GABA and Rice Research

In the past, the beneficial effects of fermented foods on health were unknown, and so people primarily used fermentation to preserve foods, enhance shelf life, and improve flavour. Fermented foods became an important part of the diet in many cultures, and over time fermentation has been associated with many health ben…

• BÜŞRA BAŞAR GÖKCEN

In the past, the beneficial effects of fermented foods on health were unknown, and so people primarily used fermentation to preserve foods, enhance shelf life, and improve flavour. Fermented foods became an important part of the diet in many cultures, and over time fermentation has been associated with many health ben…

• AYBUKE ELİF CEYHUN SEZGİN

In the past, the beneficial effects of fermented foods on health were unknown, and so people primarily used fermentation to preserve foods, enhance shelf life, and improve flavour. Fermented foods became an important part of the diet in many cultures, and over time fermentation has been associated with many health ben…

• NEVİN ŞANLIER

Recent scientific studies have established a relationship between the consumption of phytochemicals such as carotenoids, polyphenols, isoprenoids, phytosterols, saponins, dietary fibers, polysaccharides, etc., with health benefits such as prevention of diabetes, obesity, cancer, cardiovascular diseases, etc. This has…

• EMEL ÖZ

Recent scientific studies have established a relationship between the consumption of phytochemicals such as carotenoids, polyphenols, isoprenoids, phytosterols, saponins, dietary fibers, polysaccharides, etc., with health benefits such as prevention of diabetes, obesity, cancer, cardiovascular diseases, etc. This has…

• FATİH ÖZ

Özet henüz yok.

• İLKER ALİ ÖZKAN
• MURAT KÖKLÜ

Özet henüz yok.

• ASLIHAN DEMİRDÖVEN

Özet henüz yok.

• TANER BAYSAL

Özet henüz yok.

Özet henüz yok.

• CEMİLE YILMAZ

Özet henüz yok.

• VURAL GÖKMEN

One of the most varied species of lactic acid bacteria is Lactiplantibacillus plantarum (Lb. plantarum), formerly known as Lactobacillus plantarum. It is one of the most common species of bacteria found in foods, probiotics, dairy products, and beverages. Studies related to genomic mapping and gene locations of Lb. pl…

• EBRU MELEKOĞLU BAYRAM