Araştırma Çıktıları | TR-Dizin | WoS | Scopus | PubMedResearch Outputs | TR-Dizin | WoS | Scopus | PubMedhttps://hdl.handle.net/20.500.12809/12026-04-08T07:10:53Z2026-04-08T07:10:53ZAdmission Of Patients With Severe Hypertriglyceridemia To Outpatient ClinicsBaşaran, ÖzcanÖzdağan, O.Hazır, K.https://hdl.handle.net/20.500.12809/110732025-10-08T11:33:43Z2023-01-01T00:00:00ZAdmission Of Patients With Severe Hypertriglyceridemia To Outpatient Clinics
Başaran, Özcan; Özdağan, O.; Hazır, K.
Conference abstract
2023-01-01T00:00:00ZEffects Of High Intensity Statin Therapy On Renal OutcomesÖzdağan, O.Başaran, ÖzcanHazır, K.https://hdl.handle.net/20.500.12809/110722023-11-10T12:30:40Z2023-01-01T00:00:00ZEffects Of High Intensity Statin Therapy On Renal Outcomes
Özdağan, O.; Başaran, Özcan; Hazır, K.
Conference abstract
2023-01-01T00:00:00ZThe reliability of coronary artery calcium score in symptomatic patients: questioning the ‘Power of Zero’Başaran, ÖzcanBeyoğlu, B.Balsak, H.Nair, A.https://hdl.handle.net/20.500.12809/110712023-11-10T11:57:25Z2023-01-01T00:00:00ZThe reliability of coronary artery calcium score in symptomatic patients: questioning the ‘Power of Zero’
Başaran, Özcan; Beyoğlu, B.; Balsak, H.; Nair, A.
Conference abstract
2023-01-01T00:00:00ZImproving the nutritional quality of cereals and legumes by germinationŞenlik, Ayşe SedaAlkan, Deryahttps://hdl.handle.net/20.500.12809/110702023-11-06T11:39:03Z2023-01-01T00:00:00ZImproving the nutritional quality of cereals and legumes by germination
Şenlik, Ayşe Seda; Alkan, Derya
Cereal and legume grains are germinated to improve their nutritional and sensory qualities. This study investigated the effect of germination on the physicochemical properties of some grains and legumes grown in Turkiye. At the end of the germination for 48 h and 96 h at 24 +/- 1 degrees C, carbohydrate, protein, lipid, dietary fibre, dry matter, ash, total phenolic content, antioxidant capacity and colour analyses of the germinated grains were determined. The results indicated that the germina-tion process increased the phenolic content of all samples. The legume seeds' 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased with germination. The germination process significantly decreased the total car-bohydrate contents of the samples. A statistically significant decrease was found for the protein content of barley and corn, especially by 48 h of germination. The lipid content of cereal grains decreased as germination progressed. It might be reco-mmended to improve the functional properties of cereals and legumes by germination and their use in the food industry.
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