https://hdl.handle.net/20.500.12809/1 Research Outputs | TR-Dizin | WoS | Scopus | PubMed Wed, 08 Apr 2026 07:14:00 GMT 2026-04-08T07:14:00Z https://hdl.handle.net/20.500.12809/11073 Admission Of Patients With Severe Hypertriglyceridemia To Outpatient Clinics Başaran, Özcan; Özdağan, O.; Hazır, K. Conference abstract Sun, 01 Jan 2023 00:00:00 GMT https://hdl.handle.net/20.500.12809/11073 2023-01-01T00:00:00Z https://hdl.handle.net/20.500.12809/11072 Effects Of High Intensity Statin Therapy On Renal Outcomes Özdağan, O.; Başaran, Özcan; Hazır, K. Conference abstract Sun, 01 Jan 2023 00:00:00 GMT https://hdl.handle.net/20.500.12809/11072 2023-01-01T00:00:00Z https://hdl.handle.net/20.500.12809/11071 The reliability of coronary artery calcium score in symptomatic patients: questioning the ‘Power of Zero’ Başaran, Özcan; Beyoğlu, B.; Balsak, H.; Nair, A. Conference abstract Sun, 01 Jan 2023 00:00:00 GMT https://hdl.handle.net/20.500.12809/11071 2023-01-01T00:00:00Z https://hdl.handle.net/20.500.12809/11070 Improving 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. Sun, 01 Jan 2023 00:00:00 GMT https://hdl.handle.net/20.500.12809/11070 2023-01-01T00:00:00Z