Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Arda Ozturkcan"'
Publikováno v:
In Journal of Functional Foods December 2020 75
Autor:
Hatice Merve Bayram, Arda Ozturkcan
Publikováno v:
Sustainable Food Technology. 1:92-99
Due to the expected growth rate in world energy consumption in the near future, it is critical to estimate future energy consumption and associated environmental problems as precisely as possible.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::377591d6dcd8d02a42d6f6c06e9e507f
https://doi.org/10.1039/d2fb00027j
https://doi.org/10.1039/d2fb00027j
Autor:
Hatice Merve Bayram, S. Arda Ozturkcan
Publikováno v:
Mediterranean Journal of Nutrition and Metabolism. 15:463-477
BACKGROUND: There is a growing interest in diets due to the high contribution to greenhouse gas emissions (GHGE). OBJECTIVE: The study was aimed to estimate the impact on GHGE of replacing the current diet with eight alternative diets, which would be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed3f6d8eddba3983d1a0c420de7a9823
https://doi.org/10.3233/mnm-220006
https://doi.org/10.3233/mnm-220006
Autor:
Hatice Merve Bayram, Arda Ozturkcan
Publikováno v:
Nutrition & Food Science. 53:474-485
Purpose This study aims to determine what consumers take into consideration while buying food and to increase awareness. We also demonstrated food additives knowledge, and the association between food additive consumption and illness. Design/methodol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::856d5400b4ae4d88b2745ffd7cf4f8d9
https://doi.org/10.1108/nfs-04-2022-0137
https://doi.org/10.1108/nfs-04-2022-0137
Autor:
Hatice Merve Bayram, S. Arda Ozturkcan
Publikováno v:
International Journal of Health Promotion and Education. :1-16
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8eb5c6846a1f4e53012ea8af53ac7627
https://doi.org/10.1080/14635240.2022.2079547
https://doi.org/10.1080/14635240.2022.2079547
Publikováno v:
Volume: 46, Issue: 5 1138-1157
Gıda
Gıda
Due to the increasing world population today, it is expected that humanity will face the danger of depletion of resources. One of the aims of "Sustainable Nutrition" is to transfer resources to future generations. At the beginning of what can be done
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f1fba106f44d7db7dae03761c93b3eb
https://doi.org/10.15237/gida.gd21062
https://doi.org/10.15237/gida.gd21062
Publikováno v:
Clinical Nutrition ESPEN. 44:1-14
Summary Background & aims The prevention and treatment of non-alcoholic fatty liver disease (NAFLD) has become one of the most urgent problems to be solved. To date, only a lifestyle modification related to diet and physical activity is considered fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49f9b30d36a570a647fbe54b63f38a3f
https://doi.org/10.1016/j.clnesp.2021.06.026
https://doi.org/10.1016/j.clnesp.2021.06.026
Autor:
Hatice Merve Bayram, Arda Ozturkcan
Publikováno v:
Journal of Food Products Marketing. 27:255-265
Nutrient profiling (NP) is a growing issue in Turkey. We aimed to assess two different NP models (the Health Star Rating (HSR) and Pan American Health Organization models (PAHO)) based on the conte...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::545c7b6f972913a76010357fe9829680
https://doi.org/10.1080/10454446.2021.1980755
https://doi.org/10.1080/10454446.2021.1980755
Autor:
Arda Ozturkcan, Hatice Merve Bayram
Publikováno v:
İstanbul Gelişim Üniversitesi Sağlık Bilimleri Dergisi. :230-254
Antosiyanince zengin kiraz grubu kırmızı meyveler, düşük kalorili olmalarının yanı sıra lif, C vitamini, polifenoller, karotenoidler ve potasyum gibi bazı mineraller dahil olmak üzere yüksek miktarda biyoaktif bileşene sahiptir ve bu ne
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ab048487855fb0f4d6ff8e4c9a458be
https://doi.org/10.38079/igusabder.748640
https://doi.org/10.38079/igusabder.748640
Autor:
Hatice Merve Bayram, Arda Ozturkcan
Publikováno v:
Gıda. 45:1030-1046
Mikrobiyota, mikroorganizmaların oluşturduğu topluluk olarak ifade edilmektedir ve bağırsak mikrobiyotası doğum ile birlikte değişmeye ve gelişmeye başlamaktadır. Beslenme, bakteriler için gerekli besinleri sağlayarak, mikro çevrelerin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e74affe193e64074301b052eaa9c632
https://doi.org/10.15237/gida.gd20070
https://doi.org/10.15237/gida.gd20070