Bildiriler
- Some microbiological properties of yayik butters produced from goats’ and cows08.11.2018 - 08.11.2018Tam metin bildiriUluslararasıİngilizce6th International GAP Engineering Conference – GAP2018CEYLAN Huriye Gözde,YILDIZ AKGÜL Filiz,YILDIRIM Ali,ATASOY Ahmet Ferithttp://dx.doi.org/10.1016/j.idairyj.2021.105229Color properties of Sanlıurfa sadeyagi (Urfa yagi) produced from ewes’ and cows’ milk08.11.2018 - 08.11.2018Tam metin bildiriUluslararasıİngilizce6th International GAP Engineering Conference – GAP2018YOKUŞ Dilek,CEYLAN Huriye Gözde,ATASOY Ahmet Ferithttp://dx.doi.org/10.1016/j.idairyj.2021.105229The effect of onion skin powder on the physical, chemical, color and sensory properties of beef patties24.04.2019 - 24.04.2019Tam metin bildiriUluslararasıİngilizce1st International Erciyes Agriculture, Animal & Food Sciences Conference (AGANFOS®2019)KURT Şükrü,CEYLAN Huriye Gözde,CELLATOĞULLARI TubaDevelopment of edible films based on pea protein isolate enriched with essential oil of Pinus pinaster resin16.10.2024 - 16.10.2024Tam metin bildiriUluslararasıİngilizceICONFOOD’24 3rd International Congress on FoodCEYLAN Huriye Gözdechrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://iconfood.cumhuriyet.edu.tr/duyurudosya/18_kongre_tam_metin_kitabi_yayinlanmistir.pdfSIĞIR ETİNİN EMÜLSİYON ÖZELLİKLERİ ÜZERİNDE ÖĞÜTÜLMÜŞ BEZELYE VE pH’NIN ETKİSİ26.10.2017 - 26.10.2017Özet bildiriUlusalTürkçeİç Anadolu Bölgesi 3. Tarım ve Gıda KongresiKURT ŞÜKRÜ,CEYLAN HURİYE GÖZDEhttp://www.targid.org/The Effect of Onion Skin Powder on the Quality of Raw and Cooked Chicken Meat Patties23.08.2017 - 23.08.2017Tam metin bildiriUluslararasıİngilizceIV. International Multidisciplinary Congress of Eurasia (IMCOFE)KURT ŞÜKRÜ,CEYLAN HURİYE GÖZDEDOĞAL TATLANDIRICI: STEVİA28.04.2015 - 28.04.2015Özet bildiriUlusalTürkçeİÇ ANADOLU BÖLGESİ 2. TARIM VE GIDA KONGRESİDEMİR GÜLDEN,CEYLAN HURİYE GÖZDEGIDALARDA AKRİLAMİD28.04.2015 - 28.04.2015Özet bildiriUlusalTürkçeİÇ ANADOLU BÖLGESİ 2. TARIM VE GIDA KONGRESİCEYLAN HURİYE GÖZDE,DEMİR GÜLDEN
Makaleler
- Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum combined baking of cookies3.2017HakemliÖzgün MakaleUluslararasıİngilizceJournal of Food Engineering02608774YILDIZ Huriye Gözde,PALAZOĞLU Tunç Koray,MİRAN Welat,KOCADAĞLI Tolgahan,GÖKMEN Vuralhttp://linkinghub.elsevier.com/retrieve/pii/S0260877416304010Emulsion properties of beef as affected by pH and ionic strength of pea solution1.2017HakemliÖzgün MakaleUluslararasıİngilizceCARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY2066-6845KURT Şükrü,CEYLAN Huriye Gözdehttp://chimie-biologie.ubm.ro/carpathian_journal/index.htmlEffects of olive leaf extract on the oxidation stability and microbiological quality of dry fermented sausage (sucuk)1.2017HakemliÖzgün MakaleUluslararasıİngilizceCarpathian Journal of Food Science and Technology2066-6845KURT Şükrü,CEYLAN Huriye Gözdehttp://chimie-biologie.ubm.ro/carpathian_journal/index.htmlModel system evaluation of the effects of pea and pH on the emulsion properties of beef1.2018HakemliÖzgün MakaleUluslararasıİngilizceSouth African Journal of Animal Science0375-1589KURT ŞÜKRÜ,CEYLAN HURİYE GÖZDEhttps://journals.co.za/doi/abs/10.4314/sajas.v48i2.12Effects of flaxseed and pH on the emulsion properties of beef by using a model system2.2018HakemliÖzgün MakaleUlusalİngilizceTurkish Journal of Agriculture - Food Science and Technology2148-127XKURT Şükrü,CEYLAN Huriye Gözdehttp://www.agrifoodscience.com/index.php/TURJAF/article/view/1293Effects of partial substitution of goat’s milk for sheep’s milk, cured scalding and dry salting on proteolysis in Urfa cheese10.2019HakemliÖzgün MakaleUluslararasıİngilizceJournal of Food Processing and Preservation0145-8892ATASOY Ahmet Ferit,HAYALOĞLU Ali Adnan,CEYLAN Huriye Gözdehttps://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14157The effects of onion skin powder on the quality of cooked chicken meat patties during refrigerated storage12.2019HakemliÖzgün MakaleUluslararasıİngilizceACTA ALIMENTARIA0139-3006KURT Şükrü,CEYLAN Huriye Gözde,AKKOÇ Ayşehttps://akjournals.com/view/journals/066/48/4/article-p423.xmlThe effects of sausage casing with potassium sorbate on colour, microbiological properties and formation of biogenic amines of dry fermented sausage (sucuk)1.2019HakemliÖzgün MakaleUluslararasıİngilizceCARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY2066-6845KURT Şükrü,CEYLAN Huriye Gözdechrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://chimie-biologie.ubm.ro/carpathian_journal/Papers_11(1)/CJFST11(1)2019_15.pdfAdıyaman’da satışa sunulan çiğköftelerin mikrobiyolojik kalitesi12.2019HakemliÖzgün MakaleUluslararasıTürkçeADYÜTAYAM2667-4092KURT Şükrü,CEYLAN Huriye Gözde,FENER MÜGEhttps://dergipark.org.tr/en/pub/adyutayam/issue/61048/906452Geleneksel olarak üretilen Adıyaman peynirinin bazı fiziksel, kimyasal ve mikrobiyolojik özelliklerinin belirlenmesi2.2019HakemliÖzgün MakaleUluslararasıTürkçeADYÜTAYAM2667-4092CEYLAN Huriye Gözde,DEMİR Tuba,KURT Şükrühttps://dergipark.org.tr/en/pub/adyutayam/issue/61046/906414Determination of fatty acids profiles and volatile compounds of cows’ and goats’ butters3.2020HakemliÖzgün MakaleUlusalİngilizceInternational Journal of Agriculture, Environment and Food Sciences2602-246XYILDIZ AKGÜL Filiz,CEYLAN Huriye Gözde,ATASOY Ahmet Ferithttps://dergipark.org.tr/tr/doi/10.31015/jaefs.2020.1.2The effects of plant fibers on improving the properties of meat emulsion4.2020HakemliÖzgün MakaleUluslararasıİngilizceJournal of the Hellenic Veterinary Medical Society1792-2720KURT Şükrü,CEYLAN Huriye Gözdehttps://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/24168Effects of scalding parameters and ripening on the chemical, textural and microstructural properties of Urfa cheese4.2021HakemliÖzgün MakaleUluslararasıİngilizceJournal of Agricultural Sciences1391-9318ATASOY Ahmet Ferit,ÇİÇEK Mehmet,CEYLAN Huriye Gözde,HAYALOĞLU Ali Adnanhttp://dx.doi.org/10.15832/ankutbd.605018Determination of quality properties of traditional Adıyaman cheese produced from sheep milk4.2022HakemliÖzgün MakaleUlusalİngilizceAdıyaman Üniversitesi Mühendislik Bilimleri Dergisi2149-0309EREN KARAHAN Leyla,ÇELİKEL GÜNGÖR Aslı,AKIN Musa Serdar,AKIN Mutlu Buket,CEYLAN Huriye Gözdehttp://dx.doi.org/10.54365/adyumbd.1056919Sodium caseinate-based edible bioactive films with psyllium (Plantago ovata) mucilage powder and probiotic Saccharomyces boulardii8.2024HakemliÖzgün MakaleUluslararasıİngilizceKSU Journal of Agriculture and Nature2619-9149CEYLAN Huriye Gözde,ASLAN KAYA Dilek,ATASOY Ahmet Ferithttp://dx.doi.org/10.18016/ksutarimdoga.vi.1325976Development and characterization of innovative bio-based edible films supplemented with cell-free supernatant and whole-cell postbiotic of Lactobacillus gasseri10.2024HakemliÖzgün MakaleUluslararasıİngilizceFood Bioscience2212-4292CEYLAN Huriye Gözdehttp://dx.doi.org/10.1016/j.fbio.2024.104825Sustainable edible films based on seaweed mucilage enriched with pomegranate peel extract1.2024HakemliÖzgün MakaleUlusalİngilizceHarran Tarım ve Gıda Bilimleri Dergisi2587-1358CEYLAN Huriye Gözdehttps://dergipark.org.tr/tr/pub/harranziraat/issue/87377/1500168Bio-composite films based on soy protein and seaweed (Chondrus crispus) mucilage enriched with Pistacia terebinthus essential oil: Effects of the coating on the properties of fresh cheese1.2025HakemliÖzgün MakaleUluslararasıİngilizceAlgal Research2211-9264CEYLAN Huriye Gözde,POLAT Zahide,ATASOY Ahmet Ferithttps://doi.org/10.1016/j.algal.2024.103864Enhancement of properties of seaweed-based films by fatty acid incorporation: Preservation potential for cherry tomatoes8.2025HakemliÖzgün MakaleUluslararasıİngilizceAlgal Research2211-9264POLAT Zahide,CEYLAN Huriye Gözde,ATASOY Ahmet Ferithttps://doi.org/10.1016/j.algal.2025.104159Lactobacillus rhamnosus GG ve Bifidobacterium bifidum BB-12 içeren yenilebilir filmlerin karakterizasyonu4.2022HakemliÖzgün MakaleUlusalTürkçeAdıyaman Üniversitesi Mühendislik Bilimleri Dergisi2149-0309CEYLAN Huriye Gözde,ATASOY Ahmet Ferithttp://dx.doi.org/10.54365/adyumbd.1073615Optimisation and characterisation of prebiotic concentration of edible films containing Bifidobacterium animalis subsp. lactis BB-12® and its application to block type processed cheese11.2022HakemliÖzgün MakaleUluslararasıİngilizceInternational Dairy Journal0958-6946CEYLAN Huriye Gözde,ATASOY Ahmet Ferithttp://dx.doi.org/10.1016/j.idairyj.2022.105443New bioactive edible packing systems: Synbiotic edible films/coatings as carries of probiotics and prebiotics1.2023HakemliDerleme MakaleUluslararasıİngilizceFood and Bioprocess Technology1935-5130CEYLAN Huriye Gözde,ATASOY Ahmet Ferithttp://dx.doi.org/10.1007/s11947-022-02983-1Synbiotic edible films enriched with probiotics and prebiotics: A novel approach for improving the quality and shelf life of sliced cheese12.2023HakemliÖzgün MakaleUluslararasıİngilizcePackaging Technology and Science0894-3214CEYLAN Huriye Gözde,ATASOY Ahmet Ferithttp://dx.doi.org/10.1002/pts.2771Probiotic edible films supplemented with psyllium (Plantago ovata) mucilage containing Lacticaseibacillus rhamnosus GG: Coating for fresh apple slices2.2025HakemliÖzgün MakaleUluslararasıİngilizceFood and Bioprocess Technology1935-5130ASLAN KAYA Dilek,CEYLAN Huriye Gözde,ATASOY Ahmet Ferithttp://dx.doi.org/10.1007/s11947-024-03556-0Sustainable and UV blocking edible films based on pea protein isolate and psyllium mucilage enriched with pomegranate peel extract2.2025HakemliÖzgün MakaleUluslararasıİngilizceJournal of Food Measurement and Characterization2193-4126İSLAMOĞLU Ahmet Furkan,CEYLAN Huriye Gözde,POLAT Zahide,ATASOY Ahmet Ferithttps://doi.org/10.1007/s11694-024-03013-8Monitoring the properties during ripening of full- and low-fat acid-coagulated (Circassian) cheeses produced from ovine or bovine milk3.2024HakemliÖzgün MakaleUluslararasıİngilizceInternational Dairy Journal1879-0143TOKGÖZ Mine,CEYLAN Huriye Gözde,YILDIZ AKGÜL Filiz,ATASOY Ahmet Ferithttp://dx.doi.org/10.1016/j.idairyj.2023.105859
Atıflar
- Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum combined baking of cookiesMAKALE242025-09-04 14:00:47Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum combined baking of cookiesUluslararasıİngilizceJournal of Food Engineering02608774YILDIZ Huriye Gözde,PALAZOĞLU Tunç Koray,MİRAN Welat,KOCADAĞLI Tolgahan,GÖKMEN Vuralhttp://linkinghub.elsevier.com/retrieve/pii/S0260877416304010
Oluşturulma16 Şubat 2018 13:12Görüntülenme753
Bağlantılar
Adıyaman Üniversitesi