Bildiriler
- Development of edible films based on pea protein isolate enriched with essential oil of Pinus pinaster resin16.10.2024 - 16.10.2024Tam metin bildiriUluslararasıİngilizceICONFOOD’24 3rd International Congress on FoodCEYLAN HURİYE GÖZDEchrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://iconfood.cumhuriyet.edu.tr/duyurudosya/18_kongre_tam_metin_kitabi_yayinlanmistir.pdfColor Properties of Sanlıurfa Sadeyagi (Urfa Yagi) Produced from Ewes’ and Cows’ Milk08.11.2018 - 08.11.2018Tam metin bildiriUluslararasıİngilizce6th International GAP Engineering Conference – GAP2018Yokuş Dilek,CEYLAN HURİYE GÖZDE,ATASOY AHMET FERİThttp://dx.doi.org/10.1016/j.idairyj.2021.105229Some Microbiological Properties of Yayik Butters Produced from Goats’ and Cows08.11.2018 - 08.11.2018Tam metin bildiriUluslararasıİngilizceVI. INTERNATIONAL GAP ENGINEERING CONGRESS 2018CEYLAN HURİYE GÖZDE,YILDIZ AKGÜL FİLİZ,YILDIRIM ALİ,ATASOY AHMET FERİThttp://dx.doi.org/10.1016/j.idairyj.2021.105229THE EFFECT OF ONION SKIN POWDER ON THE PHYSICAL, CHEMICAL, COLOR AND SENSORY PROPERTIES OF BEEF PATTIES24.04.2019 - 24.04.2019Tam metin bildiriUluslararasıİngilizceInternational Erciyes Agriculture, Animal Food Sciences ConferenceKURT ŞÜKRÜ,CEYLAN HURİYE GÖZDE,CELLATOĞULLARI TUBASIĞIR ETİNİN EMÜLSİYON ÖZELLİKLERİ ÜZERİNDE ÖĞÜTÜLMÜŞ BEZELYE VE pH’NIN ETKİSİ26.10.2017 - 26.10.2017Özet bildiriUlusalTürkçeİç Anadolu Bölgesi 3. Tarım ve Gıda KongresiKURT ŞÜKRÜ,CEYLAN HURİYE GÖZDEhttp://www.targid.org/The Effect of Onion Skin Powder on the Quality of Raw and Cooked Chicken Meat Patties23.08.2017 - 23.08.2017Tam metin bildiriUluslararasıİngilizceIV. International Multidisciplinary Congress of Eurasia (IMCOFE)KURT ŞÜKRÜ,CEYLAN HURİYE GÖZDEDOĞAL TATLANDIRICI: STEVİA28.04.2015 - 28.04.2015Özet bildiriUlusalTürkçeİÇ ANADOLU BÖLGESİ 2. TARIM VE GIDA KONGRESİDEMİR GÜLDEN,CEYLAN HURİYE GÖZDEGIDALARDA AKRİLAMİD28.04.2015 - 28.04.2015Özet bildiriUlusalTürkçeİÇ ANADOLU BÖLGESİ 2. TARIM VE GIDA KONGRESİCEYLAN HURİYE GÖZDE,DEMİR GÜLDEN
Makaleler
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relationship with acrylamide formation during conventional and vacuum combined baking of cookies3.2017HakemliÖzgün MakaleUluslararasıİngilizceJournal of Food Engineering02608774YILDIZ HURİYE GÖZDE,PALAZOĞLU TUNÇ KORAY,MİRAN WELAT,KOCADAĞLI TOLGAHAN,GÖKMEN VURALhttp://linkinghub.elsevier.com/retrieve/pii/S0260877416304010Probiotic Edible Films Supplemented with Psyllium (Plantago ovata) Mucilage Containing Lacticaseibacillus rhamnosus GG: Coating for Fresh Apple Slices1.2024HakemliÖzgün MakaleUluslararasıİngilizceFood and Bioprocess Technology1935-5130Kaya Dilek Aslan,CEYLAN HURİYE GÖZDE,ATASOY AHMET FERİThttp://dx.doi.org/10.1007/s11947-024-03556-0Sustainable and UV blocking edible films based on pea protein isolate and psyllium mucilage enriched with pomegranate peel extract1.2024HakemliÖzgün MakaleUluslararasıİngilizceJournal of Food Measurement and Characterization2193-4126İSLAMOĞLU AHMET FURKAN,CEYLAN HURİYE GÖZDE,POLAT ZAHİDE,ATASOY AHMET FERİThttps://doi.org/10.1007/s11694-024-03013-8Effects of Scalding Parameters and Ripening on the Chemical, Textural and Microstructural Properties of Urfa Cheese6.2021HakemliÖzgün MakaleUluslararasıİngilizceAnkara University Faculty of Agriculture1300-7580ATASOY AHMET FERİT, ÇİÇEK MEHMET, CEYLAN HURİYE GÖZDE, HAYALOĞLU ALİ ADNANhttp://dx.doi.org/10.15832/ankutbd.605018Lactobacillus rhamnosus GG VE Bifidobacterium bifidum BB-12 İÇEREN YENİLEBİLİR FİLMLERİN KARAKTERİZASYONU4.2022HakemliÖzgün MakaleUlusalTürkçeAdıyaman Üniversitesi Mühendislik Bilimleri Dergisi2149-0309CEYLAN HURİYE GÖZDE, ATASOY AHMET FERİThttp://dx.doi.org/10.54365/adyumbd.1073615New Bioactive Edible Packing Systems: Synbiotic Edible Films/Coatings as Carries of Probiotics and Prebiotics2.2023HakemliDerleme MakaleUluslararasıİngilizceFood and Bioprocess Technology1935-5130CEYLAN HURİYE GÖZDE, ATASOY AHMET FERİThttp://dx.doi.org/10.1007/s11947-022-02983-1Effects of olive leaf extract on the oxidation stability and microbiological quality of dry fermented sausage (sucuk)1.2017HakemliÖzgün MakaleUluslararasıİngilizceCarpathian Journal of Food Science and Technology2066-6845KURT ŞÜKRÜ,CEYLAN HURİYE GÖZDEhttp://chimie-biologie.ubm.ro/carpathian_journal/index.htmlThe effects of onion skin powder on the quality of cooked chicken meat patties during refrigerated storage12.2019HakemliÖzgün MakaleUluslararasıİngilizceACTA ALIMENTARIA0139-3006KURT ŞÜKRÜ,CEYLAN HURİYE GÖZDE,AKKOÇ AYŞESynbiotic edible films enriched with probiotics and prebiotics: A novel approach for improving the quality and shelf life of sliced cheese8.2023HakemliÖzgün MakaleUluslararasıİngilizceWiley0894-3214CEYLAN HURİYE GÖZDE, ATASOY AHMET FERİThttp://dx.doi.org/10.1002/pts.2771Monitoring the properties during ripening of full- and low-fat acid-coagulated (Circassian) cheeses produced from ovine or bovine milk1.2024HakemliÖzgün MakaleUluslararasıİngilizceInternational Dairy Journal1879-0143Tokgöz Mine,CEYLAN HURİYE GÖZDE,YILDIZ AKGÜL FİLİZ,ATASOY AHMET FERİThttp://dx.doi.org/10.1016/j.idairyj.2023.105859Sodium Caseinate-Based Edible Bioactive Films With Psyllium (Plantago ovata) Mucilage Powder And Probiotic Saccharomyces boulardii1.2024HakemliÖzgün MakaleUluslararasıİngilizceKSU Journal of Agriculture and Nature2619-9149CEYLAN HURİYE GÖZDE, Aslan Kaya Dilek, ATASOY AHMET FERİThttp://dx.doi.org/10.18016/ksutarimdoga.vi.1325976Development and characterization of innovative bio-based edible films supplemented with cell-free supernatant and whole-cell postbiotic of Lactobacillus gasseri7.2024HakemliÖzgün MakaleUluslararasıİngilizceFood Bioscience2212-4292CEYLAN HURİYE GÖZDEhttp://dx.doi.org/10.1016/j.fbio.2024.104825Bio-composite films based on soy protein and seaweed (Chondrus crispus) mucilage enriched with Pistacia terebinthus essential oil: Effects of the coating on the properties of fresh cheese1.2025HakemliÖzgün MakaleUluslararasıİngilizceAlgal Research2211-9264CEYLAN HURİYE GÖZDE,POLAT ZAHİDE,ATASOY AHMET FERİThttps://doi.org/10.1016/j.algal.2024.103864Sustainable edible films based on seaweed mucilage enriched with pomegranate peel extract1.2024HakemliÖzgün MakaleUlusalİngilizceHarran Tarım ve Gıda Bilimleri Dergisi2587-1358CEYLAN HURİYE GÖZDEhttps://dergipark.org.tr/tr/pub/harranziraat/issue/87377/1500168Adıyaman’da Satışa Sunulan Çiğköftelerin Mikrobiyolojik Kalitesi12.2019HakemliÖzgün MakaleUlusalTürkçeADYÜTAYAM2667-4092KURT ŞÜKRÜ,CEYLAN HURİYE GÖZDE,FENER MÜGEEffects of partial substitution of goat’s milk for sheep’s milk, cured scalding and dry salting on proteolysis in Urfa cheese8.2019HakemliÖzgün MakaleUluslararasıİngilizceJournal of Food Processing and Preservation0145-8892ATASOY AHMET FERİT,HAYALOĞLU ALİ ADNAN,CEYLAN HURİYE GÖZDEhttps://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14157Emulsion properties of beef as affected by ph and ionic strength of pea solution1.2017HakemliÖzgün MakaleUluslararasıİngilizceCARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY2066-6845KURT ŞÜKRÜ,CEYLAN HURİYE GÖZDEhttp://chimie-biologie.ubm.ro/carpathian_journal/index.htmlModel system evaluation of the effects of pea and pH on the emulsion properties of beef1.2018HakemliÖzgün MakaleUluslararasıİngilizceSouth African Journal of Animal Science0375-1589KURT ŞÜKRÜ,CEYLAN HURİYE GÖZDEEffects of Flaxseed and pH on the Emulsion Properties of Beef by Using a Model System2.2018HakemliÖzgün MakaleUlusalİngilizceTurkish Journal of Agriculture - Food Science and Technology2148-127XKURT ŞÜKRÜ,CEYLAN HURİYE GÖZDEhttp://www.agrifoodscience.com/index.php/TURJAF/article/view/1293The effects of sausage casing with potassium sorbate on colour, microbiological properties and formation of biogenic amines of dry fermented sausage (sucuk)1.2019HakemliÖzgün MakaleUluslararasıİngilizceCARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY2066-6845KURT ŞÜKRÜ,CEYLAN HURİYE GÖZDEGeleneksel Olarak Üretilen Adıyaman Peynirinin Bazı Fiziksel, Kimyasal ve Mikrobiyolojik Özelliklerinin Belirlenmesi2.2019HakemliÖzgün MakaleUlusalTürkçeADYÜTAYAM2667-4092CEYLAN HURİYE GÖZDE,DEMİR TUBA,KURT ŞÜKRÜThe Effects of Plant Fibers on Improving the Properties of Meat Emulsion1.2020HakemliÖzgün MakaleUluslararasıİngilizceJournal of the Hellenic Veterinary Medical Society1792-2720KURT ŞÜKRÜ, CEYLAN HURİYE GÖZDEhttps://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/24168DETERMINATION OF QUALITY PROPERTIES OF TRADITIONAL ADIYAMAN CHEESE PRODUCED FROM SHEEP MILK1.2022HakemliÖzgün MakaleUlusalİngilizceAdıyaman üniversitesi mühendislik bilimleri dergisi2149-0309EREN KARAHAN LEYLA, ÇELİKEL GÜNGÖR ASLI, AKIN MUSA SERDAR, AKIN MUTLU BUKET, CEYLAN HURİYE GÖZDEhttp://dx.doi.org/10.54365/adyumbd.1056919
Atıflar
- Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum combined baking of cookiesMAKALE242025-01-09 20:08:50Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum combined baking of cookiesUluslararasıİngilizceJournal of Food Engineering02608774YILDIZ HURİYE GÖZDE,PALAZOĞLU TUNÇ KORAY,MİRAN WELAT,KOCADAĞLI TOLGAHAN,GÖKMEN VURALhttp://linkinghub.elsevier.com/retrieve/pii/S0260877416304010
Oluşturulma16 Şubat 2018 13:12Görüntülenme741
Bağlantılar
Adıyaman Üniversitesi