Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Zeynep Tacer-Caba"'
Autor:
Diaa Al Yassine, Nourhane El Massri, Gunnur Demircan, Gulay Bulut, Demet Akin, Zeynep Tacer-Caba
Publikováno v:
Food Technology and Biotechnology, Vol 61, Iss 4, Pp 475-484 (2023)
Research background. Brain cancer is known to be one of the most difficult types of cancer to cure. It has a serious impact on the lives of diagnosed people due to the insufficient treatment options and their side effects. The search for new alternat
Externí odkaz:
https://doaj.org/article/b41d3f1f672d4c5dbaa0eddeca78d736
Autor:
Yamina Ben Miri, Ahmed Nouasri, Amina Benabdallah, Abderrahim Benslama, Zeynep Tacer-Caba, Affaf Laassami, Djamel Djenane, Jesus Simal-Gandara
Publikováno v:
Heliyon, Vol 9, Iss 7, Pp e18138- (2023)
Nowadays, coffee (Coffea Arabica L.) is among the most significant agricultural products of the world and drinking coffee has become one of the most popular habits in the world. The main contamination of stored coffee beans is related with the mycoto
Externí odkaz:
https://doaj.org/article/e8b40f3ed6064cceb0132b8d0101efb2
Autor:
Gonul Silav-Tuzlu, Zeynep Tacer-Caba
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 4, Pp 463-474 (2021)
Research background. In spite of being a significantly growing segment, there are still problems regarding the nutritional, technological and sensory profiles of gluten-free products. Thus, the combination of a variety of functional ingredients is re
Externí odkaz:
https://doaj.org/article/4248cc7d520f4a0b8c6f34d0ee5f3842
Publikováno v:
Materials & Design, Vol 192, Iss , Pp 108728- (2020)
Fungal mycelia are versatile, highly productive and sustainable sources for biocomposites to replace conventional plastics. However, with only very few fungal strains that have been characterized, numerous strains still remain unexplored as potential
Externí odkaz:
https://doaj.org/article/26ad92216c054f9ca80b2841db72bded
Publikováno v:
İstanbul Gelişim Üniversitesi Sağlık Bilimleri Dergisi, Iss 1, Pp 19-32 (2017)
Amaç: Genişlemiş spektrumlu β-laktamaz (GSBL) üreten Enterobacteriaceae türleri antimikrobiyal tedavileri başarısız kıldıkları için artan şekilde ilgi görmektedirler. Yenidoğan ve çocuk gıdaları uygunsuz üretim, depolama ve hazır
Externí odkaz:
https://doaj.org/article/fc2e4baffc444b63aaaa084b31f2f58c
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands). 77(4)
This study simulated the gastrointestinal digestions of black chickpea (BC) and brown lentil (BL). BC phenolics were better retained (an increase of 35.1%) than the BL phenolics (a loss of 7.4%) after cooking. In contrast, the remaining flavonoids af
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97a7adcf6f9441312571e4a54c836e38
https://pubmed.ncbi.nlm.nih.gov/35980501
https://pubmed.ncbi.nlm.nih.gov/35980501
Autor:
Ozge Hamzacebi, Zeynep Tacer-Caba
Publikováno v:
Current Research in Nutrition and Food Science Journal. 9:147-157
Muffins are desirable bakery products both for their sensorial properties and for ease to be baked with numerous ingredients. Flours of date seed (D), oat bran (O) and quinoa (Q) with different insoluble dietary fibre contents were used in this study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b311efac10580ee7cf2d201a1c0f6189
https://doi.org/10.12944/crnfsj.9.1.15
https://doi.org/10.12944/crnfsj.9.1.15
Autor:
Yamina Ben Miri, Amina Benabdallah, Aldjia Taoudiat, Mohamed Mahdid, Djamel Djenane, Zeynep Tacer-Caba, Cansu Topkaya, Jesus Simal-Gandara
Publikováno v:
Food Control. 145:109474
Financiado para publicación en acceso aberto: Universidade de Vigo/CISUG Our study was aimed to evaluate antifungal, antiaflatoxin, and antioxidant potential of Mentha pulegium, Myrtus communis, and Mentha piperita essential oils (EOs). The EOs show
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::953148f0381bda79164ec7ff8f828406
https://doi.org/10.1016/j.foodcont.2022.109474
https://doi.org/10.1016/j.foodcont.2022.109474
Autor:
Zeynep Tacer-Caba, E. Sener-Aslay
Publikováno v:
Bioactive Compounds in Fermented Foods ISBN: 9780429027413
Bioactive Compounds in Fermented Foods
Bioactive Compounds in Fermented Foods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8a0a9f6aafb224cef1d0a6e0d7d36cc
https://doi.org/10.1201/9780429027413-5
https://doi.org/10.1201/9780429027413-5
Publikováno v:
Journal of Food Science and Technology. 56:4177-4188
In this study, it is aimed to understand the changes in sour cherry phytochemicals when their co-digestions are simulated in dairy model systems comprising skim milk, non-fat-yoghurt, probiotic yoghurt or cream. These co-digestions were analyzed for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ceea75c0b335ca769cad8b6c0dd433d
https://doi.org/10.1007/s13197-019-03888-2
https://doi.org/10.1007/s13197-019-03888-2