Yazar "Yildiz, H." için listeleme
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Antimicrobial activity of coriandrum sativum L. And its effect on microbiological properties of yoghurt
Gündoğdu, Engin; Tanriverdi, E.; Yildiz, H. (Tarbiat Modares University, 2020)In this study, the antimicrobial effect of Coriandrum sativum L. leaves against 30 different foodborne microorganisms, including 20 bacteria, 7 fungi, and 3 yeast species was tested, and some microbiological properties of ... -
Antimicrobial Activity of Coriandrum sativum L. and Its Effect on Microbiological Properties of Yoghurt
Gundogdu, E.; Tanriverdi, E.; Yildiz, H. (Tarbiat Modares Univ, 2020)In this study, the antimicrobial effect of Coriandrum sativum L. leaves against 30 different foodborne microorganisms, including 20 bacteria, 7 fungi, and 3 yeast species was tested, and some microbiological properties of ... -
An investigatio n of the antioxidant activities and some physicochemical characteristics of strawberr y added yogurt
Engül, M.S.; Erkaya, T.; Yildiz, H. (Chiriotti Editori, 2014)The effect of adding strawberry pulp to yogurt on its physicochemical properties, antioxidant activity and sensory characteristics was studied. For this purpose, experimental yogurts were produced by the addition of ... -
AN INVESTIGATION OF THE ANTIOXIDANT ACTIVITIES AND SOME PHYSICOCHEMICAL CHARACTERISTICS OF STRAWBERRY ADDED YOGURT
Sengul, M.; Erkaya, T.; Sengul, M.; Yildiz, H. (Chiriotti Editori, 2014)The effect of adding strawberry pulp to yogurt on its physicochemical properties, antioxidant activity and sensory characteristics was studied. For this purpose, experimental yogurts were produced by the addition of ... -
Phytochemical and antioxidant characteristics of medlar fruits (Mespilus germanica L.)
Ercisli, S.; Sengul, M.; Yildiz, H.; Sener, D.; Duralija, B.; Voca, S.; Purgar, D. Dujmovic (Druckerei Liddy Halm, 2012)Eleven medlar (Mespilus germanica L.) genotypes sampled from Turkey were analyzed for their fruit weight, fruit dimensions, fruit firmness, ostiole diameter, shape index, skin color, moisture (%), ash (%), reducing sugar ...
