|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Effects of Dried Dairy Ingredients on Physical and Sensory Properties of Nonfat Yogurt 显示文摘 | ISLETEN M KARAGUL-YUCEER Y | 2006 | J Dairy Sci2006，89，： | 1 |
| 2 | Efficacy of Therapeutic Ultrasound for the Management of Knee Osteoarthritis: A Randomized, Controlled, and Double-Blind Study显示文摘 | Serap Cakir Simin Hepguler Cihat Ozturk Murat Korkmaz Banu Isleten Funda Calis Atamaz | 2014 | American Journal of Physical Medicine & Rehabilitation2014，，5： | 1 |
| 3 | In vitro release kinetics of pine bark extract enriched orange juice and the shelf stability显示文摘 | Ozlem Yesil Celiktas Muge Isleten Fazilet Vardar Sukan | 2010 | British Food Journal2010，112，10： | 1 |
| 4 | Prevalence of thyroid function test abnormalities and thyroid autoantibodies in children with vitiligo 显示文摘 | Afsar FS Isleten F | 2013 | Indian J Endocrinol Metab2013，17，6： | 1 |
| 5 | Effects of Dried Dairy In- gredients on Physical and Sensory Properties of Nonfat Yogurt 显示文摘 | ISLETEN M KARAGUL-YUCEER Y | 2006 | J Dairy Sci2006，89，： | 1 |
| 6 | Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt显示文摘 | Isleten M Karagul-yueeer Y | 2006 | Journal of Dairy Science2006，89，8： | 1 |
| 7 | Op- timization of carbon and nitrogen sources for biomass and lipid production by Chlorella saccharophila under hetero- trophic conditions and development of Nile red fluores- cence based method for quantification of its neutral lipid content 显示文摘 | ISLETEN - HOSOGLU M GULTEPE I ELIBOL M | 2012 | Biochem Eng J2012，61，： | 1 |
| 8 | Prevalence of thyroid function test abnormalities and thyroid autoantibodies in children with vitiligo 显示文摘 | Afsar FS Isleten F | 2013 | Indian J Endocrinol Metab2013，17，6： | 1 |
| 9 | Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts:Special reference to their microbial,physico-chemical and sensory characterizations显示文摘Innovative products produced from various sources through fermentation processes have been a resurgence of interest.This study was designed to determine the performance of fermented Spirulina (FS) products by three different yeast species including Debaryomyces hansenii ,Kluyveromyces marxianus and Saccharomyces cerevisiae and investigate the microbial,physicochemical and sensory characteristics of products.The results showed that the increase in yeast cell number was around 3 log after 48 h fermentation in Spirulina medium without additional carbon source.Protein bands with a molecular weight of ∼51 kDa seemed less visible and bands 14–22 kDa disappeared after 48 h fermentation by K.marxianus showed strong hydrolysis of proteins during fermentation.The amino acid compositions of the three kinds of FS were different also compared to unfermented Spirulina (unFS).Glutamic acid,methionine,lysine,isoleucine and valine became more dominant in FS samples.According to GC–MS analysis,there was a decrease in the concentration of pyrazine,ketone and aldehyde compounds of FS compared to unFS.The flavor notes of “seaweed”,“cardboard”,“earthy/muddy” and “cereal/straw” were found to be the highest in unFS than in FS detected by panelists during sensory evaluations.FS by K.marxianus is highly characterized as having the lowest “seaweed” and “umami” flavor attributes and higher “fermented” and “rose” attributes.Finally,the current study revealed that the potential of Spirulina biomass to be a suitable substrate for yeasts and fermentation of Spirulina with different yeast species led to different kinds of products. | Busra Sahin Muge Isleten Hosoglu Onur Guneser Yonca Karagul-Yuceer | 2022 | Food Bioscience2022，47，3： | 0 |
您所在的机构暂未开通此部分的功能，请联系管理员