Yazar "Koca, I." 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 ... -
Aroma components of green kormen (Allium scorodoprasum L. spp. rotundum) and garlic (Allium sativum) plants
Koca, I.; Karadeniz, B.; Tekguler, B. (Int Soc Horticultural Science, 2016)Kormen and garlic are widely used as a flavoring in Turkey. In this study, the aroma components of green kormen and garlic grown in our country were investigated. Green kormen and garlic were harvested at May of 2014 in ... -
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. ... -
Comparison of the antioxidant properties of some onion and garlic cultivars grown in Turkey
Koca, I.; Tekguler, B.; Odabas, H. I. (Int Soc Horticultural Science, 2016)Garlic and onions are widely consumed among the vegetables in Turkey. The objective of this study was to determine the antioxidant properties of red, yellow and white onions, and Chinese and Taskopru garlics grown in Turkey. ... -
Crystal and molecular structure of 1-allyl-5-(4-methylbenzoyl)-4(4-methylphenyl)pyrimidine-2(1H)-thione
Yildirim, I.; Koca, I.; Dincer, M.; Ozdemir, N.; Andac, O. (Wiley-V C H Verlag Gmbh, 2006)The crystal structure of 1-allyl-5-(4-methylbenzoyl)-4-(4-methylphenyl)pyrimidine-2(1H)-thione (C22H2oN2OS) has been determined from three dimensional single crystal X-ray diffraction data. The title compound crystallizes ... -
Determination of alliin and allicin in the plant of Allium scorodoprasum L. subsp rotundum by using the infrared spectroscopy technique
In this study, alliin and allicin have been investigated in the leaf and bulb parts of Allium scorodoprosum L. subsp. rotundum by the Fourier transform infrared (FTIR) spectroscopy. The plant samples were obtained from ... -
Effects of adding cherry laurel (Laurocerasus officinalis) on some physicochemical and functional properties and sensorial quality of tarhana
Tarakci, Z.; Anil, M.; Koca, I.; Islam, A. (Wageningen Academic Publishers, 2013)Tarhana, a traditional fermented food produced from a mixture of wheat flour and yoghurt, is widely consumed in Turkey. The aim of this study was to investigate the effect of cherry laurel pulp on the physico-chemical, ... -
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), ... -
Garlic as a functional food
Garlic has been used, for thousands of years both as a food and for medicinal purposes. Garlic can be used as a food preservative to inhibit the growth of pathogens and as a remedy for the treatment or prevention of a ... -
Mineral composition of leek
Vegetables are considered to be a good source of dietary minerals. Leek is one of the most commonly consumed vegetables in Turkey. The purpose of this study was to examine the mineral matter content in leeks. The leek ... -
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 ... -
Use of Allium scorodoprasum L. subsp rotundum as food
Allium scorodoprosum L. subsp. rotundum is a perennial and herbaceous plant which has a diameter of 1-2 cm bulb and it grows in East Anatolia and Northern Anatolia. It has a length of 25-90 cm and it has 2-5 leaves, each ...
