Zobrazeno 1 - 10
of 275
pro vyhledávání: '"OSMAN SAGDIC"'
Publikováno v:
ACS Omega, Vol 9, Iss 11, Pp 12711-12724 (2024)
Externí odkaz:
https://doaj.org/article/b3ed9c0276274f458c90ac8b2c172ba3
Autor:
Esra Avci, Alican Akcicek, Zeynep Hazal Tekin Cakmak, Muhammed Zahid Kasapoglu, Osman Sagdic, Salih Karasu
Publikováno v:
ACS Omega, Vol 9, Iss 9, Pp 10243-10252 (2024)
Externí odkaz:
https://doaj.org/article/b71cdad902bb4851b2709ddbc057fbbc
Autor:
Alican Akcicek, Muhammed Özgölet, Zeynep Hazal Tekin-Cakmak, Salih Karasu, Esra Duran, Osman Sagdic
Publikováno v:
ACS Omega, Vol 9, Iss 7, Pp 7491-7501 (2024)
Externí odkaz:
https://doaj.org/article/fa3e1da7e3a74b449fa626b3721f135b
Autor:
Alican Akcicek, Esra Avci, Zeynep Hazal Tekin-Cakmak, Muhammed Zahid Kasapoglu, Osman Sagdic, Salih Karasu
Publikováno v:
ACS Omega, Vol 8, Iss 44, Pp 41603-41611 (2023)
Externí odkaz:
https://doaj.org/article/ad8a160f585d47259a9226e7d8cc1dc9
Autor:
Zeynep Hazal Tekin-Cakmak, Cagla Ozer, Kubra Ozkan, Halide Yildirim, Francesco Sestili, Abderrazek Jilal, Osman Sagdic, Muhammet Ozgolet, Hamit Koksel
Publikováno v:
Journal of Functional Foods, Vol 112, Iss , Pp 105939- (2024)
A high β-glucan hull-less barley (cv. Chifaa) was used in bulgur production and its technological and nutritional properties were compared with bulgurs of another hull-less barley and durum wheat. Although Chifaa bulgur had longer cooking time (9.5
Externí odkaz:
https://doaj.org/article/ad7ebaa697304875b5724e8d91048c95
Autor:
Hamit Koksel, Zeynep Hazal Tekin-Cakmak, Sena Oruc, Gozde Kilic, Kubra Ozkan, Buket Cetiner, Osman Sagdic, Francesco Sestili, Abderrazek Jilal
Publikováno v:
Foods, Vol 13, Iss 2, p 326 (2024)
Although the Med-Diet is a healthy diet model, it is affected by current dietary habits. Therefore, new foods with improved nutritional value should be developed to respond to the needs of people following the Med-Diet. This study was focused on deve
Externí odkaz:
https://doaj.org/article/31ffcacbfa9443238ebae92aff5a3255
Publikováno v:
Foods, Vol 13, Iss 1, p 139 (2023)
Fish skin gelatin, as a waste product of sea bream, was used to obtain fish gelatin hydrolysate (FGH) with the treatment of alcalase (alc) and savinase (sav). The functional properties of FGHs and their usage possibilities in frozen dough bread makin
Externí odkaz:
https://doaj.org/article/ec380322371043d4bece0e7ee0b65cf4
Publikováno v:
Foods, Vol 12, Iss 20, p 3845 (2023)
The effect of casein savinase hydrolysate (CSH) usage on frozen dough (1%, 1.5% and 2%, g/100 g flour) was investigated in terms of rheological, thermal and structural characteristics of wheat doughs and the textural and color properties of correspon
Externí odkaz:
https://doaj.org/article/db6136dc11984776a6479f9c6b0a3037
Autor:
Hamit Koksel, Buket Cetiner, Vladimir P. Shamanin, Z. Hazal Tekin-Cakmak, Inna V. Pototskaya, Kevser Kahraman, Osman Sagdic, Alexey I. Morgounov
Publikováno v:
Foods, Vol 12, Iss 18, p 3376 (2023)
The main aim of this study was to investigate the quality and nutritional properties (dietary fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of colored wheats. White (cultivar Agronomicheskaya 5), re
Externí odkaz:
https://doaj.org/article/2db38554d6984e6ea28e7b433af4a6eb
Autor:
Vladimir P. Shamanin, Zeynep H. Tekin-Cakmak, Salih Karasu, Inna V. Pototskaya, Sergey S. Shepelev, Alexandr S. Chursin, Alexey I. Morgounov, Osman Sagdic, Hamit Koksel
Publikováno v:
Plants, Vol 12, Iss 12, p 2301 (2023)
In this study, 21 synthetic hexaploid wheat samples were analyzed and compared for phenolic content (the Folin–Ciocalteu method), phenolic compositions, and antioxidant activity (DPPH, ABTS, and CUPRAC). The aim of the study was to determine the ph
Externí odkaz:
https://doaj.org/article/cf522a12db9642cb802f0fbdf19fc56a