Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Mevlude Kizil"'
Autor:
Gulsum Gizem Topal, Sumeyra Sevim, Damla Gumus, Hatice Yasemin Balaban, Muşturay Karçaaltıncaba, Mevlude Kizil
Publikováno v:
PeerJ, Vol 12, p e17810 (2024)
Background Non-alcoholic fatty liver disease (NAFLD) is intricately linked with dietary patterns and metabolic homeostasis. Therefore, the present study focused to investigate the relation between dietary patterns and cardiometabolic risk factors rel
Externí odkaz:
https://doaj.org/article/a7c166f7e04042e0a6e3d2eaeb08f9eb
Publikováno v:
Public Health Nutrition, Vol 27 (2024)
Abstract Objective: The present study focused on the relationship between addiction to social media (SM) and emotional appetite in young adults. Design: Cross-sectional online survey. Setting: The Bergen Social Media Addiction Scale (BSMAS) and
Externí odkaz:
https://doaj.org/article/86343bfd8bd44a348f03234bc1266d57
Publikováno v:
Journal of Nutritional Science, Vol 12 (2023)
The coronavirus disease 2019 (COVID-19) has led to the implementation of restrictions to reduce transmission worldwide. The restrictions and measures have affected the psychological health and eating habits. The objective of the present study was to
Externí odkaz:
https://doaj.org/article/8e67a38e789c43d9825bb9c38670ee9b
Publikováno v:
Journal of Food Measurement and Characterization. 17:2688-2696
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d90b0a59f372d08413cdd97cc070437f
https://doi.org/10.1007/s11694-022-01773-9
https://doi.org/10.1007/s11694-022-01773-9
Autor:
Mevlude Kizil, Damla Gumus
Publikováno v:
British poultry science.
1. The objective of the present study was to examine the effect of propolis extract on reducing the formation of carcinogenic/mutagenic heterocyclic aromatic amines (HAAs), thereby minimising dietary exposure in human consumers.2. Chicken thigh meat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ed9d16ba474dc1f5c9294d8587a3423
https://pubmed.ncbi.nlm.nih.gov/36129064
https://pubmed.ncbi.nlm.nih.gov/36129064
Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan-fried salmon
Autor:
Arife Macit, Mevlude Kizil
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 102(9)
In this study, the reducing effects of varying levels of olive leaf extract (0%, 0.25%, 0.5%, 1% and 2%) on the formation of heterocyclic aromatic amines (HAAs) in pan-cooked salmon at 180 and 220 °C were examined.All salmon samples were analyzed fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70c0832e2cdc2337b0abc78bbd5f83c2
https://pubmed.ncbi.nlm.nih.gov/34952976
https://pubmed.ncbi.nlm.nih.gov/34952976
Autor:
Mevlude Kizil, Damla Gumus
Publikováno v:
Meat Science. 186:108746
This study was aimed to examine the effects of natural antioxidant-based marinades on the formation of heterocyclic aromatic amines (HAAs) in cooked beef. Samples were marinated overnight with different concentrations (0, 0.25, 0.5 and 1%) of blueber
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47a2ada7ee5ed7f7099f8c118dc320af
https://doi.org/10.1016/j.meatsci.2022.108746
https://doi.org/10.1016/j.meatsci.2022.108746
Publikováno v:
Addicta: The Turkish Journal on Addictions, Vol 10, Iss 1, Pp 59-66 (2023)
Externí odkaz:
https://doaj.org/article/deed80c932df4ef1b076f163052f7968
Publikováno v:
Hacettepe Üniversitesi Sağlık Bilimleri Fakültesi Dergisi, Vol 3, Iss 3, Pp 1-16 (2019)
The enteral diet enriched with arginine, glutamine, omega-3 fatty acids and nucleotides named as immunonutrition reduce the duration of hospital stay after surgery, infectious complications and the risk of morbidity. These nutrients modulate inflamma
Externí odkaz:
https://doaj.org/article/a6826a9ddd0e456c8bb5e0c3cdd1323f
Publikováno v:
Hacettepe Üniversitesi Sağlık Bilimleri Fakültesi Dergisi, Vol 2, Iss 1, Pp 22-38 (2015)
Objectives: The aim of this study was to evaluate the effect of income levels on students' food choices. Materials and Methods: The study was conducted on randomly selected 1429 students (47.8% boys, 52.2% girls) aged between 13-15 years in differ
Externí odkaz:
https://doaj.org/article/c4f2ef776a854d2d80ffb136389608c0