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Tombul hazelnut (Corylus avellana L.) peptides with DPP-IV inhibitory activity: In vitro and in silico studies
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Influence of Maillard reaction conditions and solvent extraction on the surface activity and foaming characteristics of black cumin protein concentrates
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An analytical study to determine prohibited anabolic residues in red meat tissue using LC-MS/MS system
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Potential anticarcinogenic effect of goat milk-derived bioactive peptides on HCT-116 human colorectal carcinoma cell line
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LC-Q-TOF/MS based identification and in silico verification of ACE-inhibitory peptides in Giresun (Turkey) hazelnut cakes
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Linking collective in vitro to individual in silico peptide bioactivity through mass spectrometry (LC-Q-TOF/MS) based sequence identification: the case of black cumin protein hydrolysates
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Investigation of beta-lactoglobulin derived bioactive peptides against SARS-CoV-2 (COVID-19): In silico analysis
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AMINO ACID PROFILE AND IN VITRO PROTEIN DIGESTIBILITY-CORRECTED AMINO ACID SCORE (PDCAAS) OF READY-TO-EAT BREAKFAST CEREALS: AN ASSESSMENT OF PROTEIN QUALITY
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A new eudesmanolide from Tanacetum balsamita L. and biological activities of extracts
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Besin Alerjileri ve Mikrobiyota
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Ette Lipit Oksidasyonu ve Etkileyen Faktörler
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Recent developments in in-vitro assessment of advanced glycation end products
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In vitro Glycemic Response Determination Based on Digestion Enzymes in Some Snacks via Hydrolysis Index Procedure
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Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization
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Protein quality assessment of commercial whey protein supplements commonly consumed in Turkey by in vitro protein digestibility-corrected amino acid score (PDCAAS)
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Effect of different fermentation condition on estimated glycemic index, in vitro starch digestibility, and textural and sensory properties of sourdough bread
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The bioaccessibility of water-soluble vitamins: A review
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Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties
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Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties
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Glycemic evaluation of some breads from different countries via in vitro gastrointestinal enzymatic hydrolysis system
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Hayvansal kaynaklı protein takviyeleri ve helal gıda açısından değerlendirilmesi
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İleri Glikasyon Son Ürünlerinin (AGEs) Öncüllerinin in Vitro Biyoerişilebilirliklerinin Bazı Gıdalarda Belirlenmesi
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In vitro enzymatic carbohydrate digestion and spectrophotometric glycemic indexes and glycemic loads determination of some turkish breads
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Potential probiotic lactic acid bacteria isolated from fermented gilaburu and shalgam beverages
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Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage “Sucuk”
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Using a hybrid technology to produce traditional sourdough Gelveri bread: infrared cooking assisted with traditional method
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TC and MF leaves as natural alternatives
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İnsan gıdası olarak böcek proteinleri tüketimi ve getirdiği sorunlar
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Gıda ve beslenme açısından D-Tagatoz
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Bazı fermente kahveler ve helallik durumları: Kopi Luwak ve Black Ivory