Is this you? As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
Claim your profile
Articles by Erdal Ağçam
The Detailed Comparison of the Effect of Optimum Thermosonication and Potash Solution Pretreatments on Quality Attributes of Dried Black Grapes
Conflicts of Interest The authors declare no conflicts of interest. Data Availability Statement The data that support the findings of this study are available from the corresponding author upon reasonable request. Supporting Information Filename Description jfpe70290-sup-0001-Supplementary_File_1.docxWord 2007 document , 188.9 KB File S1:1 The representative HPLC chromatograms of organic acids in the black grape samples. File S1:2.
Boron‐mediated regulation of productivity, pomology and nutritional composition across sequential harvests in high‐tunnel‐cultivated ‘Rubygem’ strawberries
CONFLICT OF INTEREST The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. DATA AVAILABILITY STATEMENT The data that support the findings of this study are available from the corresponding author upon reasonable request. Supporting Information Filename Description jsfa70299-sup-0001-Figures.docxWord 2007 document , 822.7 KB Supplemental Figure S1.
An Aroma Precursor‐Based Approach to Improving the Sensory Quality of Thermally Treated Watermelon Juice
1 Introduction Watermelon (Citrullus lanatus) juice (WJ) has a great potential due to its attractive color and content of bioactive compounds such as lycopene, vitamins, and amino acids; conversely, it can have undesirable changes in aroma after thermal treatment. Heat-induced off-flavors in WJ primarily arise from the formation of aldehydes, alcohols, and sulfur-containing compounds during thermal processing.
Incorporating bay leaf extract (Laurus nobilis L.) and determining the quality attributes of Turkish fermented sausage (sucuk)
1 INTRODUCTION Sucuk is a type of Turkish fermented sausage produced typically by mixing ground beef and fat and/or sheep tail fat with salt, nitrite or/and nitrate (cure), sugar, and some species comprising red pepper, black pepper, cumin, allspice, and garlic. Natural or synthetic casings are used for stuffing the sucuk dough. Sucuks are fermented by either inoculating a starter culture or by natural fermentation.
Show More
loading
Actions
Is this you?
As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.Get in touch with Erdal
Contact Erdal, search articles and posts on X, monitor coverage, and track replies from one place.
Learn more about Muck Rack