Výsledky vyhledávání - "Ozan Gürbüz"

Akademický článek

Influence of hot air drying on phenolic compounds and antioxidant capacity of blueberry (Vaccinium myrtillus) fruit and leaf

Autor: Nurcan Değirmencioğlu, Ozan Gürbüz, Gözde Erdem Karatepe, Reyhan Irkin

Publikováno v: Journal of Applied Botany and Food Quality, Vol 90 (2017)

The present study was undertaken to assess the effects of hot air drying on phenolic compositions, total phenolic (TP) content, total anthocyanin (TA) content, as well as antioxidant capacities of methanol extracts from blueberry (Vaccinium myrtillus

Externí odkaz: https://doaj.org/article/ba4af976373f48cea5a337c2b7d619d0

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Akademický článek

Taze Zeytin Mikroflorasında Bulunan Laktik Asit Bakterilerinin Belirlenmesi

Autor: Mihriban Korukluoğlu, Ozan Gürbüz, İsmet Şahin

Publikováno v: Journal of Agricultural Sciences, Vol 08, Iss 02, Pp 109-113 (2002)

Bu araşt ı rman ı n amac ı , taze zeytinlerde doğal olarak bula şı k olan laktik asit bakterilerini ve bunlar ı n zeytin fermentasyonuna uygunluklar ı n ı , bu değerlendirme alan ı nda starter kullan ı m ı na yönelik önerilerin geçer

Externí odkaz: https://doaj.org/article/5a0c7fffbc014094b2743058a88f1ac7

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Ketogenic Nutrition and Health

Autor: Ceren FİLİZ, Elif YILDIZ, Ozan GÜRBÜZ

Publikováno v: Izmir Democracy University Health Sciences Journal.

The ketogenic diet (KD) is a high-fat, adequate-protein and very low-carb diet regimen that simulates/mimics the metabolism of the fasting state to stimulate the production of ketone bodies. KD has long stood out as a highly successful dietary approa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::126b2dd7809035e4b8e9d15a251d31da
https://doi.org/10.52538/iduhes.1093564

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Antioxidant and anti-diabetic properties of Spirulina platensis produced in Turkey

Autor: Elif Yildiz, Yasemin Şahan, Metin Guldas, Sedef Ziyanok-Demirtas, Ozan Gürbüz

Publikováno v: Food Science and Technology, Vol 41, Iss 3, Pp 615-625 (2020)
Food Science and Technology v.41 n.3 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Graphical Abstract : TOC-Table of content. Abstract Spirulina produced in Turkey has a high antioxidant capacity determined by the three common methods (ABTS, CUPRAC, and DPPH). The major phenolics found in Spirulina were acacetin (53.62%) and pinoce

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d9f67e3b5a86d5b42bd97720ee8c77c
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300615&tlng=en

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Impact of tea leaves types on antioxidant properties and bioaccessibility of kombucha

Autor: Yasemin Şahan, Elif Yildiz, Ozan Gürbüz, Nurcan Değirmencioğlu, Metin Guldas

Publikováno v: J Food Sci Technol

Five different tea varieties (white, green, oolong, black and pu-erh) were infused, drained and used for kombucha production. Antioxidant capacity, total phenolic content and bioaccessibility values were determined. Extractable, hydrolysable and bioa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17add821eee897106f9e614f81420b78
https://doi.org/10.1007/s13197-020-04741-7

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Obesity-associated Pathways of Anthocyanins

Autor: Ozan Gürbüz, Asli Gul Acar, Elif Yildiz, Pinar Ellergezen, Metin Guldas

Publikováno v: Food Science and Technology, Issue: ahead, Published: 17 JUL 2020
Food Science and Technology v.41 suppl.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 41 Supplement 1, Pages: 1-13, Published: 17 JUL 2020
Food Science and Technology, Vol 41, Iss suppl 1, Pp 1-13 (2020)

Anthocyanins have a great potential for human health, as a sub-group of phenolic compounds. Interactions of anthocyanin involved in digestion and thus in obesity consist of inhibition of pancreatic lipase, regulation of lipolysis and lipogenesis, act

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16297093313421a1fc8e65038d5da224
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005016215&lng=en&tlng=en

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Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey

Autor: Metin Guldas, Elif Yildiz, Ozan Gürbüz

Publikováno v: Food Science and Technology, Issue: ahead, Published: 22 JUN 2020
Food Science and Technology, Vol 41, Iss 1, Pp 180-187 (2020)
Food Science and Technology v.41 n.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Black carrot, which is an economically important product, is produced extensively in Konya and Hatay regions in Turkey. Kombucha tea is a symbiotic system, comprises of bacteria and yeasts cultures called as SCOBY, and produced by fermentation of sug

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86253ff2b9928cc41a569fa52831489d
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005014201&lng=en&tlng=en

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Effect of Caper Buds (Capparis spp.) on Phenolics, Antioxidant Capacity, and Bioaccessibility on Kombucha Tea Production

Autor: Nihan Giritlioğlu, Elif Yildiz, Ozan Gürbüz

Publikováno v: Volume: 18, Issue: 4 390-401
Akademik Gıda

Kombucha is a fermented beverage obtained by the fermentation of tea extracts containing sugar by the symbiotic culture of acetic acid bacteria and yeasts. The consumption and studies about the Kombucha are increasing steadily. In this study, caper b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d08631c3d6232fbf890488094ee0e49
https://dergipark.org.tr/tr/pub/akademik-gida/issue/59170/850909

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İki Lactobacillus plantarum (Orla-Jensen, 1919) (Lactobacillales: Lactobacillaceae) suşunun chlorpyrifos ve deltamethrini parçalama potansiyeller

Autor: Ayşegül Kumral, Ozan Gürbüz, Nabi Alper Kumral

Publikováno v: Volume: 44, Issue: 2 165-176
Turkish Journal of Entomology

Many soil bacteria can degrade the synthetic insecticides chlorpyrifos and deltamethrin by their esterase enzymes and/or by using them as carbon and energy sources. The hypothesis tested was that similar degradation potential could be found in Lactob

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::11febfb06680d01d2f84e7619bdac15a
http://hdl.handle.net/11452/29954

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