Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Yildirim, Hatice Kalkan"'
Autor:
Durmaz, Burak, Celebi, Latife Merve Oktay, Memmedov, Hikmet, Gunel, Nur Selvi, Yildirim, Hatice Kalkan, Sozmen, Eser Yildirim
Publikováno v:
European Journal of Biology; Dec2023, Vol. 82 Issue 2, p132-141, 10p
Publikováno v:
Ciência e Técnica Vitivinícola. 37:13-28
Resveratrol is a polyphenol with antioxidant properties and possible beneficial effects on human health. Grapes, peanuts, berries, cacao beans and red wine contain resveratrol. Resveratrol attracts attention due to its bioactive properties, however,
Autor:
Ayşe Çekin, Merve, Latife, Durmaz, Burak, Yildirim, Hatice Kalkan, Yildirim Sözmen, Günel, Nur Selvi, Üniversitesi, Ege, Tıp Fakültesi, Tıbbi Biyoloji, Anabilim Dalı, Tıbbi Biyokimya, Mühendislik Fakültesi, Gıda Teknolojisi, Dalı, Ana Bilim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23907c9cbb1baec6360d09d18c1049ba
Wine pomace is a by-product of wine industry. The objective of this investigation was to evaluate the biotransformation of wine pomace by L. edodes MCC 55. As substrates were used wine pomaces of Ozbek and Gaziantep wines produced under conventional
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9436::9f27d7ab0e0002a28828e39efdb4a94e
https://hdl.handle.net/11454/78021
https://hdl.handle.net/11454/78021
Publikováno v:
Journal of Food Processing & Preservation. Jun2018, Vol. 42 Issue 6, p1-1. 8p.
Autor:
Yildirim, Hatice Kalkan, Darici, Burcu
Sulfur dioxide (SO2) is the most common additive used in winemaking for many years. This compound is important for wine producers and consumers due to its antiseptic and antioxidant properties. However, excessive sulfites caused some symptoms such as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9436::56833da12ee1004b905f8f126e6910ba
https://hdl.handle.net/11454/62761
https://hdl.handle.net/11454/62761
Akademický článek
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Publikováno v:
In Nutrition Research 2004 24(7):541-554
Akademický článek
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Publikováno v:
International Journal of Food Sciences & Nutrition. Aug2004, Vol. 55 Issue 5, p351-362. 12p.