Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Fatih Ozögul"'
Autor:
Duygu Ağagündüz, Betül Kocaadam-Bozkurt, Osman Bozkurt, Heena Sharma, Renata Esposito, Fatih Özoğul, Raffaele Capasso
Publikováno v:
Biomedicine & Pharmacotherapy, Vol 153, Iss , Pp 113430- (2022)
The role of the gut microbiota in human health is one of the most important research topics. There is a strong relationship between the microbiota-gut-brain axis and cognitive functions. Since Alzheimer’s disease (AD) is a disease characterized by
Externí odkaz:
https://doaj.org/article/df98ea5b4a3445709acee9c31393345c
Autor:
Talal Lahreche, Mustafa Durmuş, Ali Riza Kosker, Yilmaz Uçar, Esmeray Küley Boga, Taha-Mossadak Hamdi, Fatih Özogul
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100034- (2022)
A comparative study on the effects of marjoram (ME) and olive leaf (OLE) extracts on the quality parameters of red and ordinary muscles of tuna–like fillets kept under vacuum–packaging at refrigerated storage were investigated in this study. Tuna
Externí odkaz:
https://doaj.org/article/a69001619cea460da85359f43ac7a843
Autor:
Yılmaz Uçar, Fatih Özoğul
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 10, Pp 1657-1669 (2019)
Bu çalışmada farklı konsantrasyonlarda (%0,2, %0,4 ve %0,8) hazırlanan nisin solüsyonlarının levrek filetolarının soğukta ve vakum paketlenerek depolanması esnasında renk değişimleri üzerindeki etkileri incelenmiştir. Panelistler tar
Externí odkaz:
https://doaj.org/article/783179fdb01b466db2335fd461c3f6a3
Novel Candidate Microorganisms for Fermentation Technology: From Potential Benefits to Safety Issues
Autor:
Duygu Ağagündüz, Birsen Yılmaz, Tevfik Koçak, Hilal Betül Altıntaş Başar, João Miguel Rocha, Fatih Özoğul
Publikováno v:
Foods, Vol 11, Iss 19, p 3074 (2022)
Fermentation is one of the oldest known production processes and the most technologically valuable in terms of the food industry. In recent years, increasing nutrition and health awareness has also changed what is expected from fermentation technolog
Externí odkaz:
https://doaj.org/article/6835dc3a459e4e3fbca2412fbacd1f72
Publikováno v:
Foods, Vol 11, Iss 18, p 2845 (2022)
The effect of natural extracts (0.05%) and vacuum packaging on the sensory, chemical, and microbiological quality of mackerel balls were evaluated at refrigerated (4 ± 2 °C) storage. Natural extracts thyme (38.13 mg GAE/g), rosemary (81.85 mg GAE/g
Externí odkaz:
https://doaj.org/article/ec5c6400afb043898d795dd63347e8ca
Autor:
Aynur Kurt, Melahat Ozcan, Nesrin Colak, Yesim Ozogul, Robert Glew, Fatih Ozogul, Faik Ahmet Ayaz
Publikováno v:
Botanica Serbica, Vol 43, Iss 1, Pp 31-45 (2019)
Members of the tribe Cardueae have become a subject of major interest due to problems of their taxonomy and phylogeny, their possession of biologically active metabolites and their use in traditional medicine. The present study was conducted on 11
Externí odkaz:
https://doaj.org/article/c37981a448ae4d21bb8d140a4ea7a2a0
Publikováno v:
Veterinary World, Vol 12, Iss 1, Pp 155-164 (2019)
Aim: The combined effects of oregano extract with vacuum packing (VP) on the quality enhancement of dark and white muscles of frigate tuna (Auxis thazard) stored as intact fillet at refrigerated (3±1°C) conditions were studied. Materials and Met
Externí odkaz:
https://doaj.org/article/28f061613fba4a3a91aac3bfd3ecdfde
Autor:
Nikheel Bhojraj Rathod, Nilesh Prakash Nirmal, Asif Pagarkar, Fatih Özogul, João Miguel Rocha
Publikováno v:
Microorganisms, Vol 10, Iss 4, p 773 (2022)
Microbial metabolites have proven effects to inhibit food spoilage microbiota, without any development of antimicrobial resistance. This review provides a recent literature update on the preservative action of metabolites derived from microorganisms
Externí odkaz:
https://doaj.org/article/b50bf8bc3cac4a2c8afe85e42ca10b23
Autor:
Birsen Yilmaz, Sneh Punia Bangar, Noemi Echegaray, Shweta Suri, Igor Tomasevic, Jose Manuel Lorenzo, Ebru Melekoglu, João Miguel Rocha, Fatih Ozogul
Publikováno v:
Microorganisms, Vol 10, Iss 4, p 826 (2022)
One of the most varied species of lactic acid bacteria is Lactiplantibacillus plantarum (Lb. plantarum), formerly known as Lactobacillus plantarum. It is one of the most common species of bacteria found in foods, probiotics, dairy products, and bever
Externí odkaz:
https://doaj.org/article/2ebc45917a1d4a6185249a5963dbff66
Autor:
Elena Bartkiene, Romas Gruzauskas, Modestas Ruzauskas, Egle Zokaityte, Vytaute Starkute, Dovile Klupsaite, Laurynas Vadopalas, Sarunas Badaras, Fatih Özogul
Publikováno v:
Fermentation, Vol 8, Iss 4, p 136 (2022)
The aim of this study was to evaluate the microbial changes and biogenic amine (BA) formation in rapeseed meal (RP) during fermentation with a bacterial starter combination of Lactiplantibacillus plantarum-LUHS122 and -LUHS135, Lacticaseibacillus cas
Externí odkaz:
https://doaj.org/article/62e35c07f4bb4a0fa12356e72808f5aa