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Elsevier电子期刊(74)

在“Elsevier电子期刊”中，命中：74条，耗时：0.0119871 秒

在所有数据库中总计命中：77条

1.Changes in cholinergic and nitrergic systems of defunctionalized colons after colostomy in rabbits

作者：Serdar Moralıoğlu ; MD^a ; ^{serdarmoralioglu@gmail.com} ; İsmail Mert Vural ; MD^b ; İbrahim Onur &Ouml ; zen ; MD^a ; G&ouml ; kç ; e &Ouml ; ztü ; rk ; MD^b ; Yusuf Sarıoğlu ; MD^c ; Abdullah Can Başaklar ; MD^a

关键词：Diversion colostomy ; Enteric nervous system ; Cholinergic system ; Nitrergic system ; Rabbit

刊名：Journal of Surgical Research

出版年：2017

2.Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders

作者：&Ouml ; zge D&ouml ; nmez ; Burç ; e Ataç ; Mogol ; Vural G&ouml ; kmen ; ^{vgokmen@hacettepe.edu.tr}

关键词：set yogurt ; green tea ; green coffee ; protein-polyphenol interaction ; syneresis rate

刊名：Journal of Dairy Science

出版年：2017

3.Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies

作者：H. G&ouml ; zde Yıldız^a ; T. Koray Palazoğlu^b ; ^{koray_palazoglu@yahoo.com} ; Welat Miran^b ; Tolgahan Kocadağlı^c ; Vural G&ouml ; kmen^c

关键词：Cookies ; Vacuum baking ; Surface temperature ; Acrylamide ; Risk value

刊名：Journal of Food Engineering

出版年：2017

4.Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study

作者：Neslihan G&ouml ; ncü ; oğlu Taş ; Vural G&ouml ; kmen ; ^{vgokmen@hacettepe.edu.tr}

关键词：Sucrose degradation ; Alpha-dicarbonyl compounds ; 5-Hydroxymethylfurfural ; Thermal processing ; Nut

刊名：Food Chemistry

出版年：2017

5.Extending the shelf-life of pomegranate arils with chitosan-ascorbic acid coating

作者：Kü ; bra S. &Ouml ; zdemir ; Vural G&ouml ; kmen ; ^{vgokmen@hacettepe.edu.tr}

关键词：Punica granatum ; Edible coating ; Chitosan film ; Anthocyanin ; Gompertz model

刊名：LWT - Food Science and Technology

出版年：2017

6.Monitoring protein glycation by electrospray ionization (ESI) quadrupole time-of-flight (Q-TOF) mass spectrometer

作者：H. Gü ; l Akıllıoğlu^a ; &Ouml ; mü ; r Ç ; elikbıç ; ak^b ; Bekir Salih^b ; Vural G&ouml ; kmen^a ; ^{vgokmen@hacettepe.edu.tr" class="auth_mail" title="E-mail the corresponding author}

关键词：Protein glycation ; Lysozyme ; Cytochrome C ; β-casein ; Electrospray ionization quadrupole time-of-flight mass spectrometry

刊名：Food Chemistry

出版年：2017

7.Is hyperbaric oxygen or ozone effective in experimental endocarditis?

作者：Muhammed Turgut Alper &Ouml ; zkan ; MD^a ; ^{mtaozkan@yahoo.com" class="auth_mail" title="E-mail the corresponding author} ; Ahmet Vural ; PhD^b ; &Ouml ; mer Faruk Ç ; iç ; ek ; MD^c ; Ali Ü ; mit Yener ; MD^a ; Sedat &Ouml ; zcan ; MD^a ; Hü ; seyin Toman ; MD^d ; Ahmet Ü ; nver ; PhD^b ; Mustafa Saç ; ar ; MD^a

关键词：Cardiovascular surgery ; Hyperbaric Oxygen ; Ozone ; Linezolide ; Endocarditis

刊名：Journal of Surgical Research

出版年：2016

8.Red blood cell distribution width: A simple parameter in preeclampsia

作者：Zehra Vural Yılmaz ; ^{zehravural@gmail.com} ; Elif Yılmaz ; Tuncay Kü ; ç ; ü ; k&ouml ; zkan

关键词：Pregnancy ; Preeclampsia ; Inflammation ; RDW

刊名：Pregnancy Hypertension: An International Journal of Women's Cardiovascular Health

出版年：2016

9.Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour

作者：Sla膽ana 沤ili膰^a ; Tolgahan Kocada臒l谋^c ; Jelena Van膷etovi膰^b ; Vural G&ouml ; kmen^c ; ^{vgokmen@hacettepe.edu.tr" class="auth_mail" title="E-mail the corresponding author}

关键词：Corn cookies ; Baking conditions ; Dough formulations ; Phenolic compounds stability ; Antioxidant capacity

刊名：LWT - Food Science and Technology

出版年：2016

10.Effect of roasting and brewing on the antioxidant capacity of espresso brews determined by the QUENCHER procedure

作者：Tolgahan Kocadağlı ; Vural G&ouml ; kmen ; ^{vgokmen@hacettepe.edu.tr" class="auth_mail" title="E-mail the corresponding author}

关键词：Antioxidant capacity ; QUENCHER ; Chlorogenic acid ; Green coffee ; Roasting ; Espresso

刊名：Food Research International

出版年：2016

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