Acrylamide induction of CYP2E1 in the rabbit liver

Association between gamma aminobutyric acid (GABA) type B receptors gene polymorphisms and idiopathic generalized epilepsy Eroğlu, Ezgi; Adalı, Orhan; Demirdöğen, Birsen Can; Department of Biology (2011) Epilepsy is neurological disorder affecting 0.5 to 1% of the population all around the world. It is characterized by the seizures, which are the sudden alterations of behavior due to a temporary change in electrical functioning of the brain. Idiopathic generalized epilepsy (IGE) accounts for one-fifth of all the other epilepsy types, and several gene mutations were identified as the causes of IGE. In general, voltage-gated and ligand-gated ion channel mutations are linked with seizure formation. Gamma amino...
Investigation of Nanoantenna Geometries for Maximum Field Enhancements at Optical Frequencies Ustun, E.; Eroglu, O.; Gür, Uğur Meriç; Ergül, Özgür Salih (2017-05-25) We present a comparative study of nanoantennas for maximum power enhancements at their feed gaps. Due to frequency-dependent plasmonic properties of metals at optical frequencies, removing the frequency-size relationship used in perfectly conducting models, two-dimensional analysis involving both frequency and geometric scaling is performed to accurately assess the performances of different geometries. Computationally intensive simulations involving thousands of full-wave solutions are carried out by employ...
Acrylamide level and quality of the extrudates after quercetin addition Yavuz, Merve; Şensoy, İlkay (2014-10-17)
Acrylamide formation in different batter formulations during microwave frying Barutcu, Isil; Şahin, Serpil; Şümnü, Servet Gülüm (Elsevier BV, 2009-01-01) Acrylamide, a probable human carcinogen, is found to be formed in a wide range of fried foods. in this study, the effects Of Microwave frying on acrylamide formation in the coating part of chicken were investigated. It was also aimed to determine the effects of various flour types (soy, chickpea and rice flour) in batter formulations on the acrylamide formation and on the color of fried chicken. Usage of all flour types except soy flour resulted in approximately the same moisture content and color developme...
Xylanase production by mixed culture submerged fermentation Ören, Gözde; Çekmecelioğlu, Deniz; Department of Food Engineering (2014) The growing interest in enzyme production by the usage of microorganisms continues for easier process control and sustainably higher amount of enzyme production. Food and agricultural industry, which produces large amounts of waste materials, is an excellent resource for enzyme manufacture. Among all, xylanase is considered to have 25 % shares in conjunction with pectinolytic enzymes within food enzyme production and extensively used in extraction/clarification of juices and wines, improvement of bread-qual...

Citation Formats

M. N. Akkeci, S. Arslan, C. Kalin, and E. Arinc, “Acrylamide induction of CYP2E1 in the rabbit liver,” 2011, vol. 43, p. 100, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/67660.