Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Özay Menteş"'
Publikováno v:
In LWT - Food Science and Technology April 2012 46(1):203-209
The amounts of free and bound phenolic contents, antioxidant activity and phenolic acids of nine different wheat varieties grown in Turkey and of their milling fractions (thick bran, thin bran, and flour) were determined. Furthermore, total phenolic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8d1ce6e48ea0c9ec63428ed065954d8
https://aperta.ulakbim.gov.tr/record/36775
https://aperta.ulakbim.gov.tr/record/36775
Akademický článek
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Akademický článek
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Publikováno v:
Gıda, Vol 30, Iss 3, Pp 155-164 (2015)
Bu çalışmada, Türkiye'nin 3 farklı şehrinden (Ankara, Bursa ve Trabzon) alınan ekşi hamur örneklerinden tanımlanan 150 adet Laktobacillussuşununbakteriyosin üretme yetenekleri ve bu suşların değişik indikatör bakterilere karşı anti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::d97752ec668eedd62f6ab4e8a197c84c
http://dergipark.gov.tr/gidader/issue/6997/93200?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6997/93200?publisher=gidadernegi
Akademický článek
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Publikováno v:
Journal of Food Processing and Preservation. 38:518-526
Tocopherol contents of seven popular walnut varieties grown in Turkey were determined. The effects of storage temperature, oxygen permeability of packaging material and walnut variety on the tocopherol content of vacuum-packed walnut kernels were als
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15b91c1b25f4b549fb4747de27673a72
https://doi.org/10.1111/j.1745-4549.2012.00802.x
https://doi.org/10.1111/j.1745-4549.2012.00802.x
Publikováno v:
Critical Reviews in Food Science and Nutrition. 49:283-298
Interest in ellagitannins and ellagic acid has increased over the past few years due to its properties as a micronutrient. Ellagitannins are complex plant polyphenols composed of hexahydroxydiphenoyl moieties esterified to a sugar. Fruits (especially
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4fb3ee2730279377dcd734cd31ca332c
https://doi.org/10.1080/10408390802064404
https://doi.org/10.1080/10408390802064404
Publikováno v:
Food Control. 18:359-363
The effect of two different sourdoughs, produced with Lactobacillus plantarum LMO25 and Lactobacillus alimentarius LMO7, with antimicrobial activities on inhibition of rope-forming Bacillus strains in wheat bread was studied. Addition of 15% or 20% l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ebf338fb01f105218b5e302c5cf6dea
https://doi.org/10.1016/j.foodcont.2005.10.020
https://doi.org/10.1016/j.foodcont.2005.10.020
Publikováno v:
Gıda, Vol 29, Iss 5 (2015)
Volume: 29, Issue: 4
Gıda
Volume: 29, Issue: 5
Gıda, Vol 29, Iss 4 (2015)
Volume: 29, Issue: 4
Gıda
Volume: 29, Issue: 5
Gıda, Vol 29, Iss 4 (2015)
In this study, isolation and identification of Lactobacillus strains from 20 different sourdough samples collected from different cities in Turkey (Ankara, Bursa, Trabzon) were carried out and some of the fundamental industrial characteristics of ide
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0b7d718d4e3eca07dd16de111fc3cf89
http://dergipark.gov.tr/gidader/issue/6990/93124?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6990/93124?publisher=gidadernegi