DEVELOPMENT OF FERMENTED PLANT-BASED FOOD STRUCTURES FROM LOCAL OIL SEEDS IN THE SCOPE OF SUSTAINABLE FOOD PRODUCTION
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ERENAY EREM
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A new trend among plant-based food ingredients in food processing technology: Aquafaba
Critical Reviews in Food Science and Nutrition, Vol. 63, No. 20, Kasım 2021, s. 4467-4484, ISSN: 1040-8398
EREM ERENAY, İÇYER NECATTİN CİHAT, TATLISU NEVRUZ BERNA, KILIÇLI MAHMUT, HÜLAĞA GİZEM, TOKER ÖMER SAİD
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3D printable vegan plant-based meat analogue: Fortification with three different mushrooms, investigation of printability, and characterization
Food Research International, Vol. 173, Kasım 2023, s. 14, ISSN: 0963-9969
DEMİRCAN EVREN,AYDAR ELİF FEYZA,MERTDİNÇ ZEHRA,KASAPOĞLU KADRİYE NUR,ÖZÇELİK BERAAT
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Development of 3D food printer and use of mushrooms in 3D food printer within the scope of new plant-based food production
LİSANSÜSTÜ EĞİTİM ENSTİTÜSÜ, İSTANBUL TEKNİK ÜNİVERSİTESİ, 2023
EVREN DEMİRCAN
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Development of a stable fermented creamy structure from hazelnut in the scope of plant-based food production
Food and Bioproducts Processing, Vol. 145, Mayıs 2024, s. 128-135, ISSN: 0960-3085
EREM ERENAY,KILIÇ AKYILMAZ MERAL
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Development of a stable fermented creamy structure from hazelnut in the scope of plant-based food production
Food and Bioproducts Processing, Vol. 145, Mayıs 2024, s. 128-135, ISSN: 0960-3085
EREM ERENAY,KILIÇ AKYILMAZ MERAL
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Bioactive properties of fermented spreadable product manufactured from pistachio kernels
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, Vol. 62, No. 6, Ocak 2025, s. 1116-1122, ISSN: 0022-1155
EREM ERENAY,KILIÇ AKYILMAZ MERAL
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The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues
Comprehensive Reviews in Food Science and Food Safety, Vol. 23, Temmuz 2024, s. 1-36, ISSN: 1541-4337
EREM ERENAY,KILIÇ AKYILMAZ MERAL
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Efficacy of cold plasma technology on the constituents of plant-based food products: Principles, current applications, and future potentials
FOOD RESEARCH INTERNATIONAL, Vol. 172, Ekim 2023, ISSN: 0963-9969
ÖNER MANOLYA ESER, GÜLTEKİN SUBAŞI BÜŞRA, ÖZKAN GÜLAY, ESATBEYOGLU TUBA, ÇAPANOĞLU GÜVEN ESRA
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The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues
Comprehensive Reviews in Food Science and Food Safety, Vol. 23, No. 4, Temmuz 2024, ISSN: 1541-4337
EREM ERENAY,KILIÇ AKYILMAZ MERAL
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Valorization of functional protein from a plant based food waste: Sour cherry kernel, and its physicochemical characteristics
FEN BİLİMLERİ ENSTİTÜSÜ, İSTANBUL TEKNİK ÜNİVERSİTESİ, 2016
HATİCE SAADİYE ERYILMAZ
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Valorization of functional protein from a plant based food waste: Sour cherry kernel, and its physicochemical characteristics
FEN BİLİMLERİ ENSTİTÜSÜ, İSTANBUL TEKNİK ÜNİVERSİTESİ, 2016
HATİCE SAADİYE ERYILMAZ
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Kidney bean (Phaseolus vulgaris L.) milk substitute as a novel plant-based drink: Fatty acid profile, antioxidant activity, in-vitro phenolic bio-accessibility and sensory characteristics
Innovative Food Science & Emerging Technologies, Vol. 83, Ocak 2023, s. 12, ISSN: 1466-8564
AYDAR ELİF FEYZA,MERTDİNÇ ZEHRA,DEMİRCAN EVREN,KOCA ÇETİNKAYA SİBEL,ÖZÇELİK BERAAT
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A new plant-based milk alternative of Pistacia vera geographically indicated in Türkiye: Antioxidant activity, in vitro bio-accessibility, and sensory characteristics
Food Bioscience, Ocak 2023, ISSN: 2212-4292
MERTDİNÇ ZEHRA, AYDAR ELİF FEYZA, HIZIR KADI İLAYDA, DEMİRCAN EVREN, KOCA ÇETİNKAYA SİBEL, ÖZÇELİK BERAAT
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Kidney bean (Phaseolus vulgaris L.) milk substitute as a novel plant-based drink: Fatty acid profile, antioxidant activity, in-vitro phenolic bio-accessibility and sensory characteristics
Innovative Food Science & Emerging Technologies, Vol. 83, No. 103254, Ocak 2023, ISSN: 1466-8564
AYDAR ELİF FEYZA, MERTDİNÇ ZEHRA, DEMİRCAN EVREN, KOCA ÇETİNKAYA SİBEL, ÖZÇELİK BERAAT
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3D printable vegan plant-based meat analogue: Fortification with three different mushrooms, investigation of printability, and characterization
Food Research International, Vol. 173, Ocak 2023, ISSN: 0963-9969
DEMİRCAN EVREN, AYDAR ELİF FEYZA, MERTDİNÇ ZEHRA, KASAPOĞLU KADRİYE NUR, ÖZÇELİK BERAAT
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Changes in the functional properties and in vitro digestibility of plant based-proteins: Effects of processing
NUTRICON 2023 Food Quality and Safety, Health and Nutrition, ohrid/MAKEDONYA, 7 Haziran 2023
ÖZKAN GÜLAY, TATAROĞLU PINAR, ÇAPANOĞLU GÜVEN ESRA
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Exploring Sainfoin (Onobrychis viciifolia) Seed Flour as a Sustainable Plant‐Based Food: Germination‐Induced Changes in Nutritional Quality, Anti‐Nutritional Factors, Phenolic Content, Bioaccessibility, and In Vitro Toxicity
Cereal Chemistry, Vol. 102, Temmuz 2025, ISSN: 0009-0352
POLAT KAYA HAVVA,GÜNGÖR SEVDE NUR,YILMAZ TUNCEL NEŞE,SAKARYA FATMA BETÜL,ANDAÇ ALİ EMRE,ÖZKAN GÜLAY,ÇAPANOĞLU GÜVEN ESRA,GÜLEÇ ŞÜKRÜ,TÜLBEK MEHMET ÇAĞLAR,TUNCEL NECATİ BARIŞ
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Sainfoin (Onobrychis viciifolia L.) protein isolate as a new source of alternative plant-based protein: cytotoxicity, immunoreactivity, nutritional and functional properties
European Food Research and Technology, Vol. 251, Ekim 2025, ISSN: 1438-2377
KORKMAZ FATMA,GÜNGÖR SEVDE NUR,GÜLEÇ ŞÜKRÜ,SAKARYA FATMA BETÜL,ANDAÇ ALİ EMRE,YILMAZ TUNCEL NEŞE,ÖZKAN GÜLAY,ÇAPANOĞLU GÜVEN ESRA,TÜLBEK MEHMET ÇAĞLAR,TUNCEL NECATİ BARIŞ
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A new plant-based milk alternative of Pistacia vera geographically indicated in Türkiye: Antioxidant activity, in vitro bio-accessibility, and sensory characteristics
Food Bioscience, Vol. 53, Haziran 2023, ISSN: 2212-4292
MERTDİNÇ ZEHRA,AYDAR ELİF FEYZA,HIZIR KADI İLAYDA,DEMİRCAN EVREN,KOCA ÇETİNKAYA SİBEL,ÖZÇELİK BERAAT
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