Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Murat Emre TERZİOĞLU"'
Publikováno v:
Mljekarstvo, Vol 73, Iss 4, Pp 250-262 (2023)
Stirred-type fruit yoghurts with two different fruit purees (kiwifruit and banana) were produced and were investigated the physicochemical, volatile compounds, 2,2-diphenylpicrylhydrazyl (DPPH) free radical scavenging activity, cupric ion reducing ca
Externí odkaz:
https://doaj.org/article/0deb74d9180944c0807228c726e502a8
Autor:
Mukul Kumar, Deepika Kaushik, Jasjit Kaur, Charalampos Proestos, Fatih Oz, Ashwani Kumar, Anjali Anjali, Tahra Elobeid, Murat Emre Terzioğlu, Jianbo Xiao
Publikováno v:
Separations, Vol 9, Iss 12, p 399 (2022)
The present research signifies the anti-obesity potential of Bougainvillea spectabilis Willd. and its techno-functional properties. Bougainvillea spectabilis Willd. is a medicinal plant that belongs to the Nyctaginaceae family. Studies have reported
Externí odkaz:
https://doaj.org/article/fded23764a5a4bbba6cf67a4bf5316da
Publikováno v:
GIDA / THE JOURNAL OF FOOD. :381-393
Mevcut araştırmada ABT-2 probiyotik kültür kullanılarak üretilen manda yoğurtlarına farklı oranlarda (%5, %7.5, %10) çilek püresinin yanı sıra %7.5 oranında şeker ilave edilmiş ve yağ asidi kompozisyonu, ACE inhibitör aktivite ve HM
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4bff0e295f1dfde68241552f7feb1e25
https://doi.org/10.15237/gida.gd22101
https://doi.org/10.15237/gida.gd22101
Publikováno v:
Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi. 15:84-97
In the present study, the effect of adding pineapple at different rates to sheep yoghurt produced using ABT-2 culture on antioxidant activity, total phenolic compound amount, and 5-hydroxymethylfurfural (HMF) content was investigated. In addition, th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24ee43f0a73b0595cb43e5f492d3fab4
https://doi.org/10.18185/erzifbed.1199636
https://doi.org/10.18185/erzifbed.1199636
Autor:
Murat Emre Terzioğlu, İhsan Bakırcı, Emel Oz, Charles S. Brennan, Thom Huppertz, Ryszard Amarowicz, Mohammad Rizwan Khan, Tahra ElObeid, Rana Muhammad Aadil, Fatih Öz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b93f919c07d83577eb9b1f0375f10e22
https://doi.org/10.2139/ssrn.4431399
https://doi.org/10.2139/ssrn.4431399
Autor:
Ihsan Bakirci, Murat Emre Terzioğlu
Publikováno v:
Volume: 44, Issue: 1 163-172
Gıda
Gıda
In this study, a questionnaire to400 students studying at Faculty of Education, Faculty of Arts and Sciences,Faculty of Economics and Administrative Sciences, Faculty of Engineering andfaculty of Health Sciences in Erzincan University in 2016-2017 ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0be6db9e7cf62e6442ccd5604d7c1466
https://doi.org/10.15237/gida.gd18080
https://doi.org/10.15237/gida.gd18080
Autor:
MURAT EMRE TERZİOĞLU, İHSAN BAKIRCI
Publikováno v:
MURAT EMRE TERZİOĞLU
This study examined yoghurt samples produced using classical yoghurt culture from buffalo’s, goat’s and sheep’s milks in terms of their physicochemical characteristics, DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity, angi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd87bef11b4f8826da514db713412d4b
http://www.medycynawet.edu.pl/archives/946-summary-2023/summary-032023/6727-summary-med-weter-77-11-6727-2022
http://www.medycynawet.edu.pl/archives/946-summary-2023/summary-032023/6727-summary-med-weter-77-11-6727-2022