Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Didar Üçüncüoğlu"'
Autor:
Didar Üçüncüoğlu, Dilek Sivri-Özay
Publikováno v:
Heliyon, Vol 6, Iss 9, Pp e04919- (2020)
''Ayvalık'' is one of the prominent olive cultivar used for producing virgin olive oil (VOO) in Turkey. In this study, 215 olive samples of ''Ayvalık'' were harvested from 14 different locations in North Aegean Region of Anatolia by hand-picking du
Externí odkaz:
https://doaj.org/article/f5ebf51b4f684373a61e01a66fd288fc
Autor:
Didar Üçüncüoğlu
The Mediterranean Diet contains fruits, vegetables, nuts, whole grains, fish and virgin olive oil (VOO) as a key component. It is well explained that those consumption has a number of positive health effects. It has been accepted for a long time that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::199e43f40a59f92f62a032e18b37b637
https://doi.org/10.5772/intechopen.96938
https://doi.org/10.5772/intechopen.96938
Autor:
Didar ÜÇÜNCÜOĞLU
Publikováno v:
European Journal of Science and Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06dd5ca92418644040462e7af33a8fc1
https://doi.org/10.31590/ejosat.1039631
https://doi.org/10.31590/ejosat.1039631
Autor:
Didar Üçüncüoğlu
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 5, Pp 783-788 (2019)
Ensuring the olive oil quality and authenticity has become a great importance for both traditional and emerging olive oil producing countries. The chemical composition in olive oil heavily varies depending on the olive cultivar and its growing region
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::792180eb7ece7ff49a54c3fc88839d03
http://www.agrifoodscience.com/index.php/TURJAF/article/view/2434
http://www.agrifoodscience.com/index.php/TURJAF/article/view/2434
Autor:
Vedat Arda Küçük, Didar Üçüncüoğlu
Publikováno v:
Oilseeds and fats, crops and lipids, Vol 26, p 42 (2019)
In this study, fresh and 12 month stored virgin olive oils (VOOs) were monitored with Attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) as a quick, non-destructive and no chemical used method. Principal component analysi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ab763593278a3c18bb8f4da082b15bd
https://doi.org/10.1051/ocl/2019043
https://doi.org/10.1051/ocl/2019043
Publikováno v:
European Food Research and Technology. 237:703-710
Adulteration is frequently encountered in the food industry and can be identified using currently available techniques. Infrared and Raman spectroscopic procedures are the most attractive techniques regarding fats and oils. The objective of this stud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::11e0cd92d0eba6421807788c3a3ace14
https://doi.org/10.1007/s00217-013-2030-x
https://doi.org/10.1007/s00217-013-2030-x
Autor:
Didar Ucuncuoglu
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 4, Pp 957-959 (2020)
Geographical indications and designation of origins is an industrial property right describing a product originated from any region or attributable to any region due to its quality, reputation or other characteristics. Particularly, the geographical
Externí odkaz:
https://doaj.org/article/38c3cc62bf9347ffa5da8afadede463c
Autor:
Micol Romano, Facundo Garcia-Bournissen, David Piskin, Ulkumen Rodoplu, Lizzy Piskin, Abdelbaset A. Elzagallaai, Tunc Tuncer, Siren Sezer, Didar Ucuncuoglu, Tevfik Honca, Dimitri Poddighe, Izzet Yavuz, Peter Stenvinkel, Mahmut Ilker Yilmaz, Erkan Demirkaya
Publikováno v:
Life, Vol 12, Iss 6, p 896 (2022)
We aimed to evaluate the effect of a combination of natural products on parameters related to inflammation, endothelial dysfunction, and oxidative stress in a cohort of familial Mediterranean fever (FMF) patients with Serum Amyloid A amyloidosis, in
Externí odkaz:
https://doaj.org/article/8e26e90a34c9455d842ca9f986469e38