Zobrazeno 1 - 10
of 121
pro vyhledávání: '"Dursun Özer"'
Publikováno v:
Journal of Agricultural Sciences, Vol 29, Iss 2, Pp 507-518 (2023)
In this study, fruits of black Myrtus communis L. were subjected to different preservation methods [frozen, sun and microwave (MW) dried] and, its biochemical properties were examined. All measurements were triplicated. It was observed that the vitam
Externí odkaz:
https://doaj.org/article/050a1e6d4217431a9d41ce8cb74318e7
Publikováno v:
Yüzüncü Yil Üniversitesi Tarim Bilimleri Dergisi, Vol 31, Iss 3, Pp 587-596 (2021)
In this work, black and white Myrtus communis L. (myrtle) fruits some biochemical parameters were investigated such as vitamins, carotenes, functional peptides, oxidative stress markers (OSM), total phenolic (TP) and flavonoid (TF) substances, antiox
Externí odkaz:
https://doaj.org/article/25589b96de7c4fcf9f1b9d2dd4c6bc94
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 21, Iss 7, Pp 314-318 (2016)
This study concerns with the combinations of soybean meal (SM), wheat bran (WB) and whey were utilized as the substrates for α-amylase production by Bacillus amyloliquefaciens NRRL B-645. As a result of the experiments, the highest α-amylase activi
Externí odkaz:
https://doaj.org/article/ddf3b37b110e4e248d20ceeb4538db47
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 21, Iss 7, Pp 314-318 (2016)
Bu çalışma; Bacillus amyloliquefaciens NRRL B-645 ile substrat olarak soya küspesi (SM), buğday kepeği (WB) ve peynir altı suyu kombinasyonları kullanılarak α-amilaz üretimi ile ilgilidir. Deneyler sonucunda en yüksek enzim aktivitesi SM
Externí odkaz:
https://doaj.org/article/646d2fa1e1c349c6871c7a2540488b9b
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 21, Iss 7, Pp 314-318 (2015)
This study concerns with the combinations of soybean meal (SM), wheat bran (WB) and whey were utilized as the substrates for α-amylase production by Bacillus amyloliquefaciens NRRL B-645. As a result of the experiments, the highest α-amylase activi
Externí odkaz:
https://doaj.org/article/f987d0bdc8b54bb2a5ff72fb74ba172b
Autor:
Mermer, Abdussamet1, Dursun, Özer2 drozerdursun@yahoo.com, Bucak, Öznur3, Sayar, Hamide3, Bektaş, Fatma Merve4, Eröz, Pınar5, Yılmaz, Ayça2
Publikováno v:
Turkish Journal of Ophthalmology / Turk Oftalmoloji Dergisi. Oct2024, Vol. 54 Issue 5, p257-262. 6p.
Autor:
Dursun, Özer1, Eröz, Pınar2, Oktay, Özgün3, Özer, Ömer2 omerozer92@gmail.com, Vatansever, Mustafa1, Dinç, Erdem4
Publikováno v:
Journal of Glaucoma-Cataract / Glokom-Katarakt. Sep2022, Vol. 17 Issue 3, p151-154. 4p.
Autor:
VATANSEVER, Mustafa1 erdem_dinc@hotmail.com, DURSUN, Özer1, TEZOL, Özlem1, DİNÇ, Erdem1, VATANSEVER, Esra1, SARI, Ayça1, USTA, Yusuf2
Publikováno v:
Duzce Medical Journal. 2022, Vol. 24 Issue 2, p121-125. 5p.
Publikováno v:
Volume: 12, Issue: 2 857-869
Journal of the Institute of Science and Technology
Journal of the Institute of Science and Technology
Bu çalışmada, Türkiye’de (koyu ve açık renkli patlıcan) ve Nijerya'da (White garden egg, bitter apple ve bitter tomato) yetişen patlıcan örneklerinin amino asit içerikleri HPLC ile tayin edildi. Patlıcan örneklerindeki amino asit mikta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8c935ee43a8aa5ba3f87dafad3dbff7
https://doi.org/10.21597/jist.1037958
https://doi.org/10.21597/jist.1037958
Publikováno v:
Volume: 14, Issue: 3 1023-1038
Erzincan University Journal of Science and Technology
Erzincan University Journal of Science and Technology
Bu çalışmada, Citrobacter freundii farklı konsantrasyonlarda kadmiyum içeren LB besi yerinde üretildi. Daha sonra kadmiyum içeren besi yerine değişik konsantrasyonlarda C vitamini katılarak, her iki durumda da üretilen bakterilerdeki amino
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89cc466f1dce907058bb1111fc653de3
https://doi.org/10.18185/erzifbed.1004425
https://doi.org/10.18185/erzifbed.1004425