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1. PHYTOCHEMICAL COMPOSITION, ANTIBACTERIAL EFFICACY, AND SYNERGISTIC INTERACTIONS OF CLINOPODIUM NEPETA SUBS ASCENDENS ESSENTIAL OIL IN COMBINATION WITH CONVENTIONAL ANTIBIOTICS.

2. Universal research index: An inclusive metric to quantify scientific research output

3. Investigation of the impact of black chokeberry polyphenols in different matrices on the human gut microbiota using the in vitro model of the large intestine (TIM-2)

5. Addition of milk to coffee beverages; the effect on functional, nutritional, and sensorial properties.

7. Metabolomic insight into the profile, in vitro bioaccessibility and bioactive properties of polyphenols and glucosinolates from four Brassicaceae microgreens

8. Cucurbits plants: A key emphasis to its pharmacological potential

9. Effect of food matrix on the content and bioavailability of flavonoids

10. Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation

13. Cherry Juice

17. Correlation of rutin accumulation with 3-O-glucosyl transferase and phenylalanine ammonia-lyase activities during the ripening of tomato fruit.

18. Polysaccharides from Marine Enteromorpha: Structure and function

19. Interaction of dietary polyphenols and gut microbiota: Microbial metabolism of polyphenols, influence on the gut microbiota, and implications on host health

20. The molecular docking of flavonoids isolated from daucus carota as a dual inhibitor of MDM2 and MDMX

21. Effect of dietary fibre addition in tomato sauce on the in vitro bioaccessibility of carotenoids

22. Effect of sonoprocessing on the quality of plant-based analog foods: Compatibility to sustainable development goals, drawbacks and limitations.

23. Overview and trends in electrochemical sensors, biosensors and cellular antioxidant assays for oxidant and antioxidant determination in food.

24. Fermented soy products: A review of bioactives for health from fermentation to functionality.

25. Exploring the bioaccessibility of polyphenols and glucosinolates from Brassicaceae microgreens by combining metabolomics profiling and computational chemometrics.

26. Editorial: Functional foods: adding value to food.

27. Anticancer potential of hydroxycinnamic acids: mechanisms, bioavailability, and therapeutic applications.

28. Hazelnut Protein and Sodium Alginate Complex Coacervates: An Effective Tool for the Encapsulation of the Hydrophobic Polyphenol Quercetin.

29. Comparison of Physicochemical Properties, Antioxidants, and Aroma Profiles of Water- and Sodium-Hydroxide-Treated Natural Cocoa Powder.

31. Additional advances related to the health benefits associated with kombucha consumption.

32. Valorization of Pineapple (Ananas comosus) By-Products in Milk Coffee Beverage: Influence on Bioaccessibility of Phenolic Compounds.

33. Metabolome classification of olive by-products from different oil presses providing insights into its potential health benefits and valorization as analyzed via multiplex MS-based techniques coupled to chemometrics.

34. The addition of polysaccharide gums to Aronia melanocarpa purees modulates the bioaccessibility of phenolic compounds and gut microbiota: A multiomics data fusion approach following in vitro digestion and fermentation.

35. Lactobacillus bulgaricus-loaded and chia mucilage-rich gum arabic/pullulan nanofiber film: An effective antibacterial film for the preservation of fresh beef.

36. Recent progress in promoting the bioavailability of polyphenols in plant-based foods.

37. Chitosan/alginate/pectin biopolymer-based Nanoemulsions for improving the shelf life of refrigerated chicken breast.

38. Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds.

39. Plant protein-based edible films and the effect of phenolic additives.

40. Effect of Microwave-Based Dry Blanching on Drying of Potato Slices: A Comparative Study.

41. Encapsulation of Black Rice Bran Extract in a Stable Nanoemulsion: Effects of Thermal Treatment, Storage Conditions, and In Vitro Digestion.

42. Valorization of tea waste: Composition, bioactivity, extraction methods, and utilization.

43. Pectin conformation influences the bioaccessibility of cherry laurel polyphenols and gut microbiota distribution following in vitro gastrointestinal digestion and fermentation.

44. Caffeine-loaded nano/micro-carriers: Techniques, bioavailability, and applications.

45. Health benefits of saponins and its mechanisms: perspectives from absorption, metabolism, and interaction with gut.

46. Recent Advances in the Extraction of Pectin from Various Sources and Industrial Applications.

47. Cooking-Induced Oxidation and Structural Changes in Chicken Protein: Their Impact on In Vitro Gastrointestinal Digestion and Intestinal Flora Fermentation Characteristics.

48. Plant-Based Protein-Phenolic Interactions: Effect on different matrices and in vitro gastrointestinal digestion.

49. Use of excipient emulsions for improving the bioaccessibility of antioxidants in tomato sauce.

50. Valorisation of hazelnut by-products: current applications and future potential.

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