Zobrazeno 1 - 10
of 63
pro vyhledávání: '"Dilek Boyacioglu"'
Autor:
Gamze Toydemir, Busra Gultekin Subasi, Robert D. Hall, Jules Beekwilder, Dilek Boyacioglu, Esra Capanoglu
Publikováno v:
Food Chemistry: X, Vol 14, Iss , Pp 100334- (2022)
It has long been recognized that the antioxidants present in fresh plant materials may be very different to those we ingest via our foods. This is often due to the use of food processing strategies involving thermal/non-thermal treatments. Current re
Externí odkaz:
https://doaj.org/article/8e5432066588493e8c7e989d7acc7161
Publikováno v:
Data in Brief, Vol 21, Iss , Pp 562-567 (2018)
The stability of black carrot extract-loaded liposomes (0.1% and 0.2% extract) was presented as additional data related to the research article entitled “Physical and Chemical Stability of Anthocyanin-rich Black Carrot Extract Loaded Liposomes Duri
Externí odkaz:
https://doaj.org/article/a32c3197a29c4cd8bd358d102937c130
Autor:
Gamze Toydemir, Esra Capanoglu, Senem Kamiloglu, Dilek Boyacioglu, Ric C.H. de Vos, Robert D. Hall, Jules Beekwilder
Publikováno v:
Journal of Functional Foods, Vol 5, Iss 3, Pp 1402-1413 (2013)
Sour cherry (Prunus cerasus L.) is rich in polyphenols, and like its processed products, is especially rich in anthocyanins. We have applied HPLC, spectrophotometric and on-line antioxidant detection methods to follow the fate of cherry antioxidants
Externí odkaz:
https://doaj.org/article/5a0a8524e04944348b035ba118e0da82
Publikováno v:
International Journal of Molecular Sciences, Vol 17, Iss 10, p 1658 (2016)
Background: Vinegars based on fruit juices could conserve part of the health-associated compounds present in the fruits. However, in general very limited knowledge exists on the consequences of vinegar-making on different antioxidant compounds from f
Externí odkaz:
https://doaj.org/article/43080ae7ec54473999862ad4f5e2f23c
Publikováno v:
International Journal of Molecular Sciences, Vol 17, Iss 6, p 858 (2016)
In this study, the effects of home-processing on the antioxidant properties and in vitro bioaccessibility of red beetroot bioactives were investigated. For this purpose, fresh red beetroot and six different home-processed red beetroot products—incl
Externí odkaz:
https://doaj.org/article/eb93b59e5d524a8788baf20a19cf9680
Publikováno v:
Molecules, Vol 21, Iss 3, p 257 (2016)
Medicinal plants are sources of health-promoting substances, including phytochemicals and phytoalexins that comprise polyphenols, flavonoids, carotenoids, vitamins A, C, E and several other constituents. Many studies have indicated that medicinal pla
Externí odkaz:
https://doaj.org/article/009eba92b51f4a239fa3fa7d0edd0006
Publikováno v:
Nutrients, Vol 8, Iss 2, p 78 (2016)
As of late, polyphenols have increasingly interested the scientific community due to their proposed health benefits. Much of this attention has focused on their bioavailability. Polyphenol–gut microbiota interactions should be considered to underst
Externí odkaz:
https://doaj.org/article/441e962e41d14b98b74dba894a2fd2a5
Autor:
Saboor Ahmad, Lin Ang, Ofelia Anjos, Elena Azzini, Isabella Letícia Esteves Barros, Dilek Boyacioglu, Marcos Luciano Bruschi, Maria G. Campos, Esra Capanoglu, Jakeline Luiz Corrêa, Carlos A. Fuenmayor, Siew Hua Gan, Róbert Gáspár, Büşra Gültekin Subaşı, Sibel Karakaya, Sevgi Kolayli, Aleksandar Ž. Kostić, Anna Kurek-Górecka, Hye Won Lee, Myeong Soo Lee, Kashif Maroof, Danijel D. Milinčić, Mahaneem Mohamed, Karsten Münstedt, Mamdouh Ibrahim Nassar, Melyssa Negri, Victor Udo Nna, Paweł Olczyk, Zaidatul Akmal Othman, Tugba Ozdal, Beste Özsezen, Mirjana B. Pešić, Huseyin Sahin, Asli Elif Tanugur Samanci, Taylan Samanci, Adrienn B. Seres, Eunhye Song, Joseph Bagi Suleiman, Terezinha Inez Estivalet Svidzinski, Živoslav Lj. Tešić, Flávia Franco Veiga, Zaida Zakaria, Carlos M. Zuluaga-Dominguez
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b384fc524becd5ad838d2943bd0731ac
https://doi.org/10.1016/b978-0-323-85400-9.09990-1
https://doi.org/10.1016/b978-0-323-85400-9.09990-1
Publikováno v:
Journal of Food Science and Technology. 56:4177-4188
In this study, it is aimed to understand the changes in sour cherry phytochemicals when their co-digestions are simulated in dairy model systems comprising skim milk, non-fat-yoghurt, probiotic yoghurt or cream. These co-digestions were analyzed for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ceea75c0b335ca769cad8b6c0dd433d
https://doi.org/10.1007/s13197-019-03888-2
https://doi.org/10.1007/s13197-019-03888-2