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Autor:
SİVRİ, Dilek, YUR, Fatmagül
Publikováno v:
Volume: 13, Issue: 3 93-102
Van Sağlık Bilimleri Dergisi
Van Sağlık Bilimleri Dergisi
Fukoksantin, yenilebilir kahverengi alglerde bol miktarda bulunan bir ksantofildir. Biyolojik etkilerini ortaya çıkaran eşsiz bir kimyasal yapıya sahiptir. Bu kimyasal yapı antienflamatuar etki ve güçlü bir antioksidan kapasite verir. Bu mole
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::c3cc13eff2d04527b3709d7e855453ad
https://dergipark.org.tr/tr/pub/vansaglik/issue/58993/740855
https://dergipark.org.tr/tr/pub/vansaglik/issue/58993/740855
Publikováno v:
Gıda, Vol 17, Iss 1 (2015)
Volume: 17, Issue: 1
Gıda
Volume: 17, Issue: 1
Gıda
Raw wheat germ is defatted with petroleum ether than both raw and defatted germ samples were heat treated by two methods: (1) Toasting for 50 minutes at 150 oC in air circulation oven, (2) Autoclaving for 10 minutes at 100 oC. Raw full fat and defatt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::676796d730401b6bc72f1f29132d4fc9
http://dergipark.gov.tr/gidader/issue/6946/92667?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6946/92667?publisher=gidadernegi
Publikováno v:
Gıda, Vol 25, Iss 1 (2015)
Volume: 25, Issue: 1
Gıda
Volume: 25, Issue: 1
Gıda
The effects of oxidizing agents (potassium bromate, ascorbic acid), reducing agent (L-cysteine) and surfactants (SSL and DA-TEM) on the rheological properties of flours of three bread wheat cultivars were studied using Brabender farinograph and exten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::2de3f2eb6304db70f7d8af6421db17c9
http://dergipark.gov.tr/gidader/issue/6892/92202?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6892/92202?publisher=gidadernegi
Publikováno v:
Gıda, Vol 26, Iss 1 (2015)
Volume: 26, Issue: 1
Gıda
Volume: 26, Issue: 1
Gıda
The effects of different levels of oxidizing agents (potassium bromide, ascorbic acid), reducing agent (L-cysteine) and surfactants (SSL and DATEM) on the baking properties of flours of three bread wheat cultivars were studied. The effects of ascorbi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1f1cb0c4b5ef2aa12c3bdea71ef5fb7c
http://dergipark.gov.tr/gidader/issue/6917/92399?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6917/92399?publisher=gidadernegi
Publikováno v:
Gıda, Vol 29, Iss 1 (2015)
Volume: 29, Issue: 1
Gıda
Volume: 29, Issue: 1
Gıda
In this study, Bezostaya wheat flour and optimum mixed doughs prepared from this flour with surfactants (DATEM or SSL) at % 0.5 level as well as control dough were used. Effect of additives on flour proteins were studied by gel filtration technique.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1614606d1f41c51d00092e99d1d32158
http://dergipark.gov.tr/gidader/issue/6982/93048?publisher=gidadernegi
http://dergipark.gov.tr/gidader/issue/6982/93048?publisher=gidadernegi
Autor:
Sivri, Dilek
Doksorubisin, kanseri tedavi etmekte oldukça etkili bir antibiyotiktir. Kullanımı, doza bağlı kardiyotoksisite ve yaşamı tehdit eden kardiyomyopatiye neden olabileceği için sınırlıdır. Kalp hücreleri mitokondri membranında bulunan mito
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10208::b1555d0b4d0a5b18b1e067cc42981cd1
https://acikbilim.yok.gov.tr/handle/20.500.12812/124519
https://acikbilim.yok.gov.tr/handle/20.500.12812/124519