Publikationsliste Prof. Tuba Esatbeyoglu
Zeige Ergebnisse 31 - 40 von 183
2024
Harahap, I. A., Suliburska, J., Karaca, A. C., Capanoglu, E., & Esatbeyoglu, T. (2024). Fermented soy products: A review of bioactives for health from fermentation to functionality. Comprehensive Reviews in Food Science and Food Safety, 24(1), Artikel e70080. https://doi.org/10.1111/1541-4337.70080
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, Artikel 106427. https://doi.org/10.1016/j.jfca.2024.106427
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 (S. 130-204). CRC Press. https://doi.org/10.1201/9781003267997-6
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), Artikel 345. https://doi.org/10.1186/s12870-024-05031-6
Moneeb, A. H. M., Mehany, T., Abd-Elmonem, M. A., Tammam, A. A., Zohri, A.-N. A., El-Desoki, W. I., & Esatbeyoglu, T. (2024). Probiotic Lactobacillus strains as protective adjunct cultures against fungal growth and toxin production in Hard cheese. LWT - Food Science and Technology, 213, Artikel 117057. https://doi.org/10.1016/j.lwt.2024.117057
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, Artikel 106416. https://doi.org/10.1016/j.jff.2024.106416
Öner, M. E., Özkan, G., Doğan, İ., Esatbeyoglu, T., & Güven, E. Ç. (2024). Effect of Ultrasound Pretreatment on the Retention of Loquat Phenolics and Antioxidants during Tray and Freeze-Drying. Akademik Gıda, 22(2), 78-85. https://doi.org/10.24323/akademik-gida.1543478
Osaili, T. M., Swaidan, A., Al-Nabulsi, A., Olaimat, A., Neugart, S., Engelhardt, L., Esatbeyoglu, T., Ayyash, M., Ismail, L. C., Al-Dabbas, M. M., Obaid, R. S., & Darra, N. E. (2024). Assessment of the phenolic profile and biological activities of aqueous date seed extracts: A comparative analysis. Applied Food Research, 4(2), Artikel 100493. https://doi.org/10.1016/j.afres.2024.100493
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
