Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Haşim Kelebek"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 12, Iss 4, Pp 554-560 (2024)
Spirulina platensis (S. platensis) is a high-nutrient blue-green algae that has been used as a food supplement for a long time. It contains carbohydrates, lipids, proteins, vitamins, minerals, and bioactive compounds essential for basic human nutriti
Externí odkaz:
https://doaj.org/article/e853abc1d9b74fc1820eee6595f34afd
Publikováno v:
eFood, Vol 5, Iss 1, Pp n/a-n/a (2024)
Abstract In this study, Box–Behnken experimental design was employed to optimize Ultrasound‐assisted extraction (UAE) method to obtain oleuropein‐rich extract from olive leaf. The effect of three parameters, ethanol concentration (30%–70%), a
Externí odkaz:
https://doaj.org/article/b6158a83051644cb93a9410bd3a5c310
Autor:
Delal Meryem Yaman, Derya Koçak Yanık, Aysel Elik Demir, Hicran Uzun Karka, Gamze Güçlü, Serkan Selli, Haşim Kelebek, Fahrettin Göğüş
Publikováno v:
Foods, Vol 12, Iss 17, p 3244 (2023)
The primary aim of this investigation was to assess the impact of varying the ratio of gum arabic to maltodextrin and employing diverse encapsulation techniques on the properties of the powdered substance and the capacity to retain the aromatic attri
Externí odkaz:
https://doaj.org/article/62f913a520d6490fa0680ce7c6bd1679
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 8, Pp 1322-1328 (2021)
This study has been conducted to determine the fruit quality parameters such as sugar and carotenoid content as well as plant and fruit characteristics of 11 local watermelon genotypes from watermelon genetic resources collection of Cukurova Universi
Externí odkaz:
https://doaj.org/article/ca0a105a9b8e45d8a17a56d8631fe69e
Publikováno v:
Fermentation, Vol 9, Iss 6, p 514 (2023)
Olive leaves are important by-products for the recovery of phenolic compounds and extracts with high phenolic content using lactic acid bacteria during fermentation. Lactiplantibacillus plantarum (L. plantarum) strains as glucosidase-positive strains
Externí odkaz:
https://doaj.org/article/980586c226604dae8b563381a65f4226
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 43, Iss 2, Pp 380-387 (2015)
This study evaluated the effects of various bud load and water amounts (WA) on the berry composition of the ‘Narince’ white wine grape variety. Two water amounts (WA-I and WA-II) administered during growth stages or a non-irrigated (rain-fed) con
Externí odkaz:
https://doaj.org/article/021808bb153b42b786037f4f8286209f
Autor:
Haşim Kelebek
Publikováno v:
Journal of Agricultural Sciences, Vol 16, Iss 4, p 0 (2010)
Bu çalışmada, Öküzgözü üzümünün şaraba işlenmesi sırasında uygulanan soğuk maserasyon uygulamasının antosiyanin bileşimi üzerindeki etkileri incelenmiştir. Antosiyanin bileşiklerinin analizleri zıt fazlı ve diyod array dedekt
Externí odkaz:
https://doaj.org/article/312093a3b1a74e4a9d7007c1f90b18e2
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 8, Pp 1322-1328 (2021)
This study has been conducted to determine the fruit quality parameters such as sugar and carotenoid content as well as plant and fruit characteristics of 11 local watermelon genotypes from watermelon genetic resources collection of Cukurova Universi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4fb1f2681b504e31afc074e2a995c272
http://www.agrifoodscience.com/index.php/TURJAF/article/view/2672
http://www.agrifoodscience.com/index.php/TURJAF/article/view/2672
Publikováno v:
ACS Omega, Vol 9, Iss 13, Pp 14963-14976 (2024)
Externí odkaz:
https://doaj.org/article/33620d001ceb4daaadd5e0dd8581349e
Publikováno v:
FOOD ANALYTICA GROUP.
Juniper berries (Juniperus drupacea L.) belonging the Cupressacea family are recently gaining interest of both pharmaceutical and food industries due to their unique and dainty aroma. These fruits are generally used in the production of molasses in s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5863e471871c4d733c18a715d47f30f0
https://doi.org/10.57252/10.57252.2021.5
https://doi.org/10.57252/10.57252.2021.5