Detaylı Arama
İptal
Bulunan: 7 Adet 0.000 sn
- Eklemek veya çıkarmak istediğiniz kriterleriniz için 'Dahil' / 'Hariç' seçeneğini kullanabilirsiniz. Sorgu satırları birbirine 'VE' bağlacı ile bağlıdır.
- İptal tuşuna basarak normal aramaya dönebilirsiniz.
Filtreler
Filtreler
Bulunan: 7 Adet 0.000 sn
Konu Başlıkları : Beslenme ve Diyeteti ... ✕Dizin Platformu : WOS ✕
Koleksiyon [5]
İlgili Araştırmacılar [1]
Tam Metin [1]
Tür [1]
Yazar [1]
Alt Tür [1]
Alt Tür 1 [1]
Konu Başlıkları [2]
Bilimsel Araştırma Etkinlikleri [1]
Açık Erişim Tarihi [1]
Tarih [3]
Tez Danışmanı [1]
Dizin Platformu [1]
İsmi Geçen [2]
WOS Kategorileri [1]
Projeler [1]
Erişime Açık

Effects of probiotic supplementation on very low dose AFB1-induced neurotoxicity in adult male rats

Gizem Aytekin Şahin

This study aimed to measure total aflatoxin (AF) (AFB1, AFB2, AFG1, and AFG2) and ochratoxin A (OTA) levels in dried fruit samples and to evaluate the potential dietary exposure and cancer risk to these mycotoxins in Kayseri/Türkiye. Dried fruit samples were collected between April–May 2021. A total of 11 dried grapes and apricot samples, 7 dried fig and plum samples were collected. Total aflatoxins and OTA in dried fruits were determined by ELISA method. Then, the margin of exposure (MOE) and cancer risk were calculated. Total AF was detected in dried fruit samples between 42.86%, and 100%. B ...Daha fazlası

Makale/Derleme 2022 Habibe Şahin Life Sciences306 ( 2022 ) , pp. 1 - 15 1 Görüntülenme
Erişime Açık

Effects of COVID-19 pandemic on consumers’ food label reading behaviours and trust in food label information

Gizem Aytekin Şahin

Purpose There are many studies investigating people’s eating habits during the COVID-19 period, and people have been encouraged to eat healthier. Healthy nutrition is made possible by making healthy food choices and food labels are one of the tools that help consumers make healthy food choices. Therefore, the primary aim of this study was to evaluate the impact of the COVID-19 pandemic on consumers’ food label reading behaviours and their level of trust in food labels. Design/methodology/approach This cross-sectional study was conducted on 1,012 adults aged 18–65 years from seven different reg ...Daha fazlası

Makale/Derleme 2023 British Food Journal125 ( 3 ) , pp. 1 - 1066 0 Görüntülenme
Erişime Açık

Evaluation of food insecurity and associated factors in women of childbearing age: A community‐based study from Turkey

Gizem Aytekin Şahin

Food security is an important factor in ensuring a healthy diet. However, it has been reported that women are more vulnerable to food insecurity than men in many countries. In addition, there is little evidence that Mediterranean diet (MD) adherence is associated with a lower risk of food insecurity. Therefore, this study aimed to evaluate food insecurity and associated factors in women of childbearing age. In addition, women's adherence to MD and its relationship with food insecurity were evaluated. This descriptive and cross-sectional study was conducted with 2675 adult women aged 18–49. The ...Daha fazlası

Makale/Derleme 2023 Food Science & Nutritionearly access ( early access ) , pp. 1 - 8 1 Görüntülenme
Erişime Açık

The effects of kefir in mixed meals on appetite and food intake: a randomized cross-over trial

Gizem Aytekin Şahin

Objective The natural probiotic kefir is fermented milk, and may have effects on satiety and voluntary energy intake. This randomized crossover trial aimed to determine whether kefir, consumed with low- or high-glycemic index meals, affects appetite and subsequent food intake. Methods Twenty four healthy females aged 21-24 years, were recruited from Erciyes University and the surrounding community. The participants were submitted to three different breakfasts: a low glycemic index accompanied by milk, a low glycemic index with kefir, and a high glycemic index with kefir, with a 1-week washout ...Daha fazlası

Makale/Derleme 2021 Revista de Nutrição34 ( 2021 ) , pp. 1 - 11 1 Görüntülenme
Erişime Açık

The food service quality and its effects on nutritional status in nursing home residents

Gizem Aytekin Şahin

Background & aims There are studies in the literature that consider only the opinions of older adults about food service or only the status of meeting dietary needs to evaluate the quality of food services. However, evaluating both satisfaction (residents' perspective) and nutritional adequacy (experts' perspective) together is important for ensuring adequate food intake and meeting dietary requirements. This study aimed to evaluate the quality of nursing home food service from both perspectives and to detect its effects on older adults’ nutritional status. Methods A cross-sectional study was ...Daha fazlası

Makale/Derleme 2022 Clinical Nutrition ESPEN47 ( 2022 ) , pp. 2 - 239 1 Görüntülenme
Erişime Açık

Do cooking and food preparation skills affect healthy eating in college students?

Gizem Aytekin Şahin

The aim of this study is to investigate the relationship between food and cooking skills and healthy eating attitudes in college students. The demographic characteristics, anthropometric measurements, nutritional habits, attitudes toward healthy eating, and cooking and food preparation skills were questioned. 16.2% of the students have moderate, 63.5% high, and 20.3% ideally high attitudes toward healthy eating. While a positive and significant correlation was found between the total score and sub-factor scores of the “Cooking Skills and Food Skills” scale and the total score of the “Attitude ...Daha fazlası

Makale/Derleme 2023 Food Science & Nutrition11 ( 10 ) , pp. 5 - 5907 2 Görüntülenme
Erişime Açık

Effects of whole-grain barley and oat β-glucans on postprandial glycemia and appetite: a randomized controlled crossover trial

Gizem Aytekin Şahin

This study aimed to determine the postprandial effects of barley bread (BB) and oat bread (OB), grain sources of β-glucans, on glycaemia and appetite by comparison with white bread (WB) and whole-wheat bread (WWB). This randomized controlled crossover trial included 20 healthy individuals (10 males and 10 females) who consumed WB, WWB, BB, and OB with a standard breakfast followed by an ad libitum lunch. Postprandial glucose and appetite responses were quantified as the incremental area under the curve (iAUC). Although the iAUC for glycaemic response was lower by 23.7%, 29.9%, and 27.9% after ...Daha fazlası

Makale/Derleme 2022 Food & Function13 ( 19 ) , pp. 1 - 10234 1 Görüntülenme
6698 sayılı Kişisel Verilerin Korunması Kanunu kapsamında yükümlülüklerimiz ve çerez politikamız hakkında bilgi sahibi olmak için alttaki bağlantıyı kullanabilirsiniz.
Tamam
creativecommons
Bu site altında yer alan tüm kaynaklar Creative Commons Alıntı-GayriTicari-Türetilemez 4.0 Uluslararası Lisansı ile lisanslanmıştır.
Platforms