Works matching AU ÜRKEK, Bayram

Results: 17

Safety and Nutritional Profile of Traditional Turkish Cheeses: A Comprehensive Study on Their Mineral Content, Heavy Metal Contamination, and Health Risks of Aho, Golot, and Telli.

Published in:

Food Science & Nutrition, 2025, v. 13, n. 7, p. 1, doi. 10.1002/fsn3.70560

By:

Erol, Seyit;
Ürkek, Bayram

Publication type:

Article

Physicochemical, rheological properties, antioxidant activity and mineral amount of the ice cream containing barberry (Berberis vulgaris L.).

Published in:

Gümüshane Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2025, v. 15, n. 2, p. 486, doi. 10.17714/gumusfenbil.1628312

By:

ÜRKEK, Bayram

Publication type:

Article

CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ.

Published in:

GIDA: The Journal of Food, 2021, v. 46, n. 1, p. 180, doi. 10.15237/gida.GD20125

By:

Ürkek, Bayram;
Gürmeriç, Hüseyin Ender;
Şengül, Mustafa

Publication type:

Article

TİCARİ KEFİRLERİN BAZI KALİTE PARAMETRELERİNİN BELİRLENMESİ.

Published in:

GIDA: The Journal of Food, 2020, v. 45, n. 3, p. 555, doi. 10.15237/gida.GD20026

By:

Ünal, Fatma Nur;
Kalyas, Alperen;
Gürbüz-Kaçan, Zeynep;
Şengül, Mustafa;
Ürkek, Bayram

Publication type:

Article

Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey.

Published in:

Acta Scientiarum: Technology, 2020, v. 43, p. 1, doi. 10.4025/actascitechnol.v43i1.48905

By:

Akgül, Halil İbrahim;
Şengül, Mustafa;
Ürkek, Bayram;
Kotan, Tuba Erkaya

Publication type:

Article

Evaluation of Spreadable Kefir Produced from Different Milks in Terms of Some Quality Criteria.

Published in:

Probiotics & Antimicrobial Proteins, 2024, v. 16, n. 5, p. 1734, doi. 10.1007/s12602-023-10129-8

By:

Aktaş, Haktan;
Meral Aktaş, Hacer;
Ürkek, Bayram;
Şengül, Mustafa;
Çetin, Bülent

Publication type:

Article

Determination of Elemental Contents and Microbiological and Chemical Properties of Çökelek Cheeses Consumed in Turkey.

Published in:

Biological Trace Element Research, 2023, v. 201, n. 6, p. 3069, doi. 10.1007/s12011-022-03374-5

By:

Kalaycı, Nagihan;
Ürkek, Bayram;
Öztürk, Feyza;
Şengül, Mustafa;
Çiftçi, Esengül

Publication type:

Article

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.

Published in:

Journal of Food Safety & Food Quality / Archiv für Lebensmittelhygiene, 2022, v. 73, n. 4, p. 120, doi. 10.31083/0003-925x-73-120

By:

Ürkek, Bayram;
Gürmeriç, Hüseyin Ender;
Şengül, Mustafa;
Baltacı, Cemalettin

Publication type:

Article

Evaluation of microbiological, antioxidant, thermal, rheological and sensory properties of ice cream fermented with kefir culture and flavored with mint (Menthaspicata L.).

Published in:

Food Science & Nutrition, 2024, v. 12, n. 10, p. 7358, doi. 10.1002/fsn3.4355

By:

Öztürk‐Yalçın, Feyza;
Ürkek, Bayram;
Şengül, Mustafa

Publication type:

Article

Saccharomyces boulardii' nin Fermente Süt Ürünlerinde Kullanımı.

Published in:

Academic Food Journal / Akademik GIDA, 2014, v. 12, n. 2, p. 108

By:

Ürkek, Bayram;
Şengül, Mustafa;
Erkaya, Tuba

Publication type:

Article

Kefir: Bileşimi, Üretimi, Probiyotik ve Terapötik Özellikleri.

Published in:

Academic Food Journal / Akademik GIDA, 2011, p. 60

By:

Ürkek, Bayram;
Erkaya, Tuba;
Şengül, Mustafa

Publication type:

Article

The aroma profile of butter produced using different starter cultures.

Published in:

Dairy / Mljekarstvo, 2024, v. 74, n. 2, p. 131, doi. 10.15567/mljekarstvo.2024.0204

By:

Şengül, Mustafa;
Akgül, Halil İbrahim;
Ürkek, Bayram

Publication type:

Article

Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.).

Published in:

International Journal of Food Engineering, 2019, v. 15, n. 10/11, p. N.PAG, doi. 10.1515/ijfe-2018-0029

By:

Ürkek, Bayram;
Şengül, Mustafa;
Akgül, Halil İbrahim;
Kotan, Tuba Erkaya

Publication type:

Article

Siyah üzüm çekirdeği tozunun yoğurtların bazı fizikokimyasal, mikrobiyolojik ve duyusal özellikleri üzerine etkisi.

Published in:

Academic Journal of Agriculture / Akademik Ziraat Dergisi, 2020, v. 9, n. 2, p. 353, doi. 10.29278/azd.706569

By:

KALYAS, Alperen;
ÜRKEK, Bayram

Publication type:

Article

Effects of the addition of rose hip on various nutritional and quality properties of ice cream.

Published in:

Indian Journal of Traditional Knowledge, 2021, v. 20, n. 4, p. 1022, doi. 10.56042/ijtk.v20i4.32564

By:

Ürkek, Bayram

Publication type:

Article

Antioxidant capacity and rheological, textural properties of ice cream produced from camel's milk with blueberry.

Published in:

Journal of Food Processing & Preservation, 2022, v. 46, n. 3, p. 1, doi. 10.1111/jfpp.16346

By:

Sayar, Esra;
Şengül, Mustafa;
Ürkek, Bayram

Publication type:

Article

Effect of using chia seed powder on physicochemical, rheological, thermal, and texture properties of ice cream.

Published in:

Journal of Food Processing & Preservation, 2021, v. 45, n. 5, p. 1, doi. 10.1111/jfpp.15418

By:

Ürkek, Bayram

Publication type:

Article