The influence of thermal processing on emulsion properties of defatted hazelnut flour
Food Chemistry, No. 167, Ocak 2015, s. 100-106
DENIZ TURAN, FILIZ ALTAY, ESRA CAPANOGLU GUVEN
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A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics
International Journal of Food Microbiology, No. 167, 2013, s. 44-56
FILIZ ALTAY, FUNDA KARBANCIOGLU-GULER, CEREN DASKAYA-DIKMEN, DILEK HEPERKAN
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Determination of the tumoricidal effect by in-vitro methods for the acquiring of food-sourced bioactive protein and the formation of active pharmaceutical substance
Lisansüstü Eğitim Enstitüsü, İstanbul Teknik Üniversitesi, 2023
REYHAN KOYUNCU
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Encapsulation of aqueous Hibiscus sabdariffa L. extract in food-grade high internal phase pickering emulsions stabilized by soy protein isolate
Lisansüstü Eğitim Enstitüsü, İstanbul Teknik Üniversitesi, 2023
HÜMEYRA ÇAVDAR
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Valorization of fermented purple carrot pomace, a by-product from shalgam juice, as functional ingredient: A food application and assessment of bioaccessibility
Lisansüstü Eğitim Enstitüsü, İstanbul Teknik Üniversitesi, 2024
MEHMET OKAN ÖZKAYNAK
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Impact of the co-treatment of food waste and municipal wastewater on the performance of an aerobic granular sludge system
Lisansüstü Eğitim Enstitüsü, İstanbul Teknik Üniversitesi, 2024
NASTARAN RAHIMZADEH BERENJI
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Bio-recycling of spent coffee grounds: Recent advances and potential applications
Current Opinion in Food Science, Şubat 2024, ISSN: 2214-7993
KEZER GİZEM, ESATBEYOGLU TUGBA, WANG YİFAN
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DETERMINATION OF HAZELNUT CULTIVATED AREAS USING SENTINEL-2 MSI:
PERFORMANCE ANALYSIS OF MACHINE LEARNING ALGORITHMS
6. INTERNATIONAL FOOD, AGRICULTURE AND VETERINARY SCIENCES CONGRESS, Ganja/AZERBAYCAN, 22 Eylül 2023, s. 258-267
TERZİ TÜRK SEDA, BEKTAŞ BALÇIK FİLİZ
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Preparation and Investigation of Chitosan Films Incorporated with Bee Bread Extract as
An Active Food Packaging Material
12th Aegean Analytical Chemistry Days, İstanbul/TÜRKİYE, 19 Ekim 2023
İPEK BÜŞRA, KALAYCIOĞLU ZEYNEP, AKIN EVİNGÜR GÜLŞEN, TORLAK EMRAH, BERKER FATMA BEDİA
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Effect of protein (sodium caseinate) addition on phenolics and in vitro bioaccessibility of sour cherry puree
5th International Symposium on Phytochemicals in Medicine and Food (5-ISPMF), Nanchang/ÇİN HALK CUMHURİYETİ, 25 Ağustos 2021
TOMAŞ MERVE
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Valorization of fruit and vegetable processing by-products/wastes ADVANCES IN FOOD AND NUTRITION RESEARCH
Valorization of Wastes/by-products in the Design of Functional Foods/Supplements
2023, Academic Press
ÖZKAN GÜLAY, GÜNAL KÖROĞLU DENİZ, ÇAPANOĞLU GÜVEN ESRA
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Applications and safety aspects of bioactives obtained from by-products/wastes ADVANCES IN FOOD AND NUTRITION RESEARCH
Valorization of Wastes/by-products in the Design of Functional Foods/Supplements
2023, Academic Press
GÜNAL KÖROĞLU DENİZ, ERSKİNE EZGİ, ÖZKAN GÜLAY, ÇAPANOĞLU GÜVEN ESRA, ESATBEYOGLU TUBA
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Inactivation of Pseudomonas Syringae Spp. And Other Microorganisms on Cherry
Surfaces by Uv-C and Led Light
2nd International Food Engineering Congress, Ankara/TÜRKİYE, 25 Kasım 2021
BİLGİN AYŞENUR BETÜL
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Mechanical spectra and calorimetric evaluation of gelatin-xanthan gum systems
with high levels of co-solutes in the glassy state
FOOD HYDROCOLLOIDS, Vol. 30, No. 2, Mart 2013, s. 531-540, ISSN: 0268-005X
ALTAY FİLİZ,SUNDARAM GUNASEKARAN
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EFFECT OF ULTRAVIOLET (UV-C) LIGHT AND GASEOUS OZONE ON
MICROBIAL AND COLOR QUALITIES OF WHOLE BLACK PEPPER SEEDS
(PIPER NIGRUM L.)
Carpathian Journal of Food Science and Technology, Vol. 14, No. 2, Şubat 2022, s. 122-131, ISSN: 2066-6845
DOĞU BAYKUT ESRA, GÜNEŞ GÜRBÜZ
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