Search Results - "Uzlasir, Turkan"

LC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuum L.) phenolic profiles by Kelebek, Hasim, Sevindik, Onur, Uzlasir, Turkan, Selli, Serkan

“…Peppers are one of the most widely processed and consumed vegetables in the world. The present study was established to obtain phenolic profiles of two fresh…”
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Effect of Salt Stress on the Phenolic Compounds, Antioxidant Capacity, Microbial Load, and In Vitro Bioaccessibility of Two Microalgae Species (Phaeodactylum tricornutum and Spirulina platensis) by Uzlasir, Turkan, Selli, Serkan, Kelebek, Hasim

“…Microalgae have gained attention as alternative food sources due to their nutritional value and biological effects. This study investigated the effect of salt…”
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Targeted analysis for the detection of phenolics and authentication of Albanian wines using LC-DAD/ESI–MS/MS combined with chemometric tools by Topi, Dritan, Topi, Ardiana, Guclu, Gamze, Selli, Serkan, Uzlasir, Turkan, Kelebek, Hasim

“…In recent years, Albania has seen a significant increase in wine production, which can be attributed to the growing interest in the diversity of native grape…”
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Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages by Uzlasir, Turkan, Aktas, Nesimi, Gercekaslan, Kamil Emre

“…Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding…”
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Pre-roasting treatments significantly impact thermal and kinetic characteristics of pumpkin seed oil by Aktaş, Nesimi, Uzlaşır, Türkan, Tunçil, Yunus Emre

“…•There is more interest in pumpkin seed oil for food and pharmaceutical applications due to its high nutritional value.•Extraction and processing conditions…”
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Impact of different salt concentrations on growth, biochemical composition and nutrition quality of Phaeodactylum tricornutum and Spirulina platensis by Uzlasir, Turkan, Isik, Oya, Uslu, Leyla Hizarci, Selli, Serkan, Kelebek, Hasim

“…[Display omitted] •Salt affected the growth of Phaeodactylum tricornutum and Spirulina platensis.•Organic acid, sugar, and amino acid profile were analyzed by…”
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LC‐DAD‐ESI‐MS/MS characterization of elderberry flower (Sambucus nigra) phenolic compounds in ethanol, methanol, and aqueous extracts by Uzlasir, Turkan, Kadiroglu, Pinar, Selli, Serkan, Kelebek, Hasim

“…The aim of the present study is to elucidate the phenolic compositions and antioxidant properties of methanol, ethanol, and aqueous extracts of elderberry…”
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Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology by Sasmaz, Hatice Kubra, Adal, Eda, Kadiroğlu, Pınar, Selli, Serkan, Uzlasir, Turkan, Kelebek, Hasim

“…Abstract The purpose of this study was to optimize black garlic encapsulation parameters (core/coating ratio, extract concentration, and…”
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Comparison of phenolic profile and some physicochemical properties of Uzun pistachios as influenced by different harvest period by Kelebek, Hasim, Sonmezdag, Ahmet S., Guclu, Gamze, Cengiz, Nurten, Uzlasir, Turkan, Kadiroglu, Pinar, Selli, Serkan

“…Pistachios, which are among the top 50 healthiest foods, are rich in antioxidants and are a major source of phenolic compounds known for their related…”
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Comparison of the effects of oven‐ and microwave‐roasting on the physicochemical properties and bioactive compounds of tomato seeds and oils by Aksoylu Özbek, Zeynep, Yıldız, Kıvılcım, Günç Ergönül, Pelin, İyilikeden, Elif, Uzlaşır, Türkan

“…Abstract The tomato processing industry generates a significant amount of a by‐product (pomace), which is a mixture of peels and seeds. The purpose of this…”
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Chemical and physical characterization of microencapsulated Spirulina fermented with Lactobacillus plantarum by Özyurt, Gülsün, Uslu, Leyla, Durmuş, Mustafa, Sakarya, Yetkin, Uzlaşir, Türkan, Küley, Esmeray

“…Spirulina fermented by lactic acid bacteria (LAB) stands out among innovative fermented products with bioactive properties. In addition, the fermentation of…”
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Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages by Uzlaşır, Türkan, Aktaş, Nesimi, Gerçekaslan, Kamil Emre

“…Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding…”
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The effect of some pre-roasting treatments on quality characteristics of pumpkin seed oil by Aktaş, Nesimi, Gerçekaslan, Kamil Emre, Uzlaşır, Türkan

“…In this study, the pumpkin seed oils used were obtained from roasted and unroasted seeds of the two varieties called “Nevşehir Çerçevelisi” and “Ürgüp…”
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Comparison of Extraction Techniques for Determining Bioactive Compounds and Antioxidant Activity of Spirulina platensis by Uzlaşır, Türkan, Şaşmaz, Hatice Kübra, Kelebek, Haşim

“…Spirulina platensis (S. platensis) is a high-nutrient blue-green algae that has been used as a food supplement for a long time. It contains carbohydrates,…”
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