# Publication Name Authors Journal Volume, Issue and Page Number Year DOI Number Ranking
1 Monitoring and modelling of moisture content with nuclear magnetic resonance (NMR) Selcuk, B., Oztop, M.H., Cekmecelioglu, D. International Journal of Food Engineering 19(6), pp. 279-288 2023 https://doi.org/10.1515/ijfe-2023-0078 Q2
2 Application of segmented analysis via multivariate curve resolution with alternating least squares to 1H-nuclear magnetic resonance spectroscopy to identify different sugar sources Fuentes, C.A., Oztop, M.H., Rojas-Rioseco, M., Brova, M., Göksu, A.O., Manley, M., Castillo, R.D. Food Chemistry 428, 136817 2023 https://doi.org/10.1016/j.foodchem.2023.136817 Q1
3 Alternative methods for RuBisCO extraction from sugar beet waste: A comparative approach of ultrasound and high voltage electrical discharge Dukic, J., Kospic, K., Kelava, V., Mavric, R., Nutrizio, M., Balen, B., Butorac, A., Oztop, M.H., Jambrak, A.R. Ultrasonic Sonochemistry 99, 106535 2023 https://doi.org/10.1016/j.ultsonch.2023.106535 Q1
4 Effects of deacetylation degree of chitosan on the structure of aerogels Namli, S., Guven, O., Simsek, F.N., Gradisek, A., Sumnu, G., Yener, M.E., Oztop, M.H. International Journal of Biological Macromolecules 250, 126123 2023 https://doi.org/10.1016/j.ijbiomac.2023.126123 Q1
5 Effect of microwave-vacuum drying on the physicochemical properties of a functional tomato snack bar Gul, M.R., Ince, A.E., Ozel, B., Uslu, A.K., Çetin, M., Mentes, D., Sumnu, S.G., Oztop, M.H. Journal of the Science of Food and Agriculture 104(1), pp. 83-92 2023 https://doi.org/10.1002/jsfa.12894 Q1
6 Influence of multiple parameters on the crystallinity of dairy powders San, S.G., Grunin, L., Kaner, O., Sumnu, G., Oztop, M.H. International Dairy Journal 147, 105782 2023 https://doi.org/10.1016/j.idairyj.2023.105782 Q1
7 Water Dynamics in Dextran-Based Hydrogel Micro/Nanoparticles Studied by NMR Diffusometry and Relaxometry Umut, E., Beira, M.J., Oztop, M.H., Sahiner, N., Sebastiao, P.J., Kruk, D. Journal of Physical Chemistry B 127(41), pp. 8950-8960 2023 https://doi.org/10.1021/acs.jpcb.3c04452 Q1
8 Honey De-crystallization by radio frequency heating for process efficiency: Computational monitoring combined with time domain nuclear magnetic resonance Karatas, O., Uyar, R., Berk, B., Oztop, M.H., Marra, F., Erdogdu, F. Innovative Food Science & Emerging Technologies 85, 103345 2023 https://doi.org/10.1016/j.ifset.2023.103345 Q1
9 Mechanism of adsorption for design of role-specific polymeric surfactants Kirtil, E., Oztop, M.H. Chemical Papers 77(5), pp. 2343-2361 2023 https://doi.org/10.1007/s11696-022-02636-9 Q2
10 Physical characterization of chocolates prepared with various soybean and milk powders physical character soybean milk chocolate Tasoyan, I.C., Yolacaner, E.T., Oztop, M.H. Journal of Texture Studies 54(2), pp. 334-346 2023 https://doi.org/10.1111/jtxs.12744 Q1
11 Molecular Dynamics of Jelly Candies by Means of Nuclear Magnetic Resonance Relaxometry Kruk, D., Grunin, L., Stankiewicz, A., Kolodziejski, K., Ilhan, E., Oztop, M.H. Molecules 28(5), 2230 2023 https://doi.org/10.3390/molecules28052230 Q1
12 Proteomics Approach to Differentiate Protein Extraction Methods in Sugar Beet Leaves Goktayoglu, E., Oztop, M.H., Ozcan, S. Journal of Agricultural and Food Chemistry 71(23), pp. 9157-9163 2023 https://doi.org/10.1021/acs.jafc.2c09190 Q1
13 Classification and quantification of sucrose from sugar beet and sugarcane using optical spectroscopy and chemometrics Eriklioglu, H., Ilhan, E., Khodasevich, M., Korolko, D., Manley, M., Castillo, R., Oztop, M.H. Journal of Food Science 88(8), pp. 3274-3286 2023 https://doi.org/10.1111/1750-3841.16674 Q1
14 Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments Tirpanci, B., Ozel, B., Oztop, M.H., Alpas, H. International Dairy Journal 137, 105512 2023 https://doi.org/10.1016/j.idairyj.2022.105512 Q1
15 Nuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour Okur, I., Ozel, B., Ucbas, D., Grunin, L., Sezer Okur, P., Alpas, H., Ide, S., Oztop, M.H. LWT - Food Science and Technology 155, 113001 2022 https://doi.org/10.1016/j.lwt.2021.113001 Q1
16 Investigation of surface properties of quince seed extract as a novel polymeric surfactant Kirtil, E., Svitova, T., Radke, C.J., Oztop, M.H., Sahin, S. Food Hydrocolloids 123, 107815 2022 https://doi.org/10.1016/j.foodhyd.2021.107185 Q1
17 Diffusion in oils versus their viscosity – Insight from Nuclear Magnetic Resonance relaxometry Kruk, D., Masiewicz, E., Budny, J., Stankiewicz, A., Lotarska, S., Oztop, M., Wieczorek, Z. Journal of Food Engineering 317, 110848 2022 https://doi.org/10.1016/j.jfoodeng.2021.110848 Q1
18 Investigation of the Hydration Behavior of Different Sugars by Time Domain-NMR Tas, O., Ertugrul, U., Grunin, L., Oztop, M.H. Foods 11(8), 1148 2022 https://doi.org/10.3390/foods11081148 Q1
19 Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar İlhan, E., Poçan, P., Kruk, D., Wojciechowski, M., Osuch, M., Markiewicz, R., Jurga, S., Oztop, M.H. Molecules 27(7), 2216 2022 https://doi.org/10.3390/molecules27072216 Q1
20 Use of magic sandwich echo and fast field cycling NMR relaxometry on honey adulteration with corn syrup Berk, B., Cavdaroglu, C., Grunin, L., Ardelean, I., Kruk,

D., Mazi, B.G., Oztop, M.H.

Journal of the Science of Food and Agriculture 102(7), pp. 2667-2675 2022 https://doi.org/10.1002/jsfa.11606 Q1
21 Challenges in dried whey powder production: Quality problems Ozel, B., McClements, D.J., Arikan, C., Kaner, O., Oztop, M.H. Food Research International 160, 111682 2022 https://doi.org/10.1016/j.foodres.2022.111682 Q1
22 Recent developments in industrial applications of nanoemulsions Ozogul, Y., Karsli, G.T., Durmuş, M., Yazgan, H.,Oztop, Mecit H., McClements, D.J., Ozogul, F. Advances in Colloid and Interface Science 304, 102685 2022 https://doi.org/10.1016/j.cis.2022.102685 Q1
23 Non-Conventional Time Domain (TD) NMR Approaches for Food Quality: Case of Gelatin-Based Candies as a Model Food Uguz, S.S., Ozel, B., Grunin, L., Ozvural, E.B., Oztop, M.H. Molecules 27(19), 6745 2022 https://doi.org/10.3390/molecules27196745 Q1
24 Optimization and Comparison of High-Pressure-Assisted Extraction of Phenolic Compounds from Olive Pomace Okur, I.. Oztop, M.H., Alpas, H. ACS Food Science and Technology 2(12), pp. 1862-1869 2022 https://doi.org/10.1021/acsfoodscitech.2c00256 Q2
25 High-Pressure-Homogenized Clove and Thyme Oil Emulsions: Formulation, Stability, and Antioxidant Capacity Karsli, G.T., Sahin, S., Oztop, M.H. ACS Food Science and Technology 2(12), pp. 1832-1839 2022 https://doi.org/10.1021/acsfoodscitech.2c00231 Q2
26 Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study Pocan, P., Grunin, L., Oztop, M.H. ACS Food Science and Technology 2(12), pp. 1819-1831 2022 https://doi.org/10.1021/acsfoodscitech.2c00222 Q2
27 Characterization of almond varieties from different regions of Greece during two harvesting years by HS-SPME/GC-MS and TD NMR Relaxometry analyses Lioupi, A., Koysuren, B., Oztop, M. H., Theodoridis, G. Planta Medica 88(15), 1458 2022 DOI: 10.1055/s-0042-1759057 Q2
28 The Effect of Hydrolysis on the Antioxidant Activity of Olive Mill Waste Attard, K., Oztop, M.H., Lia, F. Applied Sciences - Basel 12(23), 12187 2022 https://doi.org/10.3390/app122312187

Q2

29 Investigation of the effects of high hydrostatic pressure on the functional properties of pea protein isolate Kalayci, A., Ozel, B., Oztop, M.H., Alpas, H. Journal of Food Process Engineering 46(2), e14243 2022 https://doi.org/10.1111/jfpe.14243 Q2
30 Modification of Quinoa Starch by High Hydrostatic Pressure and Ultrasonication and Assessment of Its Physicochemical Properties Unal, K., Alpas, H., Oztop, M.H. ACS Food Science and Technology 3(1), pp. 31-40 2022 https://doi.org/10.1021/acsfoodscitech.2c00230 30Q2
31 High-Pressure-Assisted Extraction of Phenolic Compounds from Olive Leaves: optimization and Comparison with Conventional Extraction Okur, I., Namli, S., Oztop, M.H., Alpas, H. ACS Food Science and Technology 3(1), pp. 161-169 2022 https://doi.org/10.1021/acsfoodscitech.2c00346 Q2
32 Physicochemical properties of wet-glycated soy proteins Zia, M.B., Namli, S., Oztop, M.H. LWT - Food Science and Technology 142, 110891 2021 https://doi.org/10.1016/j.lwt.2021.110981 Q1
33 The effects of pectin and wax on the characteristics of oil-in-water (O/W) emulsions Elik, A., Koçak Yanik, D., Ozel, B., Oztop, M.H., Fahrettin, G. Journal of Food Science 86(7), pp. 3148-3158 2021 https://doi.org/10.1111/1750-3841.15808 Q2
34 Water dynamics in whey-protein-based composite hydrogels by means of nmr relaxometry Ozel, B., Kruk, D., Wojciechowski, M., Osuch, M., Oztop,

M.H.

Journal of Molecular Sciences 22(18), 9672 2021 https://doi.org/10.3390/ijms22189672 Q2
35 Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure Okur, I., Sezer, P., Oztop, M.H., Alpas, H. International Journal of Food Science and Technology 56(9), pp. 4367-4375 2021 https://doi.org/10.1111/ijfs.15174 Q2
36 Pea protein properties are altered following glycation by microwave heating Ertugrul, U., Namli, S., Tas, O., Kocadagli, T., Gokmen, V., Sumnu, S.G., Oztop, M.H. LWT - Food Science and Technology 150, 111939 2021 https://doi.org/10.1016/j.lwt.2021.111939 Q1
37 Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes Kabakci, C., Sumnu, G., Sahin, S., Oztop, M.H. Food and Bioprocess Technology 14(10), 1773-1790 2021 https://doi.org/10.1007/s11947-021-02672-5 Q1
38 Characterization of Pectin-Based Gels: A 1H Nuclear Magnetic Resonance Relaxometry Study Ates, E.G., Beira, M.J., Oztop, M.H., Sebastiao, P.J. Journal of Agricultural and Food Chemistry 69(41), pp. 12102-12110 2021 https://doi.org/10.1021/acs.jafc.1c02708 Q1
39 Detection of Authenticity and Quality of the Turkish Delights (Lokum) by Means of Conventional and Fast Field Cycling Nuclear Magnetic Resonance Relaxometry Pocan, P., Knapkiewicz, M., Rachocki, A., Oztop, M.H. Journal of Agricultural and Food Chemistry 69(41), pp. 12089-12101 2021 https://doi.org/10.1021/acs.jafc.1c00943 Q1
40 Sesame seed as an alternative plant protein source: A comprehensive physicochemical characterisation study for alkaline, salt and enzyme-assisted extracted samples Koysuren, B., Oztop, M.H., Mazi, B.G. International Journal of Food Science and Technology 56(11), pp. 5471-5484 2021 https://doi.org/10.1111/ijfs.15229 Q2
41 Glycation of soy protein isolate with two ketoses: d-Allulose and fructose Tas, O., Ertugrul, U., Oztop, M.H., Mazi, B.G. International Journal of Food Science and

Technology

56(11), pp. 5461-5470 2021 https://doi.org/10.1111/ijfs.15218 Q2
42 Use of Solid Echo Sequence to Monitor Crystallization Kinetics of Mono and Di-Saccharides Guner, S., Grunin, L., Sumnu, S.G., Oztop, M.H. Food Biophysics 16(4), pp. 502-511 2021 https://doi.org/10.1007/s11483-021-09688-6 Q2
43 Examination of interfacial properties of

quince seed extract on a sunflower oil-water interface

Kirtil, E., Kurtkaya, E., Svitova, T., Radke, C.J., Oztop,

M.H., Sahin, S.

Chemical Engineering Science 245, 116951 2021 https://doi.org/10.1016/j.ces.2021.116951

Q2

44 A quick look to the use of time domain nuclear magnetic resonance relaxometry and magnetic resonance imaging for food quality applications Ozel, B., Oztop, M.H. Current Opininion in Food Scence 41, pp. 122-129 2021 https://doi.org/10.1016/j.cofs.2021.03.012 Q1
45 Use of high hydrostatic pressure (HHP) for increasing the product yield of lignocellulosic biomass hydrolysis: A study for peanut hull and microcrystalline cellulose Ozturk, E., Oztop, M.H., Alpas, H. LWT-Food Sience & Technology 147, 111556 2021 https://doi.org/10.1016/j.lwt.2021.111556 Q1
46 Water dynamics in eggs by means of Nuclear Magnetic Resonance relaxometry Kruk, D., Florek-Wojciechowska, M., Oztop, M., Ilhan, E., Wieczorek, Z. Journal of Magnetic Resonance 327, 106976 2021 https://doi.org/10.1016/j.jmr.2021.106976 Q2
47 Water mobility in cheese by means of Nuclear Magnetic Resonance relaxometry Kruk, D., Florek – Wojciechowska, M., Masiewicz, E., Oztop, M., Ploch-Jankowska A., Duda P., Wilczynski S. Journal of Food Engineering 298, 110483 2021 https://doi.org/10.1016/j.jfoodeng.2021.110483 Q1
48 A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: a comparison study with other monosaccharides Ertugrul, U., Tas, O., Namli, S., Oztop, M.H. International Journal of Food Science & Technology 56(10), 5334-5339 2021 https://doi.org/10.1111/ijfs.15128 Q2
49 Physicochemical properties of wet-glycated soy proteins Zia, M.B., Namli, S., Oztop, M.H. LWT-Food Sience & Technology 142, 110981 2021 https://doi.org/10.1016/j.lwt.2021.110981 Q1
50 Microwave glycation of soy protein isolate with rare sugar (D-allulose), fructose and glucose Namli, S., Sumnu, S.G., Oztop, M.H. Food Bioscience 40, 100897 2021

https://doi.org/10.1016/j.fbio.2021.100897

Q2
51 Effect of high-pressure processing (HPP) on production and characterization of chia seed oil nanoemulsions Kaya, E.C., Oztop, M.H., Alpas, H. LWT-Food Sience & Technology 141, 110872 2021 https://doi.org/10.1016/j.lwt.2021.110872 Q1
52 Exploring the water mobility in gelatin based soft candies by means of Fast Field Cycling (FFC) Nuclear Magnetic Resonance relaxometry Pocan, P., Ilhan, E., Florek–Wojciechowska, M., Masiewicz E., Kruk D., Oztop M.H. Journal of Food Engineering 294, 110422 2021 https://doi.org/10.1016/j.jfoodeng.2020.110422 Q1
53 Field-dependent NMR relaxometry for Food Science: Applications and perspectives Ates, E.G., Domenici, V., Florek-Wojciechowska, M., Gradisek A., Kruk D., Maltar-Strmecki N., Oztop M., Ozvural E.B., Rollet A.-L. Trends in Food Science & Technology 110, pp. 513-524 2021 https://doi.org/10.1016/j.tifs.2021.02.026 Q1
54 A non-conventional TD-NMR approach to monitor honey crystallization and melting Berk, B., Grunin, L., Oztop, M.H. Journal of Food Engineering 292, 110292 2021 https://doi.org/10.1016/j.jfoodeng.2020.110292 Q1
55 Effects of High Hydrostatic Pressure assisted degreasing on the technological properties of insect powders obtained from Acheta domesticus & Tenebrio molitor Bolat, B., Ugur, A.E., Oztop, M.H., Alpas, H. Journal of Food Engineering 292, 110359 2021 https://doi.org/10.1016/j.jfoodeng.2020.110359 Q1
56 Multi-scale benchtop 1H NMR spectroscopy for milk analysis Soyler, A., Cikrikci, S., Cavdaroglu, C.,Bouillaud D., Farjon J.,Giraudeau P., Oztop M.H. LWT-Food Sience & Technology 139, 110557 2021 https://doi.org/10.1016/j.lwt.2020.110557 Q1
57 Understanding the role of d-Allulose and soy protein addition in pectin gels Ates, E.G., Ozvural, E.B., Oztop, M.H. Journal of Applied Polymer Science 138(8),49885 2021 https://doi.org/10.1002/app.49885 Q2
58 Improving the Recovery of Phenolic Compounds from Spent Coffee Grounds (SCG) by Environmentally Friendly Extraction Techniques Okur, I., Soyler, B., Sezer, P., Oztop, M.H., Alpas, H. Molecules 26(3), 613 2021 https://doi.org/10.3390/molecules26030613 Q2
59 In vitro digestibility of rare sugar (D-allulose) added pectin–soy protein gels Ates, E.G., Ozvural, E.B., Oztop, M.H. International Journal of Food Science & Technology 56(7), pp. 3421-3431 2021 https://doi.org/10.1111/ijfs.14966 Q2
60 High hydrostatic pressure assisted extraction of pectin from sugar beet pulp Kaya, B., Okur, I., Alpas, H., Oztop, M.H. International Journal of Food Science & Technology 56(10), pp. 4861-4870 2021 https://doi.org/10.1111/ijfs.15079 Q2
61 Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field 1H NMR relaxometry study Akkaya, S., Ozel, B., Oztop, M.H., Yanik, D.K., Gogus, F. Journal of Food Science 86(1), pp. 120-128 2021 https://doi.org/10.1111/1750-3841.15560 Q2
62 NMR Relaxometry and magnetic resonance imaging as tools to determine the emulsifying characteristics of quince seed powder in emulsions and hydrogels Alacik Develioglu, I., Ozel, B., Sahin, S., Oztop, M.H International Journal of Biological Macromolecules 164, pp. 2051-2061 2020 https://doi.org/10.1016/j.ijbiomac.2020.08.087 Q1
63 Time domain (TD)-NMR relaxometry as a tool to investigate the cell integrity of tomato seeds exposed to osmotic stress (OS), ultrasonication (US) and high hydrostatic pressure (HHP) Unal, K., Alpas, H., Aktas, H., Oztop, M.H. Journal of Food Science & Technology 57(10), pp. 3739-3747 2020 https://doi.org/10.1007/s13197-020-04406-5 Q3
64 Encapsulation of pea protein in an alginate matrix by cold set gelation method and use of the capsules in fruit juices Narin, C., Ertugrul, U., Tas, O., Sahin, S., Oztop, M.H. Journal of Food Science 85(10), pp. 3423-3431 2020 https://doi.org/10.1111/1750-3841.15433 Q2
65 Improving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US) Sezer, P., Okur, I., Oztop, M.H., Alpas, H. International Journal of Food Science & Technology 55(4), pp. 1468-1476 2020 https://doi.org/10.1111/ijfs.14487 Q2
66 In vitro digestion of polysaccharide including whey protein isolate hydrogels Ozel, B., Aydin, O., Oztop, M.H. Journal of the Agriculture and Food Chemistry 229, 115469 2020 https://doi.org/10.1016/j.carbpol.2019.115469 Q1
67 Role of ‘D-allulose’ in a starch based composite gel matrix Ilhan, E., Pocan, P., Ogawa, M., Oztop, M.H. Carbohydrate Polymers 228, 115373 2020 https://doi.org/10.1016/j.carbpol.2019.115373 Q1
68 Effects of High Hydrostatic Pressure (HHP) Processing and Temperature on Physicochemical Characterization of Insect Oils Extracted from Acheta domesticus (House Cricket) and Tenebrio molitor (Yellow Mealworm) Ugur, A.E., Bolat, B., Oztop, M.H., Alpas, H. Waste and Biomass Valorisation 12(8), pp. 4277-4286 2020 https://doi.org/10.1007/s12649-020-01302-z Q2
69 Real-time benchtop NMR spectroscopy for the online monitoring of sucrose hydrolysis Soyler, A., Bouillaud, D., Farjon, J., Giraudeau, P., Oztop, M.H LWT-Food Sience & Technology 118, 108832 2020 https://doi.org/10.1016/j.lwt.2019.108832 Q1
70 Physicochemical mechanisms of different biopolymers' (lysozyme, gum arabic, whey protein, chitosan) adsorption on green tea extract loaded liposomes Dag, D., Guner, S., Oztop, M.H. International Journal of Biological Macromolecules 138, pp. 473-482 2019 https://doi.org/10.1016/j.ijbiomac.2019.07.106 Q1
71 Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of corn starch by nuclear magnetic resonance relaxometry Okur, I., Ozel, B., Oztop, M.H., Alpas, H. Journal of Food Processing 42(6),e13168 2019 https://doi.org/10.1111/jfpe.13168 Q3
72 Effect of d-psicose substitution on gelatin based soft candies: A TD-NMR study Pocan, P., Ilhan, E., Oztop, M.H. Magnetic Resonance In Chemistry 57(9), pp. 661-673 2019 https://doi.org/10.1002/mrc.4847 Q2
73 Exploring the crystallinity of different powder sugars through solid echo and magic sandwich echo sequences Grunin, L., Oztop, M.H., Guner, S., Baltaci, S.F. Magnetic Resonance In Chemistry 57(9), pp. 607-615 2019 https://doi.org/10.1002/mrc.4866 Q2
74 Physicochemical and Structural Characterization of Microfluidized and Sonicated Legume Starches Bitik, A., Sumnu, G., Oztop, M Food and Bioprocess Technology 12(7), pp. 1144-1156 2019 https://doi.org/10.1007/s11947-019-02264-4 Q2
75 Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil Karademir, Y., Gökmen, V., Öztop, H.M. Food Research International 121, pp. 919-925 2019 https://doi.org/10.1016/j.foodres.2019.01.020 Q1
76 Microcapsule characterization of phenolic powder obtained from strawberry pomace Cilek Tatar, B., Sumnu, G., Oztop, M. Journal of Food processing and Preservation 43(6),e13892 2019 https://doi.org/10.1111/jfpp.13892 Q3
77 Physicochemical and Antimicrobial Properties of Oleoresin Capsicum Nanoemulsions Formulated with Lecithin and Sucrose Monopalmitate Akbas, E., Soyler, U.B., Oztop, M.H. Applied Biochemistry and Biotechnology 188(1), pp. 54-71 2019 https://doi.org/10.1007/s12010-018-2901-5 Q3
78 Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study Pocan, P., Ilhan, E., Oztop, M.H. Journal of Food Science 84(5), pp. 1087-1093 2019

https://doi.org/10.1111/1750-3841.14602

Q2
79 NMR relaxometry study of gelatin based low-calorie soft candies Efe, N., Bielejewski, M., Tritt-Goc, J., Mert, B., Oztop, M.H. Molecular Physics 117(7-8), pp. 1034-1045 2019 https://doi.org/10.1080/00268976.2018.1564392 Q3
80 Use of NMR Relaxometry to identify frankfurters of different meat sources Uguz, S.S., Ozvural, E.B., Beira, M.J., Oztop, M.H., Sebastião, P.J. Molecular Physics 117(7-8), pp. 1015-1019 2019 https://doi.org/10.1080/00268976.2018.1542162 Q3
81 Development of pH Sensitive Alginate/Gum Tragacanth Based Hydrogels for Oral Insulin Delivery Cikrikci, S., Mert, B., Oztop, M.H. Journal of the Agriculture and Food Chemistry 66(44), pp. 11784-11796 2018 https://doi.org/10.1021/acs.jafc.8b02525 Q1
82 Determination of oil and moisture distribution in fried potatoes using magnetic resonance imaging Isik, B., Sahin, S., Oztop, M.H. Journal of Food Process Engineering 41(6),e12814 2018 https://doi.org/10.1111/jfpe.12814 Q3
83 Formation of capsaicin loaded nanoemulsions with high pressure homogenization and ultrasonication Akbas, E., Soyler, B., Oztop, M.H. LWT-Food Sience & Technology 96, pp. 266-273 2018 https://doi.org/10.1016/j.lwt.2018.05.043 Q1
84 Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry Yildiz, E., Guner, S., Sumnu, G., Sahin, S., Oztop, M.H. Food and Bioprocess Technology 11(10), pp. 1923-1933 2018

https://doi.org/10.1007/s11947-018-2152-z

Q2
85 Physico-Chemical Changes of Composite Whey Protein Hydrogels in Simulated Gastric Fluid Conditions Ozel, B., Aydin, O., Grunin, L., Oztop, M.H. Journal of Agricultural and Food Chemistry 66(36), pp. 9542-9555 2018 https://doi.org/10.1021/acs.jafc.8b02829 Q1
86 Oil migration in hazelnut paste/chocolate systems using magnetic resonance imaging Cikrikci, S., Oztop, M.H. Journal of Food Measurement and Characterization 12(3), pp. 1460-1472 2018

https://doi.org/10.1007/s11694-018-9761-0

Q3
87 High hydrostatic pressure induced changes on palm stearin emulsions Sevdin, S., Ozel, B., Yucel, U., Oztop, M.H., Alpas, H. Journal of Food Engineering 229, pp. 65-71 2018 https://doi.org/10.1016/j.jfoodeng.2017.10.007 Q1
88 Utilization of lentil flour as a biopolymer source for the development of edible films Aydogdu, A., Kirtil, E., Sumnu, G., Oztop, M.H., Aydogdu, Y. Journal of Applied Polymer Science 135(23),46356 2018 https://doi.org/10.1002/app.46356 Q2
89 Enzymatic Hydrolysis of Fruit Peels and Other Lignocellulosic Biomass as a Source of Sugar Pocan, P., Bahcegul, E., Oztop, M.H., Hamamci, H. Waste and Biomass Valorization 9(6), pp. 929-937 2018 http://doi.org/10.1007/s12649-017-9875-3 Q2
90 Physicochemical and microstructural characterization of gum tragacanth added whey protein based films Tonyali, B., Cikrikci, S., Oztop, M.H. Food Research International 105, pp. 1-9 2018 https://doi.org/10.1016/j.foodres.2017.10.071 Q1
91 Visualisation of cakes differing in oil content with magnetic resonance imaging Kirtil, E., Tonyali, B., Aydogdu, A.Yildiz Bulut E., Cilek Tatar B., Oztop M.H. International Journal of Food Properties 20, pp. S1025-S1036 2017 https://doi.org/10.1080/10942912.2017.1326057 Q3
92 Cinnamon oil nanoemulsions by spontaneous emulsification: Formulation, characterization and antimicrobial activity Yildirim, S.T., Oztop, M.H., Soyer, Y. LWT - Food Science and Technology 84, pp. 122-128 2017 https://doi.org/10.1016/j.lwt.2017.05.041 Q1
93 Recent advances in time domain NMR & MRI sensors and their food applications Kirtil, E., Cikrikci, S., McCarthy, M.J., Oztop, M.H. Current Opinion in Food Science 17, pp. 9-15 2017 https://doi.org/10.1016/j.cofs.2017.07.005 Q1
94 Polysaccharide blended whey protein isolate-(WPI) hydrogels: A physicochemical and controlled release study Ozel, B., Cikrikci, S., Aydin, O., Oztop, M.H. Food Hydrocolloids 71, pp. 35-46 2017 https://doi.org/10.1016/j.foodhyd.2017.04.031 Q1
95 Physical and chemical characteristics of encapsulated goldenberry (Physalis peruviana L.) juice powder Dag, D., Kilercioglu, M., Oztop, M.H. LWT - Food Science and Technology 83, pp. 86-94 2017 https://doi.org/10.1016/j.lwt.2017.05.007 Q1
96 NMR relaxometry as a tool to understand the effect of microwave heating on starch-water interactions and gelatinization behavior Ozel, B., Dag, D., Kilercioglu, M., Sumnu, S.G., Oztop, M.H. LWT - Food Science and Technology 83, pp. 10-17 2017 https://doi.org/10.1016/j.lwt.2017.04.077 Q1
97 Dynamics of unloaded and green tea extract loaded lecithin based liposomal dispersions investigated by nuclear magnetic resonance T2 relaxation Kirtil, E., Dag, D., Guner, S., Unal, K., Oztop, M.H. Food Research International 99, pp. 807-814 2017 https://doi.org/10.1016/j.foodres.2017.06.064 Q1
98 Capsaicin emulsions: Formulation and characterization Akbas, E., Soyler, U.B., Oztop, M.H. Journal of Dispersion Science and Technology 38(8), pp. 1079-1086 2017 https://doi.org/10.1080/01932691.2016.1224717 Q3
99 Effect of different polysaccharides on swelling of composite whey protein hydrogels: A low field (LF) NMR relaxometry study Ozel, B., Uguz, S.S., Kilercioglu, M., Grunin, L., Oztop, M.H. Journal of Food Process Engineering 40(3),e12465 2017 https://doi.org/10.1111/jfpe.12465 Q2
100 Mathematical Modeling and Use of Magnetic Resonance Imaging (MRI) for Oil Migration in Chocolate Confectionery Systems Cikrikci, S., Oztop, M.H. Food Engineering Reviews 9(1), pp. 50-70 2017 https://doi.org/10.1007/s12393-016-9152-4 Q1
101 Physical characterization of low-calorie chocolate formulations Cikrikci, S., Yucekutlu, M., Mert, B., Oztop, M.H. Journal of Food Measurement and Characterization 11(1), pp. 41-49 2017 https://doi.org/10.1007/s11694-016-9369-1 Q3
102 Formation and Characterization of Green Tea Extract Loaded Liposomes Dag, D., Oztop, M.H. Journal of Food Science 82(2), pp. 463-470 2017 https://doi.org/10.1111/1750-3841.13615 Q2
103 Food grade liposome systems: Effect of solvent, homogenization types and storage conditions on oxidative and physical stability Guner, S., Oztop, M.H. Colloids and Surfaces A: Physicochemical and Engineering Aspects 513, pp. 468-478 2017 https://doi.org/10.1016/j.colsurfa.2016.11.022 Q2
104 Wheatgrass juice to wheat grass powder: Encapsulation, physical and chemical characterization Akbas, E., Kilercioglu, M., Onder, O.N., Koker A., Soyler B., Oztop M.H. Journal of Functional Foods 28, pp. 19-27 2017 https://doi.org/10.1016/j.jff.2016.11.010 Q1
105 Characterization of emulsion stabilization properties of quince seed extract as a new source of hydrocolloid Kirtil, E., Oztop, M.H. Food Research International 85, pp. 84-94 2016 https://doi.org/10.1016/j.foodres.2016.04.019 Q1
106 1H Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing Kirtil, E., Oztop, M.H. Food Engineering Reviews 8(1), pp. 1-22 2016 https://doi.org/10.1007/s12393-015-9118-y Q1
107 Effect of high pressure homogenization (microfluidization) on the quality of Ottoman Strawberry (F. Ananassa) juice Karacam, C.H., Sahin, S., Oztop, M.H. LWT - Food Science and Technology 64(2), pp. 932-937 2015 https://doi.org/10.1016/j.lwt.2015.06.064 Q1
108 Effect of pectin methyl esterase (PME) and CaCl2 infusion on the cell integrity of fresh-cut and frozen-thawed mangoes: An NMR relaxometry study Kirtil, E., Oztop, M.H., Sirijariyawat, A.,Ngamchuachit P, Barrett D.M,. McCarthy M.J Food Research International 66, pp. 409-416 2014 https://doi.org/10.1016/j.foodres.2014.10.006 Q1
109 Monitoring the effects of divalent ions (Mn+2 and Ca+2) in heat-set whey protein gels Oztop, M.H., McCarthy, K.L., McCarthy, M.J., Rosenberg, M. LWT - Food Science and Technology 56(1), pp. 93-100 2014 https://doi.org/10.1016/j.lwt.2013.10.043 Q1
110 Using multi-slice-multi-echo images with NMR relaxometry to assess water and fat distribution in coated chicken nuggets Oztop, M.H., Bansal, H., Takhar, P., McCarthy, K.L., McCarthy, M.J. LWT - Food Science and Technology 55(2), pp. 690-694 2014 https://doi.org/10.1016/j.lwt.2013.10.031 Q1
111 The impact of alkali pretreatment and post-pretreatment conditioning on the surface properties of rice straw affecting cellulose accessibility to cellulases Karuna, N., Zhang, L., Walton, J.H., Couturier M., Oztop M.H,. Master E.R., McCarthy M.J. Jeoh T. Bioresource Technology 167, pp. 232-240 2014 https://doi.org/10.1016/j.biortech.2014.05.122 Q1
112 Whey protein/alginate beads as carriers of a bioactive component Wichchukit, S., Oztop, M.H., McCarthy, M.J., McCarthy, K.L. Food Hydrocolloids 33(1), pp. 66-73 2013 https://doi.org/10.1016/j.foodhyd.2013.02.013 Q1
113 Effect of boiling, roasting and frying on disintegration of peanuts in simulated gastric environment Kong, F., Oztop, M.H., Paul Singh, R., McCarthy, M.J. LWT - Food Science and Technology 50(1), pp. 32-38 2013 https://doi.org/10.1016/j.lwt.2012.07.044 Q1
114 Uptake of Divalent Ions (Mn +2 and Ca +2) by Heat-Set Whey Protein Gels Oztop, M.H., Mccarthy, K.L., Mccarthy, M.J., Rosenberg, M. Journal of Food Science 77(2), pp. E68-E73 2012 https://doi.org/10.1111/j.1750-3841.2011.02541.x Q2
115 Monitoring changes in feta cheese during brining by magnetic resonance imaging and NMR relaxometry Altan, A., Oztop, M.H., McCarthy, K.L., McCarthy, M.J. Journal of Food Engineering 107(2), pp. 200-207 2011 https://doi.org/10.1016/j.jfoodeng.2011.06.023 Q1
116 Physical Changes in White and Brown Rice during Simulated Gastric Digestion Kong, F., Oztop, M.H., Singh, R.P., Mccarthy, M.J. Journal of Food Science 76(6), pp. E450-E457 2011 https://doi.org/10.1111/j.1750-3841.2011.02271.x Q2
117 Characterization of water distribution in xanthan-curdlan hydrogel complex using magnetic resonance imaging, nuclear magnetic resonance relaxometry, rheology, and scanning electron microscopy Williams, P.D., Oztop, M.H., Mccarthy, M.J., Mccarthy, K.L., Lo, Y.M. Journal of Food Science 76(6), pp. E472-E478 2011 https://doi.org/10.1111/j.1750-3841.2011.02227.x Q2
118 Mathematical modeling of swelling in high moisture whey protein gels Oztop, M.H., McCarthy, K.L. Journal of Food Engineering 106(1), pp. 53-59 2011

https://doi.org/10.1016/j.jfoodeng.2011.04.007

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119 Magnetic resonance imaging (MRI) and relaxation spectrum analysis as methods to investigate swelling in whey protein gels Oztop, M.H., Rosenberg, M., Rosenberg, Y., McCarthy, K.L., McCarthy, M.J. Journal of Food Science 75(8), pp. E508-E515 2010 https://doi.org/10.1111/j.1750-3841.2010.01788.x Q2
120 Disintegration efficiency of pulsed electric field induced effects on onion (Allium cepa L.) tissues as a function of pulse protocol and determination of cell integrity by 1H-NMR relaxometry Ersus, S., Oztop, M.H., McCarthy, M.J., Barrett, D.M. Journal of Food Science 75(7), pp. E444-E452 2010

DOI: 10.1111/j.1750-3841.2010.01769.x

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121 Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips Sahin, S., Sumnu, G., Oztop, M.H. Journal of the Science of Food and Agriculture 87(15), pp. 2830-2836 2007 https://doi.org/10.1002/jsfa.3034 Q1
122 Optimization of microwave frying of osmotically dehydrated potato slices by using response surface methodology Oztop, M.H., Sahin, S., Sumnu, G. European Food Research and Technology 224(6), pp. 707-713 2007 https://doi.org/10.1007/s00217-006-0362-5 Q2
123 Optimization of microwave frying of potato slices by using Taguchi technique Oztop, M.H., Sahin, S., Sumnu, G. Journal of Food Engineering 79(1), pp. 83-91 2007 https://doi.org/10.1016/j.jfoodeng.2006.01.031 Q1
124 Drying of carrots in microwave and halogen lamp-microwave combination ovens Sumnu, G., Turabi, E., Oztop, M. LWT - Food Science and Technology 38(5), pp. 549-553 2005 https://doi.org/10.1016/j.lwt.2004.07.006 Q1

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02/02/2024 - 22:43