يعرض 1 - 10 نتائج من 24 نتيجة بحث عن '"Azim Şimşek"', وقت الاستعلام: 1.17s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Effects of Çemen pastes prepared in different formulations on physicochemical, microbiological, and textural properties of beef hamburger patties during refrigerated storage

    المؤلفون: Ömer Köker, Birol Kılıç, Azim Şimşek

    المصدر: Food Science & Nutrition, Vol 12, Iss 6, Pp 4330-4341 (2024)

    مصطلحات موضوعية: beef hamburger, çemen paste, fenugreek seed flour, garlic powder, quality, sweet red pepper, Nutrition. Foods and food supply, TX341-641

    وصف الملف: electronic resource

    العلاقة: https://doaj.org/toc/2048-7177Test

    الوصول الحر: https://doaj.org/article/0659a99a047e4d50aa97a7514fe31f84Test

    View record in DOAJ النص الكامل

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  2. 2
    دورية أكاديمية
    The Effect of Different Cooking Techniques and Internal Cooking Temperature Applications on The Oxidative Stability of Hamburger Patties

    المؤلفون: Azim Şimşek

    المصدر: Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 4, Pp 807-817 (2020)

    مصطلحات موضوعية: hamburger köfte, pişirme teknikleri, merkez sıcaklığı, oksidatif stabilite, Agriculture, Agriculture (General), S1-972

    وصف الملف: electronic resource

    العلاقة: http://www.agrifoodscience.com/index.php/TURJAF/article/view/2769Test; https://doaj.org/toc/2148-127XTest

    الوصول الحر: https://doaj.org/article/24852140566a42cbb47e3034ff7e0395Test

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  3. 3
    دورية أكاديمية
    Antimicrobial and Antioxidant Properties of Phosphates Used in Meat Products

    المؤلفون: Azim Şimşek, Birol Kılıç

    المصدر: Turkish Journal of Agriculture: Food Science and Technology, Vol 5, Iss 4, Pp 299-307 (2017)

    مصطلحات موضوعية: Fosfat, et ürünleri, antioksidan, antimikrobiyel., Agriculture, Agriculture (General), S1-972

    وصف الملف: electronic resource

    العلاقة: http://www.agrifoodscience.com/index.php/TURJAF/article/view/1049Test; https://doaj.org/toc/2148-127XTest

    الوصول الحر: https://doaj.org/article/a1137a5bf9364c10b47917577b810566Test

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  4. 4
    دورية أكاديمية
    Quality Characteristics of Ready to Eat Salmon Döner Kebab during Manufacture and Storage

    المؤلفون: Azim SIMSEK, Birol KILIC

    المصدر: Food Science and Technology Research. 2013, 19(5):739

    النص الكامل

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  5. 5
    An evaluation of the physicochemical and microbiological characteristics and the hygienic status of naturally fermented camel sausages (sucuks)

    المؤلفون: Azim ŞİMŞEK

    المصدر: Food Science and Technology, Volume: 42, Article number: e81321, Published: 14 MAR 2022
    Food Science and Technology v.42 2022
    Food Science and Technology (Campinas)
    Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
    instacron:SBCTA

    مصطلحات موضوعية: fermented sausage, consumer health, camel meat, quality characteristics, Food Science, Biotechnology

    وصف الملف: text/html

    الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22950ce5ddb2ce6741ac07a92b49b954Test
    https://doi.org/10.1590/fst.81321Test


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  6. 6
    Hamburger Köftelerin Oksidatif Stabilitesi Üzerine Farklı Pişirme Teknikleri ve Merkez Sıcaklığı Uygulamalarının Etkisi

    المؤلفون: Azim Şimşek

    المصدر: Turkish Journal of Agriculture - Food Science and Technology. 8:807-817

    مصطلحات موضوعية: chemistry.chemical_compound, Lipid Hydroperoxide, chemistry, Thiobarbituric acid, Boiling, otorhinolaryngologic diseases, technology, industry, and agriculture, TBARS, food and beverages, General Medicine, Oxidative phosphorylation, Food science

    الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::d1e7aa2dd427206f08904d2ceee40c07Test
    https://doi.org/10.24925/turjaf.v8i4.807-817.2769Test


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  7. 7
    Effects of different packaging methods and storage temperatures on physicochemical, microbiological, textural and sensorial properties of emulsion-type sausage chips

    المؤلفون: Cangül Uysal, İlknur Enişte, Meltem Çifçi, Azim Şimşek, Birol Kılıç

    المصدر: Journal of Stored Products Research. 98:102002

    مصطلحات موضوعية: Insect Science, Horticulture, Agronomy and Crop Science, Food Science

    الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7c475755a2e6c84a6a9d17cbf60f7b4Test
    https://doi.org/10.1016/j.jspr.2022.102002Test


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  8. 8
    Influences of encapsulated polyphosphate incorporation on oxidative stability and quality characteristics of ready to eat beef Doner kebab during storage

    المؤلفون: Azim Şimşek, Birol Kılıç

    مصطلحات موضوعية: Lipid Peroxides, animal structures, Sodium, chemistry.chemical_element, Ready to eat, Oxidative phosphorylation, Pyrophosphate, Thiobarbituric Acid Reactive Substances, chemistry.chemical_compound, Sodium hexametaphosphate, 0404 agricultural biotechnology, Lipid oxidation, Polyphosphates, Food Preservation, Animals, Food science, Cooking, Quality characteristics, Polyphosphate, 0402 animal and dairy science, 04 agricultural and veterinary sciences, 040401 food science, 040201 dairy & animal science, Meat Products, chemistry, Food Storage, Cattle, Oxidation-Reduction, Food Science

    الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9c6ab5a87867a89f5e1c487e4e41fc1Test
    http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/83346Test


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  9. 9
    Improving lipid oxidation inhibition in cooked beef hamburger patties during refrigerated storage with encapsulated polyphosphate incorporation

    المؤلفون: E. Karaca, Birol Kılıç, Azim Şimşek, James R. Claus, Damla Bilecen

    المصدر: LWT. 92:290-296

    مصطلحات موضوعية: Polyphosphate, Sodium, Cold storage, chemistry.chemical_element, 04 agricultural and veterinary sciences, 040401 food science, Pyrophosphate, Lipid peroxidation, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, Lipid oxidation, Food science, Food Science

    الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32796aab0ad120d4182e03cc0118563dTest
    https://doi.org/10.1016/j.lwt.2018.02.037Test


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  10. 10
    Controlling growth of Listeria monocytogenes and Pseudomonas fluorescens in thermally processed ground beef by sodium lactate, encapsulated or unencapsulated polyphosphates incorporation

    المؤلفون: Azim Şimşek, B. Tenderis, H. Yalçın, Birol Kılıç

    المصدر: LWT. 144:111169

    مصطلحات موضوعية: 0106 biological sciences, Work package, biology, Water activity, Sodium, chemistry.chemical_element, Pseudomonas fluorescens, 04 agricultural and veterinary sciences, biology.organism_classification, Antimicrobial, medicine.disease_cause, 040401 food science, 01 natural sciences, Pyrophosphate, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, Listeria monocytogenes, 010608 biotechnology, Sodium lactate, medicine, Food science, Food Science

    الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::366e93b08e5bbd152ebedccf0213a540Test
    https://doi.org/10.1016/j.lwt.2021.111169Test


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