Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Mustafa NİZAMLIOĞLU"'
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 5, Iss 1, Pp 29-35
This investigation was carried out to develop a grading system and to determine the quality factors for fresh water fishes caught in Konya region. The contents of head, scales, s'kin, fins, internal organs and fishbones; the waste percentages; the yi
Externí odkaz:
https://doaj.org/article/745f220ac24b4d5085f090f5de034aca
Autor:
Başak Gökçe ÇÖL, Nurten ELKİN, Semiha YALÇIN, Mustafa NİZAMLIOĞLU, Abdullah Yüksel BARUT, Hande Nur ONUR ÖZTÜRK, Eda Merve KURTULUŞ
Publikováno v:
İstanbul Gelişim Üniversitesi Sağlık Bilimleri Dergisi. :194-207
Amaç: Bu çalışma Sağlık Bilimleri öğrencilerinin beslenme alışkanlıkları ve obezite durumlarının belirlenmesini amaçlamaktadır. Yöntem: Çalışmada özel bir üniversitenin sağlık bilimlerinde okuyan gönüllü 277 öğrencinin ka
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb8b43d95063d1720d3c111855ae3329
https://doi.org/10.38079/igusabder.1146467
https://doi.org/10.38079/igusabder.1146467
Publikováno v:
Derim, Vol 34, Iss 1, Pp 43-50 (2017)
In this study, the current situation and problems of cold storage in Karaman province was investigated. The data were obtained by means of survey study. For this purpose, the business owners of 37 cold storage facilities were interviewed face to fa
Externí odkaz:
https://doaj.org/article/fb50615e870348fe94f0fdea337128b6
Publikováno v:
Volume: 18, Issue: 1 67-75
Celal Bayar University Journal of Science
Celal Bayar University Journal of Science
Jujube, which grows in tropical and sub-tropical regions of world and has been commercially cultivated in China for 4000 years. Jujube is a juicy and crispy fruit, resembling a large olive and tasting like an apple. Moreover, jujube has been used for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d824ee7b04bfa5adaef651eeefe6e70
https://doi.org/10.18466/cbayarfbe.913267
https://doi.org/10.18466/cbayarfbe.913267
Publikováno v:
Volume: 17, Issue: 2 232-242
Akademik Gıda
Akademik Gıda
Acrylamide formed by the Maillard reaction is reportedto be a toxic compound. Under conditions where heat leads to the formation ofMaillard browning products, it can also lead to the formation of acrylamide infoods. The introduction of acrylamide int
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d3f658feabc8ab706208f81b15e0d8c
https://doi.org/10.24323/akademik-gida.613588
https://doi.org/10.24323/akademik-gida.613588
Bu çalışma, Tekstüre Soya Proteini (TSP) ve Konsantre Soya Proteini'nin (KSP) tavuk sosisi kalitesine etkisini belirlemek amacıyla yapılmıştır. Bu amaçla TSP ve KSP hidratize edildikten sonra %2.5-0; %5-0; %0-2.5; %0-5 ve %2.5-2.5 oranları
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9718::15425996b3888beb04ec5b3d46c16290
http://hdl.handle.net/20.500.12481/3182
http://hdl.handle.net/20.500.12481/3182
Publikováno v:
Türk Spor ve Egzersiz Dergisi, Vol 14, Iss 3, Pp 36-42 (2014)
The aim of this study is to investigate the effect of vitamin E supplement on elite taekwondo performers who were made to do acute taekwondo exercise on some free radicals. Twenty-four healthy male elite taekwondo performers whose mean age is21.66 ±
Externí odkaz:
https://doaj.org/article/108ffe62d13644eb9b6ea0bfb243c9cb
Publikováno v:
Scopus-Elsevier
This study was performed to determine how the magnesium supplementation for a 4-week period affects the glucose and insulin levels at rest and at exhaustion in sportsmen.
THE EFFECT OF MAGNESIUM SUPPLEMENTATION ON GLUCOSE AND INSULIN LEVELS OF T
THE EFFECT OF MAGNESIUM SUPPLEMENTATION ON GLUCOSE AND INSULIN LEVELS OF T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1208a172eff53b17671a97852e350db9
http://www.scopus.com/inward/record.url?eid=2-s2.0-55249125295&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-55249125295&partnerID=MN8TOARS
Autor:
İbrahim Bozkurt, Mustafa Nizamlıoğlu
Publikováno v:
Selçuk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, Iss 14, Pp 209-215 (2005)
Aktif spor yapan öğrencilerin beslenme alışkanlıklarının belirlenmesi amacıyla yapılan bu araştırma; Selçuk, Karadeniz Teknik ve Gazi Üniversitelerinin Beden Eğitimi ve Spor Yüksek Okulları’nda okuyan ve farklıbranşlarda aktif spo
Externí odkaz:
https://doaj.org/article/d91a83a0155a43739ce16ec18706fb56
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 14, Iss 2, Pp 5-13
The aim of the study was to determine the effects of different heat treatments on chemical, microbiological and sensory properties of white pickled cheese. Three different heat treatments were applied. These were, 15 min. at 65°C (Type I), 10 min. a
Externí odkaz:
https://doaj.org/article/34f7a980edfc4746a547e67364fcb93e