Effect of starter culture type, cooking process and storage time at −18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebab

Autor: Denktas, Sevgul, Yalcin, Seda, Kayaardi, Semra, Sevik, Ramazan

Publikováno v: In Food Chemistry 30 August 2021 354

Effect of Storage on the Antioxidant, Color and Sensory Properties of Local Bread.

Autor: YALÇIN, Seda

Publikováno v: Afyon Kocatepe University Journal of Science & Engineering / Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi; Apr2024, Vol. 24 Issue 2, p341-349, 9p

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The effects of acute exercise applied to the lower extremity with blood flow restriction on perceived exertion, blood lactate level and cardiovascular responses

Autor: YALÇIN, Seda

This study, it was aimed to compare the effects of acute squat exercise applied to the lower extremities with and without blood flow restriction (BFR) on post-exercise cardiovascular responses, blood lactate level and perceived exercise intensity. Th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2902f6c5ebf962d920de5eee980c2861

Kan akışı kısıtlaması ile alt ekstremiteye uygulanan akut egzersizin algılanan efor, kan laktat seviyesi ve kardiyovasküler tepkiler üzerine etkileri. (Turkish)

Autor: YALÇIN, Seda

Publikováno v: Journal of ROL Sport Sciences / ROL Spor Bilimleri Dergisi; mar2023, Vol. 4 Issue 1, p142-157, 16p