Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Duygu Gocmen"'
Publikováno v:
Çukurova Üniversitesi Tıp Fakültesi Dergisi, Vol 40, Iss 2, Pp 252-257 (2015)
Purpose: The aim of this study is to search the validity and reliability of Snaith-Hamilton Pleasure Scale (SHPS) on our language. Material and Methods: 50 cases diagnosed with Bipolar Disorder, depressive episode (BD) and 50 cases diagnosed with Maj
Externí odkaz:
https://doaj.org/article/4c76357980d74bf58ded3d6832a1dc71
Autor:
Yasemin Sahan, Duygu Gocmen, Asuman Cansev, Guler Celik, Emine Aydin, Ayşe N. Dundar, Dilek Dulger, F.Betul Kaplan, Asli Kilci, Seref Gucer
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 88, Iss 1 (2015)
Oleaster flours were produced from two different genotypes (GO1 and GO2) and methods (peeled oleaster flour: POF and unpeeled oleaster flour: UPOF). Oleaster flour samples (OFs) contained high levels of dietary fibers and micro minerals. The contents
Externí odkaz:
https://doaj.org/article/0aa1522eaaff442ebd81f27cb1117bb1
Publikováno v:
J Food Sci Technol
The purpose of this study was to determine the suitability of coffee silverskin (CSS) supplementation to enhance phenolic content and antioxidant capacity of cookies. Cookie samples were prepared with partial replacement of wheat flour by CSS (2.5, 5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e77d4a5914be375b082fe1e6d8f36c7d
https://doi.org/10.1007/s13197-019-03773-y
https://doi.org/10.1007/s13197-019-03773-y
Autor:
Dilek Dülger Altiner, Yasemin Şahan, Emine Aydin, Guler Celik, Ayse Inkaya Dundar, Duygu Gocmen
Publikováno v:
Food Science and Biotechnology. 28:1401-1408
ALTINER, DILEK DULGER/0000-0002-7043-2883; Dundar, Ayse Neslihan/0000-0003-2084-7076 WOS: 000492036200013 PubMed: 31695938 In presented study total phenolic contents, antioxidant capacities and their bioaccessibilities from cookies supplemented with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cefcf6fd35e1d44f35f494c5126b42a1
https://doi.org/10.1007/s10068-019-00589-6
https://doi.org/10.1007/s10068-019-00589-6
Autor:
Elif Yildiz, Duygu Gocmen
Publikováno v:
J Food Sci Technol
The gluten-free cookies were produced by replacing rice flour (RF) and sucrose content with almond flour (AF) and stevia. Supplementation of AF caused to decrease the moisture content of the gluten-free cookies; while ash, total protein, total fat an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a386c438bc72a7c5c50973eec89efcfd
http://hdl.handle.net/11452/30614
http://hdl.handle.net/11452/30614
Autor:
Emine Aydin, Duygu Gocmen
Publikováno v:
Food Science and Biotechnology. 20:507-511
Effects of oat flour addition (10, 20, 30, and 40%) on the quality characteristics of noodle were investigated. Noodles were evaluated in terms of cooking quality, color, chemical, and sensory properties. As oat flour level increased, protein, crude
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::754e86368d54cd2e2dcca06cf363320e
https://doi.org/10.1007/s10068-011-0070-1
https://doi.org/10.1007/s10068-011-0070-1
Publikováno v:
Preparative Biochemistry and Biotechnology. 40:263-275
The physicochemical properties of tarhana soup produced with different dough treatments, fermentation times, and preservation methods were examined. Tarhana doughs were prepared with yogurt (control) or baker's yeast (Saccharomyces cerevisiae) and fe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e36fc63a9e430e93dc1b903323bacda2
https://doi.org/10.1080/10826068.2010.488987
https://doi.org/10.1080/10826068.2010.488987
Autor:
Adnan Fatih Dagdelen, Duygu Gocmen
Publikováno v:
Journal of Food Quality. 30:1009-1022
In this study, glucose oxidase alone or its combinations with hemicellulase or ascorbic acid were used in bread making. Glucose oxidase alone mainly decreased dough extensibility. It produced stiffer and less extensible dough. Combinations of glucose
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06fa8a1721db4ea16ac5db4a764a8734
https://doi.org/10.1111/j.1745-4557.2007.00156.x
https://doi.org/10.1111/j.1745-4557.2007.00156.x
Publikováno v:
Food Reviews International. 23:107-121
Tarhana has a long history. According to historical records, it was first produced by Turkish people in Middle Asia and afterwards it spread out to different parts of the world. It is a fermented cereal-based food and can be simply defined as a mixtu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c611e6c02412bc3affd847f082fca2d6
https://doi.org/10.1080/87559120701224923
https://doi.org/10.1080/87559120701224923
Autor:
Murat Gürsoy, Mehmet Usta, Ozan Gürbüz, İsmet Şahin, Duygu Gocmen, Fatih Dagˇdelen, Levent Büyükuysal, Sami Aydin
Publikováno v:
Food Chemistry. 100:518-525
Concentrations of trans-resveratrol, catechin and epicatechin were analyzed in musts and wines produced from seven red and four white grape cultivars from various wine growing regions of Turkey. Phenolics were quantified using an HPLC method optimize
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f41ce8fb54bb7ffbd1b5f59c437b5101
https://doi.org/10.1016/j.foodchem.2005.10.008
https://doi.org/10.1016/j.foodchem.2005.10.008