Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Nilüfer Vural"'
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 96, Iss 1 (2024)
Abstract The goal of this work was to obtain a rich olive leaf extract with high antioxidant activity due to its content of oleuropein (OLE), hydroxytyrosol (HT) and other phenolics, which have a synergistic effect on total antioxidant activity (TAA)
Externí odkaz:
https://doaj.org/article/8129a92210534eb5b4d7dd06117c1371
Autor:
Nilüfer Vural, Özlem Yalçınçıray
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 8, Pp 1599-1605 (2021)
According to the trend of a healthy eating awareness trend, having a potential benefit on human health, some polyphenols like flavonoids, resveratrol, hydroxy-stilbenes, and phenolic acids are in the spotlight. Grapes, and one of the most widespread
Externí odkaz:
https://doaj.org/article/a87327937c454b0c86c33f398dde0816
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 9, Pp 1720-1730 (2021)
Bu çalışmanın temel amacı, bitkinin polifenolik profilinde etkin önemli bir bileşen olan ve antioksidan, antibakteriyel ve antiviral özellikleri ile öne çıkan rosmarinik asit (RA) ile diğer antioksidan bileşenlerin hidroalkolik çözüc
Externí odkaz:
https://doaj.org/article/d1465086d4594003ac29cfa29f005d9f
Autor:
Nilüfer Vural
Publikováno v:
Journal of Food Measurement and Characterization. 15:4825-4837
Ocimum basilicum (Lamiaceae) commonly known as Sweet Basil is an aromatic plant having a controversial carcinogenic effect and is also used in the food industry. This study was designed to evaluate the chemical constituent by the chemometrics-assiste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8054e3f6ffff4f826ff9aba5947bbcb
https://doi.org/10.1007/s11694-021-01072-9
https://doi.org/10.1007/s11694-021-01072-9
Publikováno v:
Volume: 12, Issue: 3 1558-1568
Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Journal of the Institute of Science and Technology
Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Journal of the Institute of Science and Technology
In the present study, Cabernet sauvignon (Vitis vinifera L.) wines were stored at four different temperatures at 4-5°C, 8-10°C, 12-14°C and 18-20°C for 24 months. Effects of storage temperatures and durations on pH, total acidity, antioxidant act
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::caa2161963bcc9e23427aecd6f7b4b21
https://dergipark.org.tr/tr/pub/jist/issue/72255/1133038
https://dergipark.org.tr/tr/pub/jist/issue/72255/1133038
Publikováno v:
Journal of Food Science and Technology. 58:2121-2132
Grapes are known to synthesize resveratrol, a stilbene phytoalexin, associated with cancer chemopreventive activity and cardioprotection. The effect of ultrasound (US) abiotic elicitor treatments on trans-resveratrol content in Kalecik Karasi fresh a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c9ba923493d0b014057f7186b554c52
https://doi.org/10.1007/s13197-020-04722-w
https://doi.org/10.1007/s13197-020-04722-w
Publikováno v:
Journal of Food Measurement and Characterization. 14:1344-1355
In recent years there is an improving interest in non-alcoholic malt beverages because of its several health benefits. This study labors the point of the effects of the production process of this beverage on different kinds of malts. The main aims of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6874657b3119e86a888255e8100c2f57
https://doi.org/10.1007/s11694-020-00384-6
https://doi.org/10.1007/s11694-020-00384-6
Publikováno v:
Journal of Food Measurement and Characterization. 14:1286-1305
In this study, the effect of solvent type and solvent concentration on the ultrasound assisted extraction (UAE) of polyphenols from popular tea samples (black, green, mate, blackberry and black mulberry) which have high antioxidant activities were in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c120abde8fec786f74e65e25ddaf0f5c
https://doi.org/10.1007/s11694-020-00376-6
https://doi.org/10.1007/s11694-020-00376-6
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::265b357a732578123748bcd0dff834c3
https://doi.org/10.1111/jfpp.15625
https://doi.org/10.1111/jfpp.15625
The filtration and pasteurization steps at beer production have vital importance for consumer expectations and a long shelf-life. Also, phenolics have a significant role in the organoleptic characteristics and antioxidant activity of beers. This stud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97567f981672114394c1b1eefa5cd82b
https://hdl.handle.net/20.500.12294/2907
https://hdl.handle.net/20.500.12294/2907