Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Reyhan Irkin"'
Publikováno v:
Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101073- (2024)
The potential impact of the virus on food safety during the COVID-19 outbreak has posed a critical challenge to governments, the food industry, and consumers worldwide. The aim of this study is to evaluate the knowledge, attitudes, and behaviors of a
Externí odkaz:
https://doaj.org/article/29c934b376624d7b92ca16c6680a0012
Autor:
Nedime Gündüz, Reyhan İrkin
Publikováno v:
Sağlık Akademisi Kastamonu, Vol 7, Iss 2, Pp 364-382 (2022)
Akne vulgaris, pilosebase ünitenin yaygın bir kronik inflamatuar hastalığıdır. Patofizyolojisi, kıl köklerinde Cutibacterium acnes kolonizasyonunun artmasını, foliküler hiperkeratinizasyonu, aşırı sebum üretimini ve immünolojik ve inf
Externí odkaz:
https://doaj.org/article/1588f5cb2ccd4cef9f29501a4feb8276
Publikováno v:
Kafkas Universitesi Veteriner Fakültesi Dergisi, Vol 25, Iss 2, Pp 201-207 (2018)
The aim of this study was to determine the supplementation of 1% tartaric, malic, ascorbic, fumaric, lactic, acetic and succinic acids in brine on the pH, physical and sensory properties of cheese during storage. In addition, the effect of these orga
Externí odkaz:
https://doaj.org/article/2e0f9ba0a5fa46fe8c7c5fb203c93c40
Publikováno v:
An International Journal of Optimization and Control: Theories & Applications, Vol 8, Iss 2 (2018)
Lactic acid fermented vegetables are important sources of vitamins and minerals. In recent years consumers demand for non-dairy based functional products has increased. Cabbage pickle has high enough concentrations of fiber and also it may show healt
Externí odkaz:
https://doaj.org/article/b2c9fba6236f4e38b6fb36aac645fde7
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
Autor:
Reyhan IRKIN, Metin GULDAS
Publikováno v:
Acta Agriculturae Slovenica, Vol 97, Iss 3 (2011)
A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus casei. These benefits include anti-mutagenic effects, anti-carcinogenic properties, improvement in lactose
Externí odkaz:
https://doaj.org/article/fb8930f7f5a24a45b7435d84372696ba
Autor:
Meltem Hürcan, Reyhan Irkin
Publikováno v:
Postępy Higieny i Medycyny Doświadczalnej. 76:188-198
Coronavirus 2019 (COVID-19) is an infectious disease that has brought life to a standstill around the world. Until a vaccine was found to combat COVID-19, the world conducted research and made recommendations for nutritional natural foods. Considerin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5dd901193db4ac136c3478797020f903
https://doi.org/10.2478/ahem-2022-0020
https://doi.org/10.2478/ahem-2022-0020
Autor:
Zehra Batu, Reyhan Irkin
Publikováno v:
Sağlık Bilimleri Dergisi. 30:152-158
Bu çalışmada İzmir ilinde eğitim veren bir kamu üniversitesinde eğitim alan sağlık bilimleri fakültesi öğrencilerinin fonksiyonel besinlere yönelik tutumlarının, bilgi düzeylerinin ve bazı fonksiyonel besinleri tüketim sıklıkları
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4cb149eef8722a964edba76c1838343d
https://doi.org/10.34108/eujhs.870320
https://doi.org/10.34108/eujhs.870320
Autor:
Reyhan Irkin, Melis Akhalil, Nedime Gündüz, Elif Naz Sevgi, Meltem Hürcan, Hande Pelin Katik, Zehra Batu
Publikováno v:
Mersin Üniversitesi Sağlık Bilimleri Dergisi. 14:253-261
Amaç: İnsan beslenmesinde önemli yeri olan balık, yüksek protein ve diğer azotlu bileşikler içermesi nedeniyle mikrobiyal bozulmaya yatkın bir su ürünüdür. Besinlerde mikrobiyal yükü azaltmaya yönelik sentetik ve doğal birçok koruyu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3f4b2d231627a8b5ecf8e5c9865990b
https://doi.org/10.26559/mersinsbd.795354
https://doi.org/10.26559/mersinsbd.795354
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c501e1b62848f0ae4243f08cd9f0f9b3
https://doi.org/10.1111/jfpp.16450
https://doi.org/10.1111/jfpp.16450