Yayınlar
| # | Yayın Adı | Yazarlar | Dergi Adı | Cilt, Baskı ve Sayfa # | Tarih | DOI Numarası | Sıralaması |
| 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 | 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 | 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 | 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 | 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 | Q1 | |
| 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 |
Q2 |
| 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