Yazarlar
- Dertli, Enes(35)
- Mercan, Emin(22)
- Sert, Durmuş(20)
- Arslaner, Ayla(17)
- Kutlu, Naciye(17)
- Kamiloğlu, Aybike(16)
- Tekce, Emre(16)
- Bayraktar, Bülent(14)
- Can, Zehra(14)
- Ecem Bayram, Nesrin(14)
- Gul, Volkan(12)
- Yilmaz, Mustafa Tahsin(11)
- Aksakal, Vecihi(10)
- Erdoğan, Yaşar(10)
- Gül, Volkan(10)
- Gıdık, Betül(10)
- İspirli, Hümeyra(10)
- Kaya, Hacer(9)
- Bayraktar, B.(8)
- Bayram, Nesrin Ecem(8)
- Erdogan, Ummugulsum(8)
- Kaban, Güzin(8)
- Çakır, Özlem(8)
- Bayram, Sinan(7)
- Cakir, Ozlem(7)
- Kaya, Mükerrem(7)
- Sefaoglu, Firat(7)
- Tekce, E.(7)
- Ercisli, Sezai(6)
- Erten, Tayyibe(6)
- Gercek, Yusuf Can(6)
- Gerçek, Yusuf Can(6)
- Kara, Yakup(6)
- Karbancioglu-Guler, Funda(6)
- Kotan, Gökşad Cemil(6)
- Öztekin, Sebahat(6)
- Akpolat, Hacer(5)
- Aydemir, Seyma(5)
- Esmer, Yusuf(5)
- Oztekin, Sebahat(5)
Yayınlar
- MakaleYalnız künye2026Scopus SJRQ1Profile of honey, bee pollen and bee bread: comparative shotgun sequencing
Morgil, Hande; Ecem Bayram, Nesrin
The plant origin of the bee products often influences their value. Here, we investigated for the first time how the content of bee bread, a functional food with high nutritional value, differs in terms of plant and bacterial taxa in comparison with bee pollen and honey samples, using shotgun sequencing analysis. Sequencing of honey, bee pollen, and bee bread samples yielded approximately 32.74 Gbp of data. Out of a total of 268,964 abundant genes, 70,280 genes (26.13%) were assigned to a taxonomic group according to the supermajority rule. These taxonomic groups were annotated as follows: Kingdom (84.99%), phylum (75.94%), class (73.26%), order (67.21%), and family (65.11%). It was determined that honey, bee pollen, and bee bread samples consisted of large plant families Poaceae, Fabaceae and Asteraceae. This indicates that these taxa are also favored by bees for visiting, and are therefore used as food sources. These differences vary according to the environmental flora of the apiary and may be site specific. Based on these results, DNA-based next-generation sequencing techniques can be successfully used to identify the plant sources of bee products. Thus, the botanical and geographical origin of bee product samples can be more accurately, reliably and in detail identified. Furthermore, this technique can be successfully used to monitor the regional flora and food safety.
- MakaleAçık Erişim2026Scopus SJRQ1Relationship between food insecurity, intuitive eating, and body mass index among adults: a cross-sectional study in Türkiye
Ünal, G.; Esgin, Özge
This study examined the relationship between food insecurity, intuitive eating, and body mass index among adults. This cross-sectional study was conducted through face-to-face interviews between January and March 2025 at a public university in Türkiye, involving 1166 students and personnel (65.7 % women; age range: 19–64 years). Participants answered the Food Insecurity Experience Scale and the Intuitive Eating Scale-2, which has four subdimensions: unconditional permission to eat, eating for physical rather than emotional reasons, reliance on hunger and satiety cues, and body-food choice congruence. Self-reported body weight and height were collected to calculate body mass index. Food insecurity was experienced by 42.7 % of participants. It was associated with lower total Intuitive Eating Scale-2, reliance on hunger and satiety cues, body-food choice congruence (controlled for sex, institutional role, and age), and eating for physical rather than emotional reasons (controlled for sex and institutional role) scores. Sex was not a moderator of the association between food insecurity and intuitive eating. There were no significant interactions between Intuitive Eating Scale-2 total and subdimensions and food security status for body mass index. Overall, our study provides empirical evidence that food insecurity is a significant factor that contributes to low levels of intuitive eating in a large sample of Turkish adults. Further studies should investigate the moderating effect of sex on the association between food insecurity and intuitive eating, while also emphasizing the role of food insecurity in the relationship between intuitive eating habits and body mass index in different populations.
AtıfWoS1OpenAlex2
İncele - MakaleAçık Erişim2026Scopus SJRQ1Microwave-Assisted Extraction of Pectin from Pickled Cabbage Waste: Process Optimisation, Characterisation and Application in Low-Sugar Jam
Cebeci Aydın, Fatma; Erten, Tayyibe
This study optimised pectin extraction from pickled cabbage waste using microwave-assisted extraction (MAE), characterised the extracted pectin, and explored its potential for low-sugar jam production. The Box–Behnken design concluded that the optimal conditions are 539 W (microwave power), 116 s (time), and pH 1.5, yielding a pectin yield of 22.53 ± 2.63%. The physicochemical analysis revealed that the microwave-extracted pectin (MEP) was low methoxyl and had a high molecular weight (1.20 ± 0.004 MDa). It was composed of galacturonic acid, arabinose, rhamnose, xylose and glucose. FTIR, 1H NMR and SEM results also confirmed structural characteristics of MEP. MEP was confirmed to have remarkable technological properties, including an emulsion activity of 53.43 ± 2.19% and good stability over 30 days at 4 °C and 24 °C. Moreover, it has an oil-holding capacity of 1.18 ± 0.51 g oil/g pectin and an elevated water-holding capacity (9.36 ± 3.25 g water/g pectin). The application of MEP as a stabiliser in low-sugar jam enhanced viscoelastic characteristics of jam, like apple pectin, and G′ > G″ confirmed the improved shelf-life stability at 25 °C. This study emphasised that microwave-assisted extraction can be a sustainable, time- and energy-saving method for the valorisation of pickled cabbage waste, and highlighted the effect of MEP on the characteristics of low-sugar jam.
- MakaleAçık Erişim2026Scopus SJRQ2Physicochemical properties, phytohormone profiles and quality assessment of honey from the Çoruh Valley of Türkiye
Tosun, Murat; Cengiz, Mahir Murat; Erdoğan, Yaşar; Turan, Metin
In this study, seventeen floral honey samples collected from Türkiye’s Çoruh Valley were examined and a total of 59 parameters were analyzed to evaluate their quality attributes. Accordingly, hydroxymethylfurfural (HMF), diastase activity, fructose, glucose, sucrose, total fructose + glucose (F + G), the fructose/glucose ratio (F/G), color and δ13C isotope values were determined together with amino acid profiles, organic acid composition, mineral contents, and phytohormone profiles. All chemical and biological data were evaluated using multivariate statistical approaches, including Principal Component Analysis (PCA), Pearson correlation analysis and Hierarchical Clustering Analysis (HCA), to characterize similarities and differences among the samples. The analytical results demonstrated that honeys from this region comply with established quality standards and exhibit natural purity, balanced chemical composition, and favorable nutritional properties. The detection of diverse phytohormone types and concentrations across the samples, as revealed by the analyses, indicates a rich biochemical signature originating from plant sources. This finding also highlights the functional properties, biological value, and nutritional significance of these honeys. Overall, the results confirm that the floral honeys obtained from Türkiye’s Çoruh Valley are high-quality products in terms of both chemical and biological properties.
- MakaleYalnız künye2026Scopus SJRQ2Valorization of pickled cabbage waste as a novel pectin source: Optimization, characterization
Erten, Tayyibe; Cebeci Aydın, Fatma
Recovery of food ingredients from agro-industrial by-products has become increasingly essential for sustainable food production through energy saving and lessening the carbon footprint. Pickled white cabbage production generates high amounts of pickled cabbage waste that contain valuable goods such as pectin. This study aimed to evaluate the valorization of pectin from pickled cabbage waste by comparing the conventional (CE) and ultrasound-assisted extraction (UAE). The UAE provided 2.14 times higher pectin yield (30.32%) compared to CE (14.14%) while reducing energy consumption and carbon dioxide emission (~ 7 times lower). Pectins obtained from conventional extraction (CEP) and ultrasound-assisted extraction (UEP) had high amounts of galacturonic acid (85.06 ± 1.76%, 87.95 ± 6.99%, respectively) and low degree of esterification (17.08 ± 1.14%, 14.71 ± 0.00%). The monosaccharide compositions of pectin were similar for CEP and UEP, comprising of galacturonic acid, glucose, arabinose, rhamnose and xylose. FT-IR, NMR and SEM confirmed the structural characteristics of pectins, and the effect of ultrasonication. Furthermore, UEP presented superior technological characteristics including water holding capacity (5.29 ± 0.38 g water/g pectin), oil holding capacity (1.58 ± 0.11 g oil/g pectin), emulsion activity (43.61 ± 1.12%) and emulsion stability compared to CEP. These findings show that pickled cabbage waste is a valuable source of low-methoxyl pectins and UAE is a promising extraction method for obtaining high amount of pectin along with reduced processing time and energy consumption. The UAE method using of citric acid instead of hazardous acids also offers environment-friendly method for pectin extraction.
AtıfScopus1WoS1OpenAlex1İncele - MakaleYalnız künye2026Scopus SJRQ2Microwave-assisted extraction of pectin from persimmon: physicochemical properties, structural characterization and greenness assessment
Yılmaz, Özlem; Kutlu, Naciye; Kamiloğlu, Aybike; Elbir Abca, Tuğba
In this study, the microwave-assisted extraction (MAE) of pectin from persimmon was optimized using a Box-Behnken experimental design, with pH, extraction time, and liquid-to-solid ratio as independent variables. The optimization results obtained through response surface methodology indicated optimum conditions of pH 1.78, extraction time of 8 min, and a liquid-to-solid ratio of 125 mL/g, corresponding to a predicted pectin yield of 4.28%. In the validation experiment, the actual pectin yield was determined to be 3.79 ± 0.04%, confirming a good agreement with the model predictions. The degree of esterification, methoxyl content, galacturonic acid and ash contents, water- and oil-holding capacities, antioxidant activity, rheological behavior, and structural properties (FT-IR, DSC, and 1H NMR) of the samples obtained under optimal MAE and conventional extraction conditions were compared. Based on the degree of esterification, both samples were classified as high-methoxyl, with galacturonic acid contents of 41% and 42% for the MAE and conventionally extracted samples, respectively; both values were below the ≥ 65% level specified for commercial food-grade pectin. The ash content was higher in the MAE sample (7.22%) than in the conventionally extracted sample (1.56%). MAE resulted in a pectin-rich complex with a relatively low galacturonic acid content and higher antioxidant activity than the conventionally extracted sample. Furthermore, the MAE sample exhibited higher water-holding capacity but lower oil-binding capacity than the conventionally extracted sample. Rheological analysis showed that the MAE sample exhibited higher apparent viscosity and shear stress than the conventionally extracted sample. FT-IR analysis revealed more pronounced absorption bands in the MAE sample, suggesting structural differences. DSC analysis revealed differences in the thermal behavior of the MAE and conventionally extracted samples. Additionally, 1H NMR analysis supported the presence of characteristic pectic structural features in both samples. The greenness assessment of the method was assessed using the Greenness Evaluation Metric for Analytical Methods (GEMAM), which yielded an overall score of 7.482, indicating a high level of environmental acceptability. Overall, MAE can be considered an efficient and sustainable approach for obtaining a pectin-rich complex with antioxidant activity from persimmon.
- MakaleYalnız künye2026Scopus SJRQ1Evening chronotype and highly processed food consumption: The mediating role of intuitive eating
Esgin, Özge; Ünal, G.
This study examined associations among chronotype, intuitive eating, and highly processed food (HPF) consumption and evaluated the mediating role of intuitive eating, with sex as a potential moderator. This cross-sectional study, conducted via an online survey in Türkiye from October 2025 to January 2026, included 610 adults. Participants completed the Morningness–Eveningness Questionnaire (MEQ), the Intuitive Eating Scale–2 (IES–2), and the Screening Questionnaire of HPF Consumption. The IES–2 comprises four dimensions: unconditional permission to eat (UPE), eating for physical rather than emotional reasons (EPR), reliance on hunger and satiety cues, and body-food choice congruence (B-FCC). Among participants, 20.3% had an evening chronotype, and 68% reported high HPF consumption. Eveningness was associated with higher UPE (β = 0.219, p = 0.002) and EPR (β = 0.148, p = 0.032) and lower B-FCC (β = −0.225, p = 0.002); however, a sex difference emerged only for EPR, with a weaker association in women (β = −0.155, p = 0.029). Lower MEQ scores were significantly associated with higher HPF consumption (β = −0.212, p < 0.001), with no significant sex differences. All analyses were adjusted for age and body mass index. Mediation analyses indicated that UPE (indirect effect: −0.013 for women; −0.022 for men) and B-FCC (−0.006 for women; −0.013 for men) had significant indirect effects linking chronotype to HPF consumption, with no moderating effect of sex. These findings suggest that intuitive eating mechanisms may partly explain the association between evening chronotype and higher HPF consumption.
- MakaleAçık Erişim2026Scopus SJRQ4Association Between Health Literacy and Mediterranean Diet Adherence Among Adult Women in Türkiye
Çam, Alper Veli; Şik, Elif
Objective: Health literacy is widely recognized as an important determinant of informed health-related decision-making. However, evidence regarding whether health literacy translates into healthy eating behaviors, particularly adherence to the Mediterranean diet, remains limited. This study aimed to examine the association between health literacy levels and adherence to the Mediterranean diet among adult women living in Türkiye. Methods: This cross-sectional study was conducted with 400 women aged 18 years and older residing in Türkiye. Data were collected using a sociodemographic information form, the Turkish Health Literacy Scale–Short Form, and the Mediterranean Diet Quality Index (KIDMED). Health literacy levels were categorized as inadequate, problematic–limited, adequate, and excellent, while Mediterranean diet adherence was classified as low, moderate, or optimal. Ordinal logistic regression analysis was performed to examine the association between health literacy and adherence to the Mediterranean diet, adjusting for sociodemographic variables (age, education, income, and occupation). Findings: Among the participants, 25.3% had inadequate health literacy, 31.8% had problematic–limited health literacy, 34.0% had adequate health literacy, and 9.0% had excellent health literacy. Mediterranean diet adherence was low in 34.5% of participants, moderate in 52.3%, and optimal in 13.3%. The ordinal logistic regression analysis revealed that, after adjusting for sociodemographic variables, one dimension of health literacy (Cognitive Health Literacy) was significantly associated with Mediterranean diet adherence, whereas no significant association was observed for the other dimension. Conclusion: The findings suggest that certain dimensions of health literacy may be associated with adherence to the Mediterranean diet when sociodemographic factors are taken into account. These results highlight the importance of considering both individual knowledge and contextual factors in understanding dietary behavior. Future research should further explore the role of nutrition-specific literacy and structural determinants in shaping healthy eating practices.
- MakaleYalnız künye2026Scopus SJRQ2Leakage-safe benchmarking of conventional chemometric and deep learning models for food NIR spectroscopy regression
Akpolat, Hacer; Akpolat, Mehmet Zahid
Near-infrared (NIR) spectroscopy is widely used in food systems for rapid, non-destructive estimation of compositional and quality attributes. Although machine-learning and deep-learning models are increasingly reported for spectral regression, practical model selection is often hindered by heterogeneous validation setups and the risk of information leakage during preprocessing and tuning. In this study, we provide a leakage-safe benchmark across nine food-related regression tasks spanning different sample sizes and spectral dimensionalities. Conventional chemometric and regression baselines (partial least squares regression, ridge regression, and support vector regression) are compared with lightweight deep-learning baselines (a shallow artificial neural network and a one-dimensional convolutional neural network) under a unified leakage-safe evaluation framework combining nested cross-validation with acomplementary fixed held-out test-set assessment, fold-wise preprocessing, and repeated training for stochastic models. Performance is summarized primarily using prediction error (RMSE in nested cross-validation and RMSEP on the held-out test set), while the coefficient of determination is retained as a secondary descriptive measure, complemented by cross-validation and fixed held-out-test learning-curve analyses together with model-complexity analysis. Across both validation analyses, ridge regression achieved the largest number of numerical task-level wins, while partial least squares regression and support vector regression remained competitive across multiple tasks. Paired randomization tests following van der Voet further showed that some small numerical differences between models were not statistically distinguishable. Artificial neural network and one-dimensional convolutional neural network baselines did not provide a reliable generalization advantage and showed greater variability in some data-limited settings. From a food-measurement perspective, these findings indicate that well-validated conventional models remain a strong default for routine NIR calibration workflows and non-destructive quality assessment. Deep learning appears most justified when calibration settings provide larger datasets, stronger experimental control, or spectroscopy-specific inductive bias that can translate added model complexity into practical measurement gains. Overall, this study serves as a controlled benchmark and reference for model selection under realistic food-spectroscopy data regimes.
AtıfOpenAlex1İncele - MakaleYalnız künye2026Scopus SJRQ2Evaluation of post-traumatic stress disorder and food insecurity in earthquake survivors
Köktürk, Seda Nur; Esgin, Özge; Bulbul, Ali Savas; Sahin, Engin
Aim: This study aimed to investigate the psychological difficulties and challenges related to food insecurity following the earthquakes in Kahramanmaraş province on February 6, 2023, particularly examining the relationship between Post-Traumatic Stress Disorder (PTSD) and food insecurity among survivors. Subjects and methods: The research included 504 adults (71.4% female). The study assessed the subcomponents of food insecurity and measured PTSD levels among participants. It also evaluated the prevalence of Gastrointestinal System (GIS) issues and appetite loss. Results: Individuals facing food insecurity exhibited higher median PTSD scores compared to those not experiencing food insecurity. A significant majority of individuals with PTSD (90.2%) also encountered GIS issues, with a notable prevalence of appetite loss. GIS problems were common among those experiencing food insecurity. Conclusion: Many disaster victims endure both food insecurity and PTSD, negatively impacting their dietary habits and health. Providing clean, dependable, and nutritious food post-disaster can reduce health risks. Psychological support and therapy for PTSD can aid recovery. More detailed studies on nutritional status are needed for deeper insights.
AtıfScopus2WoS3OpenAlex4İncele - MakaleAçık Erişim2026Scopus SJRQ1Dietary chokeberry (Aronia melanocarpa) supplementation improves colony development, nutritional status, antioxidant defences, and honey production in honey bee colonies
Erdoğan, Yaşar; Erdoğan, Ümmügülsüm
This study evaluated the effects of chokeberry (Aronia melanocarpa) fruit powder as a functional dietary supplement for honey bee (Apis mellifera) colonies, focusing on colony development, antioxidant defences, nutritional status, behaviour, and honey yield under field conditions. A total of 48 colonies were randomly assigned to four feeding treatments (control, 2, 5, and 10 g L−1 chokeberry supplementation), with six colonies per treatment in each apiary (n = 6 per apiary; n = 12 per treatment). The experiment was conducted as a balanced field trial across two apiaries. Colonies were fed sucrose syrup supplemented with chokeberry powder for 21 days. Following the feeding period, colonies were transferred to two high-altitude summer apiaries where colony development, flight activity, defensive behaviour, antioxidant biomarkers, and end-of-season honey yield were evaluated. Results demonstrated that chokeberry supplementation significantly improved colony development, with significant dose effects on brood area and bee-covered frames (both p < 0.001). Flight activity also increased with supplementation dose (p < 0.001), whereas defensive behaviour was not affected. Total antioxidant capacity (TAC), superoxide dismutase (SOD), catalase (CAT) activity, and haemolymph total protein concentration all increased significantly with supplementation (all p < 0.001). End-of-season honey yield was significantly higher in supplemented colonies than in the control group (p < 0.001). Overall, these findings demonstrate that chokeberry fruit powder represents a promising functional dietary supplement capable of improving colony performance through the combined contribution of its nutritional composition and bioactive phytochemicals under practical field conditions.
- MakaleAçık Erişim2026Scopus SJRQ1A Single-Source Pilot Study of Machine Learning-Assisted Microwave S-Parameter Screening for Glucose Syrup and Water Adulteration in Grape Molasses
Engin, Mustafa Alptekin; Cakir, Mehmet; Cakil, Turan
Grape molasses, known as pekmez in Turkish, is a traditional concentrated fruit product that may be adulterated with cheaper sweeteners or water. This study evaluated broadband microwave S-parameter measurements as a rapid, non-destructive screening approach for detecting glucose syrup substitution and water dilution in grape molasses. Nine physical mixture groups were prepared, including pure grape molasses, glucose syrup–substituted mixtures at 5–30%, pure glucose syrup as an endpoint reference, and water-diluted mixtures at 10–30%. For each group, five consecutive technical measurements were recorded using a Libre vector network analyzer connected to a WR-229 waveguide-based two-port setup over 3.30–4.90 GHz. All mixtures were prepared from a single commercial grape molasses source and a single glucose syrup source; the results should therefore be interpreted as pilot-scale, single-source evidence rather than a generalizable screening method. Glucose syrup substitution produced a systematic upward shift in S11 resonance frequency. In the practical 0–30% range, S11 resonance frequency showed a strong linear relationship with glucose syrup content on the calibration data (R2 = 0.9955; inverse prediction error = 0.72 percentage points), though this reflects calibration fit rather than independently validated prediction accuracy. Water dilution produced stronger S21 attenuation. The detection principle is based on the complementary use of S11 resonance behavior for glucose syrup substitution and S21 transmission loss for water dilution. In group-blocked point-wise classification, the Ensemble Bagged Trees classifier achieved 88.79% accuracy and a macro-F1 score of 0.874. These results indicate that S11 and S21 provide complementary proof-of-concept indicators for controlled-mixture screening of grape molasses adulteration.
- MakaleAçık Erişim2026Scopus SJRQ1Assessment of malnutrition in hospitalized children: Comparison of stamp, PYMS and strong-kids screening tools
Mutlu, Elif; Köktürk, Seda Nur; Ersoy Söke, Nursena; Yardımcı, Hülya
Aim Early identification of malnutrition risk in hospitalized children is essential for timely nutritional intervention. This study aims diagnostic performance of three pediatric malnutrition screening tools validated in Turkish: STAMP, PYMS, and STRONG-Kids. Methods In this cross-sectional study, 148 hospitalized children were included. Nutritional risk was evaluated using STAMP, PYMS, and STRONG-Kids screening tools. Anthropometric measurements were performed, and height-for-age, Body Mass Index (BMI)-for-age, and Middle Upper Arm Circumference (MUAC)-for-age z-scores were calculated. The sensitivity and specificity of each tool were assessed in identifying chronic and acute malnutrition. Receiver operating characteristic (ROC) curve analysis was used to assess the discriminative ability of the screening tools. Results Chronic malnutrition was identified in 12.8% of patients and acute malnutrition in 15.5%. STAMP and STRONG-Kids showed the highest sensitivity for detecting chronic malnutrition (84.2% and 84.3%), while PYMS had the highest specificity. STRONG-Kids demonstrated the greatest sensitivity for acute malnutrition and low MUAC z-scores (100.0%). ROC analysis showed that PYMS had the highest Area Under the Curve (AUC) for acute malnutrition, whereas STRONG-Kids had the highest AUC for chronic malnutrition, although all tools demonstrated limited discriminative ability for chronic malnutrition. Conclusion STAMP and STRONG-Kids were more sensitive in detecting malnutrition risk, whereas PYMS showed higher specificity. Tool performance varied according to anthropometric indicators. Implications to practice In clinical practice, selecting the screening tool according to the targeted malnutrition type and available anthropometric indicators may improve early detection and allow more effective prioritization of nutritional interventions in hospitalized children.
- MakaleYalnız künye2026Scopus SJRQ2The Effect of Sugar Beet (Beta vulgaris L.) Varieties Grown Under Semi-Arid Conditions in Turkey’s Eastern Anatolia Region on Yield and Quality
Bagcı, Ikram; Gul, Volkan; Sefaoglu, Firat; Lan, Yuzhou; Coban, Furkan
Global climate change, which is increasingly evident today, leads to significant fluctuations in the yield and quality parameters of sugar beet varieties, particularly due to its direct impact on semi-arid regions. Therefore, the adaptation capacity of varieties especially in the semi-arid areas of eastern regions and their responses to drought and temperature stress are of critical importance. This study was conducted during the 2022–2023 growing seasons to evaluate the yield and quality performance of ten sugar beet varieties (Seranada, Lider, Mohican, Terronova, Aranka, Turbata, Bernache, Setenil, Tisserin, and Chevalier) within a continental agro-ecological zone characterized by high altitude and a semi-arid climate. The results revealed significant differences among the varieties in terms of all examined traits. The highest root yield was obtained from Chevalier (95.30 ton/ha) and Mohican (94.17 ton/ha), while Tisserin produced the lowest (71.34 ton/ha). In terms of sugar yield, Terronova ranked highest (16.18 ton/ha), whereas Tisserin (12.44 ton/ha) and Setenil (12.34 ton/ha) showed the lowest performances. The Lider variety recorded the highest sugar content (18.22%), indicating its potential as a quality-oriented genotype. Overall, Mohican and Terronova demonstrated the most favorable responses under semi-arid conditions. These findings underscore the importance of regional variety testing for identifying high-yielding and high-quality sugar beet genotypes, especially in environments affected by altitude, climate variability, and soil characteristics.
AtıfScopus1WoS1İncele - MakaleYalnız künye2026Scopus SJRQ2Optimizing microwave drying parameters for rhododendron bee pollen: effects on antioxidant potential, polyphenols, and proteins
Kutlu, Naciye; Gercek, Yusuf Can; Ecem Bayram, Nesrin
Monofloral Rhododendron spp. bee pollen is a remarkable bee product due to its functional components as well as its potential pharmacological effects. In this study, Rhododendron spp. bee pollen was dried by the microwave method as an alternative to the conventional drying method. Different combinations of microwave powers (140, 210 and 280 W) and sample weights (10, 20 and 30 g) applied during microwave drying (MWD) were determined by Central Composite Design. Drying time, total protein, total carotenoid, total phenolic-flavonoid compounds, and proanthocyanidin yields of dried pollen were determined and antioxidant activity tests (CUPRAC and DPPH•) were performed. The analysis results were optimized by response surface methodology (RSM) and the optimum drying conditions were obtained when the microwave power was 280 W and the sample weight was 30 g. The optimal conditions have been established to reduce drying time and enhance the content of bioactive compounds. As a result of optimization, the composite desirability (d) was found to be 0.8. Experimental and predicted values were close to each other. In conclusion, MWD has demonstrated efficacy as a drying technique by significantly reducing drying time while maintaining and enhancing the yields of bioactive compounds in monofloral Rhododendron spp. bee pollen. In comparison to conventional techniques, the application of MWD in the drying process of monofloral Rhododendron spp. bee pollen is demonstrably more efficient and sustainable.
- MakaleYayıncıda açık erişim2026Scopus SJRQ1Optimization of extraction conditions of Micromeria fruticosa and use of optimized extract in beef patties production
Anlar Daldal, Pınar; Cinar Topcu, Kübra; Çakır, Özlem
This study aimed to optimize the conditions for obtaining an ethanol extract from Micromeria fruticosa (M. fruticosa) and to determine the antioxidant activity and phenolic compound content of the resulting extract. Subsequently, the use of the optimized extract in beef patties was evaluated, and the effects of the cooking process on the physicochemical properties of the product were examined. In this context, the highest efficiency was obtained in terms of total phenolic contents (TPC), as well as DPPH (2,2-diphenyl-1-picrylhydrazyl) and ferric reducing antioxidant power (FRAP) values, during the ethanol extraction of the plant. The optimum extraction conditions were determined to be 12 g of sample, 20 min, and 75% ultrasonic power. Under these conditions, the TPC of the extract was found to be 37.128 mg GAE/g dry weight, the DPPH value was 42.865, and the FRAP value was 254.776 mg TE/g dry weight. In the second phase of the study, the optimized extract was used at different concentrations (0%, 0.5%, 1.0%, and 1.5%) to produce beef patties, which were then analyzed for pH, moisture content, TBARS (thiobarbituric acid-reactive substances), and cooking yield. The use of the extract did not cause a statistically significant difference in the moisture content and TBARS values of the samples (p > 0.05). However, it was determined that the pH values of the samples containing 0% and 0.5% extract were lower than those containing 1.0% and 1.5% extract (p < 0.01). In addition, it was observed that the use of the extract had a positive effect on cooking yield, and that cooking yield increased with increasing extract concentration. As a result of the study, it was concluded that M. fruticosa holds promising potential as a natural additive in meat and meat products, offering a functional ingredient that can contribute to the development of value-added, health-oriented food products.
- MakaleAçık Erişim2026Scopus SJRQ2Probiotic Yogurt With Chokeberry (Aronia melanocarpa (Michx.) Elliot) Sauce Flavored With Date (Phoenix dactylifera L.) Fruit: Comparison of Nero and Viking Cultivars
Arslaner, Ayla; Yücetepe, Aysun; Akköse, Ahmet
The present study investigated the effect of adding chokeberry sauce (CS) from different cultivars (Nero and Viking) on specific quality attributes, total phenolic contents, antioxidant activity, textural qualities, sugar profile, probiotic shelf life, and sensory properties of probiotic yogurts, which were assessed throughout 21 days of cold storage. The results revealed that CS decreased fat, hardness, adhesiveness, and gumminess while increasing ash, total sugar, dry matter, and total calories. From Day 1 to Day 14 of storage, the pH values of CS-added samples significantly decreased (p < 0.01), whereas those in the control remained unchanged (Ky: 0% CS). The springiness and cohesiveness values of the Ky and Vy (20% Viking-CS) samples were comparable. During storage, CS-added yogurt samples’ water-holding capacity (WHC) was significantly higher than that of the control (p < 0.01). Interestingly, yogurt samples showed a notable rise in viscosity up to 14 days of storage, after which they slightly reduced. Ny (20% Nero-CS) and Vy samples exhibited higher red-blue hues than Ky. Vy had greater Lactobacillus acidophilus La-5 survival rates (99.28%) than Ny (99.04%). CS-added samples exhibited significantly higher antioxidant activity, total phenolic content, and total monomeric anthocyanin content compared to Ky; Vy also had the highest values (p < 0.05). Vy showed relatively high scores regarding organoleptic properties, including appearance, taste, texture and consistency, fruit ratio, overall acceptability, and average score. These indicators could help develop a healthier, low-calorie probiotic CS-added yogurt that competes with natural fruit-added yogurt.
- MakaleAçık Erişim2026Scopus SJRQ2Yield Performance and Oil Composition of Safflower (Carthamus Tinctorius L.) Cultivars Under Semi-Arid Conditions in Northern Türkiye
Cosar, Ibrahim; Gul, Volkan; Sefaoglu, Firat
The shortage of vegetable oil in Turkey is escalating daily. Increasing the production of safflower oil seeds, which are particularly adapted to semi-arid climatic conditions, could reduce dependence on foreign sources for vegetable oil. In this study, the yield and quality characteristics of eight safflower varieties were evaluated under semi-arid ecological conditions in northern Turkey. Field trials were conducted over two years (2020–2021) with three replications, following the ‘’Randomized Block Experiment Design’’. Significant differences were observed between the varieties in terms of the examined parameters. The highest average grain yield (1730.9 kg ha⁻¹) was obtained from the Göktürk variety, the highest oil content (30.7%) from the Balcı variety, and the highest oil yield (470.1 kg ha⁻¹) from the Olas variety. The highest oleic acid content (50.14% ± 3.9) was obtained from the Koc variety, and the highest stearic acid content (2.68% ± 0.1) was obtained from the Hasankendi variety. The linoleic acid (77.71% ± 0.4) and palmitic acid (5.92% ± 0.1) ratios were found to be higher in the Dincer variety compared to other varieties. The research highlights the importance of genotypes in asparagus. It demonstrates that the Göktürk and Olas varieties stand out in terms of yield and yield components in semi-arid ecosystems. These results provide variety-specific information for regional adaptation in safflower breeding and under challenging climatic conditions.
- MakaleAçık Erişim2026Scopus SJRQ4Influence of Hawthorn (Crataegus tanacetifolia) Fruit Vinegar Supplementation on Meat Quality and Gut MicrobiotainHeat-StressedBroilers; [Alıç (Crataegus tanacetifolia) Meyve Sirkesi Takviyesinin Isı Stresi Altındaki Etlik Piliçlerde Et Kalitesi ve Bağırsak Mikrobiyotası Üzerindeki Etkisi]
Kaya, Hacer; Kamiloğlu, Aybike
This study investigated the influence of the consumption of hawthorn (Crataegus tanacetifolia) fruit vinegar (HFV), a fermented product, on meat quality and gut microbiota in broiler chickens under cyclic heat stress (HS). A total of 300 one-day-old male Ross 308 chicks were divided into six groups with five replicates of ten birds, following a 2×3 factorial design with two temperatures (24 and 35°C) and three HFV supplementing levels (0, 2, and 4 mL/L) after one-week acclimation. Broilers in the thermoneutral groups were kept at 24°C, while HS groups experienced 35°C for 8 hours daily from day 21. Feed and water were provided ad libitum under a 24-hour lighting program. HS increased breast pH, reduced b* color value, raised ΣSFA and ΣMUFA levels, and lowered ΣUFA and ΣPUFA ratios. Supplementing 4 mL/L HFV increased breast L* color value and ΣSFA level while reducing ΣUFA ratio. The 2 mL/L HFV dose decreased ΣMUFA and increased ΣPUFA levels. Overall, HFV supplementation improved meat quality and beneficially altered fatty acid composition in heat-stressed broiler breasts. These results suggest that HFV supplementation may be a practical natural additive for broilers under cyclic heat stress and provide new evidence regarding its combined effects on meat quality and intestinal microbiota. Content of this journal is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
- MakaleAçık Erişim2026Scopus SJRQ1Influence of Salt Type on the Physicochemical, Microbiological, Sensory Properties, Mineral, Free Fatty Acid, and Volatile Composition of PDO Erzincan Tulum Cheese
Arslaner, Ayla; Yılmaz, Özlem
This study evaluated the quality attributes of Protected Designation of Origin (PDO) Erzincan Tulum cheese by comparing control cheeses made with Kemah spring salt (KS) to those made with Sivas spring salt (SS), Çankırı rock salt (CS), and a low-sodium salt (rock salt–KCl blend, 50:50, LNaS). Cheeses were ripened at −2 to 0 °C for 120 days. Analyses included chemical composition, mineral profile, proteolysis, lipolysis, fatty acid composition, volatile compounds, and sensory properties. During ripening, dry matter and pH increased significantly (p < 0.05). Mineral content varied by salt type: LNaS had higher potassium and lower sodium, KS-C had the highest sodium and phosphorus, and SS-C the highest magnesium (p < 0.05). Proteolysis increased in all samples, with the highest levels in LNaS (p < 0.05). Lipolysis increased in all samples (p < 0.05), with CS-C showing the highest free fatty acid (FFA) content. Fifty volatile compounds were identified; carbonyl compounds were highest in LNaS-C and esters were highest in SS-C. Sensory evaluation showed that CS-C had the highest overall acceptability score and SS-C the lowest (p < 0.05). CS-C outperformed the control in sensory quality, and LNaS-C achieved similar sensory acceptance without compromising quality. Salt content and type were identified as critical factors in determining the authenticity of PDO Erzincan Tulum cheese.
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