Výsledky vyhledávání - "Eker, Merve Eda"

Akademický článek

Influence of the addition of chia seeds and germinated seeds and sprouts on the nutritional and beneficial properties of yogurt

Autor: Eker, Merve Eda, Karakaya, Sibel ^∗

Publikováno v: In International Journal of Gastronomy and Food Science December 2020 22

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Akademický článek

Processing of ketchup by a pilot-scale ultrasonication system: Effects on quality properties and microbial inactivation.

Autor: Akdemir Evrendilek, Gulsun, Bodruk, Anıl, Eker, Merve Eda, Acar, Furkan

Publikováno v: Food Science & Technology International; Jul2023, Vol. 29 Issue 5, p501-509, 9p

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Bebek ve Çocuk Gıdalarının Biyoerişilebilirlik ve/veya Biyoyarayışlıklarının Değerlendirilmesi

Autor: Eker, Merve Eda

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5eeb2a30eb1876a3db7ad66ab944191a

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Akademický článek

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Akademický článek

A Review of Factors Affecting Anthocyanin Bioavailability: Possible Implications for the Inter-Individual Variability

Autor: Eker, Merve Eda, Aaby, Kjersti, Budic-Leto, Irena, Brnčić, Suzana Rimac, El, Sedef Nehir, Karakaya, Sibel, Simsek, Sebnem, Manach, Claudine, Wiczkowski, Wieslaw, de Pascual-Teresa, Sonia

Externí odkaz: http://hdl.handle.net/11250/2634927

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Çiya tohumu ve çimlendirilmiş tane ve filizler ile zenginleştirilmiş yoğurdun in vitro sindirim sonrasında protein profilinin belirlenmesi

Autor: Eker, Merve Eda

Günümüzde beslenme ve sağlık arasında olan ilişkinin daha net gün yüzüne çıkmış olması ve bu ilişkinin öneminin gün geçtikçe daha çok anlaşılması; tüketicilerde gıda ve beslenmeye verilen önemin artmasına ve tüketicilerin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8b7eaf8f2f241834ede6d4034476ae48
https://acikbilim.yok.gov.tr/handle/20.500.12812/366579

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Elektronická kniha

Native Crops in Latin America : Biochemical, Processing, and Nutraceutical Aspects

Autor: Ritva Repo-Carrasco-Valencia, Mabel Cristina Tomás

Functional foods improve health and can reduce the risk of different diseases. In this sense, a variety of bioactive compounds present in functional foods are able to modulate inflammatory responses or exhibit interesting bioactivities such as antihy

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