Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Gecgel A"'
Publikováno v:
Biosensors, Vol 12, Iss 7, p 523 (2022)
The severe acute respiratory syndrome related coronavirus 2 (SARS-CoV-2) has spread globally and there is still a lack of rapid detection techniques for SARS-CoV-2 surveillance in indoor air. In this work, two test rigs were developed that enable con
Externí odkaz:
https://doaj.org/article/d844affc702f46fda7c9a740fa9345e0
Autor:
Umit Gecgel, Perihan Kubra Akman, Hakan Basdogan, Salih Karasu, Zeynep Hazal Tekin-Cakmak, Osman Sagdic, Rusen Metin Yildirim
Publikováno v:
Food Science and Technology, Issue: ahead, Published: 12 NOV 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e20621, Published: 12 NOV 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e20621, Published: 12 NOV 2021
This study aimed to investigate the effect of press temperature on physicochemical properties, fatty acid, sterol, phenolic composition, in-vitro cytotoxicity assay, and anti-inflammatory activity of pumpkin seed oil. For this aim, the oils obtained
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d932bd444c6adb53bfb1672824f59715
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005066201&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005066201&lng=en&tlng=en
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
Autor:
Umit Gecgel, Ismail Yilmaz
Publikováno v:
Food Control. 18:635-638
The present study was conducted to evaluate the combined effects of irradiation (0, 1, 3, 5 and 7 kGy) of ground beef on fatty and trans fatty acids. Irradiation of ground beef was performed by gamma rays from a 60Co source. Irradiated ground beef sa
Publikováno v:
Food Science and Technology Research. 10:464-468
In this research, selected bakery products that contain high amount of fat (>10%) were stored under ambient conditions until the end of shelf life. Changes in oxidative stability and fatty acid composition of the samples including biscuits, crackers,
Publikováno v:
Journal of the American Oil Chemists' Society. 92:667-667