Investigation of the effects of white tea on liver fibrosis: An experimental animal model.

Autor: Yılmaz, Hülya Kılıç¹ (AUTHOR) hulya.kilicyilmaz@erdogan.edu.tr, Türker, Merve² (AUTHOR), Kutlu, Eda Yılmaz¹ (AUTHOR), Mercantepe, Tolga³ (AUTHOR), Pınarbaş, Esra¹ (AUTHOR), Tümkaya, Levent³ (AUTHOR), Atak, Mehtap¹ (AUTHOR)

Publikováno v: Food Science & Nutrition. Apr2024, Vol. 12 Issue 4, p2998-3006. 9p.

Piyasada Satılan Mürver Çiçeklerinin Avrupa Farmakopesi Kriterlerine göre Kalite Kontrolleri ve Fenolik Bileşiklerinin YPSK Analizi. (Turkish)

Autor: Türker, Merve, Negiz, Haticenur, Özüpek, Burçin, Orhan, Didem Deliorman

Publikováno v: Mersin University School of Medicine Lokman Hekim Journal of History of Medicine & Folk Medicine; eyl-ara2024, Vol. 14 Issue 3, p561-578, 18p

Prospective analysis of optic nerve diameter and NSE values in patients with refractory headaches.

Autor: Orçan, Naciye, Akpınar, Ayça Açıkalın, Dağlıoğlu, Gülçin, Taşkın, Ömer, Dişel, Nezihat R., Tombul, Özge Bakışkan, Türker, Merve

Publikováno v: Cukurova Medical Journal / Çukurova Üniversitesi Tip Fakültesi Dergisi; 2024, Vol. 49 Issue 1, p121-129, 9p

Is the Presence of a Typical Triad of COVID-19 Symptoms (Cough, Dyspnea, and Fever) Enough to Make a Decision About Diagnostic Testing? From the Perspective of an Emergency Department

Autor: Türker, Merve, Karakök, Busegül, Bozdayı, Gülendam, Özger, Hasan Selçuk, Kılıç, Hüseyin Koray, Aslaner, Mehmet Ali, Bildik, Fikret, Keleş, Ayfer, Uğraş Dikmen, Asiye, Alkaş, Gülbahar, Kılıçaslan, İsa, Demircan, Ahmet

Publikováno v: Gazi Medical Journal. 32

Objective: The aim of this study is to show the consistence between the recommended guidelines regarding the triad of symptoms—cough, dyspnea, and fever—and the diagnosis of COVID-19. Methods: A prospective observational study conducted at a tert

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f5bf5dce8e81dda04c1fea3bcf847ec
https://doi.org/10.12996/gmj.2021.122

Bazı sebzelerden fermente sebze suyu üretimi ve fermentasyonun sebze sularının antioksidan aktivitesi üzerine etkisi

Autor: Türker, Merve

Bu çalışmada, havuç, siyah havuç, kırmızı lahana ve pancar sebzelerinden elde edilen sebze sularına L. plantarum kültürü inoküle edilerek laktik asit fermentasyonu gerçekleştirilmiş, fermente edilen sebze suları 4 °C' de 5 hafta dep

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_____10208::8c3e93703d2ede096e546698b0abe902
https://acikbilim.yok.gov.tr/handle/20.500.12812/600906