Yazar "Koca, A. F." için listeleme
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Antioxidant properties of green Allium vegetables
Koca, I.; Tekguler, B.; Koca, A. F. (Int Soc Horticultural Science, 2016)This study was aimed to evaluate the antioxidant activities of some allium vegetables. Methanolic (80%) extracts of edible parts of green onion, garlic, leek and kormen (Allium scorodoprasum L. subsp. rotundum (L.)) were ... -
Changes in the physicochemical and antioxidant characteristics of watermelon during pekmez production
Koca, I.; Hasbay, I.; Karadeniz, B.; Koca, A. F. (Codon Publications, 2014)Watermelon is a health-promoting fruit in terms of being an excellent source of lycopene and gastronomically pleasing. However, its consumption is restricted to a certain season because it is usually consumed as fresh. ... -
Evaluation of nitrate and nitrite contents of some alliums
Koca, I.; Tekguler, B.; Koca, A. F. (Int Soc Horticultural Science, 2016)In this study, the nitrate and the nitrite contents of some alliums which are widespread consumed were determined. Totally, 80 samples of vegetables were analyzed. These samples were onions (white, yellow, red and green), ... -
Some physical and chemical characteristics of Taskopru and Chinese black garlics
Koca, I.; Tekguler, B.; Koca, A. F. (Int Soc Horticultural Science, 2016)Black garlic, also called aged garlic, is a type of fermented garlic used as a food ingredient in Asian cuisine. It's made by fermenting whole bulbs of garlic at high temperature. The purpose of this study was to evaluate ... -
Two antoxidant elements of Allium vegetables: germanium and selenium
Koca, A. F.; Koca, I.; Tekguler, B. (Int Soc Horticultural Science, 2016)Germanium (Ge) and Selenium (Se) are two elements naturally found in many plant. Germanium is a rare element, and present two forms as organic and inorganic forms. Germanium can have beneficial effects or toxic effects ...
