Changes in antioxidant activity and quality of extrudates after addition of artichok leaf powder

Date

2015-03-17

Author

Güven, Özge
Şensoy, İlkay

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https://hdl.handle.net/11511/76749

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Changes in antioxidant activity and quality of extrudates after addition of artichoke leaf powder Güven, Özge; Şensoy, İlkay (2015-03-17)
Changes in health promoting components after artichoke leaf powder addition and extrusion in the extrudates Güven, Özge; Şensoy, İlkay (null; 2016-08-21)
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Changes in total protein profiles of barley cultivars in response to toxic boron concentration Mahboobi, H; Yucel, M; Öktem, Hüseyin Avni (2000-01-01) In this study, ten-day-old seedlings of barley {Hordeum vulgare L. cultivar Anadolu [boron (B)-tolerant] and Hamidiye (B-sensitive)} were used. Boron-treated plants were grown on H3BO3 solution (final concentration of 10 mM) for five days. Control plants received no B treatment during this period. Total protein patterns were obtained by analysis of total protein extract from root and leaf tissues of control and B-treated plants using two-dimensional gel electrophoresis followed by silver staining. The prote...
Changes in oxidative damage and antioxidant enzyme activities of barley (Hordeum vulgare L.) cultivars exposed to rewarming upon freezing stress Erkal, Nilufer Afsar; Kayihan, Ceyhun; Öktem, Hüseyin Avni; Yücel, Ayşe Meral; EYİDOĞAN, FÜSUN (2015-01-01) Objective: The growth of plants during recovery period after freezing stress is more important for winter cereals to survive frost. However, little research has been done on physio-biochemical changes in response to recovery or rewarming conditions in cereals. In this study, the changes in oxidative stress intensities and antioxidant enzyme activities were thus examined under cold acclimation (CA), short-term freezing stress (F) and rewarming (R) conditions in barley cultivars differing in cold tolerance in...

Citation Formats

Ö. Güven and İ. Şensoy, “Changes in antioxidant activity and quality of extrudates after addition of artichok leaf powder,” 2015, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/76749.