Yazar "Kabak, Bülent" için Scopus İndeksli Yayınlar Koleksiyonu listeleme
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Incidence and level of aflatoxin contamination in chilli commercialised in Turkey
Gölge, Özgür; Hepsağ, Fatma; Kabak, Bülent (Elsevier Ltd, 2013)During the years 2011–2012, a total of 182 chilli samples were collected from two provinces of Turkey and checked for aflatoxins (AFs). The samples were analysed using immunoaffinity column (IAC) clean-up and high performance ... -
Inhibition of ochratoxin A production of aspergillus carbonarius by yeast species
Var, Işıl; Erginkaya, Zerrin; Kabak, Bülent (2011)A total of 21 yeast strains isolated from wine-grapes of Turkey were screened for their ability to inhibit ochratoxin A (OTA) accumulation by Aspergillus carbonarius in both yeast extract sucrose (YES) broth and grape ... -
An introduction to the traditional fermented foods and beverages of Turkey
Kabak, Bülent; Dobson, Alan D.W. (2011)Fermented foods and beverages,whether of plant or animal origin, play an important role in the diet of people in many parts of the world. Fermented foods not only provide important sources of nutrients but have also great ... -
Mycotoxins in spices and herbs–An update
Kabak, Bülent; Dobson, Alan D.W. (Taylor and Francis Inc., 2017)Spices and herbs have been used since ancient times as flavor and aroma enhancers, colorants, preservatives, and traditional medicines. There are more than 30 spices and herbs of global economic and culinary importance. ... -
Natural co-occurrence of aflatoxins and ochratoxin A in spices
Özbey, Fatih; Kabak, Bülent (Elsevier, 2012)The present study aims to determine the co-occurrence of aflatoxins (AFs) and ochratoxin A (OTA) in spices marketed in Turkey. During the period from November 2010 to August 2011, 105 samples of spices were checked for ... -
Novel approaches to identify and characterise microorganisms in food industry
Kara, Gamze Nur; Güzel, Mustafa; Kabak, Bülent (Springer International Publishing, 2017)As far as food industries are concerned, two utmost important and determining aspects are safety and quality; therefore, it is highly important to detect, identify, characterise and quantify microorganisms in foodstuffs ... -
Ochratoxin A in cereal-derived products in Turkey: Occurrence and exposure assessment
Kabak, Bülent (Elsevier, 2009)Eighty-three samples of cereal-derived products including 24 breakfast cereals, 24 cereal-based baby foods and 35 beers purchased from supermarkets and small shops of Adana in Turkey were analysed for the presence of ... -
Pesticide Residues in Table Grapes and Exposure Assessment
Gölge, Özgür; Kabak, Bülent (American Chemical Society, 2018)This report describes levels of 172 pesticide residues in table grapes in Turkey. A total of 280 samples of table grapes were collected from supermarkets, bazaar, and greengrocer shops located in four provinces of Turkey ... -
Prevention and management of mycotoxins in food and feed
Kabak, Bülent (Springer Berlin Heidelberg, 2010)The contamination of food and animal feeds with mycotoxins is a worldwide problem, while mycotoxins occur more frequently under tropical conditions as a result of environmental conditions in the field coupled with improper ... -
Quantitation of aflatoxins in pistachios and groundnuts using HPLC-FLD method
Hepsağ, Fatma; Gölge, Özgür; Kabak, Bülent (Elsevier, 2014)In this study, a sensitive high performance liquid chromatography coupled to a fluorescence detector (HPLC-FLD) method after post-column derivatisation was applied for the presence of aflatoxins (AFs) in 151 pistachios and ... -
Quantitation of aflatoxins in walnut kernels by high-performance liquid chromatography with fluorescence detection
Kabak, Bülent (Taylor and Francis Ltd., 2014)A total of 85 walnut samples collected between October 2012 and April 2013 in different provinces of Turkey were analysed for the presence of aflatoxins (AFs). The method involved methanol–water extraction, clean-up with ... -
Reduction of ochratoxin a levels in white wine by yeast treatments
Var, Işıl; Erginkaya, Zerrin; Kabak, Bülent (John Wiley and Sons Inc., 2009)This paper describes the abilities of 21 yeast strains isolated from six different wine-grapes of Turkey to bind ochratoxin A (OTA). Viable (108 CFU/mL) and heat-treated yeast cells were incubated both in phosphate-buffered ... -
Toxigenic fungi and mycotoxins
Kabak, Bülent; Dobson, Alan D.W. (Nova Science Publishers, Inc., 2011)The contamination of food and feed with mycotoxins is a significant source of food-borne illnesses. Mycotoxins are toxic secondary metabolites produced by certain fungi belonging predominantly to the Aspergillus, Penicillium ... -
Traditional fermented dairy products of Turkey
İstanbullu, Özlem; Kabak, Bülent (CRC Press, 2015)Fermented milks constitute an important part of the national diet in Turkey. Yogurt, ayran, cacik, and traditional cheeses have been made in individual households throughout Anatolia for centuries. e most common groups of ... -
Validation of a modified QuEChERS method for the determination of 167 pesticides in milk and milk products by LC-MS/MS
Gölge, Özgür; Koluman, Ahmet; Kabak, Bülent (Springer New York LLC, 2018)A liquid chromatography tandem mass spectrometry (LC-MS/MS) method with modified QuEChERS (quick, easy, cheap, effective, rugged and safe) extraction cleaning process was comprehensively validated for determination of 167 ...