Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Ayse Neslihan Dundar"'
Autor:
Ozen Parlak, Ayse Neslihan Dundar
Publikováno v:
Czech Journal of Food Sciences, Vol 39, Iss 1, Pp 29-34 (2021)
Abstract: The aim of this study was to analyse the production of gluten-free, low protein cookies, which can easily be consumed by celiac and phenylketonuria (PKU) patients. The formula was adopted to prepare the control cookies (without dried fruits
Externí odkaz:
https://doaj.org/article/29cda62a08de4b8d8040bdb19dd33c39
Autor:
Ayse Neslihan Dundar, Kubra Uzuner, Mahmud Ekrem Parlak, Oya Irmak Sahin, Furkan Turker Saricaoglu, Senay Simsek
Publikováno v:
Foods, Vol 11, Iss 23, p 3785 (2022)
“Boba balls” or pearls have recently gained popularity for beverages or food toppings. “Boba balls” could be developed into functional foods by the encapsulation of bioactive compounds. In this study, gelatin/sodium alginate composite “Boba
Externí odkaz:
https://doaj.org/article/ed891097a6e743ecbb4ef2a8624ff917
Autor:
Iklime Ozcan, Furkan Turker Saricaoglu, Mahmud Ekrem Parlak, Adnan Fatih Dagdelen, Aycan Yigit Cinar, Latife Betul Gul, Ayse Neslihan Dundar, Fatih Tosun
Publikováno v:
Journal of Polymers and the Environment. 31:2334-2346
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78b41b7f1fea2971538281500b71e507
https://doi.org/10.1007/s10924-023-02761-w
https://doi.org/10.1007/s10924-023-02761-w
Autor:
Ayse Neslihan Dundar, Aycan Cinar, Seda Altuntas, Neslihan Ulubayram, Gokce Taner, Adnan Fatih Dagdelen, Huseyin Demircan, Rasim Alper Oral
Publikováno v:
Journal of the Science of Food and Agriculture. 102:5502-5511
Royal jelly (RJ) is a unique beehive product and has been recommended for human health since ancient times because of its antioxidant, antimicrobial, antiproliferative, neuroprotective, anti-lipidemic and anti-aging features. However, the biggest obs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7200888d16db24da46f1b7f43419be47
https://doi.org/10.1002/jsfa.11905
https://doi.org/10.1002/jsfa.11905
Autor:
Olufunmilola Adunni Abiodun, Shalom Olamide Abiodun, Nadia Akram, Akbar Ali, Caglar Altay, Fozia Anjum, Abimbola Kemisola Arise, Figen Balo, Tarun Kanti Bandyopadhyay, Kailash Barman, Pranjal K. Baruah, Sri Bharti, Biswanath Bhunia, Tanveer Hussain Bokhari, Suresh Chandra Biswas, Pinku Chandra Nath, Adnan Fatih Dagdelen, Jonali Das, Ayse Neslihan Dundar, Adeshina Fadeyibi, Kashish Gupta, Uzma Hira, Muhammad Husnain, null Inamuddin, Pallavi Jain, Shambhavi Jaiswal, Shamim Ahmed Khan, Bably Khatun, Mustafa Kucuktuvek, T.K. Maji, Asim Mansha, Shashi Kiran Misra, Tanzeel Munawar, Nishithendu Bikash Nandi, Prakash Kumar Nayak, Kamla Pathak, Muthiah Perumalsamy, Vipul Prajapati, Khawaja Taimoor Rashid, Shagufta Rizwana, Biplab Roy, Salona Roy, Muhammad Saeed, Oya Irmak Sahin, Deepanka Saikia, Furkan Turker Saricaoglu, Partha Pratim Sarma, V.P. Sharma, Madhur Babu Singh, Prashant Singh, Lutfu S. Sua, Mira chares Subash, Muhammad Usman
Publikováno v:
Green Sustainable Process for Chemical and Environmental Engineering and Science ISBN: 9780323956444
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f505ae6b24eea37e923352b31d2839c
https://doi.org/10.1016/b978-0-323-95644-4.01002-0
https://doi.org/10.1016/b978-0-323-95644-4.01002-0
Publikováno v:
Green Sustainable Process for Chemical and Environmental Engineering and Science ISBN: 9780323956444
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7db0ff97e185821e1bff2b78fe3daa4
https://doi.org/10.1016/b978-0-323-95644-4.00008-5
https://doi.org/10.1016/b978-0-323-95644-4.00008-5
Publikováno v:
Volume: 5, Issue: 3 302-309
International Journal of Agriculture Environment and Food Sciences
International Journal of Agriculture Environment and Food Sciences
Although having functional properties, fat is known to be adversely effective in case of high consumption. High fat consumption causes health disorders such as obesity, cardiovascular diseases and high blood pressure, insulin balance disorders and ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0c004ef01fc4e759ff13b0f75bc3f0c
https://doi.org/10.31015/jaefs.2021.3.7
https://doi.org/10.31015/jaefs.2021.3.7
Autor:
Simsek, Ayse Neslihan Dundar, Kubra Uzuner, Mahmud Ekrem Parlak, Oya Irmak Sahin, Furkan Turker Saricaoglu, Senay
Publikováno v:
Foods; Volume 11; Issue 23; Pages: 3785
“Boba balls” or pearls have recently gained popularity for beverages or food toppings. “Boba balls” could be developed into functional foods by the encapsulation of bioactive compounds. In this study, gelatin/sodium alginate composite “Boba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::e01a94c56b2117d2cbaa620cc544033f
Autor:
Oya Irmak Sahin, Ayse Neslihan Dundar, Kubra Uzuner, Mahmud Ekrem Parlak, Adnan Fatih Dagdelen, Furkan Turker Saricaoglu
Publikováno v:
Food Bioscience. 53:102702
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ddfcf8335c1c64f6387105e4fc75652b
https://doi.org/10.1016/j.fbio.2023.102702
https://doi.org/10.1016/j.fbio.2023.102702
Publikováno v:
FOOD ANALYTICA GROUP.
Noodle is a traditional food prepared mainly with wheat flour, salt, and water. Antioxidants like phenolics in foods can remove reactive oxygen and protect humans against degenerative illnesses like cancer and cardiovascular diseases. In this study,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::27b20665ab196311109b55114109a6c8
https://doi.org/10.57252/10.57252.2022.1
https://doi.org/10.57252/10.57252.2022.1