Publikationsliste Tuba Esatbeyoglu
Zeige Ergebnisse 51 - 60 von 137
2022
Çolak, A. M., Mertoğlu, K., Alan, F., Esatbeyoglu, T., Bulduk, İ., Akbel, E., & Kahramanoğlu, I. (2022). Screening of Naturally Grown European Cranberrybush (Viburnum opulus L.) Genotypes Based on Physico-Chemical Characteristics. Foods, 11(11), Artikel 1614. https://doi.org/10.3390/foods11111614
Çolak, N., Kurt-Celebi, A., Gruz, J., Strnad, M., Hayirlioglu-Ayaz, S., Choung, M.-G., Esatbeyoglu, T., & Ayaz, F. A. (2022). The Phenolics and Antioxidant Properties of Black and Purple versus White Eggplant Cultivars. Molecules, 27(8), Artikel 2410. https://doi.org/10.3390/molecules27082410
Djikeng, F. T., Djikeng, C. F. T., Womeni, H. M., Ndefo, D. K. K., Pougoué, A. A. N., Tambo, S. T., & Esatbeyoglu, T. (2022). Effect of Different Processing Methods on the Chemical Composition, Antioxidant Activity and Lipid Quality of Tiger Nuts (Cyperus esculentus). Applied Food Research, 2(2), Artikel 100124. https://doi.org/10.1016/j.afres.2022.100124
ElBaset, M. A., Salem, R. S., Ayman, F., Ayman, N., Shaban, N., Afifi, S. M., Esatbeyoglu, T., Abdelaziz, M., & Elalfy, Z. S. (2022). Effect of Empagliflozin on Thioacetamide-Induced Liver Injury in Rats: Role of AMPK/SIRT-1/HIF-1α Pathway in Halting Liver Fibrosis. Antioxidants, 11(11), Artikel 2152. https://doi.org/10.3390/antiox11112152
Farag, M. A., Kabbash, E. M., Mediani, A., Döll, S., Esatbeyoglu, T., & Afifi, S. M. (2022). Comparative Metabolite Fingerprinting of Four Different Cinnamon Species Analyzed via UPLC–MS and GC–MS and Chemometric Tools. Molecules, 27(9), Artikel 2935. https://doi.org/10.3390/molecules27092935
Fidan, H., Esatbeyoglu, T., Simat, V., Trif, M., Tabanelli, G., Kostka, T., Montanari, C., Ibrahim, S. A., & Özogul, F. (2022). Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps. Food Bioscience, 47, Artikel 101741. https://doi.org/10.1016/j.fbio.2022.101741
Franke, K., Djikeng, F. T., & Esatbeyoglu, T. (2022). Influence of Frying, Baking and Cooking on Food Bioactives. In Retention of Bioactives in Food Processing (1 Aufl., S. 93-121). Springer, Cham. https://doi.org/10.1007/978-3-030-96885-4_3
Hamad, G., Saad, M. A., Talat, D., Hassan, S., Shalabi, O. M. A. K., Salama, A. M., Abou-Alella, S., Esatbeyoglu, T., & Mehany, T. (2022). Controlling of Mycobacterium by Natural Degradant-Combination Models for Sequestering Mycolic Acids in Karish Cheese. Molecules, 27(24), Artikel 8946. https://doi.org/10.3390/molecules27248946
Hamad, G. M., Amer, A., El-Nogoumy, B., Ibrahim, M., Hassan, S., Siddiqui, S. A., El-Gazzar, A. M., Khalifa, E., Omar, S. A., Abd-Elmohsen Abou-Alella, S., Ibrahim, S. A., Esatbeyoglu, T., & Mehany, T. (2022). Evaluation of the Effectiveness of Charcoal, Lactobacillus rhamnosus, and Saccharomyces cerevisiae as Aflatoxin Adsorbents in Chocolate. TOXINS, 15(1), Artikel 21. https://doi.org/10.3390/toxins15010021
Hamad, G., Amer, A., Kirrella, G., Mehany, T., Elfayoumy, R. A., Elsabagh, R., Elghazaly, E. M., Esatbeyoglu, T., Taha, A., & Zeitoun, A. (2022). Evaluation of the Prevalence of Staphylococcus aureus in Chicken Fillets and Its Bio-Control Using Different Seaweed Extracts. Foods, 12(1), Artikel 20. https://doi.org/10.3390/foods12010020
