Antibacterial effect of Turkish black cumin ( Nigella sativa L. ) oils

Autor: Muhammet Arici, Osman Sagdic, Umit Gecgel

Publikováno v: Grasas y Aceites, Vol 56, Iss 4, Pp 259-262 (2005)

A series of five different oils from Turkish black cumin ( Nigella sativa ) used in foods mainly for their flavour, preservation and natural therapies were screened for their antibacterial effects at 0.5 %, 1.0 % and 2.0 % concentrations using the ag

Externí odkaz: https://doaj.org/article/d408c07ea1f147e2b504604267be2433

Valorisation of seeds from different grape varieties for protein, mineral, bioactive compounds content, and oil quality

Autor: G. Tirpanci Sivri, Demet Apaydin, Umit Gecgel, M. Koç, Mehmet Gülcü, Salih Karasu, Mehmet Musa Özcan

Publikováno v: Quality Assurance and Safety of Crops & Foods. 11:351-359

This study aimed to investigate the quality characteristics and bioactive properties of grape seed oil obtained from five different grape varieties (Okuzgozu-Elazig, Syrah-Canakkale, Cabernet Franc-Canakkale, Pinot-Noir-Tekirdag, and Merlot-Manisa) b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::844b7792d3462d94afbec061d34eb4d5
https://doi.org/10.3920/qas2018.1507

The Effect of Fatty Acids Profile in Potato and Corn Chips on Consumer Preferences

Autor: Okan Gaytancıoğlu, Fuat Yılmaz, Ümit Geçgel

Publikováno v: Foods, Vol 13, Iss 20, p 3292 (2024)

The global market for potato and corn chips is rapidly expanding due to the modern fast-paced lifestyle. However, the high fat content, especially saturated fats in these deep-fried snacks, poses significant health risks such as hypertension, coronar

Externí odkaz: https://doaj.org/article/aa8b431f975b49c5984e26103477888e

Influence of Roasting on Oil Content, Bioactive Components of Different Walnut Kernel

Autor: Mehmet Musa Özcan, Umit Gecgel, Fahad Al Juhaimi, Elfadil E. Babiker, Kashif Ghafoor

Publikováno v: Journal of oleo science. 69(5)

A study was carried out to evaluate oil contents, fatty acid composition and tocopherol contents of several walnut types in relation to roasting process. The major fatty acid identified was linoleic acid in both roasted and unroasted walnut oils. Lin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b07b31d34dbf2eb87d5e4533353193a
https://pubmed.ncbi.nlm.nih.gov/32378548

Investigating proximate composition and fatty acid profile of Longissimus dorsi from Anatolian Water Buffaloes (Bubalus bubalis) raised in similar conditions

Autor: Ismail Yilmaz, Süleyman Kök, Mehmet Soysal, Umit Gecgel, Eser Kemal Gürcan

Publikováno v: Food Science and Technology, Iss 0 (2018)
Food Science and Technology, Volume: 39, Issue: 4, Pages: 830-836, Published: 13 DEC 2018
Food Science and Technology v.39 n.4 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 13 DEC 2018

The aim of the present study was to compare the proximate analysis and fatty acid profile of water buffalo meats. Samples were taken from three different local meat suppliers in Baklalı, Orcunlu, and Nakkas villages, Istanbul Province, Turkey. Anima

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b17669e145580e08335825c48c3ff867
https://hdl.handle.net/20.500.11776/5869