Investigation of miniature goat cheese produced from Cynara scolymus L. pistil cell suspension culture extracts elicited with melatonin and salicylic acid.

Authors: Akçay, Ufuk Çelikkol, Çayir, Özlem, Şimşek, Bedia

Source: Journal of the Science of Food & Agriculture; Jan2025, Vol. 105 Issue 1, p353-361, 9p

Subject Terms: ARTICHOKES, SALICYLIC acid, GOAT cheese, CELL culture, CHEMICAL industry, CELL suspensions

The Fatty Acid Compositions and Textural Properties of Dry Clotted Creams Produced in Different Drying Systems.

Authors: ÇAPA, Esma¹ bediasimsek@sdu.edu.tr, ŞİMŞEK, Bedia¹ capaesma07@gmail.com

Source: Sakarya University Journal of Science (SAUJS) / Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi. Dec2022, Vol. 26 Issue 6, p1274-1287. 14p.

Subject Terms: *SATURATED fatty acids, *FATTY acids, *FATTY acid analysis

The effect of inulin addition on probiotic bacteria viability and volatile components in low fat probiotic Tulum cheese.

Alternate Title: Utjecaj dodatka inulina na preživljavanje probiotičkih bakterija i udjel hlapljivih spojeva u probiotičkom posnom Tulum siru.

Authors: Albay, Zehra¹ zehraalbay32@gmail.com, Şimşek, Bedia²

Source: Dairy / Mljekarstvo. Oct-Dec2022, Vol. 72 Issue 4, p237-249. 13p.

Subject Terms: *INULIN, *PROBIOTICS, *FAT, *CHEESE, *CARBOXYLIC acids, *BACTERIA

Scalding process optimization to enhance the textural properties of Kashar cheese

Authors: Çelebi, Mehmet, Şimşek, Bedia

Source: Journal of food processing and preservation. 45(6)

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100122854590.0x000001&indx=1&recIds=ETOCvdc_100122854590.0x000001

Gofret Tipi Dondurma Külahlarının Bazı Kalite Özellikleri. (Turkish)

Authors: GÜL, Hülya¹, hulyagul@sdu.edu.tr, ŞİMŞEK, Bedia¹, HAYIT, Fatma², UĞUR, Burcu¹

Source: Journal of Graduate School of Natural & Applied Sciences of Mehmet Akif Ersoy University / Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi; 2023, Vol. 14 Issue 2, p252-261, 10p

Assessment of Aflatoxin M1 Concentrations During Production and Long Storage of Salted (Tuzlu) Yogurt.

Alternate Title: Tuzlu Yoğurdun Üretimi ve Uzun Süre Depolanması Sırasında Aflatoksin M1 Konsantrasyonundaki Değişiklikler.

Authors: ALBAY, Zehra¹ zehraalbay32@gmail.com, ŞİMŞEK, Bedia¹

Source: Journal of Natural & Applied Sciences. 2019, Vol. 23 Issue 1, p46-51. 6p. 3 Charts, 1 Graph.

Subject Terms: *YOGURT industry, *AFLATOXINS, *HIGH performance liquid chromatography, *MILK yield, *MILK storage

DİL PEYNİRLERİNDEN ÜRETİLEN PEYNİR CİPSLERİNİN BAZI KİMYASAL, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİ. (Turkish)

Authors: UĞUR, Sümeyra¹, sumeyraugr@gmail.com, ŞİMŞEK, Bedia¹

Source: SDU Journal of Engineering Sciences & Design / Mühendislik Bilimleri ve Tasarım Dergisi; mar2023, Vol. 11 Issue 1, p57-67, 11p

Antalya ilindeki 4 ve 5 yıldızlı otel mutfaklarında uygulanan gıda güvenliği yönetimi sistemlerinin değerlendirilmesi.

Alternate Title: Evaluation of food safety management systems applied in the kitchen of 4 and 5 stars hotels in Antalya.

Authors: Körk, Mihriban Ülkü¹, Şimşek, Bedia¹, Gün, İlhan² igun@mehmetakif.edu.tr

Source: Nigde Omer Halisdemir University Journal of Engineering Sciences / Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi. 2023, Vol. 12 Issue 1, p175-182. 8p.

Effects of plasmin and plasminogen on textural biochemical and microbiological properties of clotted cream

Authors: Şimşek, Bedia, Gün, İlhan, Ekinci, Melike Baran

Source: Journal of food safety. 38(6)

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100090573338.0x000001&indx=1&recIds=ETOCvdc_100090573338.0x000001

Antioxidant activities of Satureja cilicica essential oil in butter and in vitro

Authors: Ozkan, Gulcan, Simsek, Bedia, Kuleasan, Hakan

Source: In Journal of Food Engineering 2007 79(4):1391-1396

Survival of Escherichia coli O157:H7 during the storage of Ayran produced with different spices

Authors: Simsek, Bedia, Sagdic, Osman, Ozcelik, Sami

Source: In Journal of Food Engineering 2007 78(2):676-680

Yoğurtta Melaminin Biyokristalizasyon Yöntemi ile Belirlenmesi.

Alternate Title: Determination of Melamine in Yogurt by Biocrystallization Method.

Authors: ACAR, Onur¹, ŞİMŞEK, Bedia¹ bediasimsek@sdu.edu.tr, KUŞÇU, Alper¹

Source: Journal of Natural & Applied Sciences. 2015, Vol. 19 Issue 3, p1-8. 8p.

Effects of different coagulant enzymes used on quality of traditional Örgü cheese (Braided cheese).

Alternate Title: Učinak različitih koagulirajućih enzima na kvalitetu tradicionalnog Örgü sira (pleteni sir).

Authors: Çelebi, Mehmet¹, Şimşek, Bedia² bediasimsek@sdu.edu.tr

Source: Dairy / Mljekarstvo. 2015, Vol. 65 Issue 1, p57-65. 9p.

Subject Terms: *CHEESEMAKING, *FOOD quality, *COAGULANTS, *MICROBIAL enzymes, *INDUCTIVELY coupled plasma spectrometry, *SODIUM dodecyl sulfate

Some physicochemical, textural properties and acrylamide contents of chips produced from the teleme of white cheese.

Alternate Title: Beyaz peynir telemesinden üretilen cipslerin fizikokimyasal, tekstürel özellikleri ve akrilamid içerikleri.

Authors: Uğur, Sümeyra¹, Şimşek, Bedia¹ bediasimsek@sdu.edu.tr

Source: Nigde Omer Halisdemir University Journal of Engineering Sciences / Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi. 2021, Vol. 10 Issue 2, p606-614. 9p.

Subject Terms: *FOOD industry, *ACRYLAMIDE, *FRENCH fries, *FLAVORING essences, *CHEESE, *SUCROSE

Some physicochemical, rheological and sensory properties of flavored ice cream.

Alternate Title: Aromalı dondurmaların bazı fizikokimyasal, reolojik ve duyusal özellikleri.

Authors: Şimşek, Bedia¹ bediasimsek@sdu.edu.tr, Gün, İlhan²

Source: Nigde Omer Halisdemir University Journal of Engineering Sciences / Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi. 2021, Vol. 10 Issue 2, p598-605. 8p.

Subject Terms: *ICE cream industry, *CHEMICALS, *FLAVORING essences, *ICE cream, ices, etc., *ANALYTICAL chemistry

Blok Tip Eritme Peynirinden Üretilen Peynir Cipslerinin Bazı Özellikleri. (Turkish)

Alternate Title: Some Properties of Cheese Chips Produced from Block Type Melting Cheese. (English)

Authors: Albay, Zehra, İşliyen, Tuğçe, Yıldırım, Yoldaş, Şimşek, Bedia

Source: Academic Food Journal / Akademik GIDA; nis-haz2021, Vol. 19 Issue 2, p177-184, 8p

Subject Terms: MICROWAVE drying, ANALYSIS of colors, MICROWAVE ovens, MICROWAVES, HARDNESS, CHEESE

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Effect of the traditional koumiss yeast produced in Turkey on some properties and carbonyl components of koumiss.

Alternate Title: Вплив традиційних дріжджів кумису, вироблених у Туреччині, на деякі властивості та карбонільні сполуки кумису (Ukrainian)

Authors: Çelebi, Mehmet, Şimşek, Bedia, Özkan, Melike, Acar, Onur, Özer, Elvan

Source: Ukrainian Journal of Food Science; 2019, Vol. 7 Issue 2, p226-238, 13p

Subject Terms: BIOGENIC amines, HIGH performance liquid chromatography, GOAT milk, COMPOSITION of milk, YEAST

Geographic Terms: TURKEY

The effect of cheese fat content on some physico-chemical, textural properties and volatile aroma components of cheese chips.

Alternate Title: Utjecaj udjela mliječne masti na odabrana fizikalno-kemijska svojstva, teksturu i aromatski profil čipsa na bazi sira.

Authors: Albay, Zehra¹ zehraalbay32@gmail.com, Akçay, Gülsüm¹, Taplak, Gizem¹, Şimşek, Bedia¹

Source: Dairy / Mljekarstvo. Oct-Dec2024, Vol. 74 Issue 4, p285-295. 11p.

Subject Terms: *CARBON disulfide, *ACETIC acid, *PYRUVALDEHYDE, *CHEESE, *COLOR

Effects of mastic gum (Pistacia lentiscus) on chemical, rheological, and microbiological properties of yogurt ice cream.

Authors: Şimşek, Bedia¹ (AUTHOR) bediasimsek@sdu.edu.tr, Aksoy, Arzu¹ (AUTHOR), Kırhan, Selin¹ (AUTHOR), Şahin Topçu, Deniz¹ (AUTHOR)

Source: Journal of Food Processing & Preservation. Jul2019, Vol. 43 Issue 7, pN.PAG-N.PAG. 1p.

Subject Terms: *Multiple correspondence analysis (Statistics), Yogurt, Ice cream, ices, etc., Pistacia