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Prof. ATIF CAN SEYDİM, PhD
Prof. ATIF CAN SEYDİM, PhD
Gıda Mühendisliği Bölümü, Süleyman Demirel Üniversitesi Isparta-TURKEY
Verified email at sdu.edu.tr - Homepage
Title
Cited by
Cited by
Year
Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils
AC Seydim, G Sarikus
Food research international 39 (5), 639-644, 2006
8752006
Use of ozone in the food industry
ZB Guzel-Seydim, AK Greene, AC Seydim
LWT-Food Science and Technology 37 (4), 453-460, 2004
7842004
Functional properties of vinegar
NH Budak, E Aykin, AC Seydim, AK Greene, ZB Guzel‐Seydim
Journal of food science 79 (5), R757-R764, 2014
3422014
Functional properties of kefir
ZB Guzel-Seydim, T Kok-Tas, AK Greene, AC Seydim
Critical reviews in food science and nutrition 51 (3), 261-268, 2011
2872011
Determination of organic acids and volatile flavor substances in kefir during fermentation
ZB Güzel-Seydim, AC Seydim, AK Greene, AB Bodine
Journal of Food composition and Analysis 13 (1), 35-43, 2000
2672000
Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation
Z Guzel‐seydim, JT Wyffels, AC Seydim, AK Greene
International Journal of Dairy Technology 58 (1), 25-29, 2005
2092005
Organic acids and volatile flavor components evolved during refrigerated storage of kefir
Z Guzel-Seydim, AC Seydim, AK Greene
Journal of Dairy Science 83 (2), 275-277, 2000
1422000
Effects of apple cider vinegars produced with different techniques on blood lipids in high-cholesterol-fed rats
NH Budak, D Kumbul Doguc, CM Savas, AC Seydim, T Kok Tas, MI Ciris, ...
Journal of Agricultural and Food Chemistry 59 (12), 6638-6644, 2011
1382011
Effects of packaging atmospheres on shelf-life quality of ground ostrich meat
AC Seydim, JC Acton, MA Hall, PL Dawson
Meat Science 73 (3), 503-510, 2006
1352006
Effects of different fermentation parameters on quality characteristics of kefir
T Kök-Taş, AC Seydim, B Özer, ZB Guzel-Seydim
Journal of dairy science 96 (2), 780-789, 2013
1152013
Influences of exopolysaccharide producing cultures on the quality of plain set type yogurt
ZB Guzel-Seydim, E Sezgin, AC Seydim
Food control 16 (3), 205-209, 2005
1112005
Chemical and physical properties of ozone
AK Greene, ZB Guzel-Seydim, AC Seydim
Ozone in food processing, 19-31, 2012
642012
The effects of Chitosan and grape seed extract-based edible films on the quality of vacuum packaged chicken breast fillets
E Sogut, AC Seydim
Food Packaging and Shelf Life 18, 13-20, 2018
532018
Development of Chitosan and Polycaprolactone based active bilayer films enhanced with nanocellulose and grape seed extract
E Sogut, AC Seydim
Carbohydrate Polymers 195, 180-188, 2018
452018
Effect of different growth conditions on biomass increase in kefir grains
Z Guzel-Seydim, T Kok-Tas, B Ertekin-Filiz, AC Seydim
Journal of dairy science 94 (3), 1239-1242, 2011
432011
Determination of antimutagenic properties of acetone extracted fermented milks and changes in their total fatty acid profiles including conjugated linoleic acids
ZB Guzel‐Seydim, AC Seydim, AK Greene, T Taş
International journal of dairy technology 59 (3), 209-215, 2006
412006
Effects of Rosemary extract and sodium lactate on quality of vacuum‐packaged ground ostrich meat
AC Seydim, ZB Guzel‐Seydim, JC Acton, PL Dawson
Journal of Food Science 71 (1), S71-S76, 2006
402006
Comparison of amino acid profiles of milk, yogurt and Turkish Kefir
Z GUZEL-SEYDIM, A Seydim, AK Greene
Milchwissenschaft-Milk Science International 58, 2003
402003
The effects of chitosan-and polycaprolactone-based bilayer films incorporated with grape seed extract and nanocellulose on the quality of chicken breast fillets
E Sogut, AC Seydim
LWT 101, 799-805, 2019
362019
Determination of antimutagenic properties of some fermented milks including changes in the total fatty acid profiles including CLA
ZB Guzel-Seydim, AC Seydim, AK Greene, T Tas
International journal of dairy technology 59 (3), 209-215, 2006
342006
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