المؤلفون: Hulya Yaman, Didem P. Aykas, Luis E. Rodriguez-Saona

المصدر: Frontiers in Nutrition, Vol 10 (2023)

مصطلحات موضوعية: cheese ripening, Turkish white cheese, FT-IR, extraction methods, organic acids, free amino acids, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

العلاقة: https://www.frontiersin.org/articles/10.3389/fnut.2023.1107491/fullTest; https://doaj.org/toc/2296-861XTest

الوصول الحر: https://doaj.org/article/a99d6efe8d2040a086855a8c02f2db6eTest

المؤلفون: Yaman, Hülya, Aykas, Didem Peren, Rodriguez-Saona, Luis E.

المساهمون: BAİBÜ, Yeniçağa Yaşar Çelik Meslek Yüksekokulu, Gıda Kalite Kontrolü ve Analizi Bölümü, orcid:0000-0003-0450-8058, orcid:0000-0002-5500-0441, Yaman, Hülya

مصطلحات موضوعية: Cheese Ripening, Turkish White Cheese, FT-IR, Extraction Methods, Organic Acids, Free Amino Acids, Free Fatty Acids

وصف الملف: application/pdf

العلاقة: Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; Frontiers in Nutrition; Yaman, H., Aykas, D. P., & Rodriguez-Saona, L. E. (2023). Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy. Frontiers in Nutrition, 10, 1107491.; WOS ID: 000935082000001; PUBMED ID: 36814504; https://doi.org/10.3389/fnut.2023.1107491Test; https://hdl.handle.net/20.500.12491/11343Test; 10

الإتاحة: https://doi.org/20.500.12491/11343Test
https://doi.org/10.3389/fnut.2023.1107491Test
https://hdl.handle.net/20.500.12491/11343Test

المؤلفون: Hulya Yaman, Didem P. Aykas, Rafael Jiménez-Flores, Luis E. Rodriguez-Saona

المصدر: Journal of Dairy Science, Vol 105, Iss 1, Pp 40-55 (2022)

مصطلحات موضوعية: mid-infrared spectroscopy, near-infrared spectroscopy, Raman spectroscopy, Turkish white cheese, ripening, Dairy processing. Dairy products, SF250.5-275, Dairying, SF221-250

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S002203022100967XTest; https://doaj.org/toc/0022-0302Test

الوصول الحر: https://doaj.org/article/8a008b60efee40c7acd1e8f2962751f5Test

المؤلفون: Ergin Murat ALTUNER, Salem ELJAGMANI

المصدر: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 2, Pp 34-44 (2020)

مصطلحات موضوعية: biogenic amines, proximate composition, turkish white cheese, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: https://journals.usamvcluj.ro/index.php/fst/article/view/13832Test; https://doaj.org/toc/2344-2344Test; https://doaj.org/toc/2344-5300Test

الوصول الحر: https://doaj.org/article/101348fb48de4a39af5056cf838109b7Test

المؤلفون: Yaman, Hülya, Aykas, Didem Peren, Flores, Rafael Jimenez, Saona, Luis E. Rodriguez

المساهمون: BAİBÜ, Yeniçağa Yaşar Çelik Meslek Yüksekokulu, Gıda Kalite Kontrolü ve Analizi Bölümü, orcid:0000-0003-0450-8058, orcid:0000-0002-5500-0441, orcid:0000-0003-4905-5021, Yaman, Hülya

مصطلحات موضوعية: Mid-Infrared Spectroscopy, Near-Infrared Spectroscopy, Raman Spectroscopy, Turkish White Cheese, Ripening, Fatty-Acid-Composition

وصف الملف: application/pdf

العلاقة: Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; Journal of Dairy Science; Yaman, H., Aykas, D. P., Jiménez-Flores, R., & Rodriguez-Saona, L. E. (2022). Monitoring the ripening attributes of Turkish white cheese using miniaturized vibrational spectrometers. Journal of Dairy Science, 105(1), 40-55.; PUBMED ID: 34696910; http://dx.doi.org/10.3168/jds.2021-20313Test; https://hdl.handle.net/20.500.12491/11167Test; 105; 40; 55

الإتاحة: https://doi.org/20.500.12491/11167Test
https://doi.org/10.3168/jds.2021-20313Test
https://hdl.handle.net/20.500.12491/11167Test

المؤلفون: Yaman, Hülya, Sarıca, Ercan, Coşkun, Hayri

المساهمون: BAİBÜ, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü, orcid:0000-0003-0450-8058, orcid:0000-0002-8269-9403, orcid:0000-0001-9813-0046, Yaman, Hülya, Sarıca, Ercan, Coşkun, Hayri

مصطلحات موضوعية: High Pressure, Cow Cheese, Goat Cheese, Ripening, Turkish White cheese

وصف الملف: application/pdf

العلاقة: Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; Italian Journal Of Food Science; https://hdl.handle.net/20.500.12491/10643Test; https://www.itjfs.com/index.php/ijfs/article/view/1712Test; 32; 583; 595

الإتاحة: https://doi.org/20.500.12491/10643Test
https://hdl.handle.net/20.500.12491/10643Test
https://www.itjfs.com/index.php/ijfs/article/view/1712Test

المؤلفون: Ecem Akan, Ozer Kinik

المصدر: Mljekarstvo, Vol 68, Iss 1, Pp 46-56 (2018)

مصطلحات موضوعية: Turkish White cheese, mineral salt replacement, proteolysis, low sodium, Dairying, SF221-250

وصف الملف: electronic resource

العلاقة: https://hrcak.srce.hr/file/283671Test; https://doaj.org/toc/0026-704XTest; https://doaj.org/toc/1846-4025Test

الوصول الحر: https://doaj.org/article/0995decc58704afebea12ee3dd2d95b9Test

المؤلفون: Hulya Yaman, Didem P. Aykas, Luis E. Rodriguez-Saona

مصطلحات موضوعية: Clinical and Sports Nutrition, Dietetics and Nutrigenomics, Nutritional Physiology, Public Nutrition Intervention, Nutrition and Dietetics not elsewhere classified, Food Chemistry and Molecular Gastronomy (excl. Wine), Food Nutritional Balance, Animal Nutrition, Crop and Pasture Nutrition, cheese ripening, Turkish white cheese, FT-IR, extraction methods, organic acids, free amino acids, free fatty acids

العلاقة: https://figshare.com/articles/dataset/Data_Sheet_1_Monitoring_Turkish_white_cheese_ripening_by_portable_FT-IR_spectroscopy_zip/22014221Test

الإتاحة: https://doi.org/10.3389/fnut.2023.1107491.s001Test
https://figshare.com/articles/dataset/Data_Sheet_1_Monitoring_Turkish_white_cheese_ripening_by_portable_FT-IR_spectroscopy_zip/22014221Test

المؤلفون: Hulya Yaman, Didem P. Aykas, Luis E. Rodriguez-Saona

مصطلحات موضوعية: Clinical and Sports Nutrition, Dietetics and Nutrigenomics, Nutritional Physiology, Public Nutrition Intervention, Nutrition and Dietetics not elsewhere classified, Food Chemistry and Molecular Gastronomy (excl. Wine), Food Nutritional Balance, Animal Nutrition, Crop and Pasture Nutrition, cheese ripening, Turkish white cheese, FT-IR, extraction methods, organic acids, free amino acids, free fatty acids

العلاقة: https://figshare.com/articles/dataset/Table_1_Monitoring_Turkish_white_cheese_ripening_by_portable_FT-IR_spectroscopy_docx/22014224Test

الإتاحة: https://doi.org/10.3389/fnut.2023.1107491.s002Test
https://figshare.com/articles/dataset/Table_1_Monitoring_Turkish_white_cheese_ripening_by_portable_FT-IR_spectroscopy_docx/22014224Test

المؤلفون: Akan, Ecem, Kinik, Ozer

مصطلحات موضوعية: mineral salt replacement, Turkish White cheese, proteolysis, low sodium

العلاقة: Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; Mljekarstvo; https://hdl.handle.net/11454/31347Test; https://doi.org/10.15567/mljekarstvo.2018.0106Test; 68; 46; 56

الإتاحة: https://doi.org/10.15567/mljekarstvo.2018.0106Test
https://hdl.handle.net/11454/31347Test