Kurum Yazarı "Yıkmış, Seydi" Yüksekokullar İçin Listeleme
-
Anticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (Ocimum basilicum L.) and the ultrasound treatment
Doguer, C.; Yıkmış, Seydi; Levent, Okan; Turkol, M. (Blackwell Publishing Ltd, 2021)Colorectal cancer is one of the crucial reasons of morbidity and mortality globally. It has been postulated that functionally bioactive components found in certain foods may have been highly effective in preventing various ... -
Application of ultrasound to the organic cornelian cherry (Cornus mas L.) vinegar: Changes in antibacterial, antidiabetic, antihypertensive, and anticancer activities
Erdal, Berna; Akalın, Ramadan Bilgin; Yılmaz, Bahar; Bozgeyik, Esra; Yıkmış, Seydi (Wiley, 2022)In this study, to determine their alternative/complementary properties, organic cornelian cherry vinegar samples prepared by traditional (CCV), thermal pasteurization (P-CCV), and ultrasound (UT-CCV) methods were tested ... -
Combined Effect of Ultrasound and Microwave Power in Tangerine Juice Processing: Bioactive Compounds, Amino Acids, Minerals, and Pathogens
Demirok, Nazan Tokatlı; Yıkmış, Seydi (Mdpi, 2022)The inhibition of Escherichia coli ATCC 25922 (E. coli), Staphylococcus aureus ATCC6538 (S. aureus), Salmonella Enteritidis ATCC 13076 (S. Enteritidis), and Listeria monocytogenes DSM12464 (L. monocytogenes) is one of the ... -
Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice
Yıkmış, Seydi; Özer, Hayrettin; Levent, Okan; Çöl, Başak Gökçe; Erdal, Berna (Springer, 2022)Pomegranate fruit and its products have been recognized as 'miracle fruit' due to their nutritional content, organoleptic properties and health benefits. There is no detailed study about the optimization of thermosonication ... -
Effect of Thermosonication on Some Bioactive, Sensory Analysis and Microbiological Properties of Yellow Watermelon Juice Using Response Surface Methodology
Yıkmış, Seydi (2019)In this study, the application of thermosonication, which is a moderate ultrasound process, on yellow watermelon juice and targeted optimization of the process conditions was completed using the surface response method. ... -
Effect of ultrasound on different quality parameters of functional sirkencubin syrup
Yıkmış, Seydi (Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2020)Ultrasound is a process studied intensively for different products due to the increasing interest in non-thermal technologies. Sirkencubin syrup contains honey and vinegar and is a functional beverage maintaining health. ... -
Effects of natamycin and ultrasound treatments on red grape juice
Yıkmış, Seydi; Aksu, Harun (Parlar Scientific Publications, 2020)In this study, the effect of different combinations of Botrytis cinerea inactivation in red grape juice was investigated. Some effects on quality parameters were investigated during storage. The best results were achieved ... -
Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties
Erdal, Berna; Yıkmış, Seydi; Demirok, Nazan Tokatlı; Bozgeyik, Esra; Levent, Okan (MDPI, 2022)Simple Summary In this study, traditionally produced vinegar made from gilaburu (C-GV) and thermally pasteurized gilaburu vinegar (P-GV), and (ultrasound-treated gilaburu vinegar (UT-GV) were evaluated. At the same time, ... -
Evaluation of Microbiological, Physicochemical and Sensorial Properties of Purple Basil Kombucha Beverage
Yıkmış, Seydi; Tuğgüm, Sergen (2019)Kombucha is a beverage prepared from fermented traditionally-flavored black or green tea(Camellia sinensis L.) with symbiotic culture of bacteria and yeast (SCOBY). In this study, thechanges in the physicochemical, bioactive ... -
Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar
Yıkmış, Seydi; Erdal, Berna; Bozgeyik, Esra; Levent, Okan; Yinanç, Abdullah (Elsevier, 2022)Sustainable gastronomy is an important concept that improves the health and nutritional quality of society by supporting the preparation, production, and consumption of foods with environmental awareness. Purple onion ... -
Functional sirkencubin syrup with purple basil; bioactive properties, organoleptic acceptability, and possible effects on blood pressure
Yıkmış, Seydi; Özpancar, Nurhan; Bozkır, Çiğdem; Çöl, Başak Gökçe (Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2020)Sirkencubin syrup is a health-friendly alternative drink consisting of a mixture of honey, vinegar and water. In this study, purple basil sirkencubin syrup and the changes in sirkencubin syrup during two months storage ... -
Impact of UV-C and thermal pasteurization on bioactive compounds, sensory characteristics and aroma profile of traditionally produced koruk vinegar
Gök, Sila Barut; Yıkmış, Seydi; Levent, Okan; Karataş, Selen (M H Schaper Gmbh Co Kg, 2022)The aim of the study was to examine the effects of UV-C light applied by a designed reactor on bioactive components of traditionally produced koruk vinegar. Furthermore, microbial load, 5-HMF content, the volatile compounds, ... -
Investigation of the effects of non-thermal, combined and thermal treatments on the physicochemical parameters of pomegranate (Punica granatum L.) Juice
Yıkmış, Seydi (Japanese Society for Food Science and Technology, 2019)The aim of this study is to investigate the change in microbiological, physicochemical and sensory properties of freshly-squeezed pomegranate juice using ultrasound and/or natamycin as an alternative to pasteurization. ... -
Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization
Yıkmış, Seydi; Altıner, Dilek D.; Özer, Hayrettin; Levent, Okan; Çelik, Güler; Çöl, Başak G. (Wiley, 2022)In recent years, vinegar varieties have been preferred by consumers because of their beneficial effects on human health. Vinegar contains different bioactive components and antioxidants according to the fruit or vegetable ... -
Nutritional benefits of selected plant-based proteins as meat alternatives
Yıkmış, Seydi; Atan, R.M.; Kağan, N.; Gülüm, L.; Aksu, H.; Alpaslan, Mehmet (IGI Global, 2020)Humans meet their nutritional requirements by consuming food, and our body uses naturally sufficient amounts of all necessary nutrients to maintain its functioning. Proteins form the basis of the human diet because they ... -
Optimization of Bioactive Components in Fresh Red Watermelon Juice of Ultrasound Assisted Extraction Conditions With Response Surface Methodology
In this study, optimization of bioactive components in fresh red watermelon juice which was applied ultrasound for different amplitude and time with response surface methodology (RSM) was performed. As a result of the ... -
Optimization of Uruset Apple Vinegar Production Using Response Surface Methodology for the Enhanced Extraction of Bioactive Substances
Yıkmış, Seydi (MDPI, 2019)In this study, the aim is to produce non-thermal vinegar by using red Uruset apples, which have high bioavailability among apple varieties. For this purpose, Uruset apple vinegar was produced and ultrasound at different ... -
Probiotic Microorganisms and Encapsulation Method Approaches
Yıkmış, Seydi; Aksu, Harun; Alpaslan, Mehmet; Şimşek, Osman (Igi Global, 2018)Nowadays, interest in probiotics, which are useful and necessary for healthy life, is rapidly increasing, and studies on the beneficial effects of probiotics on human health continue intensely. Every year, increasing efforts ... -
Relationships Linking the Element, Bioactive, Hydroxymethylfurfural, Color of Kars Honeys: a Chemometric Approach
Aksoy, Aksem; Tarhan, Duygu; Yıkmış, Seydi; Ercan, Alev Meltem; Altunatmaz, Sema Sandıkçı; Aksu, Filiz; Or, Mehmet Erman (Springernature, 2022)Honey is a natural food substance considered among functional foods due to its positive effect on human health. Quality of honey is significantly influenced by environmental conditions and botanical origin. This study aimed ... -
Research on Nutrition and Dietetic Undergraduates in Terms of Their Information Level and Views About Genetically Modified Organisms
Yıkmış, Seydi; Çöl, Başak (2019)This study aims to investigate the views and awareness level of nutrition and dieteticsundergraduates about genetically modified organisms (GMO). A total of 228 university studentsparticipated in the research (130 female, ...