Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Tayyibe Erten"'
Autor:
Shahwar Imran Jiwani, Richard B. Gillis, David Besong, Fahad Almutairi, Tayyibe Erten, M. Samil Kök, Stephen E. Harding, Berit S. Paulsen, Gary G. Adams
Publikováno v:
Polymers, Vol 12, Iss 8, p 1650 (2020)
Cucurbits are plants that have been used frequently as functional foods. This study includes the extraction, isolation, and characterisation of the mesocarp polysaccharide of Cucurbita moschata. The polysaccharide component was purified by gel filtra
Externí odkaz:
https://doaj.org/article/5a956492b828467da996bbe746629489
Autor:
Stephen E. Harding, Richard B. Gillis, Fahad Almutairi, Tayyibe Erten, M. Şamil Kök, Gary G. Adams
Publikováno v:
Biology, Vol 4, Iss 1, Pp 237-250 (2015)
Sedimentation in the analytical ultracentrifuge is a matrix free solution technique with no immobilisation, columns, or membranes required and can be used to study self-association and complex or “hetero”-interactions, stoichiometry, reversibilit
Externí odkaz:
https://doaj.org/article/0a6e0a8c36904919811024e3fda7c391
Autor:
OZGE ESGIN, Tayyibe Erten
Publikováno v:
Current Nutrition & Food Science. 18:698-705
Background: Age is an important risk factor for the mortality rate in the COVID-19 disease, and mostly, hospitalised patients over 60 years with chronic diseases are at high risk of death due to this disease. Along with preventive measures, proper nu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09fa5f9d9306d9fe7a1fa662ebbf473c
https://doi.org/10.2174/1573401318666220308154735
https://doi.org/10.2174/1573401318666220308154735
Publikováno v:
Food Bioscience. 47:101722
Probiotics are beneficial microorganisms with certain characteristics such as survival under gastrointestinal conditions, adhesion to intestinal surface and different functions which result in several health benefits to host. With this regards, this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22b3d8cef18b14807acf7a9cd39b0ff9
https://doi.org/10.1016/j.fbio.2022.101722
https://doi.org/10.1016/j.fbio.2022.101722
Autor:
Tayyibe Erten, Gary G. Adams, Richard B. Gillis, Berit Smestad Paulsen, Shahwar I. Jiwani, Fahad M. Almutairi, David T. M. Besong, M. Samil Kök, Stephen E. Harding
Publikováno v:
Polymers
Polymers, Vol 12, Iss 1650, p 1650 (2020)
Volume 12
Issue 8
Polymers, Vol 12, Iss 1650, p 1650 (2020)
Volume 12
Issue 8
Cucurbits are plants that have been used frequently as functional foods. This study includes the extraction, isolation, and characterisation of the mesocarp polysaccharide of Cucurbita moschata. The polysaccharide component was purified by gel filtra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ac1295ba4a37699d3e6f456b7c0df8c
https://pubmed.ncbi.nlm.nih.gov/32722155
https://pubmed.ncbi.nlm.nih.gov/32722155
Autor:
Gary G. Adams, Padraig McLoughlin, M. Samil Kök, Tayyibe Erten, Maria Hayes, Arthur J. Rowe, Fahad M. Almutairi, Stephen E. Harding, Alan R. Mackie
Publikováno v:
Carbohydrate Polymers. 122:359-366
Chitosan, a soluble polycationic derivative of insoluble chitin, has been widely considered for use in the food, cosmetic and pharmaceutical industries. Commercial (“C”) and in-house laboratory (“L”) prepared chitosan samples extracted from c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b1a39ff10219dcd3534307600d8380b
https://doi.org/10.1016/j.carbpol.2014.09.090
https://doi.org/10.1016/j.carbpol.2014.09.090
Autor:
M.S. Kök, Gary G. Adams, Tayyibe Erten, Richard B. Gillis, Stephen E. Harding, Fahad M. Almutairi
Publikováno v:
Biology, Vol 4, Iss 1, Pp 237-250 (2015)
Biology
Biology
Sedimentation in the analytical ultracentrifuge is a matrix free solution technique with no immobilisation, columns, or membranes required and can be used to study self-association and complex or “hetero”-interactions, stoichiometry, reversibilit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::326a7821e62eaab3a7a311d531ff5ffe
http://www.mdpi.com/2079-7737/4/1/237
http://www.mdpi.com/2079-7737/4/1/237
Autor:
Stephen E, Harding, Gary G, Adams, Fahad, Almutairi, Qushmua, Alzahrani, Tayyibe, Erten, M Samil, Kök, Richard B, Gillis
Publikováno v:
Methods in enzymology. 562
Although like proteins, polysaccharides are synthesized by enzymes, unlike proteins there is no template. This means that they are polydisperse, do not generally have compact folded structures, and are often very large with greater nonideality behavi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b0b18dc6ce95b997ce21b20bf5f1dcfe
https://pubmed.ncbi.nlm.nih.gov/26412662
https://pubmed.ncbi.nlm.nih.gov/26412662
Autor:
Richard B. Gillis, M. Samil Kök, Fahad M. Almutairi, Qushmua Alzahrani, Gary G. Adams, Stephen E. Harding, Tayyibe Erten
Although like proteins, polysaccharides are synthesized by enzymes, unlike proteins there is no template. This means that they are polydisperse, do not generally have compact folded structures, and are often very large with greater nonideality behavi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb6a801ad4a9b3f66cbf8e3e80845819
https://doi.org/10.1016/bs.mie.2015.06.043
https://doi.org/10.1016/bs.mie.2015.06.043
In this research, different wheat-legume flour blends were used in Turkish noodle preparation with the aid of some gums (xanthan and guar). Chickpea, common bean and soy flours were used in noodle formulation at 20% level with and without gum (1%) ad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d178b922e60e9cef681516e5306f03a