Search Results - "Cem Okan Ozer" :: K.UTB vyhledávací portál

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Optimization of Olive Oil Oleogel-Based Emulsion Composition: Effect of Oleogel Composition on Emulsion Characteristics

by Özer, Ezgi Demir, Özer, Cem Okan
Published in Journal of Oleo Science (01.01.2023)

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Utilization of Sunflower Oil-based Oleogel for Deep-Fried Coated Chicken Products

by Merve Cakir, Cem Okan Ozer, Ganime Beyzanur Var
Published in Journal of Oleo Science (01.04.2023)

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The Effects of Temperature and Time Parameters at Sous Vide Cooking on Quality Characteristics of Conjugated Linoleic Acid Enriched Beef Meatballs

by Özyürek, Fatma Beyza, Özer, Cem Okan, Demir Özer, Ezgi
Published in Journal of culinary science & technology (03.07.2024)

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Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage

by Yuca, Bilal, Topçu, İbrahim, Yağcılar-Aydemir, Hatice, Özer, Cem Okan, Kılıç, Birol, Başyiğit-Kılıç, Gülden
Published in Journal of food science and technology (01.07.2019)

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Optimization of pH, time, temperature, variety and concentration of the added fatty acid and the initial count of added lactic acid Bacteria strains to improve microbial conjugated linoleic acid production in fermented ground beef

by Özer, Cem Okan, Kılıç, Birol
Published in Meat science (01.01.2021)

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Utilization of optimized processing conditions for high yield synthesis of conjugated linoleic acid by L. plantarum AB20–961 and L. plantarum DSM2601 in semi-dry fermented sausage

by Özer, Cem Okan, Kılıç, Birol
Published in Meat science (01.11.2020)

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Evaluation of quality and emulsion stability of a fat‐reduced beef burger prepared with an olive oil oleogel‐based emulsion

by Özer, Cem Okan, Çelegen, Şeyma
Published in Journal of food processing and preservation (01.08.2021)

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Potential use of interesterified palm kernel oil to replace animal fat in frankfurters

by Kılıç, Birol, Özer, Cem Okan
Published in Meat science (01.02.2019)

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Effects of replacement of beef fat with interesterified palm kernel oil on the quality characteristics of Turkish dry-fermented sausage

by Kılıç, Birol, Özer, Cem Okan
Published in Meat science (01.09.2017)

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Valorization of waste chicken skin for conjugated linoleic acid (CLA) production: optimization using response surface methodology

by Var, Ganime Beyzanur, Özer, Cem Okan
Published in Environmental science and pollution research international (01.05.2022)

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The effects of light sources and packaging types on the storage stability of fresh lean and chuck beef meat during refrigerated storage

by Özyürek, Fatma Beyza, Karataş, Nuray, Tapan, Mehmet, Var, Ganime Beyzanur, Çakır, Merve, Özer, Cem Okan
Published in Journal of food processing and preservation (01.08.2021)

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Utilization of beef lung powder in model chicken emulsion formulation

by Özer, Cem Okan, Var, Ganime Beyzanur, Gerçekaslan, Kamil Emre, Demir Özer, Ezgi
Published in Food science & nutrition (18.09.2024)

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Utilization of Sunflower Oil-based Oleogel forDeep-Fried Coated Chicken Products

by Çakır, Merve, Özer, Cem Okan, Var, Ganime Beyzanur
Published in Journal of Oleo Science (2023)

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Investigation of usage possibilities of Kalaba Yoghurt (local cream yoghurt) in cheesecake production

by Demir Özer, Ezgi, Esen, Mustafa Kadir, İçigen, Melih, Özer, Cem Okan
Published in International journal of gastronomy and food science (01.10.2021)

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Effect of conjugated linoleic acid enrichment on the quality characteristics of Turkish dry fermented sausage

by Oezer, Cem Okan, Kilic, Birol
Published in Journal of food science and technology (01.04.2015)

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Effect of different pasture species on growth performance, carcass traits, internal organ weights, and meat quality of slower growing broilers in free-range production system

by Bashir, Nadia, Şekeroğlu, Ahmet, Tainika, Brian, Özer, Cem Okan
Published in Tropical animal health and production (01.06.2023)

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Salep Kullanımının Fermente Türk Sucuğu Kalite Parametreleri Üzerine Etkisi

by Gök, İsmail, Kılıç, Birol, Özer, Cem Okan
Published in Turkish journal of agriculture : food science and technology (05.03.2018)

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Effects of quinoa flour on lipid and protein oxidation in raw and cooked beef burger during long term frozen storage

by ÖZER, Cem Okan, SEÇEN, Selçuk Mustafa
Published in Ciência e tecnologia de alimentos (01.12.2018)

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FERMENTE ET MODEL SİSTEMİ İÇERİSİNDE KUŞBURNU (ROSA CANINA L.) MEYVESİ KULLANIMI

by Özer, Cem Okan
Published in Gıda (2017)

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Ekstraksiyon Koşullarının Nar (Punica Granatum L.) Çiçeği Ekstraktlarının Antioksidan Aktivite ve Toplam Fenolik İçeriği Üzerine Etkisi

by ÖZER, Cem Okan, VAR, Ganime Beyzanur, DEMİR ÖZER, Ezgi
Published in Kahramanmaraş Sütçü İmam Üniversitesi tarım ve doğa dergisi (31.10.2021)

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