Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Semra Navruz Varlı"'
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
AimMany studies have examined the relationship between chronotype and general health. Because healthy eating is the basis of health aim of this study is to evaluate the relationship between healthy nutrition attitudes and chronotype in young adults.
Externí odkaz:
https://doaj.org/article/d55aab157fdf419b9378880b437deed9
Autor:
Semra Navruz Varlı, Hande Mortaş
Publikováno v:
Journal of Nutrition and Dietetics. 50:53-63
Amaç: Bu çalışma, üniversite kampüslerindeki gıda otomatlarında bulunan yiyecek ve içecek çeşitlerinin belirlenmesi ve enerji ve besin ögesi içeriklerinin değerlendirilmesi amacıyla gerçekleştirilmiştir. Gereç ve Yöntem: Çalışm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7764a98b0f5e655acb0b004d4d62873a
https://doi.org/10.33076/2022.bdd.1666
https://doi.org/10.33076/2022.bdd.1666
Publikováno v:
Journal of Nutrition and Dietetics. 50:19-26
Amaç: Süt hayvanlarının sağlığını korumak amacıyla kullanılan antibiyotiklerin sütlerde bıraktığı antibiyotik kalıntıları insan sağlığını önemli derecede tehdit etmektedir. Ayrıca sütteki antibiyotik kalıntılarının ıs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57693dfe85798e047942ffa8b6bdc51e
https://doi.org/10.33076/2022.bdd.1551
https://doi.org/10.33076/2022.bdd.1551
Autor:
Beyza Katırcıoğlu, Semra Navruz-Varlı
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Allium species are among the most widely cultivated vegetables for centuries for their positive effects on human health and their variety of uses in food preparation and cooking. Preparation and cooking processes create chemical changes that can affe
Externí odkaz:
https://doaj.org/article/f3b3acf54d074554a56b57305d224a41
Autor:
Semra Navruz-Varlı, Hande Mortaş
Publikováno v:
Frontiers in Nutrition, Vol 10 (2024)
IntroductionPresent study investigates the effects of different home pre-treatment processes and cooking techniques on the acrylamide content of fried potatoes.MethodsPotato sticks were prepared in two different pre-treatment ways (washing and soakin
Externí odkaz:
https://doaj.org/article/763ab4b164b04590a3d05a95a7454fa1