Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Sevim, Dalabasmaz"'
Autor:
Sevim Dalabasmaz, Esther Prados de la Torre, Sabrina Gensberger-Reigl, Monika Pischetsrieder, Manuel J. Rodríguez-Ortega
Publikováno v:
Foods, Vol 12, Iss 15, p 2974 (2023)
Sheep farming is an important socioeconomic activity in most Mediterranean countries, particularly Spain, where it contributes added value to rural areas. Sheep milk is used in Spain mainly for making cheese, but it can be used also for making other
Externí odkaz:
https://doaj.org/article/cdcca024a8ce42f2b8357b68672e30df
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-13
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16487d25969c9c09c65a8bd042c4f2ff
https://doi.org/10.1080/10408398.2023.2207661
https://doi.org/10.1080/10408398.2023.2207661
Autor:
Yan Li, Sevim Dalabasmaz, Sabrina Gensberger-Reigl, Marie-Louise Heymich, Karel Krofta, Monika Pischetsrieder
Publikováno v:
Food Research International. 169:112832
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a4c0beb106478bbdc89030b0340e0f5
https://doi.org/10.1016/j.foodres.2023.112832
https://doi.org/10.1016/j.foodres.2023.112832
Autor:
Faruk Tamtürk, Başak Gürbüz, Ömer Said Toker, Sevim Dalabasmaz, Narjes Malakjani, Yaşar Durmaz, Nevzat Konar
Publikováno v:
Algal Research. 72:103115
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1304b35dcdce799cf8b619a56e011c6d
https://doi.org/10.1016/j.algal.2023.103115
https://doi.org/10.1016/j.algal.2023.103115
Publikováno v:
Food Chemistry. 408:135242
Polyphenol-protein reactions in model solutions of β-lactoglobulin (β-LG) incubated with (-)-epicatechin at 37 °C and 60 °C were monitored by microLC-timsTOF Pro-MS/MS combined with bioinformatics strategies. The addition of (-)-epicatechin to th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be75505592ac6bfc5455ff169c45799e
https://doi.org/10.1016/j.foodchem.2022.135242
https://doi.org/10.1016/j.foodchem.2022.135242
Autor:
Osama Magouz, Nabil Mehanna, Mohamed Khalifa, Hanaa Sakr, Sabrina Gensberger-Reigl, Sevim Dalabasmaz, Monika Pischetsrieder
Publikováno v:
Innovative Food Science & Emerging Technologies. 84:103266
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::916583796c89e44a051901c58f12003b
https://doi.org/10.1016/j.ifset.2022.103266
https://doi.org/10.1016/j.ifset.2022.103266
Publikováno v:
Lebensmittelchemie. 75
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22763675fb0d1a2dcf7c1557504a8856
https://doi.org/10.1002/lemi.202151006
https://doi.org/10.1002/lemi.202151006
Publikováno v:
Comprehensive Foodomics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d51dc3eadeb62fedffd49bdc73e3aca1
https://doi.org/10.1016/b978-0-08-100596-5.22757-1
https://doi.org/10.1016/b978-0-08-100596-5.22757-1
Publikováno v:
Journal of Agricultural and Food Chemistry. 65:10781-10791
In this study, a new approach was introduced to identify marker peptides that reflect the thermal treatment of commercial milk samples and differentiate ultrahigh-temperature processed (UHT) milk from mildly heated milk. Peptide profiles of training
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33fac07c9f00e8a2f4e6452adeb4e414
https://doi.org/10.1021/acs.jafc.7b03801
https://doi.org/10.1021/acs.jafc.7b03801
Publikováno v:
Journal of proteomics. 207
Proteolysis during the storage of UHT milk is associated with major technological problems, particularly bitter off-flavors and age gelation limiting the shelf life of milk. In this study, untargeted peptide profiling by MALDI-TOF-MS identified pepti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::beddde092080dfea0156b800ea4dd9c1
https://pubmed.ncbi.nlm.nih.gov/31323422
https://pubmed.ncbi.nlm.nih.gov/31323422