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Articles by A. Yildiz
Total Records ( 3 ) for A. Yildiz
  S.D. Akbarov , A. Yildiz and M. Eroz
  Within the scope of the piecewise homogeneous body model utilizing Three-Dimensional Linearized Theory of Elastic Waves in Initially Stressed Bodies the time-harmonic dynamical stress field in the pre-stressed bi-layered plate-strip with finite length resting on the rigid foundation is investigated. The materials of the layers are assumed to be isotropic. The FEM modeling is developed for the solution to the corresponding boundary-value-contact problem. The numerical results regarding the influence of the finiteness of the layers’ length on the stress distribution on the interface planes are presented and discussed. In particular, it is shown that with increasing the plate length the results obtained for the considered case approach to the corresponding ones attained for the bi-layered plate with infinite length.
  S.D. Akbarov , A. Yildiz and M. Eroz
  In this paper, the FEM modelling of the time-harmonic dynamical stress field problem for the pre-stressed plate-strip with finite length resting on a rigid foundation is developed. The mathematical formulation of the considered problem is made by the use of the equations and relations of the Three-dimensional Linearized Theory of Elastic Waves in Initially Stressed Bodies. The proposed modelling is tested on the concrete problems as an example. The numerical results testing the validity of the developed FEM modelling are presented. Moreover, the numerical results attained for the various values of the problem parameters are also presented.
  S. Yesillik , N. Yildirim , A. Dikici , A. Yildiz and S. Yesillik
  In this study, the antibacterial effects of homemade yoghurt, commercial yoghurt, commercial kefir and probiotic yoghurt on viability of Salmonella typhimurium (ATCC 14028), Escherichia coli (ATCC 25922), Pseudomonas aeruginosa (ATCC 27853) and Staphylococcus aureus (ATCC 25923) was investigated by using disc diffusion method. Antibaterial effects of the samples were tested at 24, 48 h and the 7 day intervals. Homemade yoghurt showed the maximum antibacterial effect against the pathogens. It was determined that the most sensitive pathogenic bacteria to dairy products were Salmonella typhimurium whereas the least sensitive pathogen was Pseudomonas aeruginosa. Comparing to the antimicrobial effect of 0.9% lactic acid which was used as positive control, our results concluded that the bacteria found in fermented dairy products have an antibacterial activity and this activity is not caused by only lactic acid.
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