Personal information

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Scopus Author ID: 6701833059

Keywords

Dairy Technology

Countries

Türkiye

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Employment (1)

Süleyman Demirel Üniversitesi Mühendislik Fakültesi: Isparta, TR

2000-09-01 to present (Food Engineering)
Employment
Source: Self-asserted source
bedia şimşek

Education and qualifications (1)

Ankara Üniversitesi Ziraat Fakültesi: Ankara, Ankara, TR

1991-09-01 to present (Food Engineering)
Education
Source: Self-asserted source
bedia şimşek

Works (25)

Physicochemical, rheological, and microbiological properties of honey-fortified probiotic drinkable yogurt

Foods and Raw Materials
2024-10-16 | Journal article
DOI: 10.21603/2308-4057-2025-2-641
Contributors: Zehra Albay; Mehmet Celebi; Bedia Simsek
Source: check_circle
Crossref

Gofret Tipi Dondurma Külahlarının Bazı Kalite Özellikleri

Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi
2023-12-31 | Journal article
DOI: 10.29048/makufebed.1327144
Contributors: Hülya GÜL; Bedia ŞİMŞEK; Fatma HAYIT; Burcu UĞUR
Source: check_circle
Crossref

SOME CARBONYL COMPOUNDS, FREE FATTY ACID COMPOSITIONS AND TOCOPHEROL CONTENTS OF KAYMAK (CLOTTED CREAM) PRODUCED FROM COW, SHEEP AND GOAT MILK

Mühendislik Bilimleri ve Tasarım Dergisi
2023-09-28 | Journal article
DOI: 10.21923/jesd.1215997
Contributors: Mustafa YILMAZER; Ayşe Gül ÖZAYDIN; Zehra ALBAY; Bedia ŞİMŞEK
Source: check_circle
Crossref

DİL PEYNİRLERİNDEN ÜRETİLEN PEYNİR CİPSLERİNİN BAZI KİMYASAL, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİ

Mühendislik Bilimleri ve Tasarım Dergisi
2023-03-27 | Journal article
DOI: 10.21923/jesd.1129110
Contributors: Sumeyra UGUR; Bedia ŞİMŞEK
Source: check_circle
Crossref

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

Sakarya University Journal of Science
2022-12-31 | Journal article
DOI: 10.16984/saufenbilder.1127548
Contributors: Esma ÇAPA; Bedia ŞİMŞEK
Source: check_circle
Crossref

Çam ve Çiçek Balı İlavesi ile Üretilen Ayranların Bazı Kimyasal ve Duyusal Özellikleri

Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi
2022-12-12 | Journal article
DOI: 10.47495/okufbed.1061306
Contributors: Yunus Nail İNCE; Mehmet ÇELEBİ; Bedia ŞİMŞEK
Source: check_circle
Crossref

Blok Tip Eritme Peynirinden Üretilen Peynir Cipslerinin Bazı Özellikleri

Akademik Gıda
2021-08-01 | Journal article
DOI: 10.24323/akademik-gida.977293
Contributors: Zehra ALBAY; Tuğçe İŞLİYEN; Yoldaş YILDIRIM; Bedia ŞİMŞEK
Source: check_circle
Crossref

Scalding process optimization to enhance the textural properties of Kashar cheese

Journal of Food Processing and Preservation
2021-06-20 | Journal article
DOI: 10.1111/jfpp.15535
Contributors: Mehmet Çelebi; Bedia Şimşek
Source: check_circle
Crossref

Geleneksel Kuru Kaymakların Bazı Kimyasal, Tekstürel, Mikrobiyolojik ve Duyusal Özellikleri

Turkish Journal of Agriculture - Food Science and Technology
2021-03-27 | Journal article
DOI: 10.24925/turjaf.v9i3.484-492.3818
Contributors: Zehra Albay; Kader Yıldırım; Esma Çapa; Bedia Şimşek
Source: check_circle
Crossref

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

Journal of Food Processing and Preservation
2019-07-09 | Journal article
DOI: 10.1111/jfpp.13945
Contributors: Bedia Şimşek; Arzu Aksoy; Selin Kırhan; Deniz Şahin Topçu
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

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

Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi
2019-04-01 | Journal article
DOI: 10.19113/sdufenbed.442395
Contributors: Zehra Albay; Bedia Şimşek
Source: check_circle
Crossref

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

Journal of Food Safety
2018 | Journal article
DOI: 10.1111/jfs.12554
EID:

2-s2.0-85056310651
Contributors: Şimşek, B.; Gün, İ.; Ekinci, M.B.
Source: Self-asserted source
bedia şimşek via Scopus - Elsevier

Effects of different coagulant enzymes used on quality of traditional Örgü cheese (Braided cheese),Učinak različitih koagulirajućih enzima na kvalitetu tradicionalnog Örgü sira (pleteni sir)

Mljekarstvo
2015 | Journal article
DOI: 10.15567/mljekarstvo.2015.0108
EID:

2-s2.0-84921966039
Contributors: Çelebi, M.; Şimşek, B.
Source: Self-asserted source
bedia şimşek via Scopus - Elsevier

Effects of starter culture types and different temperatures treatments on physicochemical, microbiological and sensory characteristics, and fattty acid compositions of Çökelek cheese made from goat milk,Keçi sütünden üretilen Çökelek peynirinin fizikokimyasal, mikrobiyolojik ve duyusal özellikleri ile yaǧ asidi kompozisyonu üzerine, laktik starter kültür tipi ve farkli{dotless} si{dotless}cakli{dotless}k uygulamani{dotless}n etkisi

Kafkas Universitesi Veteriner Fakultesi Dergisi
2012 | Journal article
EID:

2-s2.0-84856795616
Contributors: Şimşek, B.; Saǧdiç, O.
Source: Self-asserted source
bedia şimşek via Scopus - Elsevier

Studies on the storage stability of yayik butter

Journal fur Verbraucherschutz und Lebensmittelsicherheit
2011 | Journal article
DOI: 10.1007/s00003-010-0622-y
EID:

2-s2.0-79956033959
Contributors: Simsek, B.
Source: Self-asserted source
bedia şimşek via Scopus - Elsevier

Determination of fatty acids and chemical characteristics of cokelek cheese from cows milk using of L. helveticus and/or yoghurt bacteria

Food Science and Technology Research
2010 | Journal article
DOI: 10.3136/fstr.16.179
EID:

2-s2.0-77954300028
Contributors: Simsek, B.; Sagdic, O.
Source: Self-asserted source
bedia şimşek via Scopus - Elsevier

Free fatty acid composition of akcakatik cheese, a traditional turkish dairy product

Asian Journal of Chemistry
2009 | Journal article
EID:

2-s2.0-69749096907
Contributors: Simsek, B.; Gün, I.
Source: Self-asserted source
bedia şimşek via Scopus - Elsevier

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

Journal of Food Engineering
2007 | Journal article
DOI: 10.1016/j.jfoodeng.2006.04.020
EID:

2-s2.0-33750945621
Contributors: Ozkan, G.; Simsek, B.; Kuleasan, H.
Source: Self-asserted source
bedia şimşek via Scopus - Elsevier

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

Journal of Food Engineering
2007 | Journal article
DOI: 10.1016/j.jfoodeng.2005.11.005
EID:

2-s2.0-33746349244
Contributors: Simsek, B.; Sagdic, O.; Ozcelik, S.
Source: Self-asserted source
bedia şimşek via Scopus - Elsevier

Chemical characteristics, fatty acid compositions, conjugated linoleic acid contents and cholesterol levels of some traditional Turkish cheeses

International Journal of Food Sciences and Nutrition
2005 | Journal article
DOI: 10.1080/09637480500131137
EID:

2-s2.0-22844435778
Contributors: Donmez, M.; Seckin, A.K.; Sagdic, O.; Simsek, B.
Source: Self-asserted source
bedia şimşek via Scopus - Elsevier

Some characteristics of surk, a traditional turkish cheese

Archiv fur Lebensmittelhygiene
2005 | Journal article
EID:

2-s2.0-14844295039
Contributors: Saǧdiç, O.; Şimşek, B.; Gursoy, O.V.; Padem, H.
Source: Self-asserted source
bedia şimşek via Scopus - Elsevier

Effect of κ-carrageenan on bacteria and some characteristics of yoghurt

Milchwissenschaft
2004 | Journal article
EID:

2-s2.0-1342289373
Contributors: Sagdiç, O.; Simsek, B.; Orhan, H.; Dogan, M.
Source: Self-asserted source
bedia şimşek via Scopus - Elsevier

Lactic acid bacteria profiles and tyramine and tryptamine contents of Turkish tulum cheeses

European Food Research and Technology
2004 | Journal article
DOI: 10.1007/s00217-004-0962-x
EID:

2-s2.0-10044252285
Contributors: Öner, Z.; Saǧdiç, O.; Şimşek, B.
Source: Self-asserted source
bedia şimşek via Scopus - Elsevier

Determination of some properties of Turkish Tulum cheeses

Milchwissenschaft
2003 | Journal article
EID:

2-s2.0-0037258042
Contributors: Öner, Z.; Simsek, B.; Sagdiç, O.
Source: Self-asserted source
bedia şimşek via Scopus - Elsevier

Microbiological and physicochemical characteristics of Van herby cheese, a traditional Turkish dairy product

Milchwissenschaft
2003 | Journal article
EID:

2-s2.0-0043207773
Contributors: Sagdiç, O.; Simsek, B.; Küçüköner, E.
Source: Self-asserted source
bedia şimşek via Scopus - Elsevier
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