Zobrazeno 1 - 10
of 60
pro vyhledávání: '"Nesrin ECEM BAYRAM"'
Autor:
Seran Kırkıncı, Yusuf Can Gercek, Fatma Nur Baştürk, Nazlıcan Yıldırım, Betül Gıdık, Nesrin Ecem Bayram
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-12 (2024)
Abstract This study investigated the impact of two extraction methods, traditional hydrodistillation (TDH) and microwave-assisted hydrodistillation (MAH), on the essential oil yield and chemical profile of Lavandula angustifolia L., as well as the bi
Externí odkaz:
https://doaj.org/article/87351a231d744443b57fe7fd5880e2cf
Autor:
Saffet Çelik, Naciye Kutlu, Yusuf Can Gerçek, Sinan Bayram, Ravi Pandiselvam, Nesrin Ecem Bayram
Publikováno v:
Foods, Vol 11, Iss 22, p 3652 (2022)
In recent years, there has been increasing interest in green extraction methods and green solvents due to their many advantages. In this study, the effects of an ultrasonic extraction method and deep eutectic solvents (DESs) on the extraction of diff
Externí odkaz:
https://doaj.org/article/c90d7bcd223c4ba68a056d8249f74b40
Autor:
Nesrin Ecem Bayram, Yusuf Can Gercek, Saffet Çelik, Nazlı Mayda, Aleksandar Ž. Kostić, Aleksandra M. Dramićanin, Aslı Özkök
Publikováno v:
Arabian Journal of Chemistry, Vol 14, Iss 3, Pp 103004- (2021)
In this study, the chemical profile of bee pollen (BP) and bee bread (BB) samples collected from the same beehive were analyzed by LC–MS/MS (liquid chromatography technique coupled with tandem mass spectrometry), providing the identification of 23
Externí odkaz:
https://doaj.org/article/87ca666cc81d440bb0343dd13b9ce492
Autor:
Nesrin Ecem Bayram
Publikováno v:
European Food Research and Technology. 249:1049-1057
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0264fff4dae4132cdac7ee884d029dbf
https://doi.org/10.1007/s00217-022-04194-6
https://doi.org/10.1007/s00217-022-04194-6
Autor:
Yusuf Can Gerçek, Aydan Acar Şahin, Nesrin Ecem Bayram, Saffet Çelik, Abdurrahman Sefalı, Betül Gıdık, Gül Cevahir Öz, Nur Münevver Pınar
Publikováno v:
South African Journal of Botany. 149:19-28
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::246bb327a7fb2183461b06d157fcc32a
https://doi.org/10.1016/j.sajb.2022.05.046
https://doi.org/10.1016/j.sajb.2022.05.046
Publikováno v:
Kafkas Universitesi Veteriner Fakültesi Dergisi, Vol 24, Iss 1, Pp 53-59 (2017)
In this research, the melissopalynological analysis of honey samples collected from Kars city located in the East Anatolian Region of Turkey was conducted for geographical marking. Within this context, melissopalynological analyses of 100 honey sampl
Externí odkaz:
https://doaj.org/article/49a0de032aaa4ddcab52b9af02417b0f
Publikováno v:
European Food Research and Technology. 248:3037-3057
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64bbe7b9b10db1ab789e8af6b503df9b
https://doi.org/10.1007/s00217-022-04110-y
https://doi.org/10.1007/s00217-022-04110-y
Autor:
Ali Doğru, Nesrin Ecem Bayram
Publikováno v:
Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Vol 20, Iss 3, Pp 509-519 (2016)
In this study, some morphological and physiological parameters of three maize (Zea mays L.) cultivars, cv. FR13, FRB73 and TTM815, were analysed to investigate their tolerance to drought stress. Twenty-one-day old plants were subjected to three diffe
Externí odkaz:
https://doaj.org/article/b9138ca5593149da9cec3cd766dd71fe
Autor:
Yusuf Can Gerçek, Sinan Bayram, Saffet Çelik, Deniz Canlı, Muhammed Halid Mavaldi, Kadir Boztas, Fatma Nur Bastürk, Seran Kırkıncı, Yeter Yesil, Taylan Kösesakal, Gül Cevahir Öz, Nesrin Ecem Bayram
Publikováno v:
Journal of Essential Oil Bearing Plants. 25:690-706
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06a13b3c403424bf1250935bbea99346
https://doi.org/10.1080/0972060x.2022.2107403
https://doi.org/10.1080/0972060x.2022.2107403
Publikováno v:
Volume: 47, Issue: 2 212-219
Gıda
Gıda
Bal, gıda olarak tüketiminin yanı sıra apiterapik amaçlarla da kullanılan önemli doğal ürünlerden birisidir. Apiterapide kullanılacak ürünlerin orijinalliği çok önemlidir. Botanik köken, başta bal olmak üzere arı ürünlerinin kar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa93040427c8da479b0697db6bcdbd2e
https://doi.org/10.15237/gida.gd21147
https://doi.org/10.15237/gida.gd21147