Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Sükrü Güleç"'
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100793- (2024)
The current study aims to modify the functional, physical, structural and nutritional characteristics of pea protein isolate. High-intensity ultrasound treatment was used at 20 kHz frequency and 25 % amplitude for 10 (US10), 20 (US20), or 30 (US30) m
Externí odkaz:
https://doaj.org/article/c6c8c79f8c644f21acfc9c851a232cff
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ced04a26bad332862180683464aaa13e
https://doi.org/10.2139/ssrn.4134160
https://doi.org/10.2139/ssrn.4134160
Publikováno v:
Journal of Drug Delivery Science and Technology. 79:103983
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af1ad420ca7b14d886132913a6b16876
https://doi.org/10.1016/j.jddst.2022.103983
https://doi.org/10.1016/j.jddst.2022.103983
Autor:
Giuseppe Mazzola, Mariangela Rondanelli, Giovanna Baron, Roberta Zupo, Fabio Castellana, Maria Lisa Clodoveo, Clara Gasparri, Gaetan Claude Barrile, Michela Seniga, Luca Matteo Schiavi, Alessia Moroni, Sukru Gulec, Patrizia Riso, Simone Perna
Publikováno v:
Foods, Vol 13, Iss 21, p 3422 (2024)
This systematic review investigates the potential of bergamot, a polyphenol-rich citrus fruit, in improving osteosarcopenic obesity, a condition characterized by the simultaneous presence of osteoporosis, obesity, and sarcopenia. Bergamot extracts ha
Externí odkaz:
https://doaj.org/article/58cc33419fad4c9ab0f9f8d27156156a
Autor:
Samuel Blake Mitchell, Yu-Han Hung, Trista Lee Thorn, Jiaqi Zou, Filiz Baser, Sukru Gulec, Celeste Cheung, Tolunay Beker Aydemir
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
ObjectiveZinc is an essential micronutrient that is critical for many physiological processes, including glucose metabolism, regulation of inflammation, and intestinal barrier function. Further, zinc dysregulation is associated with an increased risk
Externí odkaz:
https://doaj.org/article/2d0baeb040c942daa3db8050f9b675fa
Publikováno v:
ACS Omega, Vol 7, Iss 24, Pp 20441-20456 (2022)
Externí odkaz:
https://doaj.org/article/8b6bfcbf1c3f499587a46ea810c0a31e
Publikováno v:
Foods, Vol 12, Iss 19, p 3689 (2023)
Legume flours, which offer high nutritional quality, present viable options for gluten-free bakery products. However, they may have an objectionable flavor and taste for some consumers. In this study, it was aimed to improve the gluten-free cookie fo
Externí odkaz:
https://doaj.org/article/31d8d930bdbb45aa96ced1a07ee72b6d
Publikováno v:
Foods, Vol 12, Iss 15, p 2829 (2023)
Chickpea flour, which is produced in various forms, has high protein and fiber content; therefore, it can be a good ingredient for gluten-free cookies. The objective of this study was to investigate and compare the properties of cookies formulated us
Externí odkaz:
https://doaj.org/article/81d63c3bfccd4f23ad64516bac30dd79
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 3, Pp 337-348 (2021)
Research background. The use of gel-based systems as a novel method for the delivery of natural antimicrobial, antioxidant and bioactive compounds is a developing innovative solution for the food industry. This research aims to develop multifunctiona
Externí odkaz:
https://doaj.org/article/254b9816ebf94dc89a274ddb1c8affea
Autor:
Tugce Boztepe, Sukru Gulec
Publikováno v:
Genes & Nutrition, Vol 13, Iss 1, Pp 1-8 (2018)
Abstract Background Dietary glucose consumption has increased worldwide. Long-term high glucose intake contributes to the development of obesity and type 2 diabetes mellitus (T2DM). Obese people tend to eat glucose-containing foods, which can lead to
Externí odkaz:
https://doaj.org/article/a4a479b3614e47b6936176dfe3e79e1f