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2001 1
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Page 1
New specific HSP47 functions in collagen subfamily chaperoning.
Köhler A, Mörgelin M, Gebauer JM, Öcal S, Imhof T, Koch M, Nagata K, Paulsson M, Aumailley M, Baumann U, Zaucke F, Sengle G. Köhler A, et al. FASEB J. 2020 Sep;34(9):12040-12052. doi: 10.1096/fj.202000570R. Epub 2020 Jul 27. FASEB J. 2020. PMID: 32716577
Evaluation of disordered eating tendencies in young adults.
Sanlier N, Navruz Varli S, Macit MS, Mortas H, Tatar T. Sanlier N, et al. Eat Weight Disord. 2017 Dec;22(4):623-631. doi: 10.1007/s40519-017-0430-9. Epub 2017 Sep 4. Eat Weight Disord. 2017. PMID: 28871480
METHODS: This study was planned as a cross-sectional study and conducted with 1359 young adult volunteers (M = 386, F = 973) with an average age of 22.4 2.84 years. Eating Attitudes Test-26 (EAT-26), Yale Food Addiction Scale (YFAS), Emotional Appetite Questionnaire (EMAQ) …
METHODS: This study was planned as a cross-sectional study and conducted with 1359 young adult volunteers (M = 386, F = 973) with an …
(E)-2-[(2,4-Dichloro-phen-yl)imino-meth-yl]benzene-1,4-diol monohydrate.
Sahin ZS, Gūmūş S, Macit M, Işık S. Sahin ZS, et al. Acta Crystallogr Sect E Struct Rep Online. 2009 Nov 7;65(Pt 12):o3022. doi: 10.1107/S1600536809045103. Acta Crystallogr Sect E Struct Rep Online. 2009. PMID: 21578759 Free PMC article.
The title compound, C(13)H(9)Cl(2)NO(2).H(2)O, represents a Schiff base which adopts the phenol-imine tautomeric form in the solid state. The mol-ecule is approximately planar (r.m.s. deviation 0.0818 A), and the dihedral angle between the two aromatic rings is 7.46 (12). …
The title compound, C(13)H(9)Cl(2)NO(2).H(2)O, represents a Schiff base which adopts the phenol-imine tautomeric form in the solid state. Th …
Effects of vitamin E supplementation on performance and meat quality traits of Morkaraman male lambs.
Macit M, Aksakal V, Emsen E, Aksu MI, Karaoglu M, Esenbuga N. Macit M, et al. Meat Sci. 2003 Jan;63(1):51-5. doi: 10.1016/s0309-1740(02)00052-9. Meat Sci. 2003. PMID: 22061985
The effects of vitamin E on meat characteristics, meat colour (L*, a* and b*), thiobarbituric acid reactive substances content (TBARS), drip loss and pH were determined using m. longissimus dorsi (LD) muscles obtained from CG and VG. Though the effect of vitamin E suppleme …
The effects of vitamin E on meat characteristics, meat colour (L*, a* and b*), thiobarbituric acid reactive substances content (TBARS), drip …
Solid phase extraction and preconcentration of Cu(II), Pb(II), and Ni(II) in environmental samples on chemically modified Amberlite XAD-4 with a proper Schiff base.
Topuz B, Macit M. Topuz B, et al. Environ Monit Assess. 2011 Feb;173(1-4):709-22. doi: 10.1007/s10661-010-1417-4. Epub 2010 Mar 18. Environ Monit Assess. 2011. PMID: 20237836
Effects of pH, concentration, and volume of elution solution; flow rate of elution; and sample solution, sample volume, and interfering ions for the recovery of the analytes were investigated. These metal ions can be desorbed with 0.5-M HNO3 (recovery, 98%-101%). The sorpt …
Effects of pH, concentration, and volume of elution solution; flow rate of elution; and sample solution, sample volume, and interfering ions …
Growth performance of purebred Awassi, Morkaraman and Tushin lambs and their crosses under semi-intensive management in Turkey.
Macit M, Karaoglu M, Esenbuga N, Kopuzlu S, Dayioglu H. Macit M, et al. Small Rumin Res. 2001 Aug;41(2):177-180. doi: 10.1016/s0921-4488(01)00202-4. Small Rumin Res. 2001. PMID: 11445426
Growth performance of 168 Awassi (A), Morkaraman (M), Tushin (T) purebred lambs and their crosses AxM, MxT, AxM and TxM reared under semi-intensive management in Turkey were evaluated. ...Birth weight and average daily weight gain during the pre-grazing period for M …
Growth performance of 168 Awassi (A), Morkaraman (M), Tushin (T) purebred lambs and their crosses AxM, MxT, AxM and TxM reared under …
Effects of vitamin E supplementation on fattening performance, non-carcass components and retail cut percentages, and meat quality traits of Awassi lambs.
Macit M, Aksakal V, Emsen E, Esenbuğa N, İrfan Aksu M. Macit M, et al. Meat Sci. 2003 May;64(1):1-6. doi: 10.1016/s0309-1740(02)00115-8. Meat Sci. 2003. PMID: 22062655
After slaughter, carcasses were chilled at 4 C for 24 h. Then, the carcasses were dissected into wholesale cuts, and m. longissimus dorsi (LD) muscles excised. The samples of muscle were subjected to moisture, protein, ether extract and ash analyses. ...
After slaughter, carcasses were chilled at 4 C for 24 h. Then, the carcasses were dissected into wholesale cuts, and m. longissimus d …