Scopus İndeksli Yayınlar Koleksiyonu
Permanent URI for this collectionhttps://hdl.handle.net/20.500.12573/395
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Article Citation - WoS: 3Citation - Scopus: 4The Experimental Determination of Thermophysical Properties of Intermetallic CuAl2 Phase in Equilibrium With (Al Plus Cu Plus Si) Liquid(Academic Press Ltd- Elsevier Science Ltd, 2016-06) Altintas, Yemliha; Aksoz, Sezen; Keslioglu, Kazim; Marasli, Necmettin; Keşlioʇlu, KâzImThe equilibrated grain boundary groove shapes of solid CuAl2 in equilibrium with (Al + Cu + Si) eutectic liquid were observed from a quenched sample by using a radial heat flow apparatus. The Gibbs-Thomson coefficient, (solid + liquid) interfacial energy and grain boundary energy of the solid CuAl2 were determined from these observed shapes. The thermal conductivity of the eutectic solid and the thermal conductivity ratio of eutectic liquid to the eutectic solid in the (Al + 26.82 wt.% Cu + 5.27 wt.% Si) eutectic alloy at its eutectic melting temperature were also measured with a radial heat flow apparatus and a Bridgman-type growth apparatus, respectively. The three phases of (Al + Cu + Si) alloy have detected as Al solution, Si and theta (CuAl2) phases with EDX composition analysis and the microstructure of these phases were photographed by SEM. (C) 2016 Elsevier Ltd. All rights reserved.Article Citation - WoS: 51Citation - Scopus: 57Effect of Different Resistant Starch Sources and Wheat Bran on Dietary Fibre Content and in Vitro Glycaemic Index Values of Cookies(Academic Press Ltd- Elsevier Science Ltd, 2019-11) Kahraman, Kevser; Aktas-Akyildiz, Eda; Ozturk, Serpil; Koksel, HamitCross-linked starches produced in lab-scale from corn and wheat starches with TDF contents of 80.4% and 83.6% were used in cookie formulation to obtain high fibre and low glycaemic index (GI) cookies. Different resistant starch (RS) sources including and wheat bran were also used for comparison. RS sources were added into the formulation at the levels of 25, 50 and 75%. Overall cookie quality (spread ratio, hardness, colour) results showed that among the RS sources and wheat bran, lab-scale produced cross-linked wheat starch (XL-W) had an improving effect on cookie quality, whereas the other sources had detrimental effect. Cookie samples supplemented with XL-W had the highest total dietary fibre (TDF) contents regardless of the addition level. High levels of TDF content were also observed with the wheat bran supplemented cookie samples; however, quality of these cookies were low. RS and wheat bran supplementation caused significant decrease in the in vitro GI of the cookies and the lowest GI value was achieved with the cookie supplemented with XL-W. This study proved that XL-W produced in this study can be used as an alternative ingredient to produce high fibre and low GI cookies without any deteriorative effect on the quality.Article Citation - WoS: 2Citation - Scopus: 1Computational Prediction of MicroRNAs in Histoplasma Capsulatum(Academic Press Ltd- Elsevier Science Ltd, 2020-11) Demirci, Mueserref Duygu Sagar; Saçar Demirci, Müşerref DuyguMicroRNAs (miRNAs) are small and non-coding RNAs that regulate gene expression through post-transcriptional regulation. Although, the standard miRNA repository, MiRBase, lists more than 200 organisms having miRNA mediated regulation mechanism and thousands of miRNAs, there is not enough information about miRNAs of fungal species. Considering that there are various fungal pathogens causing disease phenotypes, it is important to search for miRNAs of those organisms. The leading cause of endemic mycosis in the USA is a fungal disease known as histoplasmosis, which is resulted by infection with a fungal intracellular parasite, Histoplasma capsulatum (H. capsulatum). In this work, genomes of H. capsulatum strains NAm1 and G217B were explored for potential miRNA like sequences and structures. Through a complex workflow involving miRNA detection and target prediction, several miRNA candidates of H. capsulatum and their possible targets in human were identified. The results presented here indicate that H. capsulatum might be one of the fungal pathogens having a miRNA based post-transcriptional gene regulation mechanism and it might have a miRNA mediated host - parasite interaction with human.Article Citation - WoS: 31Citation - Scopus: 40An Investigation on the Effect of Heat-Moisture Treatment on Baking Quality of Wheat by Using Response Surface Methodology(Academic Press Ltd- Elsevier Science Ltd, 2017-03) Cetiner, B.; Acar, O.; Kahraman, K.; Sanal, T.; Koksel, H.Effect of heat-moisture treatment on quality properties of two bread wheats (cvs. Tosunbey and Bayraktar) were investigated by using response surface methodology (RSM). Temperature and moisture conditions in the experimental design were in the range of 55-95 degrees C and 13-19%. Heat-moisture treated grains were milled into flour and quality properties were determined. The optimum moisture temperature combination for the highest dry gluten, Zeleny sedimentation, Alveograph W and bread volume values were estimated as 14%-63 degrees C for Tosunbey and 19%-55 degrees C for Bayraktar samples. Alveograph W seems to be a good indicator of baking quality for wheats treated at higher temperatures. In order to describe the relationship between the dependent and independent variables (moisture, temperature), the response values were fitted by second order polynomial models. Significance analysis showed that the effect of both moisture and temperature on dry gluten content, sedimentation and falling number values for Tosunbey; falling number and damaged starch values for Bayraktar were significant (p < 0.05). The effect of temperature on Farinograph water absorption, W and PSG, bread volume and firmness values were significant for both cultivars (p < 0.05). It can be concluded that improvement in baking quality can be achieved and flours with different properties can be produced by heat-moisture treatments on wheat. (C) 2017 Published by Elsevier Ltd.Article Citation - WoS: 10Citation - Scopus: 9A Novel High-Amylose Wheat-Based Functional Cereal Soup (Tarhana) With Low Glycemic Index and High Resistant Starch(Academic Press Ltd- Elsevier Science Ltd, 2024-05) Koksel, Hamit; Tekin-Cakmak, Zeynep Hazal; Ozkan, Kubra; Pekacar, Zeynep; Oruc, Sena; Kahraman, Kevser; Sestili, FrancescoThis study investigated the potential of high-amylose wheat flour (Svevo-HA) to enhance the dietary profile of tarhana, a traditional Mediterranean fermented cereal yogurt mixture. The moisture content of tarhana powders ranged from 7.81% to 11.64%. Color parameters varied depending on the type of flour used, with Svevo-HA samples demonstrating decreased L* values and increased a* and b* values. Mineral compositions differed significantly among tarhana samples, with higher levels of K, Mg, Mn, Fe, Cu, and Zn observed in samples prepared with Svevo-HA. Gallic acid was identified as the major phenolic compound in all the tarhana samples for free fraction, while ferulic acid was determined as the major phenolic compound for its bound form. Supplementation of tarhana soups with heat-treated Svevo-HA flour increased the resistant starch content and decreased in vitro glycemic index value compared to soups prepared with conventional wheat flour. These findings highlight the potential of utilizing Svevo-HA flour to develop healthier versions of traditional foods.