Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Özge Algan Cavuldak"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 9, Pp 1720-1730 (2021)
Bu çalışmanın temel amacı, bitkinin polifenolik profilinde etkin önemli bir bileşen olan ve antioksidan, antibakteriyel ve antiviral özellikleri ile öne çıkan rosmarinik asit (RA) ile diğer antioksidan bileşenlerin hidroalkolik çözüc
Externí odkaz:
https://doaj.org/article/d1465086d4594003ac29cfa29f005d9f
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 96, Iss 1 (2024)
Abstract The goal of this work was to obtain a rich olive leaf extract with high antioxidant activity due to its content of oleuropein (OLE), hydroxytyrosol (HT) and other phenolics, which have a synergistic effect on total antioxidant activity (TAA)
Externí odkaz:
https://doaj.org/article/8129a92210534eb5b4d7dd06117c1371
Autor:
Özge Algan Cavuldak
Publikováno v:
Volume: 46, Issue: 5 1218-1232
Gıda
Gıda
Arbutus unedo yapraklarından biyoaktif bileşiklerin klasik çözücü ekstraksiyonundaki ekstraksiyon parametreleri tek faktörlü deney yaklaşımı kullanılarak incelenmiştir. Etanol (EtOH) konsantrasyonu (20-100 %), çözücü:katı oranı (10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b94c82e45ee7c3248962bba3532f3821
https://doi.org/10.15237/gida.gd21065
https://doi.org/10.15237/gida.gd21065
Publikováno v:
Journal of Food Measurement and Characterization. 14:1286-1305
In this study, the effect of solvent type and solvent concentration on the ultrasound assisted extraction (UAE) of polyphenols from popular tea samples (black, green, mate, blackberry and black mulberry) which have high antioxidant activities were in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c120abde8fec786f74e65e25ddaf0f5c
https://doi.org/10.1007/s11694-020-00376-6
https://doi.org/10.1007/s11694-020-00376-6
Solvent extraction and UAE were studied for the extraction of the polyphenolic compounds from the olive leaf in MeOH/H 2 O and EtOH/H 2 O solvent systems. Box Wilson-CCRD design was used under RSM for the experimental design of alcoholic solvent extr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92e214f10a8f84b7cd02d1a8c7b456fd
https://hdl.handle.net/20.500.12628/6026
https://hdl.handle.net/20.500.12628/6026
Multiple response optimizations of ultrasound-assisted water extraction (UAWE) conditions for the extraction of phenolic compounds from Morus nigra L. leaves were investigated. The experimental design and optimization of the UAWE were performed using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::475551823ebe79ee9086e45309568a2d
https://hdl.handle.net/20.500.12628/6876
https://hdl.handle.net/20.500.12628/6876
Publikováno v:
Journal of Applied Research on Medicinal and Aromatic Plants. 20:100279
Ultrasonic probe extraction of phenolic compounds from olive leaves was modelled and optimized by using soft computing methods. The effects of amplitude, irradiation time, solvent (MeOH/EtOH) concentration, probe position and duty cycle on total phen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4f1475f4a89cdc427748f138360394a
https://doi.org/10.1016/j.jarmap.2020.100279
https://doi.org/10.1016/j.jarmap.2020.100279
Autor:
Özge Algan Cavuldak, Hacer Levent
Gıda üretim ve muhafazasında en eski ve ekonomik yöntemlerden birisi fermantasyon teknolojisidir. Fermente gıdalar sağlık üzerine olumlu etkilerinden dolayı dünya çapında yaygın olarak üretilip tüketilmektedir. Besinsel değer, duyusal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6733fb86725c27548949bd9fc51c04a8
https://hdl.handle.net/11492/1812
https://hdl.handle.net/11492/1812
Publikováno v:
GIDA / THE JOURNAL OF FOOD.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a898c68e9e1a5cd3c134fc10809788b
https://doi.org/10.15237/gida.gd15059
https://doi.org/10.15237/gida.gd15059
Autor:
R. Ertan Anlı, Özge Algan Cavuldak
Publikováno v:
Journal of the Institute of Brewing. 118:368-385
Oxygen has a fundamental role in the vinification process and occurs in the various stages, particularly during the fermentation and aging of wines. Phenolic compounds, such as oxygen, are relatively important in wine quality. Among polyphenols, anth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc9294d616e7ceb32617c0554c27ca75
https://doi.org/10.1002/jib.51
https://doi.org/10.1002/jib.51