Showing results 11 - 20 out of 1031
2024
Iqbal, S., Tirpanalan-Staben, Ö., & Franke, K. (2024). Effect of solid-state fermentation with Pleurotus ostreatus on the protein content and other nutritional components of de-seeded carob fruits. Sustainable Food Technology. Advance online publication. https://doi.org/10.1039/d4fb00173g
Ismail, T., Akhtar, S., Qamar, M., Esatbeyoglu, T., Sestili, P., Saeed, W., & Lazarte, C. E. (2024). Effect of crop maturity stages and lactic acid fermentation on nutrient absorption properties, and bioaccessibility of Fe, Zn and Ca in Spinacia oleracea L. Journal of Food Composition and Analysis, 133, Article 106427. https://doi.org/10.1016/j.jfca.2024.106427
Koeder, C., & Perez-Cueto, F. J. A. (2024). Vegan nutrition: a preliminary guide for health professionals. Critical Reviews in Food Science and Nutrition, 64(3), 670-707. https://doi.org/10.1080/10408398.2022.2107997
Kovacevik, B., Veličkovska, S. K., Esatbeyoglu, T., Cvetkovski, A., Qamar, M., & Rocha, J. M. (2024). Biopreservation in Flours and Bread. In Novel approaches in Biopreservation for Food and Clinical Purposes (pp. 130-204). CRC Press. https://doi.org/10.1201/9781003267997-6
Kuehn, K., Hahn, A., & Seefried, L. (2024). Impact of restricted phosphorus, calcium-adjusted diet on musculoskeletal and mental health in Hypophosphatasia. Journal of the Endocrine Society, 8(1), Article bvad150. https://doi.org/10.1210/jendso/bvad150
Mertoğlu, K., Durul, M. S., Korkmaz, N., Polat, M., Bulduk, I., & Esatbeyoglu, T. (2024). Screening and classification of rosehip (Rosa canina L.) genotypes based on horticultural characteristics. BMC Plant Biology, 24(1), Article 345. https://doi.org/10.1186/s12870-024-05031-6
Moussa, S. A. A., Ibrahim, F. A. A., Elbaset, M. A., Aziz, S. W., El-Latif, N. A. A., Afifi, S. M., Esatbeyoglu, T., Toumy, S. A. E., Salib, J. Y., & Bashandy, S. AE. (2024). The potency of Thymus vulgaris seed extract in alleviating obesity complications and iron overload in obese rats. Journal of Functional Foods, 121, Article 106416. Advance online publication. https://doi.org/10.1016/j.jff.2024.106416
Ozkan, G., Oner, M. E., Tas, D., Esatbeyoglu, T., & Capanoglu, E. (2024). Effect of various food processing techniques on the retention of loquat phenolics and their antioxidant capacity during in vitro digestion. Journal of Food Measurement and Characterization, 18(1), 428-436. https://doi.org/10.1007/s11694-023-02179-x
Ozkan, G., Turgut, S. S., Gultekin Subasi, B., Capanoglu, E., Esatbeyoglu, T., & Feyissa, A. H. (2024). Food processing and preservation in the Food Industry 4.0 era. In Food Industry 4.0: Emerging Trends and Technologies in Sustainable Food Production and Consumption (pp. 99-120). Elsevier. https://doi.org/10.1016/B978-0-443-15516-1.00006-2
Perveen, S., Akhtar, S., Ismail, T., Qamar, M., Sattar, D., Saeed, W., Younis, M., & Esatbeyoglu, T. (2024). Comparative assessment of nutritional, antioxidant, physicochemical, and rheological characteristics of whole and sprouted wheat flour. LWT. https://doi.org/10.1016/j.lwt.2024.116679
