Exploring the acute recovery effects of dry cupping therapy and electrical stimulation on anaerobic performance metrics in active individuals: A quasi-experimental crossover study.

Background: This quasi-experimental crossover study aimed to examine the acute effects of dry cupping therapy (DCT) and neuromuscular electrical stimulation (NMES) on fatigue and perceived exertion in anaerobic performance among physically active individuals.

Methods: Twelve male participants (mean age: 24.1 ± 2.

Quality characteristics, mineral contents and phenolic compounds of gluten free buckwheat noodles.

The aim of this study was to produce gluten free buckwheat noodles having high phenolics and minerals and to evaluate quality characteristics, scanning electron microscopy analysis, minerals, total phenolic content and phenolic compounds of the noodles. Corn starch or potato starch was used in the formulation of the noodle (40%, 50%, 60%). Starches improved cooking qualities of noodle.

Effect of starter culture type, cooking process and storage time at -18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebab.

The aim of this study was to produce fermented sucuk doner kebab and investigate the effects of starter culture type, heat treatment (82 °C) and storage time (0, 30, 90, 180 days) at -18 °C on pH, total acidity, thiobarbituric acid, residual nitrite-nitrate, color and microbiological quality. In this study, three types of starter cultures were used. These were commercial starter culture, L.

Stabilities of tocopherols and phenolic compounds in virgin olive oil during thermal oxidation.

The effects of thermal oxidation at 60 °C on tocopherols (α, β, γ) and phenolic compounds (hydroxytyrosol and tyrosol) of olive oil were studied. Tocopherols were determined by HPLC and phenolic compounds by HPLC and GC-MS. Peroxide value of olive oil increased with treatment time until it reached to 56.

Effects of infrared treatment on urease, trypsin inhibitor and lipoxygenase activities of soybean samples.

In this study, infrared (IR) treatment at different powers (814W, 1003W, 1208W, 1342W) and times (10min, 15min) were applied to unsoaked and soaked (30min, 45min) soybeans (cvs. Adasoy, Nazlican). Effects of IR treatment on urease, trypsin inhibitor, lipoxygenase-1 and lipoxygenase-3 activities were investigated.

Effects of pH and temperature on growth and glycerol production kinetics of two indigenous wine strains of Saccharomyces cerevisiae from Turkey.

The study was performed in a batch system in order to determine the effects of pH and temperature on growth and glycerol production kinetics of two indigenous wine yeast strains Saccharomyces cerevisiae Kalecik 1 and Narince 3. The highest values of dry mass and specific growth rate were obtained at pH 4.00 for both of the strains.