Zobrazeno 1 - 10
of 442
pro vyhledávání: '"Fatih Oz"'
Autor:
Ankita Awari, Mukul Kumar, Deepika Kaushik, Ryszard Amarowicz, Charalampos Proestos, Rizwan Wahab, Mohammad Rizwan Khan, Igor Tomasevic, Emel Oz, Fatih Oz
Publikováno v:
Foods, Vol 13, Iss 17, p 2802 (2024)
Berberis aristata, commonly known as Indian barberry, has been traditionally used for its medicinal properties. Despite its recognized pharmacological benefits, its potential application in the food industry remains underexplored. This study aims to
Externí odkaz:
https://doaj.org/article/759012ca3c9d4c138080103e8c0ec59d
Autor:
Mukul Kumar, Deepika Kaushik, Ashwani Kumar, Hari Krishnan, Fatih Oz, Charalampos Proestos, Abeer Hashem, Elsayed Fathi Abd_Allah
Publikováno v:
Heliyon, Vol 10, Iss 8, Pp e29433- (2024)
Nanoparticles have different shapes and sizes between the range of 1–100 nm, which show advantages for stabilizing compounds, higher carrier capacity, and lower costs. Metal nanoparticles such as copper, gold, silver, and zinc are favorable compone
Externí odkaz:
https://doaj.org/article/0439233898384eeda417e6701c6c4667
Autor:
Mohammed Tarique, Abdelmoneim H. Ali, Jaleel Kizhakkayil, Shao-Quan Liu, Fatih Oz, Enes Dertli, Afaf Kamal-Eldin, Mutamed Ayyash
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101073- (2024)
Exopolysaccharides (EPSs) are carbohydrate polymers that can be produced from probiotic bacteria. This study characterized the EPSs from Enterococcus faecium (EPS-LB13) and Streptococcus thermophilus (EPS-MLB10) and evaluated their biological and tec
Externí odkaz:
https://doaj.org/article/40b281d8f5da473eb84226f55dd13033
Autor:
Ecem Bolat, Furkan Eker, Selin Yılmaz, Sercan Karav, Emel Oz, Charles Brennan, Charalampos Proestos, Maomao Zeng, Fatih Oz
Publikováno v:
Molecules, Vol 29, Iss 9, p 2161 (2024)
Bovine milk is an essential supplement due to its rich energy- and nutrient-rich qualities. Caseins constitute the vast majority of the proteins in milk. Among these, β-casein comprises around 37% of all caseins, and it is an important type of casei
Externí odkaz:
https://doaj.org/article/d3cabb1c401644c7b2fe84bc1bdb6c2f
Autor:
Poonam Jaglan, Mukul Kumar, Deepika Kaushik, Ashwani Kumar, Dimitrios Argyropoulos, Fatih Oz, Charalampos Proestos
Publikováno v:
Results in Chemistry, Vol 7, Iss , Pp 101445- (2024)
Moringa oleifera is a plant native to India and its flowers are an excellent source of phenols, flavonoids, and antioxidants. DES (Deep Eutectic Solvents) based solvents have a vast majority of benefits, such as they are non-toxic, green solvents, wi
Externí odkaz:
https://doaj.org/article/c4fed02be06f4f71a357bc9e9e1cf872
Autor:
Vladimir S. Kurćubić, Steva Lević, Vlada Pavlović, Ružica Mihailović, Aleksandra Nikolić, Mirjana Lukić, Jelena Jovanović, Bojana Danilović, Mira Milinković, Fatih Oz, Volker Heinz, Igor Tomasevic
Publikováno v:
Foods, Vol 13, Iss 9, p 1381 (2024)
All over the world, especially in Western societies, table salt intake that is inordinately higher than the acceptable level has been observed. An excess of Na in the human diet, mostly from processed foods, is becoming the “number one killer”, l
Externí odkaz:
https://doaj.org/article/53c5f963b8a64e9ea93a285b76513ac0
Autor:
Ilija Djekic, Garegin Hambardzumyan, Aleksandra Nikolić, Alen Mujčinović, Dimitar Nakov, Aleksandra Silovska Nikolova, Anastasia A. Semenova, Oksana A. Kuznetsova, Fatih Oz, Emel Oz, Nino Terjung, Heinz Volker, Igor Tomasevic
Publikováno v:
Foods, Vol 13, Iss 5, p 773 (2024)
This study investigated food safety issues as perceived by food companies and food safety authorities in six countries in Europe and Central Asia. A total of 66 companies and 16 authorities participated in the survey. The results provide important in
Externí odkaz:
https://doaj.org/article/164af64c1b684ede89f52413e8afd10b
Autor:
Haijie Wang, Xiaoran Chu, Pengfei Du, Hongjun He, Feng He, Yaobo Liu, Weiting Wang, Yanli Ma, Lei Wen, Yuanshang Wang, Fatih Oz, A.M. Abd El-Aty
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100833- (2023)
This comprehensive review focuses on heterocyclic aromatic amines (HAAs), a class of chemicals that commonly form during the cooking or processing of protein-rich foods. The International Agency for Research on Cancer (IARC) has categorized certain H
Externí odkaz:
https://doaj.org/article/68dac9ef7e604bec90fff7284a7f491b
Autor:
Deepika Kaushik, Mukul Kumar, Charalampos Proestos, Fatih Oz, Prerna Gupta, Ashwani Kumar, Priyanka Kundu, Jasjit Kaur, Vishal kumar, Anjali Anjali, Jianbo Xiang
Publikováno v:
Journal of Agriculture and Food Research, Vol 12, Iss , Pp 100570- (2023)
Bougainvillea spectabilis Willd. is an ancient therapeutic plant with many bioactive compounds responsible for its pharmacological activities, such as anti-inflammatory, anti-diabetic, antioxidant, anti-cancerous, anti-bacterial, etc. Studies have re
Externí odkaz:
https://doaj.org/article/44585fafe93345f1912ea28b685373f8
Autor:
Elif Ekiz, Adem Savaş, Eyad Aoudeh, Zeynep Elbir, Emel Oz, Charalampos Proestos, Naushad Ahmad, Fatih Oz
Publikováno v:
Separations, Vol 10, Iss 8, p 458 (2023)
In the current study, the impacts of using cumin (0.5% and 1%, w/w) in beef meatballs on heterocyclic aromatic amines (HAAs) formation and some quality characteristics when cooked at 150 and 250 °C were investigated. It was found that using of cumin
Externí odkaz:
https://doaj.org/article/951710a2145a403e997b481a22ed8d73