يعرض 1 - 3 نتائج من 3 نتيجة بحث عن '"pro-inflammatuar markörler"', وقت الاستعلام: 0.38s تنقيح النتائج
  1. 1
    Study Of Bioavailability And Bioactivity Of Black Carrot Polyphenols Using Digestion Models Combined With A Novel Co-culture Model Of İntestinal And Endothelial Cell Lines

    المؤلفون: Beştepe, Senem Kamiloğlu

    المساهمون: Güven, Esra Çapanoğlu, Gıda Mühendisliği, Food Engineering

    مصطلحات موضوعية: antioksidan kapasite, antosiyaninler, biyoulaşılabilirlik, Caco-2, Daucus carota L, EA.hy926, fenolik asitler, gıda işleme, HPLC, in vitro gastrointestinal sindirim, kabuk, kara havuç, kısa zincirli yağ asitleri, marmelat, polifenoller, posa, pro-inflammatuar markörler, reçel, transepitelyal taşınım, yan ürünler, anthocyanins, antioxidant capacity, bioaccessibility, black carrot, by-product, food processing, in vitro gastrointestinal digestion, jam, marmalade, peel, phenolic acids, polyphenols, pomace, pro-inflammatory markers, short-chain fatty acids, transepithelial transport

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______1722::8595054190b3624db20bd636414d6c0f
    http://hdl.handle.net/11527/12530

    View record in OpenAIRE

    أضف إلى المفضلة
  2. 2
    Dissertation/ Thesis
    Yeni Bir Bağırsak Ve Endotelyal Hücre Ko-kültür Modeli İle Sindirim Modellerinin Birlikte Kullanılarak Kara Havucun Biyoyararlılık Ve Biyoaktivitesinin Çalışılması ; Study Of Bioavailability And Bioactivity Of Black Carrot Polyphenols Using Digestion Models Combined With A Novel Co-culture Model Of İntestinal And Endothelial Cell Lines

    المؤلفون: Beştepe, Senem Kamiloğlu

    المساهمون: Güven, Esra Çapanoğlu, 10127721, Gıda Mühendisliği, Food Engineering

    مصطلحات موضوعية: antioksidan kapasite, antosiyaninler, biyoulaşılabilirlik, Caco-2, Daucus carota L., EA.hy926, fenolik asitler, gıda işleme, HPLC, in vitro gastrointestinal sindirim, kabuk, kara havuç, kısa zincirli yağ asitleri, marmelat, polifenoller, posa, pro-inflammatuar markörler, reçel, transepitelyal taşınım, yan ürünler, anthocyanins, antioxidant capacity, bioaccessibility, black carrot, by-product, food processing, in vitro gastrointestinal digestion, jam, marmalade, peel

    وصف الملف: application/pdf

    Relation: http://hdl.handle.net/11527/12530

    الاتاحة: http://hdl.handle.net/11527/12530

    View record in BASE

    أضف إلى المفضلة
  3. 3
    Dissertation/ Thesis
    Yeni Bir Bağırsak Ve Endotelyal Hücre Ko-kültür Modeli İle Sindirim Modellerinin Birlikte Kullanılarak Kara Havucun Biyoyararlılık Ve Biyoaktivitesinin Çalışılması ; Study Of Bioavailability And Bioactivity Of Black Carrot Polyphenols Using Digestion Models Combined With A Novel Co-culture Model Of İntestinal And Endothelial Cell Lines ; Study of the Biodiversity and Biodiversity and Biodiversity of the Black Carve by Using the Co-cultural models of a new intestine and the Co-cultural model; Class of Bioavailability and Bioactivity of Black Carrot Polyphenols Using Digestion Models Combined With Avel Co-culture Models of Intestinal and endothelial Cell Lines

    المؤلفون: Beştepe, Senem Kamiloğlu

    المساهمون: Güven, Esra Çapanoğlu, 10127721, Gıda Mühendisliği, Food Engineering

    مصطلحات موضوعية: antioksidan kapasite, antosiyaninler, biyoulaşılabilirlik, Caco-2, Daucus carota L, EA.hy926, fenolik asitler, gıda işleme, HPLC, in vitro gastrointestinal sindirim, kabuk, kara havuç, kısa zincirli yağ asitleri, marmelat, polifenoller, posa, pro-inflammatuar markörler, reçel, transepitelyal taşınım, yan ürünler, anthocyanins, antioxidant capacity, bioaccessibility, black carrot, by-product, food processing, in vitro gastrointestinal digestion, jam, marmalade, peel

    Relation: http://hdl.handle.net/11527/12530

    الاتاحة: http://hdl.handle.net/11527/12530

    View record in BASE

    أضف إلى المفضلة
أدوات البحث: أحصل على تغذية RSS – أرسل هذا البحث بالبريد الإلكتروني – حفظ البحث – جدول التنبيهات: لا شيء