المؤلفون: Öztürk Güngör, F., Özdestan Ocak, Ö., Ünal, M. K.

المصدر: Grasas y Aceites; Vol. 71 No. 1 (2020); e348 ; Grasas y Aceites; Vol. 71 Núm. 1 (2020); e348 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2020.v71.i1

مصطلحات موضوعية: CV. Domat, Microbiological safety, Ozone, Pasteurization, Sensory analysis of table olives, Storage, Table olive, Table olive preservation, Aceituna de mesa, Almacenamiento, Análisis sensorial de aceitunas de mesa, Conservación de aceitunas de mesa, Ozono, Pasteurización, Seguridad microbiológica

وصف الملف: text/html; application/pdf; application/xml

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Food Microbiol. 246, 5-11. https://doi.org/10.1016/j.ijfoodmicro.2017.01.018 PMid:28187330; Alves M, Gonçalves T, Quintas T. 2012. Microbial quality and yeast population dy-namics in cracked green table olives' fermentations. Food Control 23, 363-368. https://doi.org/10.1016/j.foodcont.2011.07.033 https://doi.org/10.1016/j.foodcont.2011.07.033; Anonymous. 2015. Table Olive Standard, TS/774, Turkish Standards Institute, Ankara.; Arroyo-Lopez FN, Duran Quintana MC, Garrido Fernandez A. 2006. Microbial evolution during storage of seasoned olives prepared with organic acids with potassium sorbate, sodium benzoate, and ozone used as preservatives. J. Food Protect. 69, 1354-1364. https://doi.org/10.4315/0362-028X-69.6.1354 PMid:16786857; Catania P, Alleri M, Martorana A, Settanni L, Moschetti G, Vallone M. 2014. Investigation of a tunnel pasteurizer for "Nocellara del Belice" table olives processed according to the "Castelvetrano method". 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Front Microbiol. 6, 873. https://doi.org/10.3389/fmicb.2015.00873 PMid:26379648 PMCid:PMC4552003; Panagou EZ. 2004. Effect of different packing treatments on the microbiological and physicochemical characteristics of untreated green olives of the Conservolea Cultivar. J. Sci. Food Agric. 84, 757-764. https://doi.org/10.1002/jsfa.1732; Randazzo CL, Ribbera A, Pitino I, Romeo FV, Caggia C. 2012. Diversity of bacterial population of table olives assessed by PCR-DGGE analysis. Food Microbiol. 32, 87-96. https://doi.org/10.1016/j.fm.2012.04.013 PMid:22850378; Renumarn P, Srilaong V, Uthairatanakij A, Kanlayanarat S, Jitareerat P. 2014. The effects of immersion methods and concentration of ozonated water on the microbial counts and the quality and sensory attributes of fresh-cut broccoli. I. F. R. J. 21, 533-539.; Romero-Barranco C, García-Serrano P, García-García P, Brenes-Balbuena M. 2016. 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الاتاحة: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1814
https://doi.org/10.3989/gya.0103191

المؤلفون: Uenal, M. K., Tokusoglu, Oe., Balaban, M. Oe.

مصطلحات موضوعية: black teas, astringency taste, catechins, gallic acid, methylxanthines, theogalline

Relation: Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; Italian Journal of Food Science; https://hdl.handle.net/11454/40907; 20; 479; 492

الاتاحة: https://hdl.handle.net/11454/40907

المؤلفون: Tokusoglu, Oe., Uenal, M. K., Balaban, M. Oe.

المساهمون: Ege Üniversitesi

مصطلحات موضوعية: astringency taste, black teas, catechins, gallic acid, methylxanthines, theogalline

Relation: Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; Italian Journal of Food Science; https://hdl.handle.net/11454/40907; 20; 479; 492

الاتاحة: https://hdl.handle.net/11454/40907

المؤلفون: Tokuşoglu, Ö., Ünal, M. K., Yildirim, Z.

URL الوصول: http://yadda.icm.edu.pl/baztech/element/bwmeta1.element.baztech-article-BAT3-0026-0057

Alternate Title: DETERMINAZIONE DI CATECHINE E METILXANTINE VIA HPLC IN 23 INFUSI DI TÈ NERO: CORRELAZIONI CON L'ASTRINGENZA.

المؤلفون: Tokuşoğlu, Ö.^1,2 ozlem.tokusoglu@bayar.edu.tr, Ünal, M. K.², Balaban, M. Ö.³

المصدر: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2008, Vol. 20 Issue 4, p479-492. 14p. 3 Diagrams, 5 Charts, 4 Graphs.

مصطلحات موضوعية: *TEA, *CATECHIN, *ASTRINGENTS, *GALLIC acid, *METHYLXANTHINES, *THEOPHYLLINE

المؤلفون: Ünal, M. K., Çakmakli, Ü.

المصدر: Lipid / Fett ; volume 90, issue 5, page 180-183 ; ISSN 0931-5985

الاتاحة: http://dx.doi.org/10.1002/lipi.19880900505
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Flipi.19880900505
https://onlinelibrary.wiley.com/doi/pdf/10.1002/lipi.19880900505

المؤلفون: Çakmakli, Ü., Ünal, M. K.

المصدر: Lipid / Fett ; volume 90, issue 10, page 386-389 ; ISSN 0931-5985

الاتاحة: http://dx.doi.org/10.1002/lipi.19880901003
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Flipi.19880901003
https://onlinelibrary.wiley.com/doi/pdf/10.1002/lipi.19880901003