Ferit Atasoy: search on Z-Library

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1

Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage

Korkmaz, Aziz, Ferit ATASOY, Ahmet, Adnan Hayaloglu, Ali

Journal:

Year:

2019

Language:

english

File:

PDF, 1.01 MB

english, 2019

2

The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.)

Korkmaz, Aziz, Atasoy, Ahmet Ferit, Hayaloglu, Ali Adnan

Journal:

Year:

2021

File:

PDF, 829 KB

2021

3

The effects of carob juice concentrates on the properties of yoghurt

AHMET FERIT ATASOY

Journal:

International Journal of Dairy Technology

Year:

2009

Language:

english

File:

PDF, 160 KB

english, 2009

4

Effect of partial substitution of caprine milk for ovine milk, dry salting and cured scalding on lipolysis in Urfa cheeses

Atasoy, Ahmet Ferit

Journal:

International Journal of Dairy Technology

Year:

2015

Language:

english

File:

PDF, 104 KB

english, 2015

5

Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot )

Korkmaz, Aziz, Hayaloglu, Ali Adnan, Atasoy, Ahmet Ferit

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 569 KB

english, 2017

6

The effects of brine concentration and scalding on survival of some pathogens in urfa cheese: a traditional white-brined turkish cheese

Hamdi Barbaros Ozer, Güven Uraz, Ebru Beyzi-Yilmaz, Ahmet Ferit Atasoy

Journal:

International Journal of Food Science & Technology

Year:

2004

Language:

english

File:

PDF, 268 KB

english, 2004

7

Physico-chemical and sensorial properties of groundnut milk and it’s yoghurt

Gamli, Ömer Faruk, Atasoy, Ahmet Ferit

Journal:

Journal of Food Measurement and Characterization

Year:

2018

Language:

english

File:

PDF, 865 KB

english, 2018

8

Effects of partial substitution of goat's milk for sheep's milk, cured scalding and dry salting on proteolysis in Urfa cheese

Atasoy, Ahmet Ferit, Hayaloglu, Ali Adnan, Ceylan, Huriye Gözde

Journal:

Journal of Food Processing and Preservation

Year:

2019

Language:

english

File:

PDF, 1.25 MB

english, 2019

9

Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures

Ahmet Ferit Atasoy, Hüseyin Türkoğlu

Journal:

Year:

2008

Language:

english

File:

PDF, 139 KB

english, 2008

10

Effects of partial substitution of caprine for ovine milk on the volatile compounds of fresh and mature Urfa cheeses

Atasoy, Ahmet Ferit, Hayaloglu, Ali A., Kırmacı, Hüseyin, Levent, Okan, Türkoğlu, Hüseyin

Journal:

Small Ruminant Research

Year:

2013

Language:

english

File:

PDF, 657 KB

english, 2013

11

Lipolysis in Urfa cheese produced from raw and pasteurized goats’ and cows’ milk with mesophilic or thermophilic cultures during ripening

Ahmet Ferit Atasoy, Hüseyin Türkoğlu

Journal:

Year:

2009

Language:

english

File:

PDF, 271 KB

english, 2009

12

Beneficial Effects of Ibuprofen on Pentylenetetrazol-induced Convulsion

DurankuÅ, Ferit, Åenkal, Evrim, SÃ¼nnetÃ§i, Eda, Albayrak, Yakup, BeyazyÃ¼z, Murat, Atasoy, ÃzÃ¼m, ErbaÅ, Oytun

Journal:

Neurochemical Research

Year:

2020

File:

PDF, 1.03 MB

2020

13

Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk

A. Ferit Atasoy, Atilla Yetişmeyen, Hüseyin Türkoğlu, Barbaros Özer

Journal:

Year:

2008

Language:

english

File:

PDF, 198 KB

english, 2008

14

Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese

Yilmaztekin, Murat, Özer, Barbaros H., Atasoy, Ferit

Journal:

International Journal of Food Sciences and Nutrition

Year:

2004

Language:

english

File:

PDF, 369 KB

english, 2004

15

Some properties of urfa cheese (a traditional white-brined Turkish cheese) produced from bovine and ovine milks

Barbaros Ozer, Ferit Atasoy, Serdar Akin

Journal:

International Journal of Dairy Technology

Year:

2002

Language:

english

File:

PDF, 90 KB

english, 2002

16

Effect of addition of amino acids, treatment with β-galactosidase and use of heat-shocked cultures on the acetaldehyde level in yoghurt

Barbaros Özer, Ferit Atasoy

Journal:

International Journal of Dairy Technology

Year:

2002

Language:

english

File:

PDF, 334 KB

english, 2002

17

EVALUATION OF pH CHANGE KINETICS DURING DIFFERENT STAGES OF KASHAR CHEESE PRODUCTION FROM BOVINE, OVINE AND CAPRINE MILK

AHMET FERİT ATASOY

Journal:

Journal of Food Processing and Preservation

Year:

2008

Language:

english

File:

PDF, 164 KB

english, 2008

18

The effects of lipase-encapsulating carriers on the accelerated ripening of Kashar cheese

M SERDAR AKıN, MUTLU B GÜLER-AKıN, HÜSEYIN A KıRMACı, A FERIT ATASOY, HUSEYIN TÜRKOĞLU

Journal:

International Journal of Dairy Technology

Year:

2012

Language:

english

File:

PDF, 249 KB

english, 2012

19

DETERMINATION OF pH CHANGE KINETICS DURING DIFFERENT STAGES OF KASHAR CHEESE MANUFACTURING FROM RAW AND PASTEURIZED MILK WITH ADDITION OF THERMOPHILIC, MESOPHILIC AND MIXED THERMOPHILIC CULTURE

AHMET FERIT ATASOY

Journal:

Journal of Food Process Engineering

Year:

2008

Language:

english

File:

PDF, 177 KB

english, 2008

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