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Doç. Dr. Jale ÇATAK
Doç. Dr. Jale ÇATAK
İstanbul Sabahattin Zaim University
Verified email at izu.edu.tr
Title
Cited by
Cited by
Year
The bioaccessibility of water-soluble vitamins: A review
M Yaman, J Çatak, H Uğur, M Gürbüz, İ Belli, SN Tanyıldız, H Yıldırım, ...
Trends in Food Science & Technology 109, 552-563, 2021
722021
Determination of niacin profiles in some animal and plant based foods by high performance liquid chromatography: association with healthy nutrition
J Çatak
Journal of Animal Science and Technology 61 (3), 138-146, 2019
542019
Determination of the most potent precursors of advanced glycation end products (AGEs) in chips, crackers, and breakfast cereals by high performance liquid chromatography (HPLC …
S Cengiz, C Kişmiroğlu, N Cebi, J Çatak, M Yaman
Microchemical Journal 158, 105170, 2020
412020
Determination and evaluation of in vitro bioaccessibility of added vitamin C in commercially available fruit-, vegetable-, and cereal-based baby foods
H Uğur, J Çatak, ÖF Mızrak, N Çebi, M Yaman
Food Chemistry 330, 127166, 2020
382020
Pestil üretim tekniği
A Batu, C Kaya, J Çatak, C Şahin
Gıda Teknolojileri Elektronik Dergisi 1, 71-81, 2007
342007
Assessment of the work efficiency with exergy method in ageing muscles and healthy and enlarged hearts
J Çatak, M Özilgen, AB Olcay, B Yılmaz
International Journal of Exergy 25 (1), 1-33, 2018
302018
Lifespan entropy generated by the masseter muscles during chewing: an indicator of the life expectancy?
J Ç atak, AC Develi, E Sorguven, M Özilgen, HS Inal
International Journal of Exergy 18 (1), 46-67, 2015
282015
In vitro bioaccessibility of added folic acid in commercially available baby foods formulated with milk and milk products
M Yaman, ÖF Mızrak, J Çatak, HS Sargın
Food Science and Biotechnology, 1-8, 2019
262019
Quantitative Analyses of Glyoxal and Methylglyoxal Compounds in French Fry Samples by HPLC Using 4-Nitro-1,2-Phenlenediamine as A Derivatizing Reagent
J Çatak
International Journal of Innovative Research and Reviews 4 (1), 20-24, 2020
172020
Pyridoxal, pyridoxamine, and pyridoxine cooking loss: Characterizing vitamin B6 profiles of chicken meats before and after cooking
J Çatak, R Çaman
Journal of Food Processing and Preservation, e14798, 2020
162020
Determination of Nicotinic Acid and Nicotinamide Forms of Vitamin B3 (Niacin) in Fruits and Vegetables by HPLC Using Postcolumn Derivatization System
J Çatak, M Yaman
Pakistan Journal of Nutrition 18 (6), 563-570, 2019
162019
In vitro bioaccessibility of vitamins B1, B2, and B3 from various vegetables
B Demir, M Gürbüz, J Çatak, H Uğur, E Duman, Y Beceren, M Yaman
Food Chemistry 398, 133944, 2023
132023
4.29 Bioenergy Conversion
J Çatak, AS Semerciöz, BH Yalçınkaya, B Yılmaz, M Özilgen
Elsevier, 2018
122018
Effect of Baking and Grilling on B Vitamins of Selected Fishes and Chicken Parts
J Çatak, R Çaman, M Yaman, Z Ceylan
Journal of Culinary Science & Technology, 1-16, 2022
112022
How does obesity affect bioenergetics in human respiratory muscles?
J Çatak, E Develi, S Bayram
Human Nutrition & Metabolism 26, 200136, 2021
112021
Critical Vitamin Assessment: Pyridoxal, Pyridoxamine, and Pyridoxine Levels for Three Species of Raw and Cooked Fish Samples
J Çatak, R Çaman, Z Ceylan
Journal of Aquatic Food Product Technology 29 (10), 981-989, 2020
112020
Diabetes Mellitus ve Çinko İlişkisi
MN Gizlici, J Çatak
Türkiye Diyabet ve Obezite Dergisi / Turkish Journal of Diabetes and Obesity …, 2019
112019
Vitamin C ve Hastalıklar Üzerine Etkisi
H Uğur, S Eker, J Çatak, M Yaman
Avrupa Bilim ve Teknoloji Dergisi, 746-756, 2020
10*2020
Effects of different polyphenol-rich herbal teas on reducing predicted glycemic index
H UĞUR, J Catak, B ÖZGÜR, E Efe, M GÖRÜNMEK, I Belli, M Yaman
Food Science and Technology 42, e03022, 2022
92022
Investigation of the advanced glycation end products precursors in dried fruits and nuts by HPLC using pre-column derivatization.
J CATAK, M YAMAN, H UGUR, EY SERVI, Ö FARUK MIZRAK
Journal of Food & Nutrition Research 61 (1), 2022
82022
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