Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Gecgel A"'
Autor:
G. Tirpanci Sivri, Demet Apaydin, Umit Gecgel, M. Koç, Mehmet Gülcü, Salih Karasu, Mehmet Musa Özcan
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 11:351-359
This study aimed to investigate the quality characteristics and bioactive properties of grape seed oil obtained from five different grape varieties (Okuzgozu-Elazig, Syrah-Canakkale, Cabernet Franc-Canakkale, Pinot-Noir-Tekirdag, and Merlot-Manisa) b
Sumac is the common name of the Anacardiaceae family, belonging to the Rhus genus, with more than 250 species of flowering plants, and the most known among these species is Rhus coriaria. When the general characteristics of the Anacardiaceae family a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afbc24061a2eace499d6cd1ae94dadff
https://app.trdizin.gov.tr/makale/TkRFd09EZ3dNQT09
https://app.trdizin.gov.tr/makale/TkRFd09EZ3dNQT09
Autor:
Mark Vermeulen, Esmeralda van der Helm, Jort Vellinga, Benoit Christophe Stephan Callendret, Marina Koning, Jan Serroyen, Maria Grazia Pau, Kerstin Wunderlich, Roland Zahn, Hanneke Schuitemaker, Dirk Spek, Adile Gecgel, Barbara Petronella Sanders, Jerome Custers, Marija Vujadinovic, Masha Stalknecht, Karin de Boer
Publikováno v:
Human gene therapy, 29(3), 337-351. Mary Ann Liebert Inc.
Genetic vaccines based on replication-incompetent adenoviral (AdV) vectors are currently in clinical development. Monovalent AdV vectors express one antigen from an expression cassette placed in most cases in the E1 region. For many vaccines, inclusi
Publikováno v:
Food Science and Technology, Iss 0 (2018)
Food Science and Technology, Volume: 39, Issue: 4, Pages: 830-836, Published: 13 DEC 2018
Food Science and Technology v.39 n.4 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 13 DEC 2018
Food Science and Technology, Volume: 39, Issue: 4, Pages: 830-836, Published: 13 DEC 2018
Food Science and Technology v.39 n.4 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 13 DEC 2018
The aim of the present study was to compare the proximate analysis and fatty acid profile of water buffalo meats. Samples were taken from three different local meat suppliers in Baklalı, Orcunlu, and Nakkas villages, Istanbul Province, Turkey. Anima
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b17669e145580e08335825c48c3ff867
https://hdl.handle.net/20.500.11776/5869
https://hdl.handle.net/20.500.11776/5869
Publikováno v:
Small Ruminant Research. 125:10-14
a b s t r a c t Fatty acid composition of Longissimus dorsi intramuscular fat in Bandirma Crossbreed (BC), Karacabey Merino Multiplier (KMM) and Karacabey Merino Nucleus (KMN) lambs were compared. Twelve of BC, twelve of KMM and twelve of KMN lamb ge
Publikováno v:
South African Journal of Enology and Viticulture, Volume: 38, Issue: 2, Pages: 212-220, Published: 2017
WOS: 000444253200009
In this study, phenolic compounds, minerals, total flavonoids, total phenolic contents and antioxidant activities of the seedless parts (pulp+skin) and seeds of table and wine grapes were determined. Also, the total oil, toc
In this study, phenolic compounds, minerals, total flavonoids, total phenolic contents and antioxidant activities of the seedless parts (pulp+skin) and seeds of table and wine grapes were determined. Also, the total oil, toc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80beac676d72e384df0031ec85db1966
http://www.scielo.org.za/scielo.php?script=sci_arttext&pid=S2224-79042017000200009&lng=en&tlng=en
http://www.scielo.org.za/scielo.php?script=sci_arttext&pid=S2224-79042017000200009&lng=en&tlng=en
Autor:
Mehmet Musa Özcan, Süleyman Doğu, Fahad Al Juhaimi, Umit Gecgel, Isam A. Mohamed Ahmed, Elfadil E. Babiker, Gbemisola J. Fadimu, Kashif Ghafoor
Publikováno v:
Journal of Food Processing and Preservation. 43:e13939
WOS: 000471288600017
The oil contents of seeds were between 4.92% (Ferulago aucheri) and 16.47% (Ferula parva). The highest oleic acid contents were detected in Ferulago syraea (67.15%), Ferulago pauciradiata (67.15%), Ferulago pachyloba (68.82%
The oil contents of seeds were between 4.92% (Ferulago aucheri) and 16.47% (Ferula parva). The highest oleic acid contents were detected in Ferulago syraea (67.15%), Ferulago pauciradiata (67.15%), Ferulago pachyloba (68.82%
Publikováno v:
Environmental Monitoring and Assessment. 186:2795-2799
In samples with 1,009, 7,723, 7,618, 7,618, 1,004 and 1,009 number, oleic acid were found as 62.0, 77.0, 74.84, 71.55, 54.52 and 62.30 %, respectively. In other samples, oleic acid content was determined between 17.43 % (1,589) and 34.86 % (1,298). L
Publikováno v:
Radiation Physics and Chemistry. 77:680-683
The present study was undertaken to evaluate the effect of gamma irradiation on two heat-resistant moulds, namely Aspergillus fumigatus and Paecilomyces variotii isolated from margarine samples. The irradiation process of these moulds was carried out
Publikováno v:
Journal of Chemistry, Vol 2015 (2015)
The objective of the present study was to compare the proximate analysis, fatty acids composition, omega fatty acids, trans fatty acids (TFAs), and ratio of the total poly unsaturated fatty acid (ΣPUFA) and total saturated fatty acid (ΣSFA) of fema