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Articles by Ozlem Tokusoglu
Total Records ( 2 ) for Ozlem Tokusoglu
  Nihat Aycan , Suat Turkoguz and Ozlem Tokusoglu
  This study investigated university students’ food choices focusing on their reported usual intake and food safety perceptions and conducted at Manisa Celal Bayar University Engineering Faculty, Science and Art Faculty and Education Faculty students. The present study primary investigated how affects the storage style, manufacturing qualification, shelf life and food safety concept, advertisement effect on consuming, natural and fortificated foods to university students. Meanwhile, faculty differences, sex (male, female) and age differences, living area, family features (parent living style, education, brother and sister number etc.) of students were determined. In addition, consuming frequency of extensively consumed beverages (soft drinks, cola, tea, coffee, alcoholic drinks) and bread as main consuming food were investigated based on sex and faculty criteria as daily, weekly, monthly.
  Inci Durucasu and Ozlem Tokusoglu
  The content of luteloin in green bell pepper (Capsicum annuum) produced in Turkey were determined by RP-HPLC with DAD detection. The luteloin (3`,4`,5,7-Tetrahydroxyflavone) content of green pepper samples were 46.00±0.76 mg kg-1 f.w. (average). The alterations of luteloin concentrations with heating process (grilling, kOzleme) and the loss of luteloin amount were also determined. Luteolin contents of grilled peppers were found as 29.96±0.96 mg kg-1 f.w. The method was objective and reproducible for accurate detection of luteloin in green pepper and other pepper varities.
 
 
 
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