Faik A Ayaz

Summary

Affiliation: Karadeniz Technical University
Country: Turkey

Publications

  1. ncbi Fatty acid composition of 12 fish species from the Black Sea
    L T C Huang
    Dept of Biotechnology, Yuanpei Univ, Hsinchu, Taiwan
    J Food Sci 77:C512-8. 2012
  2. ncbi Separation, characterization, and quantitation of phenolic acids in a little-known blueberry (Vaccinium arctostaphylos L.) fruit by HPLC-MS
    Faik A Ayaz
    Department of Biology, Karadeniz Technical University, 61080 Trabzon, Turkey
    J Agric Food Chem 53:8116-22. 2005
  3. ncbi Nutrient content of carob pod (Ceratonia siliqua L.) flour prepared commercially and domestically
    Faik A Ayaz
    Department of Biology, Karadeniz Technical University, 61080 Trabzon, Turkey
    Plant Foods Hum Nutr 64:286-92. 2009
  4. ncbi Fatty acid and amino acid compositions of selected wild-edible mushrooms consumed in Turkey
    Faik A Ayaz
    Department of Biology, Yuanpei University, Hsin Chu, Taiwan
    Int J Food Sci Nutr 62:328-35. 2011

Collaborators

Detail Information

Publications4

  1. ncbi Fatty acid composition of 12 fish species from the Black Sea
    L T C Huang
    Dept of Biotechnology, Yuanpei Univ, Hsinchu, Taiwan
    J Food Sci 77:C512-8. 2012
    ..These data indicate that some, but not all, of the 12 fish species from the Black Sea fish we studied could contribute significantly to satisfy the DHA and EPA needs of the inhabitants of the eastern Black Sea region of Turkey...
  2. ncbi Separation, characterization, and quantitation of phenolic acids in a little-known blueberry (Vaccinium arctostaphylos L.) fruit by HPLC-MS
    Faik A Ayaz
    Department of Biology, Karadeniz Technical University, 61080 Trabzon, Turkey
    J Agric Food Chem 53:8116-22. 2005
    ..The present results were compared with reported levels of phenolic acids in the fruits of different Vaccinium species. These data suggest that the fruit can be considered as a potentially good dietary source of phenolic acids...
  3. ncbi Nutrient content of carob pod (Ceratonia siliqua L.) flour prepared commercially and domestically
    Faik A Ayaz
    Department of Biology, Karadeniz Technical University, 61080 Trabzon, Turkey
    Plant Foods Hum Nutr 64:286-92. 2009
    ....
  4. ncbi Fatty acid and amino acid compositions of selected wild-edible mushrooms consumed in Turkey
    Faik A Ayaz
    Department of Biology, Yuanpei University, Hsin Chu, Taiwan
    Int J Food Sci Nutr 62:328-35. 2011
    ..Quality of the mushroom protein compares favorably with the FAO/WHO Standard. The present study demonstrates that macrofungi from the East Black Sea region (Turkey) are a good source of many nutrients essential to human well-being...