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Page 1
The Effects of Adding Different Stabilizers in Brine on the Physicochemical, Sensory, Microbiological and Textural Properties of White Cheese.
Foods. 2019 Apr 19;8(4):133. doi: 10.3390/foods8040133.
Foods. 2019.
PMID: 31010198
Free PMC article.
Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization.
Dertli E, Toker OS, Durak MZ, Yilmaz MT, Tatlısu NB, Sagdic O, Cankurt H.
Dertli E, et al. Among authors: cankurt h.
Carbohydr Polym. 2016 Jan 20;136:427-40. doi: 10.1016/j.carbpol.2015.08.047. Epub 2015 Aug 21.
Carbohydr Polym. 2016.
PMID: 26572373
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Effect of yoghurt or yoghurt serum on microbial quality of cig kofte.
Dogan M, Cankurt H, Toker OS, Yetim H, Sagdic O.
Dogan M, et al. Among authors: cankurt h.
J Food Sci Technol. 2014 Jul;51(7):1406-10. doi: 10.1007/s13197-012-0649-4. Epub 2012 Feb 18.
J Food Sci Technol. 2014.
PMID: 24966438
Free PMC article.
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Efficacy of various plant hydrosols as natural food sanitizers in reducing Escherichia coli O157:H7 and Salmonella Typhimurium on fresh cut carrots and apples.
Tornuk F, Cankurt H, Ozturk I, Sagdic O, Bayram O, Yetim H.
Tornuk F, et al. Among authors: cankurt h.
Int J Food Microbiol. 2011 Jul 15;148(1):30-5. doi: 10.1016/j.ijfoodmicro.2011.04.022. Epub 2011 Apr 28.
Int J Food Microbiol. 2011.
PMID: 21592604
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Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk).
Dertli E, Yilmaz MT, Tatlisu NB, Toker OS, Cankurt H, Sagdic O.
Dertli E, et al. Among authors: cankurt h.
Meat Sci. 2016 Nov;121:156-165. doi: 10.1016/j.meatsci.2016.06.008. Epub 2016 Jun 11.
Meat Sci. 2016.
PMID: 27318460
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