Zobrazeno 1 - 10
of 139
pro vyhledávání: '"Yesim, Ozogul"'
Autor:
Tuba Esatbeyoglu, Annik Fischer, Alessandra D.S. Legler, Manolya E. Oner, Henrik F. Wolken, Magdalena Köpsel, Yesim Ozogul, Gülsün Özyurt, Daniela De Biase, Fatih Ozogul
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100683- (2023)
Water kefir is widely consumed all over the world due to its potential health benefits. The aim of this current study was to compare non-fermented juice and fermented beverage of water kefir produced from Aronia melanocarpa juice and pomace in terms
Externí odkaz:
https://doaj.org/article/439697c484dd4a0f9a72cdac46cd2ff0
Autor:
Esmeray Kuley, Nagihan Kazgan, Yetkin Sakarya, Esra Balıkcı, Yesim Ozogul, Hatice Yazgan, Gülsün Özyurt
Publikováno v:
Foods, Vol 13, Iss 2, p 329 (2024)
The bioactive properties of the combination of microencapsulated cell-free supernatant (CFS) from Streptococcus thermophilus and thyme extract on food-related bacteria (Photobacterium damselae, Proteus mirabilis, Vibrio vulnificus, Staphylococcus aur
Externí odkaz:
https://doaj.org/article/93b9cde2abfb4bd096594b27bc9a026e
Autor:
Aynur Kurt, Melahat Ozcan, Nesrin Colak, Yesim Ozogul, Robert Glew, Fatih Ozogul, Faik Ahmet Ayaz
Publikováno v:
Botanica Serbica, Vol 43, Iss 1, Pp 31-45 (2019)
Members of the tribe Cardueae have become a subject of major interest due to problems of their taxonomy and phylogeny, their possession of biologically active metabolites and their use in traditional medicine. The present study was conducted on 11
Externí odkaz:
https://doaj.org/article/c37981a448ae4d21bb8d140a4ea7a2a0
Autor:
Vida Šimat, Danijela Skroza, Giulia Tabanelli, Martina Čagalj, Federica Pasini, Ana María Gómez-Caravaca, Carmen Fernández-Fernández, Meta Sterniša, Sonja Smole Možina, Yesim Ozogul, Ivana Generalić Mekinić
Publikováno v:
Antioxidants, Vol 11, Iss 9, p 1656 (2022)
Phenolic profiles, antioxidant, and antimicrobial activities of hydroethanolic olive leaf extracts from six Mediterranean olive cultivars (Croatian: Lastovka, Levantinka, Oblica; Italian: Moraiolo, Frantoio, Nostrana di Brisighella) were investigated
Externí odkaz:
https://doaj.org/article/5b427d5cbe2544c08242a6b51b9a2a27
Publikováno v:
Journal of Food Science and Technology. 60:474-483
Autor:
Yesim Ozogul, Fatih Ozogul
Publikováno v:
Reference Module in Food Science ISBN: 9780081005965
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c41b0b2210f65303b974170d02921a4
https://doi.org/10.1016/b978-0-12-822521-9.00139-8
https://doi.org/10.1016/b978-0-12-822521-9.00139-8
Publikováno v:
International Journal of Food Science & Technology. 57:774-790
Autor:
Joanna Tkaczewska, Martina Čagalj, Fatih Özogul, Vida Šimat, Abderrahmane Ait Kaddour, Yesim Ozogul, Abdo Hassoun, Nikheel Bhojraj Rathod, Esmeray Kuley, Girija Gajanan Phadke
Publikováno v:
Trends in Food Science and Technology
Trends in Food Science and Technology, 2021, 116, pp.559-582. ⟨10.1016/j.tifs.2021.08.007⟩
Trends in Food Science and Technology, Elsevier, 2021, 116, pp.559-582. ⟨10.1016/j.tifs.2021.08.007⟩
Trends in Food Science and Technology, 2021, 116, pp.559-582. ⟨10.1016/j.tifs.2021.08.007⟩
Trends in Food Science and Technology, Elsevier, 2021, 116, pp.559-582. ⟨10.1016/j.tifs.2021.08.007⟩
International audience; Background: Seafood processing activity causes production of considerable amount of waste/by-products and discards, resulting in negative economic and environmental impacts. Management of sustainable utilisation of seafood res
Publikováno v:
Advances in food and nutrition research. 102
Fermented foods are of great importance for their role in preserving nutrients and enriching the human diet. Fermentation ensures longer shelf life and microbiological safety of food. Natural bioactive compounds have been paid attention as nutraceuti
Publikováno v:
Advances in food and nutrition research. 102
Plant-derived bioactive compounds have been extensively studied and used within food industry for the last few decades. Those compounds have been used to extend the shelf-life and improve physico-chemical and sensory properties on food products. They