Food Composition of Fruits in Turkey: Research Outputs from the New Turkish Food Composition Database, TürKomp

FruitsDOI: http://dx.doi.org/10.1051/fruits/2016031

Gül BİRİNGEN LÖKER, Ahmet BUDAKLIER, Oya POYRAZOĞLU (Eds.)

Referans veri kitabı/Reference data book

TürKomp Gıda Kompozisyon Veri Kitabı/TürKomp Food Composition Tables

ISBN 978 975 403 827 9 Basıma hazır/Ready for printing (Tr/En)

Gül BİRİNGEN LÖKER, Ahmet BUDAKLIER, Oya POYRAZOĞLU (Eds.)

Referans veri kitabı/Reference data book

TürKomp Gıda Kompozisyon Analiz Yöntemleri

ISBN 978 975 403 826 2 Basıma hazır/ Ready for printing

Gül BİRİNGEN LÖKER (Ed.)

Analiz metot kitabı/Analysis method book

TürKomp Gıda Kompozisyon CD’si

ISBN 978 975 403 828 6 Basıma hazır/Ready for printing

Gül Biringen Löker, Ahmet Budaklıer, Oya Poyrazoğlu (Eds.)

CD, veri transferinde kullanılmak üzere/CD for data transfer

Fonksiyonel Gıda Olarak Taze ve Gün Kurusu Kayısının Bazı Fizyolojik Özelliklerinin Belirlenmesi ve Sağlıklı Beslenme Açısından Değerlendirilmesi Klinik Araştırma

In: Otlu, A., Öztürk, F., Asma, BM. Kayısının İnsan Sağlığına Etkileri Konusunda Yapılmış Bilimsel Araştırmalar, Malatya Valiliği, Malatya, 2007, 9-47, ISBN 978-975-01192-1-7

2007, Chapter in Book/Kitap içinde Bölüm

Kayısının Sağlık ve Beslenme Açısından Değerlendirilmesi Klinik Uygulamalar

In: Otlu, A., Öztürk, F., Asma, BM., Kayısının İnsan Sağlığına Etkileri Konusunda Yapılmış Bilimsel Araştırmalar, Malatya Valiliği, Malatya, 2007, 49-65, ISBN 978-975-01192-1-7.

2007, Chapter in Book/Kitap içinde Bölüm

TürKomp: Ülkesel Düzeyde ve Uluslararası Standartlarda Gıda Bileşen Veri Üretme Sistemi

http://www.dunyagida.com.tr/dergiler/201509/files/assets/common/downloads/page0037.pdf

Dünya Gıda, 1 Eylül 2015.

A Simplified HPLC Method for Determination of Tryptophan in Some Cereals and Legumes

http://www.sciencedirect.com/science/article/pii/S030881461500299X

Food Chemistry, 193, 26-29, 2016.

Consumption of Bread Fortified with Vitamins and Minerals Improves Biochemical Nutrient Levels of Healthy Adults: A Pilot Randomised Clinical Trial

https://www.tdd.org.tr/yayinlar.php?sayi=1026

Beslenme ve Diyet Dergisi 2014:42(1):4-11, 2014.

Effects of a Traditional Fermented Grape-Based Drink “Hardaliye” on Antioxidant Status of Healthy Adults: A Randomised Controlled Clinical Trial

http://www.ncbi.nlm.nih.gov/pubmed/23553618

Journal of the Science of Food and Agriculture, 93: 3604–3610, 2013.

A Pilot Study on Food Composition of Five Traditional Foods

http://www.emeraldinsight.com/doi/abs/10.1108/00070701311314219

British Food Journal Vol: 115, Issue: 3, 394-408, 2013.

Establishing a Food Composition Database for Turkey Based on European Standards

http://onlinelibrary.wiley.com/doi/10.1111/j.1467-3010.2011.01898.x/abstract

British Nutrition Foundation, Nutrition Bulletin, Volume 36, Issue 2, pages 254-258, June, 2011

Geleneksel Gıdalarımız Ancak Yasalarla Korunabilir

Türktarım, Mayıs-Haziran, Sayı, 205, ISSN: 1303-2364, 27-29,2012.

Content Comparison of a Natural Antioxidant, Trans-Resveratrol, in a Traditional Grape-Based Beverage “Hardaliye” and other Grape Derived Products

Traditional Food International 2012 (TFI-2012), Cesena, Italy, 4-5 October 2012, Abstract Book, page: 100, ISBN 978-88-902152-1-6., 2012.

Contents Comparision of a Natural Antioxidant, Trans-Resveratrol, in a Traditional Grape-Based Beverage “Hardaliye” and Other Grape-Derived Products

BaSeFood Newsletter, ISBN: 978-88-902152-6-1, Issue 7, P: 44, October 2012.

A Systematic and Comprehensive Study of Traditional Foods in the Turkish Food Composition Database Project

BaSeFood Newsletter, ISBN: 978-88-902152-6-1, Issue 7, P: 19, October 2012.

Vitamin and Mineral Content of Pike Perch (Sander lucioperca), Common Carp (Cyprinus carpio), and European Catfish (Silurus glanis)

http://dergipark.ulakbim.gov.tr/tbtkveterinary/article/view/5000026563

Turk. J. Vet. Anim. Sci., 33(4): 351-356, 2009.

A Partial Supplementation of Pasteurized Milk with Vitamin C, Iron and Zinc

http://www.ncbi.nlm.nih.gov/pubmed/12653430

Nahrung/Food Vol 47, No 1, p: 17-20. ISSN 0027-769x, 2003.

Evaluation of Turkish Hybrid Hazelnut Varieties; Fatty Acid Composition, Alpha Tocopherol, Content, Mineral Composition and Stability

http://openagricola.nal.usda.gov/Record/IND23278527

Food Chemistry. Vol 73, No 4, 2001.

Effects of Roasting on some Nutrients of Hazelnuts (Corylus Avellana L.)

http://www.sciencedirect.com/science/article/pii/S0308814600002600

Food Chemistry, 73, p: 185-190, 2001.

Effects of Geographical Origin and Variety on Vitamin and Mineral Composition of Hazelnut (Corylus avellana L.) Varieties Cultivated in Turkey

http://www.sciencedirect.com/science/article/pii/S0308814698002015

Food Chemistry, 65, s: 306-311, 1999.

TürKomp Gıda Bileşen Verilerinin Genel Değerlendirmesi

  1. İstanbul Ulusal Beslenme ve Diyetetik Kongresi, 16-18 Nisan 2015.

Conference presentation. Proceedings boook is not prepared yet.

Konferans. Bildiri kitabı henüz yayınlanmamıştır.

Use of Turkish Food Composition Database (Türkomp) in Nutrition Studies

10th International Food Data Conference, Granada, Spain, 12-14.09.2013 Proceedings/Bildiri Kitabı.

Application of an HPLC Assay for the Determination of 5-Methyltetrahyrdofolate in Vegetables and Fruits Commonly Consumed in Turkey