Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Melikenur Türkol"'
Autor:
Seydi Yıkmış, Melikenur Türkol, Gholamreza Abdi, Melike İmre, Gözde Alkan, Sinem Türk Aslan, Roshina Rabail, Rana Muhammad Aadil
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101363- (2024)
The act of eating is an act that has been necessary for the survival of humanity. If we look at the adventure of food from the past to the present, this act, which was simply to fill the stomach at the beginning of human history, has now become a sou
Externí odkaz:
https://doaj.org/article/598257edd9ae431ba00d75d092de9045
Autor:
Dilek Dulger Altıner, Seydi Yıkmış, Mehmet Ali Şimşek, Melikenur Türkol, Nazan Tokatlı Demirok, Guler Celik
Publikováno v:
ACS Omega, Vol 9, Iss 27, Pp 29585-29597 (2024)
Externí odkaz:
https://doaj.org/article/e9f1b0de5c8d4ae0be7cd70ceea117a5
Autor:
Seydi Yıkmış, Aylin Duman Altan, Melikenur Türkol, Göktuğ Egemen Gezer, Şennur Ganimet, Gholamreza Abdi, Shahzad Hussain, Rana Muhammad Aadil
Publikováno v:
Ultrasonics Sonochemistry, Vol 107, Iss , Pp 106922- (2024)
Gilaburu (Viburnum opulus L.) is a red-colored fruit with a sour taste that grows in Anatolia. It is rich in various antioxidant and bioactive compounds. In this study, bioactive compounds and ultrasound parameters of ultrasound-treated gilaburu wate
Externí odkaz:
https://doaj.org/article/7dfbc20ba8fc437aaaa39340056c017c
Autor:
Melikenur Türkol, Seydi Yıkmış, Şennur Ganimet, Göktuğ Egemen Gezer, Gholamreza Abdi, Shahzad Hussain, Rana Muhammad Aadil
Publikováno v:
Ultrasonics Sonochemistry, Vol 105, Iss , Pp 106874- (2024)
Vinegar is renowned for its benefits to human health due to the presence of antioxidants and bioactive components. Firstly, this study optimized the production conditions of ultrasound-treated strawberry vinegar (UT-SV), known for its high consumer a
Externí odkaz:
https://doaj.org/article/22556ec2bc9d4e0ab2d6a179fada6d4a
Autor:
Başak Gökçe Çöl, Meryem Akhan, Burcu Çakmak Sancar, Melikenur Türkol, Seydi Yıkmış, Canan Hecer
Publikováno v:
Foods, Vol 12, Iss 11, p 2167 (2023)
Thermosonication is a process that can be used as an alternative to thermal pasteurization by combining mild temperature and ultrasound treatments. This study evaluated the effects of verjuice on the thermosonication process and its bioactive values
Externí odkaz:
https://doaj.org/article/3bc3d0cb275549ab90d3f79cc361302c
Autor:
Yıkmış, Seydi, Erdal, Berna, Doguer, Caglar, Levent, Okan, Türkol, Melikenur, Tokatlı Demirok, Nazan
Publikováno v:
Processes; Mar2024, Vol. 12 Issue 3, p517, 14p
Autor:
Çöl, Başak Gökçe, Akhan, Meryem, Sancar, Burcu Çakmak, Türkol, Melikenur, Yıkmış, Seydi, Hecer, Canan
Publikováno v:
Foods; Jun2023, Vol. 12 Issue 11, p2167, 19p