salih özdemir - Academia.edu (original) (raw)

Papers by salih özdemir

Research paper thumbnail of Continuous positive airway pressure therapy improves arterial elasticity in patients with obstructive sleep apnea

Respiratory Medicine, 2010

Sleep apnoea is associated with increased mortality and morbidity. The treatment goal is to reduc... more Sleep apnoea is associated with increased mortality and morbidity. The treatment goal is to reduce the neurocognitive and cardiovascular sequelae. CPAP therapy in sleep apnoea is discussed in two parts in the article. The first part will consider CPAP therapy in the more common form of sleep apnoea (i.e. obstructive or mixed sleep apnoea) and the second part will consider CPAP therapy in central sleep apnoea. Alternative positive airway pressure modalities are discussed. CPAP therapy has been extensively studied and it remains the mainstay of treatment in obstructive sleep apnoea, as it is still the most consistently efficacious and safe option. However, its major disadvantage is that it does not confer a cure to this disorder and hence therapy is generally life long with its usual treatment compliance problems. As such, there are continuous improvement strategies. The role of CPAP therapy in central sleep apnoea is more limited. There has been increasing data on the beneficial effect of CPAP on central sleep apnoea/Cheyne-Stokes respiration in congestive heart failure. Evidence for CPAP therapy in sleep apnoea has evolved significantly over the last decade. However, more research and publication of large-scale long-term randomized trials of treatment in sleep apnoea to assess patient-orientated outcomes and preferences are necessary.

Research paper thumbnail of Gynecologic oncology

Archives of Gynecology and Obstetrics, 2005

Research paper thumbnail of Adenosine Deaminase Activities in Sera, Lymphocytes and Granulocytes in Patients with Cutaneous Leishmaniasis

Memorias Do Instituto Oswaldo Cruz, 1998

Adenosine deaminase (ADA) activities in sera, lymphocytes and granulocytes in patients with cutan... more Adenosine deaminase (ADA) activities in sera, lymphocytes and granulocytes in patients with cutaneous leishmaniasis were investigated and compared with control groups. Fifty patients and 50 healthy individuals were studied. The clinical diagnosis was parasitologically confirmed by culture and Giemsa stain. ADA activities were measured by colorimetric method. Serum ADA activities 37. 80 ± 11.90, 18.28 ± 6.08 IU/L (p<0.0001), lymphocyte specific ADA activities 14.90 ± 7.42, 8.38 ± 7.42 U/mg protein (p = 0.04), granulocyte specific ADA activities 1.15 ± 0.73 , 1.09 ± 0.67 U/mg protein ( p>0.05) were found in patients and control groups, respectively. ADA activity increases in some infectious diseases were cell mediated immune mechanisms are dominant. In cutaneous leishmaniasis, lymphokine-mediated macrophage activity is the main effector mechanism. Increase in serum and lymphocyte ADA activities in patients with cutaneous leishmaniasis may be dependent on and reflects the increase in phagocytic activity of macrophages and maturation of T-lymphocytes.

Research paper thumbnail of THE EFFECTS OF USING ALTERNATIVE SWEETENERS TO SUCROSE ON ICE CREAM QUALITY

Journal of Food Quality, 2008

ABSTRACTIn this study, seven different ice cream samples were produced using sucrose, high fructo... more ABSTRACTIn this study, seven different ice cream samples were produced using sucrose, high fructose corn syrup (HFCS), glucose syrup (GS), honey, sucrose + GS, sucrose + HFCS and sucrose + honey mixtures (1/1). The ice cream samples containing only sucrose were used as control.The acidity values of the samples with sucrose and GS were lower than those of the others. The viscosity value of the sample containing honey and stored for 15 days was the lowest. When honey together with sucrose (1/1) was added to the ice cream mixture, the viscosity increased. On the other hand, using honey increased the fat destabilization value. The overrun ratio of the sample with sucrose was the highest. The lowest melting ratio was determined in samples containing GS at the beginning of storage period. The melting ratios of the ice creams slightly increased during 15 days of the storage. The highest glucose and fructose amounts were observed in the samples made with honey. Panellists preferred the ice cream samples with sucrose + GS compared to control and the other samples.In this study, seven different ice cream samples were produced using sucrose, high fructose corn syrup (HFCS), glucose syrup (GS), honey, sucrose + GS, sucrose + HFCS and sucrose + honey mixtures (1/1). The ice cream samples containing only sucrose were used as control.The acidity values of the samples with sucrose and GS were lower than those of the others. The viscosity value of the sample containing honey and stored for 15 days was the lowest. When honey together with sucrose (1/1) was added to the ice cream mixture, the viscosity increased. On the other hand, using honey increased the fat destabilization value. The overrun ratio of the sample with sucrose was the highest. The lowest melting ratio was determined in samples containing GS at the beginning of storage period. The melting ratios of the ice creams slightly increased during 15 days of the storage. The highest glucose and fructose amounts were observed in the samples made with honey. Panellists preferred the ice cream samples with sucrose + GS compared to control and the other samples.PRACTICAL APPLICATIONSDue to increasing consumer demands for low calorie foods, products made with alternative sweeteners have became more popular recently. Changing attitudes in sucrose consumption have heightened because of its causing effect to diabetes and obesity. Therefore there is a need for evaluating the alternative sweeteners. Although there were many studies about ice cream in the literature, there are few studies on using different sugars in ice cream production.Due to increasing consumer demands for low calorie foods, products made with alternative sweeteners have became more popular recently. Changing attitudes in sucrose consumption have heightened because of its causing effect to diabetes and obesity. Therefore there is a need for evaluating the alternative sweeteners. Although there were many studies about ice cream in the literature, there are few studies on using different sugars in ice cream production.

Research paper thumbnail of Technological characterization of the natural lactic acid bacteria of artisanal Turkish White Pickled cheese

International Journal of Dairy Technology, 2008

The aim of this study was to characterize the lactic acid bacteria (LAB) isolated from White Pick... more The aim of this study was to characterize the lactic acid bacteria (LAB) isolated from White Pickled cheeses produced with traditional methods; and to improve the quality of cheesemaking with a selection of bacterial cultures from artisanal White cheeses. LAB were isolated and identified from 30 White Pickled cheese samples collected from various cities in Turkey. Also, the numbers of several microbial groups (total aerobic mesophilic bacteria, LAB, enterococci, coliforms, moulds and yeasts) of cheese samples were enumerated. Lactobacilli, lactococci and enterococci were the most abundant microbial groups. The numbers of Enterococcus and Lactobacillus isolates were higher than those of the other LAB. Enterococcus faecalis (24.43%), Enterococcus faecium (17.61%) and Lactobacillus fermentum (19.88%) isolates were the most frequently isolated species. Lactococcus strains showed the highest acidifying activity, followed by Enterococcus and Lactobacillus strains. Proteolytic activity of Enterococcus faecalis strains was higher than that of the other enterococci species, except Enterococcus avium strains. Within lactobacilli strains, the highest mean proteolytic activity was that of Lactobacillus bifermentans, Lactobacillus brevis and Lactobacillus casei strains.

Research paper thumbnail of The effects of some starter cultures on the properties of Turkish White cheese

International Journal of Dairy Technology, 2003

White cheese samples were manufactured from bovine milk using three different commercial direct v... more White cheese samples were manufactured from bovine milk using three different commercial direct vat starter cultures (DVS-1, -2 and -3) and a lyophilized culture, and ripened at 4 ± 1°C for 90 days. The composition, titratable acidity and ripening indices of the cheese samples were determined on the 2nd, 30th, 60th and 90th days of ripening. The ratios of total solids, protein and fat were higher for cheeses manufactured using DVS-2 and lyophilized cultures but the titratable acidity in cheese produced using DVS-3 and lyophilized cultures was higher ( P < 0.01). The mean value of the ripening indices of the cheese produced using the lyophilized culture was lower than the cheeses produced with added DVS cultures ( P < 0.05). The total solids, ash, salt ratios, titratable acidity and ripening indices values increased for all types of white cheeses during ripening ( P < 0.05).

Research paper thumbnail of Continuous positive airway pressure therapy improves arterial elasticity in patients with obstructive sleep apnea

Respiratory Medicine, 2010

Sleep apnoea is associated with increased mortality and morbidity. The treatment goal is to reduc... more Sleep apnoea is associated with increased mortality and morbidity. The treatment goal is to reduce the neurocognitive and cardiovascular sequelae. CPAP therapy in sleep apnoea is discussed in two parts in the article. The first part will consider CPAP therapy in the more common form of sleep apnoea (i.e. obstructive or mixed sleep apnoea) and the second part will consider CPAP therapy in central sleep apnoea. Alternative positive airway pressure modalities are discussed. CPAP therapy has been extensively studied and it remains the mainstay of treatment in obstructive sleep apnoea, as it is still the most consistently efficacious and safe option. However, its major disadvantage is that it does not confer a cure to this disorder and hence therapy is generally life long with its usual treatment compliance problems. As such, there are continuous improvement strategies. The role of CPAP therapy in central sleep apnoea is more limited. There has been increasing data on the beneficial effect of CPAP on central sleep apnoea/Cheyne-Stokes respiration in congestive heart failure. Evidence for CPAP therapy in sleep apnoea has evolved significantly over the last decade. However, more research and publication of large-scale long-term randomized trials of treatment in sleep apnoea to assess patient-orientated outcomes and preferences are necessary.

Research paper thumbnail of Gynecologic oncology

Archives of Gynecology and Obstetrics, 2005

Research paper thumbnail of Adenosine Deaminase Activities in Sera, Lymphocytes and Granulocytes in Patients with Cutaneous Leishmaniasis

Memorias Do Instituto Oswaldo Cruz, 1998

Adenosine deaminase (ADA) activities in sera, lymphocytes and granulocytes in patients with cutan... more Adenosine deaminase (ADA) activities in sera, lymphocytes and granulocytes in patients with cutaneous leishmaniasis were investigated and compared with control groups. Fifty patients and 50 healthy individuals were studied. The clinical diagnosis was parasitologically confirmed by culture and Giemsa stain. ADA activities were measured by colorimetric method. Serum ADA activities 37. 80 ± 11.90, 18.28 ± 6.08 IU/L (p<0.0001), lymphocyte specific ADA activities 14.90 ± 7.42, 8.38 ± 7.42 U/mg protein (p = 0.04), granulocyte specific ADA activities 1.15 ± 0.73 , 1.09 ± 0.67 U/mg protein ( p>0.05) were found in patients and control groups, respectively. ADA activity increases in some infectious diseases were cell mediated immune mechanisms are dominant. In cutaneous leishmaniasis, lymphokine-mediated macrophage activity is the main effector mechanism. Increase in serum and lymphocyte ADA activities in patients with cutaneous leishmaniasis may be dependent on and reflects the increase in phagocytic activity of macrophages and maturation of T-lymphocytes.

Research paper thumbnail of THE EFFECTS OF USING ALTERNATIVE SWEETENERS TO SUCROSE ON ICE CREAM QUALITY

Journal of Food Quality, 2008

ABSTRACTIn this study, seven different ice cream samples were produced using sucrose, high fructo... more ABSTRACTIn this study, seven different ice cream samples were produced using sucrose, high fructose corn syrup (HFCS), glucose syrup (GS), honey, sucrose + GS, sucrose + HFCS and sucrose + honey mixtures (1/1). The ice cream samples containing only sucrose were used as control.The acidity values of the samples with sucrose and GS were lower than those of the others. The viscosity value of the sample containing honey and stored for 15 days was the lowest. When honey together with sucrose (1/1) was added to the ice cream mixture, the viscosity increased. On the other hand, using honey increased the fat destabilization value. The overrun ratio of the sample with sucrose was the highest. The lowest melting ratio was determined in samples containing GS at the beginning of storage period. The melting ratios of the ice creams slightly increased during 15 days of the storage. The highest glucose and fructose amounts were observed in the samples made with honey. Panellists preferred the ice cream samples with sucrose + GS compared to control and the other samples.In this study, seven different ice cream samples were produced using sucrose, high fructose corn syrup (HFCS), glucose syrup (GS), honey, sucrose + GS, sucrose + HFCS and sucrose + honey mixtures (1/1). The ice cream samples containing only sucrose were used as control.The acidity values of the samples with sucrose and GS were lower than those of the others. The viscosity value of the sample containing honey and stored for 15 days was the lowest. When honey together with sucrose (1/1) was added to the ice cream mixture, the viscosity increased. On the other hand, using honey increased the fat destabilization value. The overrun ratio of the sample with sucrose was the highest. The lowest melting ratio was determined in samples containing GS at the beginning of storage period. The melting ratios of the ice creams slightly increased during 15 days of the storage. The highest glucose and fructose amounts were observed in the samples made with honey. Panellists preferred the ice cream samples with sucrose + GS compared to control and the other samples.PRACTICAL APPLICATIONSDue to increasing consumer demands for low calorie foods, products made with alternative sweeteners have became more popular recently. Changing attitudes in sucrose consumption have heightened because of its causing effect to diabetes and obesity. Therefore there is a need for evaluating the alternative sweeteners. Although there were many studies about ice cream in the literature, there are few studies on using different sugars in ice cream production.Due to increasing consumer demands for low calorie foods, products made with alternative sweeteners have became more popular recently. Changing attitudes in sucrose consumption have heightened because of its causing effect to diabetes and obesity. Therefore there is a need for evaluating the alternative sweeteners. Although there were many studies about ice cream in the literature, there are few studies on using different sugars in ice cream production.

Research paper thumbnail of Technological characterization of the natural lactic acid bacteria of artisanal Turkish White Pickled cheese

International Journal of Dairy Technology, 2008

The aim of this study was to characterize the lactic acid bacteria (LAB) isolated from White Pick... more The aim of this study was to characterize the lactic acid bacteria (LAB) isolated from White Pickled cheeses produced with traditional methods; and to improve the quality of cheesemaking with a selection of bacterial cultures from artisanal White cheeses. LAB were isolated and identified from 30 White Pickled cheese samples collected from various cities in Turkey. Also, the numbers of several microbial groups (total aerobic mesophilic bacteria, LAB, enterococci, coliforms, moulds and yeasts) of cheese samples were enumerated. Lactobacilli, lactococci and enterococci were the most abundant microbial groups. The numbers of Enterococcus and Lactobacillus isolates were higher than those of the other LAB. Enterococcus faecalis (24.43%), Enterococcus faecium (17.61%) and Lactobacillus fermentum (19.88%) isolates were the most frequently isolated species. Lactococcus strains showed the highest acidifying activity, followed by Enterococcus and Lactobacillus strains. Proteolytic activity of Enterococcus faecalis strains was higher than that of the other enterococci species, except Enterococcus avium strains. Within lactobacilli strains, the highest mean proteolytic activity was that of Lactobacillus bifermentans, Lactobacillus brevis and Lactobacillus casei strains.

Research paper thumbnail of The effects of some starter cultures on the properties of Turkish White cheese

International Journal of Dairy Technology, 2003

White cheese samples were manufactured from bovine milk using three different commercial direct v... more White cheese samples were manufactured from bovine milk using three different commercial direct vat starter cultures (DVS-1, -2 and -3) and a lyophilized culture, and ripened at 4 ± 1°C for 90 days. The composition, titratable acidity and ripening indices of the cheese samples were determined on the 2nd, 30th, 60th and 90th days of ripening. The ratios of total solids, protein and fat were higher for cheeses manufactured using DVS-2 and lyophilized cultures but the titratable acidity in cheese produced using DVS-3 and lyophilized cultures was higher ( P < 0.01). The mean value of the ripening indices of the cheese produced using the lyophilized culture was lower than the cheeses produced with added DVS cultures ( P < 0.05). The total solids, ash, salt ratios, titratable acidity and ripening indices values increased for all types of white cheeses during ripening ( P < 0.05).