Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Muhsin Mutlu"'
Autor:
Muhsin Mutlu, Ulku Gulcihan Simsek, Sera Iflazoglu, Aysen Yilmaz, Burak Karabulut, Canan Akdeniz Incili, Aydın Cevik, Gokhan Kursad Incili, Pinar Tatli Seven, Seda Iflazoglu Mutlu
Publikováno v:
Ecotoxicology and Environmental Safety, Vol 270, Iss , Pp 115883- (2024)
Cadmium (Cd) is a ubiquitous environmental pollutant, and Cd exposure harms human health, agriculture, and animal husbandry. The present study aimed to investigate the potential protective effect of dietary supplementation of calcium tetraborate (CTB
Externí odkaz:
https://doaj.org/article/a3ac797de8e04e6993af6d4d9039b480
Autor:
Sera Iflazoglu, Muhsin Mutlu, Aysen Yilmaz, Seda Iflazoglu Mutlu, Ülkü Gülcihan Şimşek, Pinar Tatli Seven, Yasin Baykalir
Publikováno v:
GSC Biological and Pharmaceutical Sciences. :08-014
Cadmium (Cd) is a toxic heavy metal and one of the most important environmental pollutant that is derived from agricultural and industrial sources. Boron (B) is a metalloid that has beneficial physiological effects on the metabolism of animals and hu
Autor:
Pinar Tatli Seven, Muhsin Mutlu, Seda Iflazoglu Mutlu, Ülkü Gülcihan Şimşek, Aysen Yilmaz, Sera Iflazoglu
Publikováno v:
GSC Biological and Pharmaceutical Sciences. 15:018-026
Boron (B) is a trace element that plays an important role in the mineral, cell membrane, hormone, and enzyme metabolism of animals and humans. The aim of this study was to examine the effect of dietary calcium tetraborate (CaB4O7) supplementation on
Publikováno v:
Volume: 8, Issue: 2 139-146
Harran Üniversitesi Veteriner Fakültesi Dergisi
Harran Üniversitesi Veteriner Fakültesi Dergisi
Bu çalışma Elazığ ilinde satılan hellim peynirlerinin mikrobiyolojik ve kimyasal kalitelerini belirlemek için planlandı. Hellim peyniri örneklerinde mikrobiyolojik (Toplam mezofilik aerob bakteri, Staphylococcus-Micrococcus, Lactobacillus-Le
Autor:
Osman İrfan İlhak, Gülsüm Öksüztepe, Müzeyyen Akgöl, Muhsin Mutlu, Mehmet Emin Aydemir, Gökhan Kürşad Incili, Selçuk Alan
İlhak, Osman İrfan
In recent years, the increase in consumer demands for the products that are processed with natural additives has highlighted the use of natural substances in food processing and safety. For this purpose, the aim of this stud
In recent years, the increase in consumer demands for the products that are processed with natural additives has highlighted the use of natural substances in food processing and safety. For this purpose, the aim of this stud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf8c6c59d1318326da9d1a862acb00b2
https://hdl.handle.net/20.500.12462/11096
https://hdl.handle.net/20.500.12462/11096