Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Garipoğlu, Gökçen"'
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
In Food Research International October 2022 160
Publikováno v:
Journal of Health Research, 2021, Vol. 36, Issue 3, pp. 533-540.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/JHR-12-2020-0617
Autor:
Ersoy, Nesli, Bölek, Ertuğrul Çağri, Farisoğullari, Bayram, Çinar, Nur, Garipoğlu, Gökçen, Çolak, Seda, Tekgöz, Emre, Yilmaz, Sedat, Karadağ, Ömer, Özgürtaş, Taner
Publikováno v:
Mediterranean Journal of Nutrition & Metabolism; 2024, Vol. 17 Issue 1, p43-52, 10p
Publikováno v:
Turkish Journal of Neurology / Turk Noroloji Dergisi. Dec2021, Vol. 27 Issue 4, p407-412. 6p.
Autor:
EKEN, Melisa, GARİPOĞLU, Gökçen
Publikováno v:
Turkiye Klinikleri Journal of Sports Sciences; 2023, Vol. 15 Issue 3, p430-440, 11p
Autor:
ANDAÇ ÖZTÜRK, Serap, GARİPOĞLU, Gökçen
Publikováno v:
Volume: 5, Issue: 2 964-976
Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi
The heterogeneity of Advanced Glycation End Products (AGEs) formed during food processing is greater than that of physiologically formed AGEs, and the diversity of dietary AGEs complicates their effects. It is emphasized that dietary AGEs increase th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::029a233725908df4bfa7746cbf2dbccf
https://dergipark.org.tr/tr/pub/okufbed/issue/71216/1112954
https://dergipark.org.tr/tr/pub/okufbed/issue/71216/1112954
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
GARİPOĞLU, Gökçen, ÇAKIR, Büşra
Publikováno v:
Volume: 2, Issue: Supplement 1 (Congress issue) 1-4
Aurum Journal of Health Sciences
Aurum Journal of Health Sciences
The objective of this study was to evaluate the knowledge and behaviour of individuals aged 18 years or above on the subject of sustainable nutrition. The study was conducted between April and May 2019 and involved a total of 202 adult individuals (8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::3ff7b23d513edccb7f0e45596dceec70
https://dergipark.org.tr/tr/pub/ajhs/issue/56747/793056
https://dergipark.org.tr/tr/pub/ajhs/issue/56747/793056
Publikováno v:
Turkiye Klinikleri Journal of Health Sciences / Türkiye Klinikleri Sağlık Bilimleri Dergisi; 2022, Vol. 7 Issue 2, p291-298, 8p