Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Şerife Ayten"'
Publikováno v:
Nutrition & Metabolism, Vol 21, Iss 1, Pp 1-11 (2024)
Abstract Background White tea, derived from the Camellia sinensis plant like other teas, uses tender buds and young leaves and undergoes minimal processing. This results in higher levels of antioxidants and bioactive substances, which may enhance the
Externí odkaz:
https://doaj.org/article/c9498b401ba340c49bcad646ba879e30
Publikováno v:
Public Health Nutrition, Vol 26, Pp 2927-2935 (2023)
Abstract Objective: Sustainable diet is one of the main factors that support food security, and the Mediterranean diet (MD) one of the sustainable diet models associated with low ecological impact and optimum health results has come to the fore. It
Externí odkaz:
https://doaj.org/article/ab1ff0dca66244aa92de1f05a0da2702
Autor:
Duygu Ağagündüz, Birsen Yılmaz, Teslime Özge Şahin, Bartu Eren Güneşliol, Şerife Ayten, Pasquale Russo, Giuseppe Spano, João Miguel Rocha, Elena Bartkiene, Fatih Özogul
Publikováno v:
Foods, Vol 10, Iss 12, p 3099 (2021)
Fermented dairy products are the good source of different species of live lactic acid bacteria (LAB), which are beneficial microbes well characterized for their health-promoting potential. Traditionally, dietary intake of fermented dairy foods has be
Externí odkaz:
https://doaj.org/article/31994ad19ce34306bfbaa14b4da843eb
Autor:
Şerife Ayten, Bircan Ulaş Kadioğlu
Publikováno v:
Volume: 6, Issue: 1 121-128
Online Türk Sağlık Bilimleri Dergisi
Online Türk Sağlık Bilimleri Dergisi
Objective: The purpose of this research was to determine adherence in Mediterranean diet (AMD) and its components and some anthropometric measurements of university students. Materials and Methods: This cross-sectional study was carried out on 510 un
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64d4677ad421c6eb2fc31aa364cdf4fe
https://doi.org/10.26453/otjhs.801293
https://doi.org/10.26453/otjhs.801293
Publikováno v:
Turkish Journal of Clinics and Laboratory. 11:429-435
Amaç: Üniversite döneminde gençlerin ciddi beslenme sorunları yaşadığı bilinmektedir. Bu çalışmada, üniversite öğrencilerinin cinsiyetlerine, yaşadıkları yerlere, vücut kütle indekslerine ve eğitim alanlarına göre Gereç ve Yö
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d7aa7c8c0336ba5d5f4b705c639336e
https://doi.org/10.18663/tjcl.736682
https://doi.org/10.18663/tjcl.736682
Autor:
Duygu Ağagündüz, Teslime Özge Şahin, Şerife Ayten, Birsen Yılmaz, Bartu Eren Güneşliol, Pasquale Russo, Giuseppe Spano, Fatih Özogul
Publikováno v:
Food Bioscience. 47:101617
Lactic acid bacteria (LAB) constitute pivotal microorganisms for the food industry due to their considerable technological and functional potential. Fermented dairy products, that is ancient traditions worldwide, still have been accepted and consumed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66d7e72d6a2cb805d4603b6e6b5080f3
https://doi.org/10.1016/j.fbio.2022.101617
https://doi.org/10.1016/j.fbio.2022.101617