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Geleneksel bir gıda olarak ilkme yoğurdunun mikrobiyolojik ve kimyasal özellikleri
(Çukurova Üniversitesi, 2014)
İlkme yoğurdu Denizli’nin Acıpayam ilçesinde eskiden beri yapılan, günümüzde kolay fabrikasyon üretimi tercihleri nedeniyle unutulmaya yüz tutan geleneksel bir üründür. İlkme yoğurdu küpeç denilen toprak kaba süt, yoğurt ...
Occurrence of aflatoxin B1, total aflatoxin and ochratoxin a in bulgur commercialized in Turkey
(2015)
Mycotoxins are important fungal toxic secondary metabolites with regards to food safety. They are formed during cereal growth or in post-harvest storage and they may not be completely removed during food processing operations. ...
Presence of salmonella spp., listeria monocytogenes, escherichia coli O157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (soudjouck and pastrami)
(2015)
The present study was conducted to investigate the incidence of Salmonella spp., Listeria monocytogenes and Escherichia coli O157 and nitrate-nitrite contents in 132 soudjouck and 66 pastrami samples collected from producers ...
Kardiyovasküler hastalık tanısı olan hastalarda sağlıklı yaşam biçimi davranışlarının değerlendirilmesi
(Yaşam İçin Beslenme ve Spor Derneği, 2017)
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Antimicrobial effects of curcumin on minced meat contaminated with foodborne pathogens
(2015)
Curcuminhas antimicrobial and anticancer, antioxidant, antiseptic properties and natural colorant, in addition to this there are many studies carry on due to its antimicrobial effect recently it has been used in food. In ...
Prevalence and antibiotic resistance of campylobacter SPP. in chicken meat in Istanbul-Turkey
(Faculty of Veterinary Medicine, Skopje, 2016)
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Sizes of the transverse foramina correlate with blood flow and dominance of vertebral arteries
(Elsevier, 2013)
BACKGROUND CONTEXT: Knowing the side of the dominant vertebral artery (VA) may be of utmost importance if the VAs are at risk during spine surgery. Determination of the size of VAs is obtained by using Doppler ultrasonography ...