Browsing by Author "Genç, Seda"

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Citation - WoS: 1
Citation - Scopus: 2
Identification of the functional food potency of calkama: A traditional recipe with edible Mediterranean wild greens from Turkish cuisine
(IOS PRESS, 2021) Gokce Altin; Fatih Bildik; Kadriye Nur Kasapoglu; Seda Genc; Mahmut Genc; Beraat Ozcelik; Altin, Gokce; Kasapoǧlu, Kadriye Nur; Genç, Mahmut; Bildik, Fatih; Genç, Seda; Özçelik, Beraat
BACKGROUND: The phytochemical contents of traditional foods are necessary to further elucidate the impacts of the Mediterranean diet on health. Calkama is traditional food prepared by using wild green plants including chard (Beta vulgaris var.cicl) wild fennel (Foeniculum vulgare spp) common mellow (Malva sylvestris L) common poppy (Papaver rhoeas L) dock (Rumex spp) common nettle (Urtica dioica L) sow-thistle (Sonchus asper (L) Hill) common stork's bill (Erodium circutarium (L)L Her) and wild leek (Allium ampeloprasum L). OBJECTIVE: In this research the antioxidant activity and the flavonoid and phenolic acid composition were separately analyzed for each plant and calkama. METHODS: Total phenolic content total flavonoid content and total antioxidant capacity of each plant and calkama were measured spectrophotometric assays. Ultra-fast liquid chromatography (UFLC) was performed to detect specific flavonoid groups. RESULTS: It was detected that one portion of calkama (100 g) contained approximately 250 mg of flavonoids. Particularly quercetin and apigenin contributed to the main flavonoid source and chlorogenic acid was the major phenolic acid in calkama. CONCLUSIONS: According to our findings this food can be considered as a good phenolic and flavonoid source which protects its high antioxidant capacity through preparation and cooking processes.
Citation - Scopus: 4
Mitochondrial Energy Production
(Elsevier, 2018) Bahar H. Yalçınkaya; Seda Genc; Jale Çatak; Mustafa Özilgen; Bayram Yilmaz; Hazal Yalçinkaya, Bahar; Yilmaz, Bayram; Çatak, Jale; Özilgen, Mustafa; Genç, Seda
Mitochondria are the “powerhouse” of the cells where more than 90% of the cellular energy is produced. Functions of the body like muscle work performance and signal transmission along the nervous system are achieved by utilizing the energy generated in the mitochondria. The exergy loss of energy production ability of the mitochondria causes problems in the cellular repair and renewal processes. Aging is one of the major causes for the loss of the energy efficiency of mitochondria. There are numerous diseases related with the mismanagement or failure of the energy generation by the mitochondria in corresponding cells. © 2024 Elsevier B.V. All rights reserved.
Citation - Scopus: 1
Neuronal Energy Production
(Elsevier, 2018) Bahar H. Yalçınkaya; Seda Genc; Mustafa Özilgen; Bayram Yilmaz; Hazal Yalçinkaya, Bahar; Yilmaz, Bayram; Özilgen, Mustafa; Genç, Seda
The voluntary and involuntary communication within the body occurs through the nervous system. The building blocks of the nervous system are electrically excitable neurons and neuroglia. They require large amount of ATP in a very short period of time to be able to reestablish resting membrane conditions after transmitting signals as electric current, entropy generation accompanies this process. Generally a single neuron cannot provide the sufficient energy to achieve this and will need the support of neuroglia. This chapter includes theories of signal transmission along the neurons parallel with the basic thermodynamic knowledge to describe energy supply and consumption. © 2024 Elsevier B.V. All rights reserved.
Recipes of Multi-Generational Restaurants and Their Effects on the Development of İzmir Cuisine
(2024) Güloğlu, Selin; Genç, Seda; Türkmen, Duygu Çelebi
İzmir, the pearl of the Aegean, is a city where the essence of the past blends with the pulse of the present, weaving a love that touches the heart with every step. İzmir, with its vibrant bazaars, deep historical roots, and diverse culinary traditions, stands out as a prominent destination for gastronomy tourists. The research aims to explore the historical flavors of İzmir's city center by examining the recipes, roles, and success factors of these long-standing, multi-generational restaurants. The study employs qualitative research methods, including content analysis and in-depth interviews with restaurant owners, to gain a comprehensive understanding of the evolution and influence of these restaurants from past to present as a multi-generational restaurant. Through these methods, the research investigates how these restaurants maintain and adapt traditional recipes while contributing to the local economy and social fabric by supporting local producers, creating employment, and encouraging community ties. The findings of this research will contribute to documenting İzmir's historical dishes, understanding the dynamics of multi-generational restaurants, and assessing their impact on the city's gastronomy tourism. By doing so, the study aims to support efforts in preserving İzmir's gastronomic heritage and ensuring its transmission to future generations. Ultimately, this research provides strategic insights for enhancing İzmir's potential as a gastronomy tourism hub and developing sustainable practices that can bolster the city's tourism industry. Keywords: Multi-generational Restaurants, Traditional Dishes, Gastronomy Tourism, Culinary Heritage, İzmir Dishes
Somut Olmayan Kültürel Mirasın Geleneksel Ekolojik Bilgi ile Nesiller Arası Aktarımının İncelenmesi: Tarhana Örneği
(2020) Aysen TEMEL EGINLI; MAHMUT GENÇ; Seda GENÇ; Egınlı, Aysen Temel; Genç, Mahmut; Genç, Seda
Globalleşme ve kentleşmenin etkisi ile toplumların sahip oldukları somut olmayan kültürel mirası koruması ve sürdürmesi her geçen gün zorlaşmaktadır. Bir toplumu var eden gelenekler dil müzik yeme alışkanlıkları danslar vb. somut olmayan kültürel mirasdeğerlerinin aktarılmasında geleneksel ekolojik bilgi çok önemli bir role sahiptir. Bu anlamda Türk yemek kültürünün bir parçası olan tarhana yapımına ilişkin sözlü bilgi ve deneyimlerin aktarılması ile günümüze kadar gelmesi mümkün olabilmiştir. Bu çalışmada tarhanaya ait geleneksel ekolojik bilginin nesiller arası nasıl aktarıldığını belirlemek ve aktarımı etkileyen sosyo-kültürel değişkenlerin süreci nasıl etkilediğini ortaya koymak hedeflenmiştir. Bu amaçla İzmir’in Kemalpaşa ilçesinde yaşayan 10 genç 10 anne ve 10 büyükanne ile yarı yapılandırılmış görüşme tekniği ile görüşme gerçekleştirilmiştir. Araştırmadan elde edilen verilerin bir nitel analiz programı kullanılarak nitel analizi gerçekleştirilmiş ve bunun sonucunda üç tema ve buna bağlı kategoriler değerlendirildiğinde tarhana yapım sürecine erken yaşlarda dahil olma gözlem ve yaparak öğrenmenin önemi belirlenmiştir. Bununla birlikte tarhanaya ait ritüeller ve özgün kelimeler tanımlanmıştır. Diğer önemli bir sonuç ise günümüzde bu aktarım sürecinde meydana gelen aksaklıkların ve bunun sosyo-kültürel nedenlerinin tespit edilmiş olmasıdır.