Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Hazar, Emre Berk(2)
- Kumar, Manoj(2)
- Al-Mhanna, Sameer Badri(1)
- Alkhamees, Nouf H.(1)
- Aslam, Raouf(1)
- Atalar, Ilyas(1)
- Aydar, Alev Yuksel(1)
- Baslar, Mehmet(1)
- Batrakoulis, Alexios(1)
- Başlar, Mehmet(1)
- Besir, Aysegul(1)
- Erkaya, Tuba(1)
- Ertugay, M. Fatih(1)
- Ertugay, Mustafa Fatih(1)
- Gavahian, Mohsen(1)
- Goksen, Gulden(1)
- Gul, Osman(1)
- Gök, Umut Diyar(1)
- Güder, Betul Canbolat(1)
- Han, Heesup(1)
- Hazar, Kursat(1)
- Ibrahim, Zizi M.(1)
- Karaman, Safa(1)
- Kayacier, Ahmed(1)
- Kothakota, Anjineyulu(1)
- Kul, Murat(1)
- Kutlu, Naciye(1)
- Lorenzo, José Manuel(1)
- Mitharwal, Swati(1)
- Pandiselvam, R.(1)
- Raposo, Antonio(1)
- Sahni, Prashant(1)
- Saricaoglu, Furkan Turker(1)
- Walayat, Noman(1)
- Yazici, Fehmi(1)
- Yilmaz, Mustafa Tahsin(1)
- Yoo, Sunghoon(1)
- Yurdunuseven-Yıldız, Aysun(1)
- Öztekin, Sebahat(1)
- Şengül, Mustafa(1)
Yayınlar
- MakaleYalnız künye2026Scopus SJRQ3Acute muscle responses according to training level in traditional Turkish archery: an examination of swelling and damage
Kul, Murat; Hazar, Emre Berk
This study aimed to compare acute muscle swelling and echogenicity responses induced by repeated arrow shooting in experienced and amateur traditional Turkish archers, and to examine the influence of training level using ultrasonography. Twenty-four male athletes (12 experienced, 12 amateur) performed 105 arrow shots. Pre- and post-measurements of upper-extremity muscle thickness (MT) and echogenicity were collected. Data were analyzed using repeated-measures analysis of variance (ANOVA) and paired t-tests. Both groups showed significant increases in MT, particularly in experienced archers. Echogenicity increased in several muscles, notably the supraspinatus, brachialis, pronator teres, and brachioradialis. The lack of strong correlation between MT and echogenicity suggests that these parameters reflect distinct acute muscular responses. In conclusion, training level influences acute muscular adaptations to shooting, and certain muscles may require targeted protection to prevent overuse injuries. This study provides the first ultrasonographic evaluation of these responses in traditional Turkish archery.
- MakaleAçık Erişim2026Scopus SJRQ1Upper extremity muscle thickness and grip strength following a boccia-based intervention in hemiparetic individuals
Hazar, Emre Berk; Güder, Betul Canbolat; Hazar, Kursat; Gök, Umut Diyar; Alkhamees, Nouf H.; Ibrahim, Zizi M.; Al-Mhanna, Sameer Badri; Batrakoulis, Alexios
Introduction The global prevalence of stroke is increasing, highlighting the critical importance of effective post-stroke rehabilitation. Although boccia was originally designed for individuals with special needs, its potential benefits for stroke rehabilitation, particularly regarding task-related changes in ultrasound-observed muscle characteristics, have not been thoroughly investigated. Purpose This study aimed to examine the association of an 8-week boccia-based intervention with changes in upper extremity muscle thickness and grip strength in individuals with hemiparesis following stroke. Methods A total of 22 stroke survivors were randomly allocated to a boccia group (Boc, n = 12) or a control group (Ctrl, n = 10). While the control group received conventional physical therapy for eight weeks, the boccia group participated in both physical therapy and boccia-based intervention three times per week. Upper extremity muscle thickness and grip strength were assessed before and after the intervention. Results In the control group, a significant increase was observed only in the triceps brachii muscle thickness. In contrast, the boccia group demonstrated statistically detectable increases in forearm muscles (flexor digitorum profundus, flexor digitorum superficialis, pronator teres, and brachioradialis), triceps brachii muscle thickness, and grip strength. Conclusion Incorporating boccia-based intervention into the rehabilitation programs of individuals with hemiparesis after stroke may be associated with broader upper extremity muscle involvement and concurrent improvements in grip strength. These findings should be interpreted as exploratory and hypothesis-generating.
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İncele - Derleme MakaleAçık Erişim2024Scopus SJRQ1Oxidative stability, quality, and bioactive compounds of oils obtained by ultrasound and microwave-assisted oil extraction
Walayat, Noman; Yurdunuseven-Yıldız, Aysun; Kumar, Manoj; Goksen, Gulden; Öztekin, Sebahat; Lorenzo, José Manuel
Vegetable oils are extracted from oilseeds, fruits and other parts of plants. The method used in oil extraction is of great importance, as it affects both the quality of the final product and the environment. It is desirable that the extraction method be minimally costly, fast, environmentally friendly, and produce oil of high quality and quantity. Common oil extraction methods are mechanical pressing and solvent extraction, and these methods have advantages and disadvantages over each other. Mechanical extraction and solvent extraction are controversial due to poor product quality and high environmental impacts. This review presents applications where conventional oil extraction processes are assisted by microwave or ultrasound. It is necessary to evaluate the impact of ultrasound and microwave-assisted extraction on the quality of the extracted oil and also to compare the results with those of conventional extraction methods. For this purpose, this review discusses the effects of microwave and ultrasound-assisted extraction on the physicochemical, oxidation indices, bioactive compounds, and antioxidant properties of oil extracted from oil seeds and fruits. Furthermore, this review provides readers with in-depth information on the mechanisms involved, their use, and the impact of operating conditions. The yield and quality of the oil obtained by these processes can vary depending on parameters such as microwave power, ultrasound power, processing time, and temperature. Finally, the review also discusses the challenges and advantages of the industrial application of these technologies.
AtıfScopus47WoS41OpenAlex45İncele - Derleme MakaleAçık Erişim2023Scopus SJRQ1Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review
Pandiselvam, R.; Aydar, Alev Yuksel; Kutlu, Naciye; Aslam, Raouf; Sahni, Prashant; Mitharwal, Swati; Gavahian, Mohsen; Kumar, Manoj; Raposo, Antonio; Yoo, Sunghoon
One of the earliest and most prevalent processing methods to increase the shelf-life of foods is drying. In recent years, there has been an increased demand to improve product quality while lowering processing times, ex-penses, and energy usage in the drying process. Pre-treatments are therefore effectively used before drying to enhance heat and mass transfer, increase drying efficiency, and lessen degradation of final product quality. When food is dried, changes are expected in its taste, color, texture, and physical, chemical, and microbial properties. This has led to the need for research and development into the creation of new and effective pre-treatment technologies including high-pressure processing, pulsed electric field, ultraviolet irradiation, and ultrasound. Sound waves that have a frequency >20 kHz, which is above the upper limit of the audible frequency range, are referred to as ultrasound. Ultrasonication (US) is a non-thermal technology, that has mechanical, cavitational, and sponge effects on food materials. Ultrasound pre-treatment enhances the drying characteristics by producing microchannels in the food tissue, facilitating internal moisture diffusion in the finished product, and lowering the barrier to water migration. The goal of ultrasound pre-treatment is to save processing time, conserve energy, and enhance the quality, safety, and shelf-life of food products. This study presents a comprehensive overview of the fundamentals of ultrasound, its mechanism, and how the individual effects of ultrasonic pre-treatment and the interactive effects of ultrasound-assisted technologies affect the drying kinetics, bioactive components, color, textural, and sensory qualities of food. The difficulties that can arise when using ultrasound technology as a drying pretreatment approach, such as inadequate management of heat, the employment of ultrasound at a limited frequency, and the generation of free radicals, have also been explained.
AtıfScopus132WoS117OpenAlex133İncele - MakaleYalnız künye2018Scopus SJRQ1Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil
Gul, Osman; Saricaoglu, Furkan Turker; Besir, Aysegul; Atalar, Ilyas; Yazici, Fehmi
Hazelnut meal protein (4% (w/v)) and clove essential oil (CEO) (3% (v/v)) were homogenized with ultrasound (US) at different times (2, 4 and 6 min) and amplitudes (50, 75 and 100%) to obtain nano-emulsion films. Film forming nano-emulsions (FFNs) were analyzed for average particle size (Dz) and zeta potential, and edible film characterization were evaluated depending on US treatment, as well as antibacterial and antioxidant activities. Dz values and zeta potential of FFNs decreased with increasing acoustic energy delivered to nano-emulsion system. Thickness and water solubility of films significantly decreased with increasing US treatment. Films became more transparent depending on US treatment probably due to particle size reduction. Tensile strength (TS) of films significantly increased with US treatment, while elongation at break (EAB) slightly increased. Microstructure of films became more homogeneous after US treatment and caused to lower water vapor permeability. Enrichment with CEO has given the films antibacterial activity against L. monocytogenes, B. subtilis, S. aureus, P. aeruginosa and E. coli, and antioxidant activity, and US application has improved these activities. US technology can be used to improve mechanical, barrier and antimicrobial properties of hazelnut meal protein based edible films enriched with CEO.
AtıfScopus158WoS141OpenAlex160İncele - MakaleAçık Erişim2012Scopus SJRQ1Effect of ultrasound treatment on steady and dynamic shear properties of glucomannan based salep dispersions: Optimization of amplitude level, sonication time and temperature using response surface methodology
Karaman, Safa; Yilmaz, Mustafa Tahsin; Ertugay, Mustafa Fatih; Baslar, Mehmet; Kayacier, Ahmed
The present study investigated effect of different amplitude levels (40, 70 and 100%), sonication temperatures (40, 50 and 60 °C) and exposure times (3, 7 and 11 min) on steady shear properties; apparent viscosity (η), shear stress (σ), consistency coefficient (K), flow behavior index (n) and dynamic shear properties; storage modulus (G′), loss modulus (G″), complex viscosity (η), complex modulus (G) and loss tangent (tan δ) values of glucomannan based salep solution (SS) and salep drink (SD) samples. In addition, the steady and dynamic shear properties were optimized using ridge analysis in terms of amplitude level, sonication temperature and exposure times levels. Increasing amplitude level and sonication time decreased considerably the η, σ, K, G′, G″ and η values of salep dispersions (SS and SD samples). However, sonication temperature did not have a remarkable effect on these properties.
AtıfScopus40WoS36OpenAlex42İncele - MakaleAçık Erişim2011Scopus SJRQ1Effect of photosonication treatment on inactivation of total and coliform bacteria in milk
Şengül, Mustafa; Erkaya, Tuba; Başlar, Mehmet; Ertugay, M. Fatih
The combined effect of simultaneously applied acoustic energy and ultraviolet irradiation (UV-C), named photosonication, on the population reduction of total and coliform bacteria in raw milk was investigated. Photosonication was carried out at 100% (120 μm; 240 W) amplitude of ultrasound accompanied by UV light of 13.2 W cm-2 while sonication was carried out at 100% amplitude without UV light. An ultrasonic processor (400 W and 24 kHz with a 22 mm diameter probe) and 3 ultraviolet lamps (4400 μW cm-2 per lamp) were used. The exposure time was 15 min for all treatment, and samples were taken after 0, 3, 6, 9, 12 and 15 min. Thermal treatment (at 65 °C for 30 min) achieved a 3.29 log and 5.31 log-reduction for total and coliform bacteria, respectively. However, the reduction achieved was 4.79 log cfu mL-1 and 5.31 log cfu mL-1 for total and coliform bacteria, respectively, in photosonication while 1.31 log cfu mL-1 and 4.01 log cfu mL-1 for total and coliform bacteria, respectively in sonication. During photosonication, UV light contributed to an increase of lethality.
AtıfScopus33WoS32OpenAlex39İncele