Zobrazeno 1 - 10
of 152
pro vyhledávání: '"Hasim Kelebek"'
Autor:
Ozlem Kilic Buyukkurt, Gamze Guclu, Onur Sevindik, Hasim Kelebek, Pinar Kadiroglu Kelebek, Serkan Selli
Publikováno v:
Heliyon, Vol 10, Iss 15, Pp e35013- (2024)
The aim of this study was to characterize the aroma and aroma-active compounds of black carrot pomace, a valuable by-product of black carrot juice industry. Aroma compounds were analyzed using GC-MS-O and extracted via the SAFE technique. The extract
Externí odkaz:
https://doaj.org/article/38f93d4ee3dc4ef69e22f27827dbfd40
Publikováno v:
ACS Omega, Vol 9, Iss 13, Pp 14963-14976 (2024)
Externí odkaz:
https://doaj.org/article/33620d001ceb4daaadd5e0dd8581349e
Publikováno v:
Heliyon, Vol 10, Iss 11, Pp e31127- (2024)
In recent years, Albania has seen a significant increase in wine production, which can be attributed to the growing interest in the diversity of native grape varieties. Among the most popular grape varieties are Kallmet, Shesh i zi (ShiZ), Shesh i ba
Externí odkaz:
https://doaj.org/article/457483445744402f885e748144cd20b3
Autor:
Hasim Kelebek, Hatice Kubra Sasmaz, Ozge Aksay, Serkan Selli, Ozan Kahraman, Christine Fields
Publikováno v:
Foods, Vol 13, Iss 7, p 1053 (2024)
In the original publication [...]
Externí odkaz:
https://doaj.org/article/70c292452ba147819b888066ef0ab0d2
Autor:
Hasim Kelebek, Hatice Kubra Sasmaz, Ozge Aksay, Serkan Selli, Ozan Kahraman, Christine Fields
Publikováno v:
Foods, Vol 13, Iss 5, p 694 (2024)
Guayusa tea is derived from the leaves of the Ilex guayusa Loes. plant, which is native to the Amazon rainforest. Beyond its pleasant sensory properties, Guayusa tea is rich in antioxidants, phenolics, and minerals. In this study, the effects of infu
Externí odkaz:
https://doaj.org/article/1692fa0cbfcd4fd78f7f04dc34e08ed0
Publikováno v:
Heliyon, Vol 9, Iss 8, Pp e19056- (2023)
Black garlic is a relatively new product that has become very popular in recent years. It is obtained by fermenting raw (white) garlic by the application of heat treatment. The undesirable pungent odor of the white garlic disappears and the black gar
Externí odkaz:
https://doaj.org/article/442d664e100f4db492a892994f22f718
Publikováno v:
Heliyon, Vol 9, Iss 8, Pp e18684- (2023)
In this study, three cooking methods (baking, boiling, sous vide (SV)) were applied to Turkish sweet potatoes with three flesh colors (white, orange, purple) to examine the effects of the product color and cooking methods on the total phenolics, anti
Externí odkaz:
https://doaj.org/article/7cdbc0a8ab3941559c099944e059e64d
Publikováno v:
Foods, Vol 12, Iss 17, p 3185 (2023)
Microalgae have gained attention as alternative food sources due to their nutritional value and biological effects. This study investigated the effect of salt stress on the antioxidant activity, phenolic profile, bioavailability of bioactive compound
Externí odkaz:
https://doaj.org/article/1334e78b77bc4245af3f017bd5435081
Autor:
Kouame Fulbert Oussou, Gamze Guclu, Onur Sevindik, Hasim Kelebek, Małgorzata Starowicz, Serkan Selli
Publikováno v:
Separations, Vol 10, Iss 1, p 10 (2022)
Herbal teas are a popular global drink and are widely used in many traditional medicines. Key odorants are one of the main parameters to elucidate the final herbal tea’s overall quality and consumer acceptance. In the present study, for the first t
Externí odkaz:
https://doaj.org/article/2add75398ed44b2cbdded27ea016b404
Autor:
Kouame Fulbert Oussou, Gamze Guclu, Onur Sevindik, Małgorzata Starowicz, Hasim Kelebek, Serkan Selli
Publikováno v:
Separations, Vol 9, Iss 9, p 245 (2022)
In the present study, the volatile compounds, key odorants, and fatty acid profiles of Ivorian shea butter produced by cold press extraction (CPE), solvent extraction (SE) and traditional extraction (TE) methods were investigated for the first time.
Externí odkaz:
https://doaj.org/article/0584b3e1e6b5459abb5670b12dee94cc