| Publication Name | Authors | Journal | Volume, Issue and Page Number | DOI | Q-rank |
| Effect of high-pressure homogenization, microwave pasteurization and protein addition on the bioactive and physicochemical properties of liquid tomato product | Tas O., Ates E.G., Bal M., Sumnu G., Oztop M. | Applied Food Research | 5(2), 101389 | https://doi.org/10.1016/j.afres.2025.101389 | Q1 |
| Psyllium and its role in improving rheology and structural properties of aquafaba cakes | Ates E.G., Tonyalı Karslı G., Ozcan O.D., Özvural E.B., Oztop M.H. | Journal of the Science of Food and Agriculture | https://doi.org/10.1002/jsfa.70134 | Q1 | |
| Defatting strategies for chia protein production: effects on physicochemical properties | Dirr S., Karslioglu O.O., Ates E.G., Oztop M.H. | Future Foods | 12, 100729 | https://doi.org/10.1016/j.fufo.2025.100729 | Q1 |
| Investigating the behavior of D-glucose, D-fructose, and D-allulose in aqueous media by molecular dynamics simulations | Buğday Z.Y., Bayramoğlu B., Öztop H.M. | Journal of Food Engineering | 394, 112516 | https://doi.org/10.1016/j.jfoodeng.2025.112516 | Q1 |
| Properties of water-pectin mixtures by means of NMR relaxometry – influence of temperature, concentration and precipitation method | Osuch M., Ozgur A., Ozel B., Masiewicz E., Ilhan E., Solmaz H.G., Oztop M.H., Kasparek A., Kruk D. | LWT | 229, 118152 | https://doi.org/10.1016/j.lwt.2025.118152 | Q1 |
| Enhanced Pathogen Control Through Thymol and Carvacrol Nanoemulsions: A Microfluidization Approach | Ozogul Y., Karsli G.T., Yazgan H., Kuley E., Oztop H.M., Ozogul F., Esatbeyoglu T. | Food and Bioprocess Technology | 18(6), pp. 5377-5387 | https://doi.org/10.1007/s11947-025-03759-z | Q1 |
| Effects of Processing Methods on the Physical Properties of Aquafaba Powder: Time-Domain Nuclear Magnetic Resonance Analysis | Ates E., Tonyali Karsli G., Ozcan O., Ozvural E., Oztop M. | Magnetic Resonance in Chemistry | 63(45813), pp. 394-405 | https://doi.org/10.1002/mrc.5521 | Q2 |
| Antifungal potential of Bacillus strains: implications for biocontrol strategies in food safety and sustainable agriculture | Gharsallah H., Cheffi M., Mallek R., Omri N., Triki M.A., Öztop M.H., Zarai Z. | Frontiers in Microbiology | 16, 1615252 | https://doi.org/10.3389/fmicb.2025.1615252 | Q1 |
| Interval resonance analysis (InRA): A versatile tool for automated untargeted 1H NMR fingerprinting – A case study in sugar beet field authentication | Fuentes C.A., Montoya D., Öztop M., Rojas-Rioseco M., Bravo M., González F., Castillo R.D.P. | Analytica Chimica Acta | 1363, 344175 | https://doi.org/10.1016/j.aca.2025.344175 | Q1 |
| Elucidating the biosurfactant potential of Bacillus strains: A study of structure and function in food applications | Gharsallah H., Guerin C., Eddehech A., Boufi S., Öztop M.H., Balti R., Zarai Z. | International Journal of Food Science and Technology | 60, vvaf116 | https://doi.org/10.1093/ijfood/vvaf116 | Q2 |
| Effect of Extraction Methods and Preheat Treatments on the Functional Properties of Pumpkin Seed Protein Concentrate | Tas O., Sumnu S.G., Oztop M.H. | ACS Food Science and Technology | 5(1), pp. 105-117 | https://doi.org/10.1021/acsfoodscitech.4c00601 | Q2 |
| Development of a Novel Formulation of a Functional Tomato Sauce | Tchonkouang R.D., Martey D.M., Bal M., Oztop M.H., Gago C., Guerreiro A., Antunes M.D., Vieira M.M.C. | Food Science and Technology (United States) | 13(1), pp. 76-96 | https://doi.org/10.13189/fst.2025.130108 | Q3 |
| Functional tomato sauces enriched with glycated pumpkin seed protein concentrate: Physicochemical, nutritional, and digestibility assessment | Tas O., Sumnu G., Oztop M.H. | LWT | 230, 118295 | https://doi.org/10.1016/j.lwt.2025.118295 | Q1 |
| Aerogels based on proteins extracted from plant sources: Different production methodologies | Mottola S., Cardea S., Montella F., Scognamiglio M., Öztop M.H., De Marco I., Ersus S. | Food and Bioproducts Processing | 151, pp. 148-157 | https://doi.org/10.1016/j.fbp.2025.03.011 | Q2 |
| Investigating the crystallinity of hard candies prepared and stored at different temperatures with low field-NMR relaxometry | Kuzu S., Ozel B., Uguz S.S., Dogdu S., Marangoz M.A., Grunin L., Oztop M.H. | Journal of the Science of Food and Agriculture | 105(1), pp. 489-497 | https://doi.org/10.1002/jsfa.13847 | Q1 |
| Effect of High Hydrostatic Pressure (HHP) on the Enzymatic Hydrolysis of Fish Gelatin | Okur I., Oztop M.H., Alpas H. | BioFactors | 51, e70042 | https://doi.org/10.1002/biof.70042 | Q1 |
| Reformulation and Characterization of Mediterranean Ingredients by Novel Technologies | Ates E.G., Bal M., Cetin Karasu M., Cifte N.E., Erdem F., Gul M.R., Tas O., Tonyali Karsli G., Pleslić S., Smokrović K., Maltar-Strmečki N., Abiad M.G., Dukić J., Režek Jambrak A., Tchonkouang R.D., C. Vieira M., Antunes M.D., Mert B., Sumnu G., Alpas H., Oztop M. | Food Engineering Reviews | , 100147 | https://doi.org/10.1007/s12393-025-09401-0 | Q1 |
| Social life cycle sustainability assessment of dried tomato products based on material and process selection through multi-criteria decision making | Ayhan D., Mendoza F.A., Gul M.R., Ari I., Alpas H., Oztop M.H. | Journal of the Science of Food and Agriculture | 105(3), pp. 1978-1992 | https://doi.org/10.1002/jsfa.13974 | Q1 |
| Monitoring and prediction of chocolate blooming using Vis-NIR and FT-IR hyperspectral imaging and machine learning techniques: A study on tempering and storage effects | Eriklioglu H., Castillo R.D.P., Oztop M.H. | LWT | 228, 118135 | https://doi.org/10.1016/j.lwt.2025.118135 | Q1 |
| Effects of High Hydrostatic Pressure (HHP) on the Extraction and Functional Characteristics of Chickpea Proteins and Saponins | Ates E.G., Tonyali Karsli G., Alpas H., Ozvural E.B., Oztop M.H. | ACS Food Science and Technology | 5(3), pp. 1116-1123 | https://doi.org/10.1021/acsfoodscitech.4c00975 | Q2 |
| Comparative performance of artificial neural networks and support vector Machines in detecting adulteration of apple juice concentrate using spectroscopy and time domain NMR | Cavdaroglu C., Altug N., Serpen A., Öztop M.H., Ozen B. | Food Research International | 201, 115616 | https://doi.org/10.1016/j.foodres.2024.115616 | Q1 |
| Non-invasive detection of protein aggregation in biopharmaceuticals using TD-NMR and MRI | Ozesme Taylan G., Alam H., Mercan E., Erkan E., Yamali C., Oztop M.H. | European Journal of Pharmaceutics and Biopharmaceutics | 215, 114830 | https://doi.org/10.1016/j.ejpb.2025.114830 | Q1 |
| Core-shell aerogel design for enhanced oral insulin delivery | Ozesme Taylan G., Illanes-Bordomás C., Guven O., Erkan E., Erünsal S.Ç., Oztop M.H., García-González C.A. | International Journal of Pharmaceutics | 669, 125038 | https://doi.org/10.1016/j.ijpharm.2024.125038 | Q1 |
| Foaming and emulsifying properties of aquafaba powders as affected by saponin and amino acid content | Ates E.G., Tonyali Karsli G., Ozcan O.D., Ozvural E.B., Oztop M.H. | LWT | 226, 117975 | https://doi.org/10.1016/j.lwt.2025.117975 | Q1 |
| Valorization of Black Tea Waste Fibers into Instant Teas and Characterization of Their Bioactive Profile and Physicochemical Properties | Cifte N.E., Taskin E., Gorgisen G., Namli S., Yetgin M.M., Gurleyik A., Hosafci E., Oztop M.H. | ACS Food Science and Technology | 5(1), pp. 162-174 | https://doi.org/10.1021/acsfoodscitech.4c00665 | Q2 |
| Sustainable authentication of molasses' botanical origin using infrared spectroscopy: Accuracy and greenness evaluation of spectral techniques | Rojas-Rioseco M., Öztop M., Fuentes C.A., Bravo M., Smajlovic I., Smajlovic M., Kołodziejski K., Kruk D., Muñoz V., Castillo R.D.P. | Current Research in Food Science | 10, 101096 | https://doi.org/10.1016/j.crfs.2025.101096 | Q1 |
| Publication Name | Authors | Journal | Volume, Issue and Page Number | DOI | Q-rank |
| Quality changes in high hydrostatic pressure treated enriched tomato sauce | Erdem F., Tas O., Erol N., Oztop M., Alpas H. | Journal of the Science of Food and Agriculture | 104(15), pp. 9151-9159 | https://doi.org/10.1002/jsfa.13736 | Q1 |
| Spirulina and chlorella derived hard candies as functional food | Maryam S., Oztop M.H., Doğdu S., Ali Marangoz M., Zeshan Z., Qasim Hayat M., Riaz R., Chattha M.W.A., Janjua H.A. | Journal of Functional Foods | 123, 106565 | https://doi.org/10.1016/j.jff.2024.106565 | Q1 |
| Crystallization of sucrose by using microwave vacuum evaporation | Ibis O.I., Bugday Y.B., Aljurf B.N., Goksu A.O., Solmaz H., Oztop M.H., Sumnu G. | Journal of Food Engineering | 365, 111847 | https://doi.org/10.1016/j.jfoodeng.2023.111847 | Q1 |
| Synergistic quantification of mixed insulin preparations using time domain NMR techniques | Alam H., Ozesme Taylan G., Yamali C., Oztop M.H. | Journal of Pharmaceutical and Biomedical Analysis | 247, 116260 | https://doi.org/10.1016/j.jpba.2024.116260 | Q2 |
| Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder | Bal M., Ates E.G., Erdem F., Tonyali Karsli G., Karasu M.C., Ozarda O., Mert B., Oztop M.H. | Frontiers in Sustainable Food Systems | 8, 1358520 | https://doi.org/10.3389/fsufs.2024.1358520 | Q1 |
| Improvement of functional properties of Chlorella-inulin conjugates via Maillard reaction | Riaz R., Tas O., Oztop M.H., Niazi M.B.K., Janjua H.A. | International Journal of Food Science and Technology | 59(12), pp. 8983-8997 | https://doi.org/10.1111/ijfs.17371 | Q2 |
| Exploring Noncentrifugal Sugar as a Partial Replacement for White Sugar in Low Methoxyl Pectin Confectionery Gels: Impacts on Physical and Rheological Properties | Fakhar H.I., Cavdaroglu E., Hayat M.Q., Janjua H.A., Oztop M.H. | ACS Food Science and Technology | 4(12), pp. 3036-3046 | https://doi.org/10.1021/acsfoodscitech.4c00603 | Q2 |
| Determining sugar and molasses origin by non-exchangeable hydrogen stable isotope of ethanol and carbon isotope ratio mass spectrometry | Rojas-Rioseco M., Fakhar H.I., Smajlovic I., Smajlovic M., Grkavac S., Oztop M.H., Hayat M.Q., Castillo R.D.P. | Food Frontiers | 5(4), pp. 1709-1721 | https://doi.org/10.1002/fft2.418 | Q1 |
| Physicochemical and sensorial properties of tomato leathers at different drying conditions | Basdemir E., Ince A.E., Kizgin S., Ozel B., Ozarda O., Sumnu S.G., Oztop M.H. | Journal of Food Science | 89(5), pp. 2659-2671 | https://doi.org/10.1111/1750-3841.17061 | Q1 |
| Correlation of low field nuclear magnetic resonance relaxation with composition and glass transition of hard candies | Ozel B., Berk B., Uguz S.S., Grunin L., Oztop M.H. | Frontiers in Food Science and Technology | 4, 1263380 | https://doi.org/10.3389/frfst.2024.1263380 | Q2 |
| Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin-stevia addition as sugar replacer | Berk B., Cosar S., Mazı B.G., Oztop M.H. | Journal of Texture Studies | 55, e12834 | https://doi.org/10.1111/jtxs.12834 | Q1 |
| Hard Candy Production and Quality Parameters: A review | Ozel B., Kuzu S., Marangoz M.A., Dogdu S., Morris R.H., Oztop M.H. | Open Research Europe | 4, 60 | https://doi.org/10.12688/openreseurope.16792.1 | Q2 |
| Effects of high hydrostatic pressure on the functional properties of soy protein isolate | Zengin K., Ozel B., Oztop M.H., Alpas H. | Journal of Food Process Engineering | 47, e14578 | https://doi.org/10.1111/jfpe.14578 | Q2 |
| The use of chitosan aerogels as an adsorbent for the regeneration of frying oil | Delice F.N., Namli S., Uzun M.A., Guven O., Tekin A., Oztop M.H. | Journal of Food Engineering | 380, 112158 | https://doi.org/10.1016/j.jfoodeng.2024.112158 | Q1 |
| 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 | https://doi.org/10.1002/jsfa.12894 | Q1 |
| Unravelling temperature-dependent molecular changes in hydrated wheat and maize starches using 1H time-domain NMR | van Rooyen J., Grunin L., Oztop M., Kruk D., Manley M. | Journal of Food Engineering | 375, 112041 | https://doi.org/10.1016/j.jfoodeng.2024.112041 | Q1 |
| Universal 1H Spin–Lattice NMR Relaxation Features of Sugar—A Step towards Quality Markers | Fakhar H.I., Kasparek A., Kolodziejski K., Grunin L., Öztop M.H., Hayat M.Q., Janjua H.A., Kruk D. | Molecules | 29, 2422 | https://doi.org/10.3390/molecules29112422 | Q1 |
| Publication Name | Authors | Journal | Volume, Issue and Page Number | DOI | Q-rank |
| Alternative methods for RuBisCO extraction from sugar beet waste: A comparative approach of ultrasound and high voltage electrical discharge | Dukić J., Košpić K., Kelava V., Mavrić R., Nutrizio M., Balen B., Butorac A., Halil Öztop M., Režek Jambrak A. | Ultrasonics Sonochemistry | 99, 106535 | https://doi.org/10.1016/j.ultsonch.2023.106535 | Q1 |
| 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 | https://doi.org/10.1016/j.idairyj.2022.105512 | Q1 |
| Mechanism of adsorption for design of role-specific polymeric surfactants | Kirtil E., Oztop M.H. | Chemical Papers | 77(5), pp. 2343-2361 | https://doi.org/10.1007/s11696-022-02636-9 | Q2 |
| Effects of deacetylation degree of chitosan on the structure of aerogels | Namli S., Guven O., Simsek F.N., Gradišek A., Sumnu G., Yener M.E., Oztop M. | International Journal of Biological Macromolecules | 250, 126123 | https://doi.org/10.1016/j.ijbiomac.2023.126123 | Q1 |
| 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 | https://doi.org/10.1021/acs.jafc.2c09190 | Q1 |
| 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 H.M., Marra F., Erdogdu F. | Innovative Food Science and Emerging Technologies | 85, 103345 | https://doi.org/10.1016/j.ifset.2023.103345 | Q1 |
| Physical characterization of chocolates prepared with various soybean and milk powders | Taşoyan İ.C., Yolaçaner E.T., Öztop M.H. | Journal of Texture Studies | 54(2), pp. 334-346 | https://doi.org/10.1111/jtxs.12744 | Q1 |
| Influence of multiple parameters on the crystallinity of dairy powders | Guner San S., Grunin L., Kaner O., Sumnu G., Oztop M.H. | International Dairy Journal | 147, 105782 | https://doi.org/10.1016/j.idairyj.2023.105782 | Q1 |
| Monitoring and modelling of moisture content with nuclear magnetic resonance (NMR) | Selçuk B., Oztop M.H., Cekmecelioglu D. | International Journal of Food Engineering | 19(6), pp. 279-288 | https://doi.org/10.1515/ijfe-2023-0078 | Q2 |
| Water Dynamics in Dextran-Based Hydrogel Micro/Nanoparticles Studied by NMR Diffusometry and Relaxometry | Umut E., Beira M.J., Oztop M.H., Sahiner N., Sebastião P.J., Kruk D. | Journal of Physical Chemistry B | 127(41), pp. 8950-8960 | https://doi.org/10.1021/acs.jpcb.3c04452 | Q1 |
| 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 | https://doi.org/10.1111/1750-3841.16674 | Q1 |
| 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, e14243 | https://doi.org/10.1111/jfpe.14243 | Q2 |
| Molecular Dynamics of Jelly Candies by Means of Nuclear Magnetic Resonance Relaxometry | Kruk D., Grunin L., Stankiewicz A., Kołodziejski K., Ilhan E., Oztop M.H. | Molecules | 28, 2230 | https://doi.org/10.3390/molecules28052230 | Q1 |
| High-Pressure-Assisted Extraction of Phenolic Compounds from Olive Leaves: optimization and Comparison with Conventional Extraction | Okur I., Namlı S., Oztop M.H., Alpas H. | ACS Food Science and Technology | 3(1), pp. 161-169 | https://doi.org/10.1021/acsfoodscitech.2c00346 | Q2 |
| 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., Öztop M.H., Rojas-Rioseco M., Bravo M., Göksu A.Ö., Manley M., Castillo R.D.P. | Food Chemistry | 428, 136817 | https://doi.org/10.1016/j.foodchem.2023.136817 | Q1 |
| 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 | https://doi.org/10.1021/acsfoodscitech.2c00230 | Q2 |
| Publication Name | Authors | Journal | Volume, Issue and Page Number | DOI | Q-rank |
| 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, 6745 | https://doi.org/10.3390/molecules27196745 | Q1 |
| Rheology of food hydrogels, and organogels | Ozel B., Oztop M.H. | Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition | pp. 661-688 | https://doi.org/10.1016/B978-0-12-823983-4.00018-2 | |
| 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, 2216 | https://doi.org/10.3390/molecules27072216 | Q1 |
| 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 | https://doi.org/10.1016/j.jfoodeng.2021.110848 | Q1 |
| 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, 107185 | https://doi.org/10.1016/j.foodhyd.2021.107185 | Q1 |
| 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 | https://doi.org/10.1021/acsfoodscitech.2c00222 | Q2 |
| Investigation of the Hydration Behavior of Different Sugars by Time Domain‐NMR | Tas O., Ertugrul U., Grunin L., Oztop M.H. | Foods | 11, 1148 | https://doi.org/10.3390/foods11081148 | Q1 |
| 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 | https://doi.org/10.1002/jsfa.11606 | Q1 |
| The Effect of Hydrolysis on the Antioxidant Activity of Olive Mill Waste | Attard K., Oztop M.H., Lia F. | Applied Sciences (Switzerland) | 12, 12187 | https://doi.org/10.3390/app122312187 | Q2 |
| 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 | https://doi.org/10.1021/acsfoodscitech.2c00231 | Q2 |
| An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours | Tas O., Ertugrul U., Grunin L., Oztop M.H. | Legume Science | 4, e136 | https://doi.org/10.1002/leg3.136 | Q1 |
| 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 | 155, 113001 | https://doi.org/10.1016/j.lwt.2021.113001 | Q1 |
| 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 | https://doi.org/10.1016/j.foodres.2022.111682 | Q1 |
| The effects of crosslinking agents on faba bean flour–chitosan-curcumin films and their characterization | Yildiz E., Ilhan E., Kahyaoglu L.N., Sumnu G., Oztop M.H. | Legume Science | 4, e121 | https://doi.org/10.1002/leg3.121 | Q1 |
| Recent developments in industrial applications of nanoemulsions | Ozogul Y., Karsli G.T., Durmuş M., Yazgan H., Oztop H.M., McClements D.J., Ozogul F. | Advances in Colloid and Interface Science | 304, 102685 | https://doi.org/10.1016/j.cis.2022.102685 | Q1 |
| 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 | https://doi.org/10.1021/acsfoodscitech.2c00256 | Q2 |
| Publication Name | Authors | Journal | Volume, Issue and Page Number | DOI | Q-rank |
| Physicochemical properties of wet-glycated soy proteins | Zia M.B., Namli S., Oztop M.H. | LWT | 142, 110981 | https://doi.org/10.1016/j.lwt.2021.110981 | Q1 |
| 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 and Technology | 56(10), pp. 5334-5339 | https://doi.org/10.1111/ijfs.15128 | Q2 |
| 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 | https://doi.org/10.1016/j.jfoodeng.2021.110483 | Q1 |
| 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, 49885 | https://doi.org/10.1002/app.49885 | Q2 |
| 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 | https://doi.org/10.1021/acs.jafc.1c02708 | Q1 |
| 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 Valorization | 12(8), pp. 4277-4286 | https://doi.org/10.1007/s12649-020-01302-z | Q2 |
| 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 | https://doi.org/10.1016/j.fbio.2021.100897 | Q2 |
| 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 | https://doi.org/10.1016/j.jfoodeng.2020.110422 | Q1 |
| Water dynamics in whey-protein-based composite hydrogels by means of nmr relaxometry | Ozel B., Kruk D., Wojciechowski M., Osuch M., Oztop M.H. | International Journal of Molecular Sciences | 22, 9672 | https://doi.org/10.3390/ijms22189672 | Q2 |
| 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 | https://doi.org/10.1111/ijfs.15174 | Q2 |
| 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 and Technology | 56(7), pp. 3421-3431 | https://doi.org/10.1111/ijfs.14966 | Q2 |
| 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 | https://doi.org/10.1016/j.jfoodeng.2020.110359 | Q1 |
| 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 | https://doi.org/10.1016/j.ces.2021.116951 | Q2 |
| 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), pp. 1773-1790 | https://doi.org/10.1007/s11947-021-02672-5 | Q1 |
| 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 Opinion in Food Science | 41, pp. 122-129 | https://doi.org/10.1016/j.cofs.2021.03.012 | Q1 |
| 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 | https://doi.org/10.1111/ijfs.15218 | Q2 |
| 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 | https://doi.org/10.1016/j.jmr.2021.106976 | Q2 |
| 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 | https://doi.org/10.1021/acs.jafc.1c00943 | Q1 |
| 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 and Technology | 56(10), pp. 4861-4870 | https://doi.org/10.1111/ijfs.15079 | Q2 |
| 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 | 150, 111939 | https://doi.org/10.1016/j.lwt.2021.111939 | Q1 |
| 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 | 139, 110557 | https://doi.org/10.1016/j.lwt.2020.110557 | Q1 |
| 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 | https://doi.org/10.1016/j.jfoodeng.2020.110292 | Q1 |
| 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 | 147, 111556 | https://doi.org/10.1016/j.lwt.2021.111556 | Q1 |
| 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 | https://doi.org/10.1007/s11483-021-09688-6 | Q2 |
| 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 | https://doi.org/10.1111/ijfs.15229 | Q2 |
| Field-dependent NMR relaxometry for Food Science: Applications and perspectives | Ates E.G., Domenici V., Florek-Wojciechowska M., Gradišek A., Kruk D., Maltar-Strmečki N., Oztop M., Ozvural E.B., Rollet A.-L. | Trends in Food Science and Technology | 110, pp. 513-524 | https://doi.org/10.1016/j.tifs.2021.02.026 | Q1 |
| Effect of high-pressure processing (HPP) on production and characterization of chia seed oil nanoemulsions | Kaya E.C., Oztop M.H., Alpas H. | LWT | 141, 110872 | https://doi.org/10.1016/j.lwt.2021.110872 | Q1 |
| 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 | https://doi.org/10.1111/1750-3841.15808 | Q2 |
| 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, 613 | https://doi.org/10.3390/molecules26030613 | Q2 |
| 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 | https://doi.org/10.1111/1750-3841.15560 | Q2 |
| Low-field time-domain nuclear magnetic resonance applied to dairy foods | Pocan P., Oztop M.H. | Dairy Foods: Processing, Quality, and Analytical Techniques | pp. 215-232 | https://doi.org/10.1016/B978-0-12-820478-8.00005-5 |
| Publication Name | Authors | Journal | Volume, Issue and Page Number | DOI | Q-rank |
| 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 and Technology | 57(10), pp. 3739-3747 | https://doi.org/10.1007/s13197-020-04406-5 | Q3 |
| Role of ‘D-allulose’ in a starch based composite gel matrix | Ilhan E., Pocan P., Ogawa M., Oztop M.H. | Carbohydrate Polymers | 228, 115373 | https://doi.org/10.1016/j.carbpol.2019.115373 | Q1 |
| 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 | https://doi.org/10.1111/1750-3841.15433 | Q2 |
| 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 | https://doi.org/10.1016/j.ijbiomac.2020.08.087 | Q1 |
| 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 and Technology | 55(4), pp. 1468-1476 | https://doi.org/10.1111/ijfs.14487 | Q2 |
| In vitro digestion of polysaccharide including whey protein isolate hydrogels | Ozel B., Aydin O., Oztop M.H. | Carbohydrate Polymers | 229, 115469 | https://doi.org/10.1016/j.carbpol.2019.115469 | Q1 |
| Real-time benchtop NMR spectroscopy for the online monitoring of sucrose hydrolysis | Soyler A., Bouillaud D., Farjon J., Giraudeau P., Oztop M.H. | LWT | 118, 108832 | https://doi.org/10.1016/j.lwt.2019.108832 | Q1 |
| Publication Name | Authors | Journal | Volume, Issue and Page Number | DOI | Q-rank |
| 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 | https://doi.org/10.1016/j.foodres.2019.01.020 | Q1 |
| 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 | https://doi.org/10.1002/mrc.4847 | Q2 |
| 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(45876), pp. 1015-1019 | https://doi.org/10.1080/00268976.2018.1542162 | Q3 |
| 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(45876), pp. 1034-1045 | https://doi.org/10.1080/00268976.2018.1564392 | Q3 |
| 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 | https://doi.org/10.1007/s12010-018-2901-5 | Q3 |
| 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 | https://doi.org/10.1111/1750-3841.14602 | Q2 |
| Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry | Okur I., Ozel B., Oztop M.H., Alpas H. | Journal of Food Process Engineering | 42, e13168 | https://doi.org/10.1111/jfpe.13168 | Q3 |
| 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 | https://doi.org/10.1002/mrc.4866 | Q2 |
| 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 | https://doi.org/10.1007/s11947-019-02264-4 | Q2 |
| Microcapsule characterization of phenolic powder obtained from strawberry pomace | Cilek Tatar B., Sumnu G., Oztop M. | Journal of Food Processing and Preservation | 43, e13892 | https://doi.org/10.1111/jfpp.13892 | Q3 |
| 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 | https://doi.org/10.1016/j.ijbiomac.2019.07.106 | Q1 |
| Publication Name | Authors | Journal | Volume, Issue and Page Number | DOI | Q-rank |
| 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 | https://doi.org/10.1007/s12649-017-9875-3 | Q2 |
| Formation of capsaicin loaded nanoemulsions with high pressure homogenization and ultrasonication | Akbas E., Soyler B., Oztop M.H. | LWT | 96, pp. 266-273 | https://doi.org/10.1016/j.lwt.2018.05.043 | Q1 |
| Development of pH Sensitive Alginate/Gum Tragacanth Based Hydrogels for Oral Insulin Delivery | Cikrikci S., Mert B., Oztop M.H. | Journal of Agricultural and Food Chemistry | 66(44), pp. 11784-11796 | https://doi.org/10.1021/acs.jafc.8b02525 | Q1 |
| 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 | https://doi.org/10.1021/acs.jafc.8b02829 | Q1 |
| 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, 46356 | https://doi.org/10.1002/app.46356 | Q2 |
| 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, e12814 | https://doi.org/10.1111/jfpe.12814 | Q3 |
| 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 | https://doi.org/10.1016/j.jfoodeng.2017.10.007 | Q1 |
| 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 | https://doi.org/10.1007/s11947-018-2152-z | Q2 |
| 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 | https://doi.org/10.1016/j.foodres.2017.10.071 | Q1 |
| 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 | https://doi.org/10.1007/s11694-018-9761-0 | Q3 |
| Publication Name | Authors | Journal | Volume, Issue and Page Number | DOI | Q-rank |
| 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 | https://doi.org/10.1080/10942912.2017.1326057 | Q3 |
| 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 | https://doi.org/10.1016/j.jff.2016.11.010 | Q1 |
| Mathematical modelling and validation of oil migration on a model chocolate system using magnetic resonance imaging (MRI) | Cikrikci S., Oztop M.H. | Acta Horticulturae | 1152, pp. 273-279 | https://doi.org/10.17660/ActaHortic.2017.1152.37 | Q4 |
| 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 | https://doi.org/10.1007/s11694-016-9369-1 | Q3 |
| 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 | https://doi.org/10.1016/j.foodres.2017.06.064 | Q1 |
| Capsaicin emulsions: Formulation and characterization | Akbas E., Soyler U.B., Oztop M.H. | Journal of Dispersion Science and Technology | 38(8), pp. 1079-1086 | https://doi.org/10.1080/01932691.2016.1224717 | Q3 |
| Cinnamon oil nanoemulsions by spontaneous emulsification: Formulation, characterization and antimicrobial activity | Yildirim S.T., Oztop M.H., Soyer Y. | LWT | 84, pp. 122-128 | https://doi.org/10.1016/j.lwt.2017.05.041 | Q1 |
| 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 | https://doi.org/10.1016/j.foodhyd.2017.04.031 | Q1 |
| Formation and Characterization of Green Tea Extract Loaded Liposomes | Dag D., Oztop M.H. | Journal of Food Science | 82(2), pp. 463-470 | https://doi.org/10.1111/1750-3841.13615 | Q2 |
| 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 | https://doi.org/10.1016/j.cofs.2017.07.005 | Q1 |
| Physical and chemical characteristics of encapsulated goldenberry (Physalis peruviana L.) juice powder | Dag D., Kilercioglu M., Oztop M.H. | LWT | 83, pp. 86-94 | https://doi.org/10.1016/j.lwt.2017.05.007 | Q1 |
| 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 | https://doi.org/10.1016/j.colsurfa.2016.11.022 | Q2 |
| Investigation of physical properties and moisture sorption behaviour of different marshmallow formulations | Kirtil E., Aydogdu A., Oztop M.H. | Acta Horticulturae | 1152, pp. 243-248 | https://doi.org/10.17660/ActaHortic.2017.1152.33 | Q4 |
| 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, e12465 | https://doi.org/10.1111/jfpe.12465 | Q2 |
| 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 | 83, pp. 10-17 | https://doi.org/10.1016/j.lwt.2017.04.077 | Q1 |
| Publication Name | Authors | Journal | Volume, Issue and Page Number | DOI | Q-rank |
| 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 | https://doi.org/10.1007/s12393-015-9118-y | Q1 |
| 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 | https://doi.org/10.1016/j.foodres.2016.04.019 | Q1 |
| Publication Name | Authors | Journal | Volume, Issue and Page Number | DOI | Q-rank |
| Effect of high pressure homogenization (microfluidization) on the quality of Ottoman Strawberry (F. Ananassa) juice | Karacam C.H., Sahin S., Oztop M.H. | LWT | 64(2), pp. 932-937 | https://doi.org/10.1016/j.lwt.2015.06.064 | Q1 |
| Publication Name | Authors | Journal | Volume, Issue and Page Number | DOI | Q-rank |
| 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 | 56(1), pp. 93-100 | https://doi.org/10.1016/j.lwt.2013.10.043 | Q1 |
| 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 | https://doi.org/10.1016/j.biortech.2014.05.122 | Q1 |
| 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 | 55(2), pp. 690-694 | https://doi.org/10.1016/j.lwt.2013.10.031 | Q1 |
| 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 | https://doi.org/10.1016/j.foodres.2014.10.006 | Q1 |
| Publication Name | Authors | Journal | Volume, Issue and Page Number | DOI | Q-rank |
| 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 | https://doi.org/10.1016/j.foodhyd.2013.02.013 | Q1 |
| 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 | 50(1), pp. 32-38 | https://doi.org/10.1016/j.lwt.2012.07.044 | Q1 |
| Publication Name | Authors | Journal | Volume, Issue and Page Number | DOI | Q-rank |
| 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 | https://doi.org/10.1111/j.1750-3841.2011.02541.x | Q2 |
| Publication Name | Authors | Journal | Volume, Issue and Page Number | DOI | Q-rank |
| 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 | https://doi.org/10.1016/j.jfoodeng.2011.06.023 | Q1 |
| 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 | https://doi.org/10.1016/j.jfoodeng.2011.04.007 | Q1 |
| 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 | https://doi.org/10.1111/j.1750-3841.2011.02227.x | Q2 |
| 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 | https://doi.org/10.1111/j.1750-3841.2011.02271.x | Q2 |
| Publication Name | Authors | Journal | Volume, Issue and Page Number | DOI | Q-rank |
| 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 | https://doi.org/10.1111/j.1750-3841.2010.01788.x | Q2 |
| 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 | https://doi.org/10.1111/j.1750-3841.2010.01769.x | Q2 |
| Publication Name | Authors | Journal | Volume, Issue and Page Number | DOI | Q-rank |
| 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 | https://doi.org/10.1002/jsfa.3034 | Q1 |
| 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 | https://doi.org/10.1007/s00217-006-0362-5 | Q2 |
| 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 | https://doi.org/10.1016/j.jfoodeng.2006.01.031 | Q1 |
| Publication Name | Authors | Journal | Volume, Issue and Page Number | DOI | Q-rank |
| Drying of carrots in microwave and halogen lamp-microwave combination ovens | Sumnu G., Turabi E., Oztop M. | LWT | 38(5), pp. 549-553 | https://doi.org/10.1016/j.lwt.2004.07.006 | Q1 |
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