Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Nesrin Içli"'
Autor:
Nesrin İçli, Fevziye Işıl Kesbiç
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 12, Pp 2333-2338 (2021)
Tarhana is a traditional food produced by different traditional methods and the materials used in production are changing from a region to another region. The total yeast and molds, total mesophilic aerobic bacteria, Escherichia Coli and enterococci
Externí odkaz:
https://doaj.org/article/be37872966e14327af17edf8cd55c224
Autor:
Nesrin İçli
Publikováno v:
Sağlık Akademisi Kastamonu, Vol 3, Iss 3, Pp 171-184 (2018)
Bu çalışmada Kastamonu merkez köylerinde yetiştirilerek Tarhana yapımında kullanılması için yöre pazarlarında satılan kurutulmuş tohumlu darak dalı (Dereotu=Anethum graveolens L.) ve tohumlu fesleğen (Ocimum basilicum) dallarının to
Externí odkaz:
https://doaj.org/article/edb31ac716044ab9b361bbfbacb4c341
Autor:
Nesrin İçli
Publikováno v:
Sağlık Akademisi Kastamonu, Vol 2, Iss 2, Pp 89-99 (2017)
Elma ekşisi Kastamonu yöresine özgü bir yöresel üründür. Kastamonu bölgesinde yetişen lezzetli elmaların (özellikle Hürümez elma) kışında içecek ve tatlı olarak değerlendirilmesi amacıyla zahmetle hazırlanan bir gıdadır. Fenol
Externí odkaz:
https://doaj.org/article/eef77632a9da4b23851a0fe80a95b6c9
Autor:
Nesrin Içli
Publikováno v:
Volume: 69, Issue: 4 431-436
Ankara Üniversitesi Veteriner Fakültesi Dergisi
Ankara Üniversitesi Veteriner Fakültesi Dergisi
5-hydroxymethylfurfural (HMF) is formed by reducing sugars in honey in acidic environments by the Maillard reaction and is known as a carcinogenic, mutagenic and genotoxic compound. The aim of this study is to investigate the toxic HMF content of unb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0bcc915361b6323005c8afd31cf5e522
https://doi.org/10.33988/auvfd.886000
https://doi.org/10.33988/auvfd.886000
Autor:
Şükran ASLAN, Nesrin İÇLİ
Publikováno v:
Türk Tarım ve Doğa Bilimleri Dergisi. 9:69-76
Persistent organic polluting pesticides that have been used extensively historically can still be detected in agricultural products and cause health risks. In this study, banned organochlorine pesticide (OCP) residue levels in 23 garlic samples produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b15d26d008aa96f9cc5fcd2502c8930a
https://doi.org/10.30910/turkjans.1035468
https://doi.org/10.30910/turkjans.1035468
Autor:
Fevziye ışıl Kesbiç, NESRİN İÇLİ
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 12, Pp 2333-2338 (2021)
Tarhana is a traditional food produced by different traditional methods and the materials used in production are changing from a region to another region. The total yeast and molds, total mesophilic aerobic bacteria, Escherichia Coli and enterococci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c17ff085b3f6b54fc6579f50705e227e
http://www.agrifoodscience.com/index.php/TURJAF/article/view/4915
http://www.agrifoodscience.com/index.php/TURJAF/article/view/4915
Publikováno v:
Toxicological & Environmental Chemistry. 103:219-235
Coke-oven workers are occupationally exposed to high concentrations of polycyclic aromatic hydrocarbons. In this study, 1-hydroxypyrene, 9-hydroxyphenantrene, and 3-hydroxybenzo[a]pyrene levels wer...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2fd76244673c00cb5826c1eba464940
https://doi.org/10.1080/02772248.2021.1945603
https://doi.org/10.1080/02772248.2021.1945603
Autor:
Nesrin İçli, Gülçin Özkubat Çantay
Publikováno v:
Acibadem Universitesi Saglik Bilimleri Dergisi. 10:78-83
Amac: Misir suruplarinin saglik uzerindeki olumsuz etkileri hakkindaki calismalar nedeniyle gidalarda kullanilmalarina dair tartismalar gunumuzde oldukca populer hale gelmistir. Bu maddelerin saglik uzerine olumsuz etkileri kesin sekilde ispatlanirsa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2e21a7f2819e743b0183416a2de187d
https://doi.org/10.31067/0.2018.95
https://doi.org/10.31067/0.2018.95
Publikováno v:
Volume: 6, Issue: 1 1-8
Food and Health
Food and Health
Black garlic is obtained by fermentation of fresh garlic in condition under controlled high humidity and temperature.The aim of this study is to investigate the effect of freezing as pre-treatment process on black garlic produced from fresh Kastamonu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4edb0a5c741435dd1abf0fc5518f3198
https://doi.org/10.3153/fh20001
https://doi.org/10.3153/fh20001
Autor:
Nesrin İçli
Publikováno v:
Food additivescontaminants. Part A, Chemistry, analysis, control, exposurerisk assessment. 36(6)
Apple sour is a traditional product of Kastamonu, Turkey. It is consumed by spreading on bread or drinking after diluting with water. The aim of this study was to determine patulin (PAT) and 5-hydroxymethylfurfural (HMF) in apple sour. This study is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3239ad03ffd141258e9596edcb8365ee
https://pubmed.ncbi.nlm.nih.gov/31021247
https://pubmed.ncbi.nlm.nih.gov/31021247