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A new trend among plant-based food ingredients in food processing technology: Aquafaba.
Crit Rev Food Sci Nutr. 2023;63(20):4467-4484. doi: 10.1080/10408398.2021.2002259. Epub 2021 Nov 11.
Crit Rev Food Sci Nutr. 2023.
PMID: 34761963
Review.
Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk).
Dertli E, Yilmaz MT, Tatlisu NB, Toker OS, Cankurt H, Sagdic O.
Dertli E, et al. Among authors: tatlisu nb.
Meat Sci. 2016 Nov;121:156-165. doi: 10.1016/j.meatsci.2016.06.008. Epub 2016 Jun 11.
Meat Sci. 2016.
PMID: 27318460
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Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results.
Yilmaz MT, Tatlisu NB, Toker OS, Karaman S, Dertli E, Sagdic O, Arici M.
Yilmaz MT, et al. Among authors: tatlisu nb.
Food Res Int. 2014 Oct;64:634-646. doi: 10.1016/j.foodres.2014.07.009. Epub 2014 Jul 27.
Food Res Int. 2014.
PMID: 30011698
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Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization.
Dertli E, Toker OS, Durak MZ, Yilmaz MT, Tatlısu NB, Sagdic O, Cankurt H.
Dertli E, et al. Among authors: tatlisu nb.
Carbohydr Polym. 2016 Jan 20;136:427-40. doi: 10.1016/j.carbpol.2015.08.047. Epub 2015 Aug 21.
Carbohydr Polym. 2016.
PMID: 26572373
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Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: an optimization study based on fermentation kinetics.
Yilmaz MT, Dertli E, Toker OS, Tatlisu NB, Sagdic O, Arici M.
Yilmaz MT, et al. Among authors: tatlisu nb.
J Dairy Sci. 2015 Mar;98(3):1604-24. doi: 10.3168/jds.2014-8936. Epub 2014 Dec 26.
J Dairy Sci. 2015.
PMID: 25547308
Free article.
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