Výsledky vyhledávání - "Serdar Cengiz"

Retrospective examination of patients with spontaneous supratentorial intracerebral hematoma

Autor: Serdar Cengiz, Yavuz Erdem, Haydar Celik, Ayhan Tekiner, Halil Kul, Adem Kurtulus, Mehmet Emre Yildirim, Berkay Ayhan, Zeliha Gurcan Culcu, Mehmet Akif Bayar

Publikováno v: Turkish Neurosurgery.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8dc2f92d7462c1656d3d084ace7e536e
https://doi.org/10.5137/1019-5149.jtn.42695-22.3

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The bioaccessibility of water-soluble vitamins: A review

Autor: Mustafa Yaman, Bahtiyar Özgür, Halime Uğur, Muhammet Cihan Yaldız, Bilal Burak Yavuz, Serdar Cengiz, Murat Gürbüz, Hatice Yildirim, Cemalettin Kişmiroğlu, İsmail Belli, Sena Nur Tanyildiz, Jale Çatak

Publikováno v: Trends in Food Science & Technology. 109:552-563

Background Water-soluble vitamins are indispensable organic molecules for growth, development, and body function. Epidemiological evidence often supports the link between sufficient dietary intake of water-soluble vitamins and maintaining overall hea

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3fd6e296ffd7d70af28d044eb4b73e5d
https://doi.org/10.1016/j.tifs.2021.01.056

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Biochemistry of AMPK: Mechanisms of Action and Importance in the Treatment of Diabetes

Autor: Mustafa Yaman, Cemalettin Kismiroğlu, Serdar Cengiz

Bir enerji sensörü olarak, 5?-adenozin monofosfat (AMP) ile aktive edilmiş protein kinaz (AMPK), metabolik yolları koordine ederek hücre enerji gereksinimini maksimum seviyede düzenler. Bir serin/ treonin protein kompleksi olan AMPK, üç ana a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da61c2d0f5228dc081f6284ef47ec037
https://hdl.handle.net/20.500.12436/1959

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Determination of the most potent precursors of advanced glycation end products (AGEs) in chips, crackers, and breakfast cereals by high performance liquid chromatography (HPLC) using precolumn derivatization with 4-nitro-1,2-phenlenediamine

Autor: Mustafa Yaman, Jale Çatak, Nur Cebi, Serdar Cengiz, Cemalettin Kişmiroğlu

Publikováno v: Microchemical Journal. 158:105170

WOS:000573290700007 Consumption of processed foods is increasing in today's modern diet. Advanced glycation end products (AGEs) can be formed by Maillard reactions as well as oxidation of proteins and fats in food processing. The aim of the present s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36e95de66ab070f0e3f183c0f2e87537
https://doi.org/10.1016/j.microc.2020.105170

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