Arş. Gör. ESMANUR İLHAN ŞEN

Yayın Ağı

Makaleler 11

1. Impact of Extraction and Purification Methods on the Structural and Dynamic Properties of Pectin: a Time-Domain NMR and FTIR Study

İLHAN E., Ivanova M., Fuentes C. A., Solmaz H. G., Goksu A. O., Castillo R. D. P., et al.

Food Analytical Methods , cilt.18, sa.12, ss.2803-2818, 2025 (SCI-Expanded, Scopus)

2. 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., İLHAN E., Solmaz H. G., et al.

LWT , cilt.229, 2025 (SCI-Expanded, Scopus)

3. Classification and quantification of sucrose from sugar beet and sugarcane using optical spectroscopy and chemometrics

ERİKLİOĞLU H., İLHAN E., Khodasevich M., Korolko D., Manley M., Castillo R., et al.

Journal of Food Science , cilt.88, sa.8, ss.3274-3286, 2023 (SCI-Expanded, Scopus)

4. Molecular Dynamics of Jelly Candies by Means of Nuclear Magnetic Resonance Relaxometry

Kruk D., Grunin L., Stankiewicz A., Kolodziejski K., İLHAN E., Oztop M. H.

MOLECULES , cilt.28, sa.5, 2023 (SCI-Expanded, Scopus)

5. Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar

İLHAN E., Pocan P., Kruk D., Wojciechowski M., Osuch M., Markiewicz R., et al.

MOLECULES , cilt.27, sa.7, 2022 (SCI-Expanded, Scopus)

6. The effects of crosslinking agents on faba bean flour–chitosan-curcumin films and their characterization

YILDIZ E., İLHAN E., KAHYAOĞLU L. N., ŞÜMNÜ S. G., ÖZTOP H. M.

Legume Science , cilt.4, sa.1, 2022 (ESCI, Scopus) Sürdürülebilir Kalkınma

7. Water dynamics in eggs by means of Nuclear Magnetic Resonance relaxometry

Kruk D., Florek-Wojciechowska M., ÖZTOP H. M., İLHAN E., Wieczorek Z.

Journal of Magnetic Resonance , cilt.327, 2021 (SCI-Expanded, Scopus)

8. Exploring the water mobility in gelatin based soft candies by means of Fast Field Cycling (FFC) Nuclear Magnetic Resonance relaxometry

Pocan P., İLHAN E., Florek–Wojciechowska M., Masiewicz E., Kruk D., ÖZTOP H. M.

JOURNAL OF FOOD ENGINEERING , cilt.294, 2021 (SCI-Expanded, Scopus)

9. Role of 'D-allulose' in a starch based composite gel matrix

İlhan E., Pocan P., Ogawa M., Oztop M. H.

CARBOHYDRATE POLYMERS , cilt.228, 2020 (SCI-Expanded, Scopus)

10. Effect of d-psicose substitution on gelatin based soft candies: A TD-NMR study

Pocan P., İlhan E., Oztop M. H.

MAGNETIC RESONANCE IN CHEMISTRY , cilt.57, ss.661-673, 2019 (SCI-Expanded, Scopus)

11. Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study

Pocan P., İlhan E., Oztop M. H.

JOURNAL OF FOOD SCIENCE , cilt.84, ss.1087-1093, 2019 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 3

1. UNDERSTANDING TEMPERATURE-DEPENDENT CAKING MECHANISMS IN POWDERED DAIRY PRODUCTS USING TD-NMR RELAXOMETRY

Taş O., İlhan E., Çetin Karasu M., Güner Şan S., Öztop H. M.

11th International Symposium on RECENT ADVANCES IN FOOD ANALYSIS, Praha, Çek Cumhuriyeti, 5 - 08 Kasım 2024, ss.441, (Özet Bildiri)

2. NMR RELAXATION SPECTRUM ANALYSIS FOR SOFT CANDIES

Poçan P., İlhan E., Ateş E. G., Öztop H. M.

1st International Eurasian Conference on Biological and Chemical Sciences, Ankara, Türkiye, 26 - 27 Nisan 2018, ss.1, (Özet Bildiri)

3. Textural Characterization of Low Calorie Gelatin and Starch Based Soft Candies

İlhan E., Poçan P., Öztop H. M.

1st International Eurasian Conference on Biological and Chemical Sciences, Ankara, Türkiye, 26 - 27 Nisan 2018, ss.1, (Özet Bildiri)

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124

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129

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