Karaoglu, S.A.; Yayli, N. (Chemical Publishing Co., 2011)The present work describes the chemical composition and antimicrobial activity of the essential oil of Myosotis alpestris F.W. Schmidt subsp. alpestris (Boraginaceae). The essential oil was obtained from all parts of the ... -
Quality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods
Ertop, M. Hendek; Ilter, S. M.; Yilmaz, F.; Baltaci, C.; Gundogdu, A. (Karger, 2018)The aim of this study was to evaluate the effect of the dried sourdoughs produced with two different fermentation methods [Spontaneous fermentation(SPF) and starter of lactic acid bacteria-added fermentation(STF)], and ...
