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A catecholase from Laccaria laccata a wild edible mushroom and its catalytic efficiency in organic media

Journal Article published 9 Aug 2018 in Journal of Food Biochemistry on page e12605

Research funded by Karadeniz Teknik Üniversitesi

Authors: Yakup Kolcuoğlu, Ilksen Kuyumcu, Ahmet Colak

Ultrasound-assisted bleaching of canola oil: Improve the bleaching process by central composite design

Journal Article published Nov 2018 in LWT volume 97 on pages 640 to 647

Research funded by Yildiz Teknik Üniversitesi (FDK-2017-3131)

Authors: Necattin Cihat Icyer, M. Zeki Durak

Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce

Journal Article published Apr 2018 in Food Research International volume 106 on pages 129 to 135

Research funded by TUBITAK (39419, 1649B031501886) | Istanbul Teknik Üniversitesi

Authors: Merve Tomas, Jules Beekwilder, Robert D. Hall, Carmen Diez Simon, Osman Sagdic, Esra Capanoglu

Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants

Journal Article published Apr 2017 in Food Chemistry volume 220 on pages 51 to 58

Research funded by Scientific and Technological Council | Istanbul Teknik Üniversitesi

Authors: Merve Tomas, Jules Beekwilder, Robert D. Hall, Osman Sagdic, Dilek Boyacioglu, Esra Capanoglu

Fortification of dark chocolate with spray dried black mulberry (Morus nigra) waste extract encapsulated in chitosan-coated liposomes and bioaccessability studies

Journal Article published Jun 2016 in Food Chemistry volume 201 on pages 205 to 212

Research funded by Istanbul Teknik Üniversitesi | Research Projects

Authors: Mine Gültekin-Özgüven, Ayşe Karadağ, Şeyma Duman, Burak Özkal, Beraat Özçelik

Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model

Journal Article published Apr 2017 in LWT volume 77 on pages 475 to 481

Research funded by Ghent University research fund (01SF0214) | Scientific and Technological Council of Turkey (115O147) | Istanbul Teknik Üniversitesi (39135)

Authors: Senem Kamiloglu, Gulay Ozkan, Hanife Isik, Ozge Horoz, John Van Camp, Esra Capanoglu

Effect of high hydrostatic pressure (HHP) on crystal structure of palm stearin emulsions

Journal Article published Aug 2017 in Innovative Food Science & Emerging Technologies volume 42 on pages 42 to 48

Research funded by Orta Doğu Teknik Üniversitesi (BAP-03-14-2016-003)

Authors: Sezen Sevdin, Umut Yucel, Hami Alpas

Modified atmosphere packaging and gamma-irradiation of some herbs and spices: Effects on antioxidant and antimicrobial properties

Journal Article published 28 May 2018 in Journal of Food Processing and Preservation volume 42 issue 8 on page e13678

Research funded by Istanbul Teknik Üniversitesi (36018)

Authors: Celale Kirkin, Gurbuz Gunes

Oil migration in hazelnut paste/chocolate systems using magnetic resonance imaging

Journal Article published 22 Feb 2018 in Journal of Food Measurement and Characterization volume 12 issue 3 on pages 1460 to 1472

Research funded by Orta Doğu Teknik Üniversitesi (BAP-03-14-2016-002)

Authors: Sevil Cikrikci, Mecit Halil Oztop

Resistant starch type V formation in brown lentil (Lens culinaris Medikus) starch with different lipids/fatty acids

Journal Article published Feb 2018 in Food Chemistry volume 240 on pages 550 to 558

Research funded by Istanbul Teknik Üniversitesi (37377)

Authors: Bahar Nur Okumus, Zeynep Tacer-Caba, Kevser Kahraman, Dilara Nilufer-Erdil