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1

Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage

Korkmaz, Aziz, Ferit ATASOY, Ahmet, Adnan Hayaloglu, Ali

Journal:

Année:

2019

Langue:

english

Fichier:

PDF, 1.01 MB

english, 2019

2

Physicochemical Characteristics, Antioxidant Activity, Organic Acid and Sugar Contents of 12 Sweet Cherry ( Prunus Avium L.) Cultivars Grown in Turkey

Hayaloglu, Ali Adnan, Demir, Nurullah

Journal:

Journal of Food Science

Année:

2015

Langue:

english

Fichier:

PDF, 289 KB

english, 2015

3

Phenolic Compounds, Volatiles, and Sensory Characteristics of Twelve Sweet Cherry ( Prunus avium L.) Cultivars Grown in Turkey

Hayaloglu, Ali Adnan, Demir, Nurullah

Journal:

Journal of Food Science

Année:

2016

Langue:

english

Fichier:

PDF, 449 KB

english, 2016

4

The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Şavak) cheese made from raw Akkaraman sheep’s milk

Cakir, Yusuf, Cakmakci, Songul, Hayaloglu, Ali Adnan

Journal:

Small Ruminant Research

Année:

2015

Langue:

english

Fichier:

PDF, 701 KB

english, 2015

5

Simultaneous use of transglutaminase and rennet in white-brined cheese production

Özer, Barbaros, Hayaloglu, A. Adnan, Yaman, Hüyla, Gürsoy, Ayşe, Şener, Leyla

Journal:

International Dairy Journal

Année:

2013

Langue:

english

Fichier:

PDF, 560 KB

english, 2013

6

Fatty Acid, Triacylglycerol, Phytosterol, and Tocopherol Variations in Kernel Oil of Malatya Apricots from Turkey

Turan, Semra, Topcu, Ali, Karabulut, Ihsan, Vural, Halil, Hayaloglu, Ali Adnan

Journal:

Journal of Agricultural and Food Chemistry

Année:

2007

Langue:

english

Fichier:

PDF, 148 KB

english, 2007

7

Proteolysis and volatile profile in the Algerian traditional Bouhezza Cheese made using raw goat’s milk

Medjoudj, Hacène, Zidoune, Mohammed Nasreddine, Hayaloglu, Ali Adnan

Journal:

International Journal of Food Properties

Année:

2016

Langue:

english

Fichier:

PDF, 18.87 MB

english, 2016

8

Influence of adjunct cultures on angiotensin-converting enzyme (ACE)-inhibitory activity, organic acid content and peptide profile of kefir

Şanli, Tuba, Akal, Havva Ceren, Yetişemiyen, Atila, Hayaloglu, Ali Adnan

Journal:

International Journal of Dairy Technology

Année:

2016

Langue:

english

Fichier:

PDF, 220 KB

english, 2016

9

Physicochemical, microbiological characterization and proteolysis of Algerian traditional Bouhezza cheese prepared from goat’s raw milk

Medjoudj, Hacène, Aouar, Lamia, Derouiche, Meriem, Choiset, Yvan, Haertlé, Thomas, Chobert, Jean-Marc, Zidoune, Mohammed Nasreddine, Hayaloglu, Ali Adnan

Journal:

Analytical Letters

Année:

2019

Langue:

english

Fichier:

PDF, 1.58 MB

english, 2019

10

C18 Unsaturated Fatty Acid Selectivity of Lipases During the Acidolysis Reaction Between Tripalmitin and Oleic, Linoleic, and Linolenic Acids

Ihsan Karabulut, Gokhan Durmaz, Ali Adnan Hayaloglu

Journal:

Journal of the American Oil Chemists' Society

Année:

2010

Langue:

english

Fichier:

PDF, 414 KB

english, 2010

11

Thin-layer drying characteristics of kurut, a Turkish dried dairy by-product

Ihsan Karabulut, Ali Adnan Hayaloglu, Hasan Yildirim

Journal:

International Journal of Food Science & Technology

Année:

2007

Langue:

english

Fichier:

PDF, 585 KB

english, 2007

12

Volatile composition and proteolysis in traditionally produced mature Kashar cheese

Ali Adnan Hayaloglu

Journal:

International Journal of Food Science & Technology

Année:

2009

Langue:

english

Fichier:

PDF, 630 KB

english, 2009

13

Fatty Acid Selectivity of Lipases during Acidolysis Reaction between Oleic Acid and Monoacid Triacylglycerols

Karabulut, Ihsan, Durmaz, Gokhan, Hayaloglu, Ali Adnan

Journal:

Journal of Agricultural and Food Chemistry

Année:

2009

Langue:

english

Fichier:

PDF, 799 KB

english, 2009

14

Incorporation of microbial transglutaminase into non-fat yogurt production

Barbaros Ozer, Huseyin Avni Kirmaci, Sebnem Oztekin, Adnan Hayaloglu, Metin Atamer

Journal:

International Dairy Journal

Année:

2007

Langue:

english

Fichier:

PDF, 293 KB

english, 2007

15

Improving the viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 in white-brined cheese by microencapsulation

Barbaros Özer, Hüseyin Avni Kirmaci, Ebru Şenel, Metin Atamer, Adnan Hayaloğlu

Journal:

International Dairy Journal

Année:

2009

Langue:

english

Fichier:

PDF, 346 KB

english, 2009

16

Fatty Acid Selectivity of Lipases during Acidolysis Reaction between Triolein and Saturated Fatty Acids Varying from Caproic to Behenic Acids

Karabulut, Ihsan, Durmaz, Gokhan, Hayaloglu, Ali Adnan

Journal:

Journal of Agricultural and Food Chemistry

Année:

2009

Langue:

english

Fichier:

PDF, 2.65 MB

english, 2009

17

Primary and Secondary Proteolysis in Eleven Turkish Cheese Varieties

Hayaloglu, Ali Adnan, Karabulut, Ihsan

Journal:

International Journal of Food Properties

Année:

2013

Langue:

english

Fichier:

PDF, 503 KB

english, 2013

18

SPME/GC-MS Characterization and Comparison of Volatiles of Eleven Varieties of Turkish Cheeses

Hayaloglu, Ali Adnan, Karabulut, Ihsan

Journal:

International Journal of Food Properties

Année:

2013

Langue:

english

Fichier:

PDF, 249 KB

english, 2013

19

Influence of exopolysaccharide-producing cultures on the volatile profile and sensory quality of low-fat Tulum cheese during ripening

Oluk, Aylin C, Guven, Mehmet, Hayaloglu, Ali Adnan

Journal:

International Journal of Dairy Technology

Année:

2014

Langue:

english

Fichier:

PDF, 176 KB

english, 2014

20

β-Carotene Contents and Quality Properties of Set Type Yoghurt Supplemented with Carrot Juice and Sugar

Cakmakci, Songul, Tahmas-Kahyaoglu, Deren, Erkaya, Tuba, Cebi, Kadir, Hayaloglu, Ali Adnan

Journal:

Journal of Food Processing and Preservation

Année:

2014

Langue:

english

Fichier:

PDF, 426 KB

english, 2014

21

Characterization and Comparison of Free Fatty Acid Profiles of Eleven Varieties of Turkish Cheeses

Hayaloglu, Ali Adnan, Karabulut, Ihsan

Journal:

International Journal of Food Properties

Année:

2013

Langue:

english

Fichier:

PDF, 364 KB

english, 2013

22

Mycotoxin production capability of Penicillium roqueforti in strains isolated from mould-ripened traditional Turkish civil cheese

Cakmakci, Songul, Gurses, Mustafa, Hayaloglu, A. Adnan, Cetin, Bulent, Sekerci, Pinar, Dagdemir, Elif

Journal:

Food Additives & Contaminants Part A

Année:

2015

Langue:

english

Fichier:

PDF, 268 KB

english, 2015

23

Thin Layer Drying Characteristics of Eriste: A Dried Cereal Product of Turkey

Duran, Ayhan, Hayaloglu, Ali Adnan, Karabulut, Ihsan

Journal:

International Journal of Food Engineering

Année:

2008

Langue:

english

Fichier:

PDF, 283 KB

english, 2008

24

Morphological, Molecular, and Mycotoxigenic Identification of Dominant Filamentous Fungi from Moldy Civil Cheese

Cakmakci, Songul, Cetin, Bulent, Gurses, Mustafa, Dagdemir, Elif, Hayaloglu, Ali Adnan

Journal:

Journal of Food Protection

Année:

2012

Langue:

english

Fichier:

PDF, 2.92 MB

english, 2012

25

Effect of Maceration Time on Free and Bound Volatiles of Red Wines from cv. Karaoğlan ( Vitis vinifera L.) Grapes Grown in Arapgir, Turkey

Yilmaztekin, Murat, Kocabey, Nimet, Hayaloglu, Ali Adnan

Journal:

Journal of Food Science

Année:

2015

Fichier:

PDF, 243 KB

2015

26

Effect of Maceration Time on Free and Bound Volatiles of Red Wines from cv. Karaoğlan ( Vitis vinifera L.) Grapes Grown in Arapgir, Turkey

Yilmaztekin, Murat, Kocabey, Nimet, Hayaloglu, Ali Adnan

Journal:

Journal of Food Science

Année:

2015

Langue:

english

Fichier:

PDF, 243 KB

english, 2015

27

The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt

Bakirci, Sümeyra, Dagdemir, Elif, Boran, Osman Seracettin, Hayaloglu, Ali Adnan

Journal:

International Journal of Food Science & Technology

Année:

2016

Langue:

english

Fichier:

PDF, 494 KB

english, 2016

28

Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot )

Korkmaz, Aziz, Hayaloglu, Ali Adnan, Atasoy, Ahmet Ferit

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2017

Langue:

english

Fichier:

PDF, 569 KB

english, 2017

29

Cheese || Cheese Varieties Ripened Under Brine

Hayaloglu, A. Adnan

Année:

2017

Langue:

english

Fichier:

PDF, 5.75 MB

english, 2017

30

The effect of gamma irradiation on microbial load of purple basil ( Ocimum bacilicum L.) leaves dried in different methods

Altay, Kadriye, Dirim, Safiye Nur, Hayaloglu, Ali Adnan

Journal:

Journal of Food Safety

Année:

2018

Langue:

english

Fichier:

PDF, 642 KB

english, 2018

31

Determination of the drying kinetics and energy efficiency of purple basil (Ocimum basilicum L.) leaves using different drying methods

Altay, Kadriye, Hayaloglu, Ali Adnan, Dirim, Safiye Nur

Journal:

Heat and Mass Transfer

Année:

2019

Langue:

english

Fichier:

PDF, 1.11 MB

english, 2019

32

Effects of partial substitution of goat's milk for sheep's milk, cured scalding and dry salting on proteolysis in Urfa cheese

Atasoy, Ahmet Ferit, Hayaloglu, Ali Adnan, Ceylan, Huriye Gözde

Journal:

Journal of Food Processing and Preservation

Année:

2019

Langue:

english

Fichier:

PDF, 1.25 MB

english, 2019

33

Physicochemical, microbiological characterization and proteolysis of Algerian traditional Bouhezza cheese prepared from goat’s raw milk

Medjoudj, Hacène, Aouar, Lamia, Derouiche, Meriem, Choiset, Yvan, Haertlé, Thomas, Chobert, Jean-Marc, Zidoune, Mohammed Nasreddine, Hayaloglu, Ali Adnan

Journal:

Analytical Letters

Année:

2019

Fichier:

PDF, 1.58 MB

2019

34

Role of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheese

Kocak, Ali, Sanli, Tuba, Anli, Elif Ayse, Hayaloglu, Ali Adnan

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2020

Fichier:

PDF, 1.77 MB

2020

35

Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter; Utjecaj starter kulture i skladiÅ¡tenja na hlapive sastojke i senzorska svojstva maslaca od vrhnja i maslaca od jogurta;

Gundogdu, Engin, Cakmakci, Songul, Hayaloglu, Ali Adnan

Journal:

Année:

2020

Fichier:

PDF, 579 KB

2020

36

The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.)

Korkmaz, Aziz, Atasoy, Ahmet Ferit, Hayaloglu, Ali Adnan

Journal:

Année:

2021

Fichier:

PDF, 829 KB

2021

37

A comparative study of compositional, antioxidant capacity, ACE-inhibition activity, RP-HPLC peptide profile and volatile compounds of herbal artisanal cheeses

Sulejmani, Erhan, Sahingil, Didem, Hayaloglu, Ali Adnan

Journal:

International Dairy Journal

Année:

2020

Fichier:

PDF, 244 KB

2020