Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Gülden Gökşen"'
Autor:
Gülden Gökşen, Fevzi Keleş
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 9, Pp 1976-1981 (2020)
Apples, rich in phenolic compounds, are widely grown in abundance and consumed as fruit which reduces the risk of many illnesses. In this study, physico-chemical properties old apple cultivars from east of Turkey were investigated. Identification and
Externí odkaz:
https://doaj.org/article/eba83f7602704f418bab0bb46b821629
Autor:
Gülden GÖKŞEN
Publikováno v:
Akademik Gıda. :13-19
The significant effect of the addition of very small proportions of nanofibres and nano-particulates on the physical and mechanical properties of solid materials has been long observed and described. The effect of addition of electrospun fibres on th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0b22bf5e050bf8781c549cbc16cac1d
https://doi.org/10.24323/akademik-gida.1274016
https://doi.org/10.24323/akademik-gida.1274016
Publikováno v:
Bioresource Technology. :93-132
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c65e8929c30bad9aadfe53502dc292fc
https://doi.org/10.1002/9781119789444.ch5
https://doi.org/10.1002/9781119789444.ch5
Autor:
Vaishali Singh, Aarti Bains, Gulden Goksen, Vittorio Capozzi, Anarase Dattatray Arjun, Nemat Ali, Muzaffar Iqbal, Prince Chawla
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101937- (2024)
Macro-fungi are recognized for food, medicinal, and environmental applications, therefore, the study focuses on multifaceted nutritional, techno-functional, and bioremediation-related uses of Agaricus bisporus and Ganoderma lucidum powders. Herein, A
Externí odkaz:
https://doaj.org/article/58ea2baa106c47ea8dd3c0a4ff1b4668
Autor:
Subhra De, Prince Chawla, Anarase Dattatray, Muzaffar Iqbal, Gulden Goksen, Sanju Bala Dhull, Alexandru Vasile Rusu, Aarti Bains
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101900- (2024)
This study investigated the physicochemical, low glycemic index, and mineral uptake of functional noodles added with varying concentrations (0–10 %) of Lentinus edodes (also known as shiitake) powder. Noodles with 4 % mushroom powder (L3) exhibited
Externí odkaz:
https://doaj.org/article/b76354119b224dd2a3ce6cb42ffda178
Autor:
Madhu Sharma, Aarti Bains, Gulden Goksen, Nemat Ali, Mohammad Rashid Khan, Gulsah Karabulut, Prince Chawla
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101895- (2024)
Aegle marmelos (AM) fruit shell, considered waste, is an excellent source of bioactive compounds, including polysaccharides. Therefore, this study focuses on the extraction of AM polysaccharides using an ultrasonication-assisted approach. Different p
Externí odkaz:
https://doaj.org/article/2d7675e40f1847cba7f170e6185d7de8
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101842- (2024)
In this study, zein-pectin nanoparticles loaded with Wampee [Clausena lansium (Lour.) Skeels] (WEO) were developed. The particle size of the nanoparticles is 515.9 nm, polydispersity index is 0.4 and zeta potential is −39.3 mV. Subsequently, the ZW
Externí odkaz:
https://doaj.org/article/583994e6080242eaafc6c8342b063863
Autor:
Gülden Gökşen, Pınar Gümüş
Publikováno v:
European Journal of Science and Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4be68f111b9d5e3b681eea5bff954c0d
https://doi.org/10.31590/ejosat.1004380
https://doi.org/10.31590/ejosat.1004380
Autor:
Samuel Jaddu, Shivani Sonkar, Dibyakanta Seth, Madhuresh Dwivedi, Rama Chandra Pradhan, Gulden Goksen, Prakash Kumar Sarangi, Anet Režek Jambrak
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101266- (2024)
Non-thermal technologies, primarily employed for microbial inactivation and quality preservation in foods, have seen a surge in interest, with non-thermal plasma garnering particular attention. Cold plasma exhibits promising outcomes, including enhan
Externí odkaz:
https://doaj.org/article/0560d3c0e5084d389a07015f345a9aeb
Autor:
Harshvardhan Patel, Aarti Bains, Mansuri M. Tosif, Nemat Ali, Gulden Goksen, Sanju Bala Dhull, Prince Chawla
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 100944- (2024)
Lecithin is potentially used in various food applications due to its emulsifying and stabilizing properties. However, overconsumption of lecithin may cause several diseases and side effects in the human body. Therefore, in this study, we used a blend
Externí odkaz:
https://doaj.org/article/66623d7bb8fe41b693b252960bdcffa2