Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Hamıt Koksel"'
Autor:
Zeynep Hazal Tekin-Cakmak, Cagla Ozer, Kubra Ozkan, Halide Yildirim, Francesco Sestili, Abderrazek Jilal, Osman Sagdic, Muhammet Ozgolet, Hamit Koksel
Publikováno v:
Journal of Functional Foods, Vol 112, Iss , Pp 105939- (2024)
A high β-glucan hull-less barley (cv. Chifaa) was used in bulgur production and its technological and nutritional properties were compared with bulgurs of another hull-less barley and durum wheat. Although Chifaa bulgur had longer cooking time (9.5
Externí odkaz:
https://doaj.org/article/ad7ebaa697304875b5724e8d91048c95
Autor:
Hamit Koksel, Zeynep Hazal Tekin-Cakmak, Sena Oruc, Gozde Kilic, Kubra Ozkan, Buket Cetiner, Osman Sagdic, Francesco Sestili, Abderrazek Jilal
Publikováno v:
Foods, Vol 13, Iss 2, p 326 (2024)
Although the Med-Diet is a healthy diet model, it is affected by current dietary habits. Therefore, new foods with improved nutritional value should be developed to respond to the needs of people following the Med-Diet. This study was focused on deve
Externí odkaz:
https://doaj.org/article/31ffcacbfa9443238ebae92aff5a3255
Autor:
Hamit Koksel, Buket Cetiner, Vladimir P. Shamanin, Z. Hazal Tekin-Cakmak, Inna V. Pototskaya, Kevser Kahraman, Osman Sagdic, Alexey I. Morgounov
Publikováno v:
Foods, Vol 12, Iss 18, p 3376 (2023)
The main aim of this study was to investigate the quality and nutritional properties (dietary fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of colored wheats. White (cultivar Agronomicheskaya 5), re
Externí odkaz:
https://doaj.org/article/2db38554d6984e6ea28e7b433af4a6eb
Autor:
Vladimir P. Shamanin, Zeynep H. Tekin-Cakmak, Salih Karasu, Inna V. Pototskaya, Sergey S. Shepelev, Alexandr S. Chursin, Alexey I. Morgounov, Osman Sagdic, Hamit Koksel
Publikováno v:
Plants, Vol 12, Iss 12, p 2301 (2023)
In this study, 21 synthetic hexaploid wheat samples were analyzed and compared for phenolic content (the Folin–Ciocalteu method), phenolic compositions, and antioxidant activity (DPPH, ABTS, and CUPRAC). The aim of the study was to determine the ph
Externí odkaz:
https://doaj.org/article/cf522a12db9642cb802f0fbdf19fc56a
Autor:
Buket Cetiner, Vladimir P. Shamanin, Zeynep H. Tekin-Cakmak, Inna V. Pototskaya, Filiz Koksel, Sergey S. Shepelev, Amanzhol N. Aydarov, Bayram Ozdemir, Alexey I. Morgounov, Hamit Koksel
Publikováno v:
Foods, Vol 12, Iss 11, p 2109 (2023)
Intermediate wheatgrass (IWG; Thinopyrum intermedium), a nutritionally dense and sustainable crop, is a promising novel ingredient in bakery applications. The main aim of this study was to investigate the potential of IWG as a novel ingredient in bre
Externí odkaz:
https://doaj.org/article/ee53ee196bba45fb9fea8b159dabd767
Autor:
Vladimir P. Shamanin, Zeynep H. Tekin-Cakmak, Elena I. Gordeeva, Salih Karasu, Inna Pototskaya, Alexandr S. Chursin, Violetta E. Pozherukova, Gorkem Ozulku, Alexey I. Morgounov, Osman Sagdic, Hamit Koksel
Publikováno v:
Foods, Vol 11, Iss 16, p 2515 (2022)
The total phenolic content, phenolic compositions, and antioxidant capacity in the grain of 40 purple wheat genotypes were studied. In this study, purple wheats were investigated in terms of their composition of free and bound phenolic acids and 2,2-
Externí odkaz:
https://doaj.org/article/c17b3e1de92b4ea8b9fe291bcd8b2c4d
Autor:
Alexey Morgounov, Huihui Li, Sergey Shepelev, Mohsin Ali, Paulina Flis, Hamit Koksel, Timur Savin, Vladimir Shamanin
Publikováno v:
Plants, Vol 11, Iss 16, p 2173 (2022)
Wheat as a staple food crop is the main source of micro- and macronutrients for most people of the world and is recognized as an attractive crop for biofortification. This study presents a comprehensive investigation of genomic regions governing grai
Externí odkaz:
https://doaj.org/article/7e75c5f6da644b77b37815be2df5430a
Publikováno v:
Journal of Functional Foods, Vol 65, Iss , Pp 103778- (2020)
In this study effects of resistant starch type 4 (RS4) on nutritional and quality properties of spaghetti were investigated. RS4 was added into spaghetti at different levels (15, 20 and 25%). Wheat bran was also added to spaghetti at 15% level. RS4 s
Externí odkaz:
https://doaj.org/article/3fbfd7aeb41f498fb73a9af6fbc7f886
Variation of Macro- and Microelements, and Trace Metals in Spring Wheat Genetic Resources in Siberia
Autor:
Sergey Shepelev, Alexey Morgounov, Paulina Flis, Hamit Koksel, Huihui Li, Timur Savin, Ram Sharma, Jingxin Wang, Vladimir Shamanin
Publikováno v:
Plants, Vol 11, Iss 2, p 149 (2022)
Western Siberia is one of the major spring wheat regions of Russia, cultivating over 7 Mha. The objective of the study was to evaluate the variation of macro- and microelements, and of trace metals in four distinct groups of genetic resources: primar
Externí odkaz:
https://doaj.org/article/8a3f00e05b114d61b8049aea44f9339b
ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and gra
