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Isolation and characterization of a new potential source of bioactive peptides: White mulberry (Morus alba) fruits and its leaves

Food chemistry advances, 2024-06, Vol.4, p.100597, Article 100597

2024

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GC/MS-Olfactometric Characterization of the Volatile Compounds, Determination Antimicrobial and Antioxidant Activity of Essential Oil from Flowers of Calendula (Calendula officinalis L.)

Journal of essential oil-bearing plants (Dehra Dun), 2019-11, Vol.22 (6), p.1571-1580

Sahingil, Didem

2019

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

International dairy journal, 2020-12, Vol.111, p.104837, Article 104837

2020

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Influence of using different ratios of small ruminants (ovine and caprine) milk on compositional and proteolytic changes during ripening of raw milk lighvan cheese

International dairy journal, 2024-02, Vol.149, p.105821, Article 105821

2024

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Rheological and physicochemical properties of apricot kernel cream—An innovative cream‐like product

Journal of food processing and preservation, 2021-12, Vol.45 (12), p.n/a

2021

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Floral authentication of some monofloral honeys based on volatile composition and physicochemical parameters

European food research & technology, 2022-08, Vol.248 (8), p.2145-2155

2022

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Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese

Journal of food science and technology, 2019-02, Vol.56 (2), p.589-598

2019

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Influence of the Blends of Sheep's and Goat's Milk on the Functional Properties and Volatile Compounds of Lighvan Cheese During Ripening: A Comparative Study

Food science & nutrition, 2024-10

2024

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Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature

Journal of dairy research, 2014-11, Vol.81 (4), p.394-402

2014

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Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture

Dairy science & technology, 2014-11, Vol.94 (6), p.603-623

2014

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Enterocin HZ produced by a wild Enterococcus faecium strain isolated from a traditional, starter-free pickled cheese

Journal of dairy research, 2014-05, Vol.81 (2), p.164-172

2014

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Characterization of Antimicrobial Peptide fraction producing Lactobacillus spp. based on LC/MS-MS and determination of ACE-inhibition activity in Kefir

Tarım Bilimleri Dergisi, 2021-06

2021

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Characterization of lactococcin BZ produced by Lactococcus lactis subsp. lactis BZ isolated from boza

Turkish journal of biology, 2011-01, Vol.35 (1), p.21-33

2011

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MICROBIOLOGICAL, CHEMICAL COMPOSITIONS AND ANTIOXIDANT CAPACITY OF TARHANA CHIPS FERMENTED WITH KEFIR

Eskişehir Technical University Journal of Science & Technology A - Applied Sciences & Engineering, 2019-12, Vol.20 (4), p.495-502

ŞAHİNGİL, Didem

2019

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Isolation and characterization of a new potential source of bioactive peptides: White mulberry (Morus alba) fruits and its leaves

GC/MS-Olfactometric Characterization of the Volatile Compounds, Determination Antimicrobial and Antioxidant Activity of Essential Oil from Flowers of Calendula (Calendula officinalis L.)

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

Influence of using different ratios of small ruminants (ovine and caprine) milk on compositional and proteolytic changes during ripening of raw milk lighvan cheese

Rheological and physicochemical properties of apricot kernel cream—An innovative cream‐like product

Floral authentication of some monofloral honeys based on volatile composition and physicochemical parameters

Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese

Influence of the Blends of Sheep's and Goat's Milk on the Functional Properties and Volatile Compounds of Lighvan Cheese During Ripening: A Comparative Study

Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature

Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture

Enterocin HZ produced by a wild Enterococcus faecium strain isolated from a traditional, starter-free pickled cheese

Characterization of Antimicrobial Peptide fraction producing Lactobacillus spp. based on LC/MS-MS and determination of ACE-inhibition activity in Kefir

Characterization of lactococcin BZ produced by Lactococcus lactis subsp. lactis BZ isolated from boza

MICROBIOLOGICAL, CHEMICAL COMPOSITIONS AND ANTIOXIDANT CAPACITY OF TARHANA CHIPS FERMENTED WITH KEFIR

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