Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Aysegul Mutlu-Ingok"'
Publikováno v:
Food Frontiers, Vol 2, Iss 4, Pp 508-518 (2021)
Abstract In this study, the aim was to evaluate the antimicrobial and antioxidant activities of thyme (Thymus vulgaris), oregano (Origanum vulgare), ginger (Zingiber officinale) and fennel (Foeniculum vulgare) essential oils in addition to their chem
Externí odkaz:
https://doaj.org/article/630f46c8a53c48629d521c1816514e28
Autor:
Aysegul Mutlu-Ingok, Dilara Devecioglu, Dilara Nur Dikmetas, Funda Karbancioglu-Guler, Esra Capanoglu
Publikováno v:
Molecules, Vol 25, Iss 20, p 4711 (2020)
The interest in using natural antimicrobials instead of chemical preservatives in food products has been increasing in recent years. In regard to this, essential oils—natural and liquid secondary plant metabolites—are gaining importance for their
Externí odkaz:
https://doaj.org/article/54cfdc2d7fe4414d9c0ac59f36f4ec8f
Publikováno v:
Molecules, Vol 22, Iss 7, p 1191 (2017)
Natural antimicrobials as well as essential oils (EOs) have gained interest to inhibit pathogenic microorganisms and to control food borne diseases. Campylobacter spp. are one of the most common causative agents of gastroenteritis. In this study, car
Externí odkaz:
https://doaj.org/article/b7b56b0d9f1f47fba3df9e8df65c70b5
Publikováno v:
Food Frontiers, Vol 2, Iss 4, Pp 508-518 (2021)
In this study, the aim was to evaluate the antimicrobial and antioxidant activities of thyme (Thymus vulgaris), oregano (Origanum vulgare), ginger (Zingiber officinale) and fennel (Foeniculum vulgare) essential oils in addition to their chemical comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3d13628f2d290741dbe7289a151ac5e
https://doi.org/10.1002/fft2.77
https://doi.org/10.1002/fft2.77
Enzymes are biological catalysts with high specificity. The food industry makes use of enzymes in a wide range of applications. Recently, extremophilic microorganisms that can survive under extreme conditions are of interest as a novel source of enzy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23058f4240276ed9e5e51ed3448f9062
https://doi.org/10.1016/b978-0-12-822945-3.00012-9
https://doi.org/10.1016/b978-0-12-822945-3.00012-9
Autor:
Vijayanand Adapa, Abdullah A. Al-Ghanayem, Mohammed S. Alhussaini, U.S. Annapure, Meghna Arya, Mehwish Aslam, Ashok Bankar, Naushin Bano, Aima Iram Batool, Amrik Bhattacharya, Agustín Castilla, Garima Chauhan, Luis Cobos-Puc, Marisol Cruz-Requena, Nivas M. Desai, Muhammad Farhan Ul Haque, Adriana Carolina Flores-Gallegos, Sonia Rodríguez Giordano, Anshu Gupta, Gabriela Irazoqui, Babu Joseph, Derya Kahveci, Funda Karbancioglu-Guler, Neveen M. Khalil, Bhargavi Kowligi, Mohammed Kuddus, Vikas Kumar, Asha Kumari, Wen-Jun Li, Kauser Abdulla Malik, Natesan Manoharan, Rosanna Mattossovich, Rosa Merlo, Tarek A.A. Moussa, Salma Mukhtar, Pushpa S. Murthy, Aysegul Mutlu-Ingok, Hayrunnisa Nadaroglu, Beraat Ozcelik, Sukanchan Palit, Mahima Pandey, Aparna Pathak, Smita Patil, Claudia Mariana Pérez-Juárez, Muhammed Seyid Polat, Paras Porwal, Nair Pratisha, K.K. Pulicherla, Govindan Nadar Rajivgandhi, Govindan Ramachandran, Pramod W. Ramteke, L.N. Ramya, Naeem Rashid, Muhammad Fayyaz ur Rehman, Raúl Rodríguez-Herrera, null Roohi, null Sabeel un Naeem, Aidé Sáenz-Galindo, Muhammad Sajed, Abeera Shaeer, Monica Sharma, Manisha Shinde, Shraddha Shinde, Prabhas Singh, Rachana Singh, S. Sridharan, Varun E., R.T.V. Vimala
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f61e6c7065443aff51728d0a5989e66
https://doi.org/10.1016/b978-0-12-822945-3.09992-9
https://doi.org/10.1016/b978-0-12-822945-3.09992-9
Autor:
Esra Capanoglu, Funda Karbancioglu-Guler, Aysegul Mutlu-Ingok, Dilara Devecioglu, Dilara Nur Dikmetas
Publikováno v:
Molecules
Molecules, Vol 25, Iss 4711, p 4711 (2020)
Molecules, Vol 25, Iss 4711, p 4711 (2020)
The interest in using natural antimicrobials instead of chemical preservatives in food products has been increasing in recent years. In regard to this, essential oils—natural and liquid secondary plant metabolites—are gaining importance for their
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc04e7d1f9d14d8ca54ceb1c3fe657fa
http://europepmc.org/articles/PMC7587387
http://europepmc.org/articles/PMC7587387
Publikováno v:
International Journal of Food Engineering.
It was hypothesized that inhibition zone of an essential oil (EO) in a Petri dish might be relevant to its diffusion coefficient (DC) into agar medium, which may be calculated from the Fick's diffusion. Antibacterial activities of cumin, dill weed, f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4643cb35d7cdfc29a47b416aeeff94b8
https://doi.org/10.1515/ijfe-2019-0354
https://doi.org/10.1515/ijfe-2019-0354
MUTLU-INGOK, Aysegul/0000-0001-9571-0053; Karbancioglu Guler, Funda/0000-0001-6576-0084 WOS: 000471896700006 Single and combined antibacterial activities of cumin, cardamom, and dill weed essential oils against Campylobacter jejuni, Campylobacter col
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6259a3b2d60d16c90f3c58262acb353a
https://hdl.handle.net/20.500.12684/6330
https://hdl.handle.net/20.500.12684/6330
This study has aimed to evaluate comparative antibacterial activity of basil essential oil against clinical and standard isolates of Campylobacter spp. by different methods as agar well diffusion, agar and broth dilution methods. Gas Chromatography (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e8acaac1cded82d15ed7f1d65684340
https://hdl.handle.net/20.500.12684/150
https://hdl.handle.net/20.500.12684/150