ORCID "0000-0002-7909-7364" Araştırma Çıktıları | TR-Dizin | WoS | Scopus | PubMed için listeleme
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Comparison of some characteristics of homemade, local and national brands yoghurts
Aktas, Haktan; Urkek, Bayram; Aktas, Hacer Meral; Cetin, Bulent; Sengul, Mustafa (OVIDIUS UNIV PRESS, 2023)In the study, some physicochemical, viscosity, rheological properties, benzoic and sorbic acid contents of a total of 96 yoghurt samples (consisting of homemade, local and national) collected from different provinces of ... -
Determination of Elemental Contents and Microbiological and Chemical Properties of Çökelek Cheeses Consumed in Turkey
Kalaycı, Nagihan; ürkek, Bayram; Öztürk, Feyza; Şengül, Mustafa; Çiftçi, Esengül (SPRINGER NATURE, 2022)The cokelek samples what 30 different were collected from randomly local bazaars to investigate heavy metal contaminant and mineral levels and some physicochemical and microbiological properties of samples. While the Pb ... -
Effect of blueberry addition on antioxidant activity, textural, microbiological and physicochemical properties of strained yoghurt
Sengul, Mustafa; Can, Busra; Urkek, Bayram; Gurbuz-Kacan, Zeynep (ACAD BRASILEIRA DE CIENCIAS, 2022)In this research, the microbiological, physicochemical, rheological, textural, sensory properties and antioxidant activity of blueberry pulp added (0, 4%, 8% and 12%) strained yoghurt samples were investigated during a 28 ... -
Preliminary investigations of ice creams for the determination of the physicochemical properties and aroma compounds by GC-MS produced from cow, sheep, goat, and buffalo milk
Gurmeric, Huseyin Ender; Urkek, Bayram; Sengul, Mustafa; Baltaci, Cemalettin (M H SCHAPER GMBH CO KG, 2022)In the present study, four different ice creams were produced using cow, buffalo, goat, and sheep milk. The physicochemical, sensory properties and aroma profile analyzes of ice creams were carried out and the differences ... -
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Urkek, Bayram; Kalyas, Alperen (INST TECNOLOGIA PARANA, 2022)Sunulan araştırmada yoğurt üretiminde beş farklı keten tohumu tozu (FSP) oranı (%0, %0,25, %0,50, %0,75 ve %1) kullanılmış ve örnekler buzdolabında (+4 derece) 28 gün boyunca saklanmıştır. C). Yoğurtların asitlik, pH, ...