Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Zeynep Hazal TEKIN-CAKMAK"'
Autor:
Esra Avci, Alican Akcicek, Zeynep Hazal Tekin Cakmak, Muhammed Zahid Kasapoglu, Osman Sagdic, Salih Karasu
Publikováno v:
ACS Omega, Vol 9, Iss 9, Pp 10243-10252 (2024)
Externí odkaz:
https://doaj.org/article/b71cdad902bb4851b2709ddbc057fbbc
Autor:
Alican Akcicek, Muhammed Özgölet, Zeynep Hazal Tekin-Cakmak, Salih Karasu, Esra Duran, Osman Sagdic
Publikováno v:
ACS Omega, Vol 9, Iss 7, Pp 7491-7501 (2024)
Externí odkaz:
https://doaj.org/article/fa3e1da7e3a74b449fa626b3721f135b
Autor:
Alican Akcicek, Esra Avci, Zeynep Hazal Tekin-Cakmak, Muhammed Zahid Kasapoglu, Osman Sagdic, Salih Karasu
Publikováno v:
ACS Omega, Vol 8, Iss 44, Pp 41603-41611 (2023)
Externí odkaz:
https://doaj.org/article/ad8a160f585d47259a9226e7d8cc1dc9
Autor:
Zeynep Hazal Tekin-Cakmak, Cagla Ozer, Kubra Ozkan, Halide Yildirim, Francesco Sestili, Abderrazek Jilal, Osman Sagdic, Muhammet Ozgolet, Hamit Koksel
Publikováno v:
Journal of Functional Foods, Vol 112, Iss , Pp 105939- (2024)
A high β-glucan hull-less barley (cv. Chifaa) was used in bulgur production and its technological and nutritional properties were compared with bulgurs of another hull-less barley and durum wheat. Although Chifaa bulgur had longer cooking time (9.5
Externí odkaz:
https://doaj.org/article/ad7ebaa697304875b5724e8d91048c95
Autor:
Hamit Koksel, Zeynep Hazal Tekin-Cakmak, Sena Oruc, Gozde Kilic, Kubra Ozkan, Buket Cetiner, Osman Sagdic, Francesco Sestili, Abderrazek Jilal
Publikováno v:
Foods, Vol 13, Iss 2, p 326 (2024)
Although the Med-Diet is a healthy diet model, it is affected by current dietary habits. Therefore, new foods with improved nutritional value should be developed to respond to the needs of people following the Med-Diet. This study was focused on deve
Externí odkaz:
https://doaj.org/article/31ffcacbfa9443238ebae92aff5a3255
Autor:
Esra Avci, Zeynep Hazal Tekin-Cakmak, Muhammed Ozgolet, Salih Karasu, Muhammed Zahid Kasapoglu, Mohamed Fawzy Ramadan, Osman Sagdic
Publikováno v:
Foods, Vol 12, Iss 7, p 1529 (2023)
This study aimed to investigate the potential use of cold-pressed hot pepper seed oil by-product (HPOB) in a low-fat salad dressing to improve its rheological properties, emulsion, and oxidative stability. The total phenolic content (TPC), the 2,2-Di
Externí odkaz:
https://doaj.org/article/422d3ccaeec74dbbafbb6ebb8d215cf7
Autor:
Muhammed Zahid Kasapoglu, Osman Sagdic, Esra Avci, Zeynep Hazal Tekin-Cakmak, Salih Karasu, Rabia Sena Turker
Publikováno v:
Foods, Vol 12, Iss 3, p 650 (2023)
This study aimed to investigate the potential use of cold-pressed coconut oil by-products (COB) as a low-cost alternative source for plant-based drink and ice cream production. Firstly, a plant-based drink was produced from cold-pressed coconut oil b
Externí odkaz:
https://doaj.org/article/dec1fff8f9aa4199a1e71b1741e87b95
Publikováno v:
Foods, Vol 10, Iss 11, p 2759 (2021)
The cold-pressed pumpkin seed oil by-product (POB) was evaluated for its application as a natural fat substitute and stabilizer in the reduced-fat salad dressings. For this aim, the samples were prepared by combining the xanthan gum (0.2–0.4 g/100
Externí odkaz:
https://doaj.org/article/25d5d9e352b54ca2ba7ec511974848ed
Publikováno v:
Foods, Vol 10, Iss 10, p 2302 (2021)
This study aimed to investigate the utilization of cold-pressed chia-seed oil by-products (CSOB) in a low-fat ice cream formulation as a fat replacer and stabilizer. In the study, ice cream emulsion mixtures were formulated by using 0.2–0.4% xantha
Externí odkaz:
https://doaj.org/article/7639c2a5240b40c0b7f4c2523afc183f
Publikováno v:
Polymer Bulletin.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb3eca2a76f2a3cb292d0ca8f5bf8a43
https://doi.org/10.1007/s00289-023-04793-7
https://doi.org/10.1007/s00289-023-04793-7