Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Menekşe Bulut"'
Autor:
Menekşe Nazlı Aker, İlknur M. Gönenç, Dilan Çalişici, Menekşe Bulut, Duried Alwazeer, Tyler W. LeBaron
Publikováno v:
BMC Women's Health, Vol 24, Iss 1, Pp 1-10 (2024)
Abstract Background Premenstrual syndrome (PMS) consists of psychiatric or somatic symptoms negatively affecting the daily life. PMS treatment can involve the use of complementary-alternative approaches. Hydrogen-rich water (HRW) has antioxidant and
Externí odkaz:
https://doaj.org/article/38454de78f8b46199698c069e48f2c74
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 66 (2023)
Abstract This study aimed to evaluate the use of an oxy-hydrogen generator for preparing hydrogen-rich water (HRW) and studying its effects on the L. garvieae- affected zebrafish. 0, 10, 20, and 100% HRW were prepared to determine the effects of HRW
Externí odkaz:
https://doaj.org/article/f6eaa9dc68ae43e9917964555b0f4d47
Autor:
Ersin Gülsoy, Elif Duygu Kaya, Ayşe Türkhan, Menekşe Bulut, Mubin Koyuncu, Emrah Güler, Figen Sayın, Ferhad Muradoğlu
Publikováno v:
Molecules, Vol 28, Iss 13, p 5067 (2023)
Turkey is the leading producer and exporter of hazelnuts, producing approximately 64% of global hazelnut production. This research investigated the effects of cultivars and altitude on the phenolic, antioxidant, and fatty acid compositions of five ha
Externí odkaz:
https://doaj.org/article/b56f9d0ee8884a118818f1a697398b34
Publikováno v:
Fermentation, Vol 8, Iss 12, p 741 (2022)
Fermented foods are considered the main sources of biogenic amines (BAs) in the human diet while lactic acid bacteria (LAB) are the main producers of BAs. Normal water (NW) and hydrogen-rich water (HRW) were used for preparing red beet pickles, i.e.,
Externí odkaz:
https://doaj.org/article/1a25e6156b17432382e3b0812303427f
Autor:
Menekşe Bulut, Kaan Hürkan
Publikováno v:
Journal of Food Science and Technology. 60:1612-1620
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2c0b474127513ae4aced88fef9d3f1c
https://doi.org/10.1007/s13197-023-05705-3
https://doi.org/10.1007/s13197-023-05705-3
Publikováno v:
Journal of Dairy Research. 89:431-439
The effects of washing raw butter with hydrogen-rich water (HRW), prepared with hydrogen (H2) and/or magnesium (Mg), on butter quality were investigated in this research paper. During the washing process, titratable acidity (TA) decreased by 12% for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6bc8d5f3bf0c15224da48b266e402bd
https://doi.org/10.1017/s0022029922000681
https://doi.org/10.1017/s0022029922000681
Autor:
Muradoğlu, Ersin Gülsoy, Elif Duygu Kaya, Ayşe Türkhan, Menekşe Bulut, Mubin Koyuncu, Emrah Güler, Figen Sayın, Ferhad
Publikováno v:
Molecules; Volume 28; Issue 13; Pages: 5067
Turkey is the leading producer and exporter of hazelnuts, producing approximately 64% of global hazelnut production. This research investigated the effects of cultivars and altitude on the phenolic, antioxidant, and fatty acid compositions of five ha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::cef7cc90552022c533c740c6c46e65a4
Publikováno v:
Journal of Food Processing and Preservation.
The use of gases in different food applications has increased in the last decades. The incorporation of hydrogen into yogurt was reported to improve the organoleptic properties of some dairy products. A study is needed to understand the effect of thi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f2e94178604eb9baf24da668b1da966
Publikováno v:
Environmental Science and Pollution Research. 29:19642-19656
The toxic effects of mercury in earthworms and the potential alleviation effect of hydrogen-rich water (HRW) using ATR-FTIR and LC–MS analysis methods were investigated. Different concentrations of mercury chloride (H1: 5 µg/mL, H2: 10 µg/mL, H3:
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7dd8f0f7e6530136d9f74b02a4a25405
https://doi.org/10.1007/s11356-021-17230-x
https://doi.org/10.1007/s11356-021-17230-x
Publikováno v:
Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi.
In this study, the influences of nitrogen (N2) and hydrogen (H2) gases on the physicochemical and textural properties of yogurt during storage were investigated. The redox potential of the environment has been changed by using N2 and H2 which are nat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f638bccce9277ad37223a12f3801def
https://doi.org/10.53433/yyufbed.1155621
https://doi.org/10.53433/yyufbed.1155621