Dr. Indrani Kalkan

Assistant Professor
Istanbul Aydin University, Turkiye

Highest Degree
Ph.D. in Nutrition and Dietetics from Hacettepe University, Turkiye

My URL
https://livedna.org/91.22902

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Area of Interest:

Public Health
Nutrition
Health Sciences
Diet
Food Technology

Selected Publications

  1. Vahabzadeh, S., H. Ozpınar, I. Kalkan and S.A. Ozturk, 2017. Identification and characterization of Lactococcus lactis ssp. lactis isolated from raw milk and milk products of turkey and Iran. Asian J. Agric. Food Sci., 5: 159-168.

  2. Ors, M. and I. Kalkan, 2017. Nutrional knowledge levels of adult prisoners in amasya, Turkey. Adv. Soc. Sci. Res. J., 4: 204-212.

  3. Bodur, A.S., E. Filiz and I. Kalkan, 2017. Factors affecting health literacy in adults: A community based study in Konya, Turkey. Int. J., 10: 100-110.
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  4. Kalkan, I., A.S. Turkmen and E. Filiz, 2015. Dietary habits of Turkish adolescents in Konya, Turkey. Global J. Adv. Pure Applied Sci., 7: 190-196.

  5. Kalkan, I., 2015. Curcumin: The miraculous golden ingredient of Indian saffron. Global J. Adv. Pure Applied Sci., 7: 40-47.

  6. Cicek, Z., I. Kalkan and B.B. Sivri, 2015. Determination of the level of knowledge and attitudes of mothers regarding vitamin d use in Konya. Global J. Adv. Pure Applied Sci., 7: 40-47.

  7. Kalkan, I. and S. Yucecan, 2014. Effect of frozen storage method on total phenolic compounds and antioxidant activity of vegetables. Food Technol. (Turkey) Electron. J., 3: 86-98.

  8. Kalkan, I. and S. Yucecan, 2013. Stability of dietary phenolics and antioxidative properties of vegetables depends on cooking methodology. MUSBED, 3: S8-S16.
Member since January, 2018