Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Mehmet Turan Ayseli"'
Autor:
Turgay Cetinkaya, Mehmet Turan Ayseli
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100750- (2024)
The distinct fishy odors found in fish products are mainly linked to the surrounding environment (eg, algae, water, and feed). These odor compounds can be intensified during processing and storage as a result of lipid autoxidation, enzymatic reaction
Externí odkaz:
https://doaj.org/article/5f9d78b64dc24cc0b296ddf851dcbdba
Publikováno v:
Trends in Food Science & Technology
Background The 2019 novel coronavirus (2019-nCoV) represents an ongoing major global health crisis with a potentially unprecedented death toll and socio-economic impact in the modern era. Measures taken to reduce the rate of transmission are too unpr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66d8b6d7c78b539966888b9dc5e192c9
http://europepmc.org/articles/PMC7834257
http://europepmc.org/articles/PMC7834257
Autor:
Beyza Vahapoglu, Ozge Kilicoglu, Nur Cebi, Mehmet Turan Ayseli, Umit Kara, Osman Sagdic, Esra Capanoglu
Publikováno v:
Radiation Physics and Chemistry. 201:110413
Turmeric and ginger are among the most widely used medicinal plants due to their health benefits and bio-activities, which include antiviral and antioxidant properties. However, these plants are usually irradiated to increase their shelf life and qua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1791a126a7a8b4cc33f87e083d67e99a
https://doi.org/10.1016/j.radphyschem.2022.110413
https://doi.org/10.1016/j.radphyschem.2022.110413
Autor:
Muhsin Konuk, Wiam Elshami, Ibrahim Inanc, Ahmet Arif Kurt, G. Susoy, Shams A.M. Issa, Ozge Kilicoglu, Mehmet Turan Ayseli, U. Kara, Huseyin Ozan Tekin, İsmail Aslan
In late December 2019, the new viral pneumonia outbreak was first detected in Wuhan, the largest metropolitan area in China's Hubei province. The 2019–20 coronavirus pandemic is an ongoing pandemic, caused by the severe acute respiratory syndrome-2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca8937edb787fd6b586cb5a5aa2a0e39
https://doi.org/10.21203/rs.3.rs-24870/v1
https://doi.org/10.21203/rs.3.rs-24870/v1
Publikováno v:
Food chemistry. 338
Turkish coffee is a popular hot beverage owing to its delicious taste and pleasant aroma in Turkey. In the present study, key odorants of medium (MRC) and dark roasted Turkish coffee (DRC) brews were studied using GC-MS-Olfactometry. A total of 26 an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfcdd5741574b6336334da75a60d6a27
https://pubmed.ncbi.nlm.nih.gov/32798819
https://pubmed.ncbi.nlm.nih.gov/32798819
Publikováno v:
Trends in Food Science & Technology. 48:69-77
Background Consumers' food production requirements have changed considerably during the last decade. This includes growing interest in the use of aroma compounds to develop functional foods for providing health benefits and reducing chemically synthe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6bdcc97cee72d1348fee006422d59c5
https://doi.org/10.1016/j.tifs.2015.11.005
https://doi.org/10.1016/j.tifs.2015.11.005
Autor:
Esra Capanoglu, Duygu Ozmen, Nur Cebi, Osman Sagdic, Mustafa Tahsin Yilmaz, Mehmet Turan Ayseli
Publikováno v:
Food Chemistry. 315:126208
The aim of the current work was to evaluate the physicochemical, rheological, molecular, thermal and sensory properties of complementary food (CF) formulations prepared with quinoa (Chenopodium quinoa Willd.) flour (QF). It was observed that QF addit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3096f854adbc85967272d32a81f17fce
https://doi.org/10.1016/j.foodchem.2020.126208
https://doi.org/10.1016/j.foodchem.2020.126208
Publikováno v:
Food Chemistry. 165:540-546
PubMedID: 25038709 Aroma and aroma-active compounds of cherry tomato (Lycopersicum esculentum) was analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). According to sensory analysis, the aromatic extract obtained by liquid-liquid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9813439c7a3434adec5ef7698278f812
https://doi.org/10.1016/j.foodchem.2014.05.147
https://doi.org/10.1016/j.foodchem.2014.05.147