Prof. HALİL MECİT ÖZTOP

1. Psyllium and its role in improving rheology and structural properties of aquafaba cakes

Ateş E. G., Tonyalı Karslı G., Ozcan O. D., Özvural E. B., Öztop H. M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.106, no.1, pp.92-102, 2026 (SCI-Expanded, Scopus) Sustainable Development

2. 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 , vol.18, no.12, pp.2803-2818, 2025 (SCI-Expanded, Scopus)

3. Molecular characterization and allergenicity assessment of Faba bean (Vicia Faba) as protein ingredient

Cutroneo S., Calcinai L., Bertazzoli T., Ozcan D., Puxeddu I., ÖZTOP H. M., et al.

Applied Food Research , vol.5, no.2, 2025 (Scopus)

4. Tailoring polysaccharide-based aerogels for potential food applications: Structural and hydration characterization by NMR relaxometry and diffusometry

NAMLI S., Güven Ö., Gradišek A., Gurikov P., Sebastião P. J., Apih T., et al.

International Journal of Biological Macromolecules , vol.332, 2025 (SCI-Expanded, Scopus)

5. Insight into Molecular Properties of Molasses by Means of 1H NMR Relaxation

Shah F. S., Rojas-Rioseco M., Fuentes C. A., del Castillo R. P., Montoya D., ÖZTOP H. M., et al.

Food Biophysics , vol.20, no.4, 2025 (SCI-Expanded, Scopus)

6. Effect of high-pressure homogenization, microwave pasteurization and protein addition on the bioactive and physicochemical properties of liquid tomato product

Taş O., Ateş E. G., Bal M., Şümnü S. G., Öztop H. M.

Applied Food Research , vol.5, no.2, 2025 (Scopus)

7. Defatting strategies for chia protein production: effects on physicochemical properties

Dirr S., Karslioglu O. O., ATEŞ E. G., ÖZTOP H. M.

Future Foods , vol.12, 2025 (Scopus)

8. Non-invasive detection of protein aggregation in biopharmaceuticals using TD-NMR and MRI

Ozesme Taylan G., Alam H., Mercan E., Erkan E., YAMALI C., ÖZTOP H. M.

European Journal of Pharmaceutics and Biopharmaceutics , vol.215, 2025 (SCI-Expanded, Scopus)

9. Antioxidant, Antidiabetic, Anti-Obesity, and Anti-Inflammatory Activity of Tomato-Based Functional Snack Bars Enriched with Pea and RuBisCO Proteins

Tomassi E., Gabriele M., Sgalippa A., GÜL M. R., TAŞ O., ÖZTOP H. M., et al.

FOODS , vol.14, no.19, 2025 (SCI-Expanded, Scopus)

10. Functional tomato sauces enriched with glycated pumpkin seed protein concentrate: Physicochemical, nutritional, and digestibility assessment

TAŞ O., ŞÜMNÜ S. G., ÖZTOP H. M.

LWT , vol.230, 2025 (SCI-Expanded, Scopus)

11. Interval resonance analysis (InRA): A versatile tool for automated untargeted 1H NMR fingerprinting – A case study in sugar beet field authentication

Fuentes C. A., Montoya D., ÖZTOP H. M., Rojas-Rioseco M., Bravo M., González F., et al.

Analytica Chimica Acta , vol.1363, 2025 (SCI-Expanded, Scopus)

12. 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 , vol.229, 2025 (SCI-Expanded, Scopus)

13. Monitoring and prediction of chocolate blooming using Vis-NIR and FT-IR hyperspectral imaging and machine learning techniques: A study on tempering and storage effects

ERİKLİOĞLU H., Castillo R. d. P., ÖZTOP H. M.

LWT , vol.228, 2025 (SCI-Expanded, Scopus)

14. Effect of High Hydrostatic Pressure (HHP) on the Enzymatic Hydrolysis of Fish Gelatin

OKUR İ., ÖZTOP H. M., ALPAS H.

BioFactors , vol.51, no.4, 2025 (SCI-Expanded, Scopus)

15. Investigating the behavior of D-glucose, D-fructose, and D-allulose in aqueous media by molecular dynamics simulations

Buğday Z. Y., Bayramoğlu B., ÖZTOP H. M.

Journal of Food Engineering , vol.394, 2025 (SCI-Expanded, Scopus)

16. Foaming and emulsifying properties of aquafaba powders as affected by saponin and amino acid content

Ateş E. G., Tonyali Karsli G., Özcan Ö. D., Ozvural E. B., Öztop H. M.

LWT-FOOD SCIENCE AND TECHNOLOGY , vol.226, 2025 (SCI-Expanded, Scopus)

17. Enhanced Pathogen Control Through Thymol and Carvacrol Nanoemulsions: A Microfluidization Approach

Özoğul Y., Karsli G., Yazgan H., Küley E., Öztop H. M., Özoğul F., et al.

FOOD AND BIOPROCESS TECHNOLOGY , vol.18, no.6, pp.5377-5387, 2025 (SCI-Expanded, Scopus) Sustainable Development

18. Aerogels based on proteins extracted from plant sources: Different production methodologies

Mottola S., Cardea S., Montella F., Scognamiglio M., ÖZTOP H. M., De Marco I., et al.

Food and Bioproducts Processing , vol.151, pp.148-157, 2025 (SCI-Expanded, Scopus)

19. Effects of Processing Methods on the Physical Properties of Aquafaba Powder: Time-Domain Nuclear Magnetic Resonance Analysis

Ateş E. G., Tonyalı Karslı G., Ozcan Ö. D., Özvural E. B., Öztop H. M.

MAGNETIC RESONANCE IN CHEMISTRY , vol.63, no.5-6, pp.394-405, 2025 (SCI-Expanded, Scopus)

20. Development of a Novel Formulation of a Functional Tomato Sauce

Tchonkouang R. D., Martey D. M., Bal M., ÖZTOP H. M., Gago C., Guerreiro A., et al.

Food Science and Technology (United States) , vol.13, no.1, pp.76-96, 2025 (Scopus)

21. Social life cycle sustainability assessment of dried tomato products based on material and process selection through multi-criteria decision making

Ayhan D., Mendoza F. A., Gul M. R., Ari I., Alpas H., Oztop M. H.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.105, no.3, pp.1978-1992, 2025 (SCI-Expanded, Scopus) Sustainable Development

22. Effects of High Hydrostatic Pressure (HHP) on the Extraction and Functional Characteristics of Chickpea Proteins and Saponins

ATEŞ E. G., TONYALI KARSLI G., ALPAS H., Ozvural E. B., ÖZTOP H. M.

ACS FOOD SCIENCE & TECHNOLOGY , vol.5, no.3, pp.1116-1123, 2025 (ESCI)

23. Comparative performance of artificial neural networks and support vector Machines in detecting adulteration of apple juice concentrate using spectroscopy and time domain NMR

Cavdaroglu C., Altug N., Serpen A., ÖZTOP H. M., Ozen B.

Food Research International , vol.201, 2025 (SCI-Expanded, Scopus)

24. Core-shell aerogel design for enhanced oral insulin delivery

Ozesme Taylan G., Illanes-Bordomás C., GÜVEN Ö., Erkan E., Erünsal S. Ç., ÖZTOP H. M., et al.

International Journal of Pharmaceutics , vol.669, 2025 (SCI-Expanded, Scopus)

25. Effect of Extraction Methods and Preheat Treatments on the Functional Properties of Pumpkin Seed Protein Concentrate

Tas O., Sumnu S. G., Oztop M. H.

ACS FOOD SCIENCE & TECHNOLOGY , vol.5, no.1, pp.105-117, 2025 (ESCI, Scopus)

26. Valorization of Black Tea Waste Fibers into Instant Teas and Characterization of Their Bioactive Profile and Physicochemical Properties

ÇİFTE N. E., Taskin E., Görgişen G., Namli S., Yetgin M. M., Gurleyik A., et al.

ACS Food Science and Technology , vol.5, no.1, pp.162-174, 2025 (Scopus)

27. Investigating the crystallinity of hard candies prepared and stored at different temperatures with low field-NMR relaxometry

Kuzu S., ÖZEL B., Uguz S. S., Dogdu S., Marangoz M. A., Grunin L., et al.

Journal of the Science of Food and Agriculture , vol.105, no.1, pp.489-497, 2025 (SCI-Expanded, Scopus)

28. Elucidating the biosurfactant potential of Bacillus strains: A study of structure and function in food applications

Gharsallah H., Guerin C., Eddehech A., Boufi S., ÖZTOP H. M., Balti R., et al.

International Journal of Food Science and Technology , vol.60, no.1, 2025 (SCI-Expanded, Scopus)

29. Sustainable authentication of molasses' botanical origin using infrared spectroscopy: Accuracy and greenness evaluation of spectral techniques

Rojas-Rioseco M., ÖZTOP H. M., Fuentes C. A., Bravo M., Smajlovic I., Smajlovic M., et al.

Current Research in Food Science , vol.10, 2025 (SCI-Expanded, Scopus)

30. Antifungal potential of Bacillus strains: implications for biocontrol strategies in food safety and sustainable agriculture

Gharsallah H., Cheffi M., Mallek R., Omri N., Triki M. A., ÖZTOP H. M., et al.

Frontiers in Microbiology , vol.16, 2025 (SCI-Expanded, Scopus)

31. Exploring Noncentrifugal Sugar as a Partial Replacement for White Sugar in Low Methoxyl Pectin Confectionery Gels: Impacts on Physical and Rheological Properties

Fakhar H. I., Cavdaroglu E., Hayat M. Q., Janjua H. A., ÖZTOP H. M.

ACS Food Science and Technology , vol.4, no.12, pp.3036-3046, 2024 (ESCI, Scopus)

32. Spirulina and chlorella derived hard candies as functional food

Maryam S., ÖZTOP H. M., Doğdu S., Ali Marangoz M., Zeshan Z., Qasim Hayat M., et al.

Journal of Functional Foods , vol.123, 2024 (SCI-Expanded, Scopus)

33. Quality changes in high hydrostatic pressure treated enriched tomato sauce

Erdem F., Taş O., Erol N., Öztop H. M., Alpas H.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.104, no.15, pp.9151-9159, 2024 (SCI-Expanded, Scopus) Sustainable Development

34. Improvement of functional properties of Chlorella-inulin conjugates via Maillard reaction

Riaz R., TAŞ O., ÖZTOP H. M., Niazi M. B. K., Janjua H. A.

International Journal of Food Science and Technology , vol.59, no.12, pp.8983-8997, 2024 (SCI-Expanded, Scopus)

35. The use of chitosan aerogels as an adsorbent for the regeneration of frying oil

Delice F. N., NAMLI S., Uzun M. A., GÜVEN Ö., TEKİN A., ÖZTOP H. M.

Journal of Food Engineering , vol.380, 2024 (SCI-Expanded, Scopus)

36. Synergistic quantification of mixed insulin preparations using time domain NMR techniques

Alam H., Ozesme Taylan G., Yamalı C., Öztop H. M.

Journal of Pharmaceutical and Biomedical Analysis , vol.247, 2024 (SCI-Expanded, Scopus)

37. Unravelling temperature-dependent molecular changes in hydrated wheat and maize starches using 1H time-domain NMR

van Rooyen J., Grunin L., ÖZTOP H. M., Kruk D., Manley M.

Journal of Food Engineering , vol.375, 2024 (SCI-Expanded, Scopus)

38. Determining sugar and molasses origin by non-exchangeable hydrogen stable isotope of ethanol and carbon isotope ratio mass spectrometry

Rojas-Rioseco M., Fakhar H. I., Smajlovic I., Smajlovic M., Grkavac S., ÖZTOP H. M., et al.

Food Frontiers , vol.5, no.4, pp.1709-1721, 2024 (ESCI, Scopus)

39. Universal 1H Spin–Lattice NMR Relaxation Features of Sugar—A Step towards Quality Markers

Fakhar H. I., Kasparek A., Kolodziejski K., Grunin L., ÖZTOP H. M., Hayat M. Q., et al.

Molecules , vol.29, no.11, 2024 (SCI-Expanded, Scopus)

40. Physicochemical and sensorial properties of tomato leathers at different drying conditions

Basdemir E., Ince A. E., Kizgin S., ÖZEL B., Ozarda O., ŞÜMNÜ S. G., et al.

Journal of Food Science , vol.89, no.5, pp.2659-2671, 2024 (SCI-Expanded, Scopus)

41. Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin-stevia addition as sugar replacer

Berk B., Cosar S., Mazı B. G., ÖZTOP H. M.

Journal of Texture Studies , vol.55, no.2, 2024 (SCI-Expanded, Scopus)

42. Effects of high hydrostatic pressure on the functional properties of soy protein isolate

Zengin K., ÖZEL B., ÖZTOP H. M., ALPAS H.

Journal of Food Process Engineering , vol.47, no.3, 2024 (SCI-Expanded, Scopus)

43. Crystallization of sucrose by using microwave vacuum evaporation

Ibis O. I., Bugday Y. B., Aljurf B. N., Goksu A. O., Solmaz H., ÖZTOP H. M., et al.

Journal of Food Engineering , vol.365, 2024 (SCI-Expanded, Scopus)

44. Effect of microwave-vacuum drying on the physicochemical properties of a functional tomato snack bar

Gul M. R., Ince A. E., ÖZEL B., Uslu A. K., Çetin M., Mentes D., et al.

Journal of the Science of Food and Agriculture , vol.104, no.1, pp.83-92, 2024 (SCI-Expanded, Scopus)

45. Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder

BAL M., ATEŞ E. G., ERDEM F., TONYALI KARSLI G., Karasu M., Ozarda O., et al.

Frontiers in Sustainable Food Systems , vol.8, 2024 (SCI-Expanded, Scopus)

46. Hard Candy Production and Quality Parameters: A review

ÖZEL B., Kuzu S., Marangoz M. A., Dogdu S., Morris R. H., ÖZTOP H. M.

Open Research Europe , vol.4, 2024 (Scopus)

47. Correlation of low field nuclear magnetic resonance relaxation with composition and glass transition of hard candies

ÖZEL B., Berk B., Uguz S. S., Grunin L., ÖZTOP H. M.

Frontiers in Food Science and Technology , vol.4, 2024 (Scopus)

48. Research on the characteristics of model meat systems with emulsion gels including different legume flours

GÜL D., Özvural E. B., Ertuğrul Ü., Tas O., Oztop M. H.

International Journal of Agriculture, Environment and Food Sciences , vol.7, no.4, pp.807-817, 2023 (TRDizin)

49. Influence of multiple parameters on the crystallinity of dairy powders

GÜNER ŞAN S., Grunin L., Kaner O., ŞÜMNÜ S. G., ÖZTOP H. M.

International Dairy Journal , vol.147, 2023 (SCI-Expanded, Scopus)

50. 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., ÖZTOP H. M., Rojas-Rioseco M., Bravo M., Göksu A. Ö., Manley M., et al.

Food Chemistry , vol.428, 2023 (SCI-Expanded, Scopus)

51. Water Dynamics in Dextran-Based Hydrogel Micro/Nanoparticles Studied by NMR Diffusometry and Relaxometry

UMUT E., Beira M. J., ÖZTOP H. M., ŞAHİNER N., Sebastião P. J., Kruk D.

The journal of physical chemistry. B , vol.127, no.41, pp.8950-8960, 2023 (SCI-Expanded, Scopus)

52. Alternative methods for RuBisCO extraction from sugar beet waste: A comparative approach of ultrasound and high voltage electrical discharge

Dukić J., Košpić K., Kelava V., Mavrić R., Nutrizio M., Balen B., et al.

Ultrasonics Sonochemistry , vol.99, 2023 (SCI-Expanded, Scopus)

53. Effects of deacetylation degree of chitosan on the structure of aerogels

NAMLI S., GÜVEN Ö., Simsek F. N., Gradišek A., ŞÜMNÜ S. G., YENER M. E., et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , vol.250, 2023 (SCI-Expanded, Scopus)

54. 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 , vol.88, no.8, pp.3274-3286, 2023 (SCI-Expanded, Scopus)

55. Proteomics Approach to Differentiate Protein Extraction Methods in Sugar Beet Leaves

Goktayoglu E., ÖZTOP H. M., Ozcan S.

Journal of Agricultural and Food Chemistry , vol.71, no.23, pp.9157-9163, 2023 (SCI-Expanded, Scopus)

56. Monitoring and modelling of moisture content with nuclear magnetic resonance (NMR)

Selçuk B., ÖZTOP H. M., ÇEKMECELİOĞLU D.

International Journal of Food Engineering , vol.19, no.6, pp.279-288, 2023 (SCI-Expanded, Scopus)

57. Mechanism of adsorption for design of role-specific polymeric surfactants

KIRTIL E., ÖZTOP H. M.

Chemical Papers , vol.77, no.5, pp.2343-2361, 2023 (SCI-Expanded, Scopus)

58. 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., ÖZTOP H. M., Marra F., ERDOĞDU F.

Innovative Food Science and Emerging Technologies , vol.85, 2023 (SCI-Expanded, Scopus)

59. Physical characterization of chocolates prepared with various soybean and milk powders physical character soybean milk chocolate

Tasoyan I. C., YOLAÇANER E., Oztop M. H.

JOURNAL OF TEXTURE STUDIES , vol.54, no.2, pp.334-346, 2023 (SCI-Expanded, Scopus)

60. 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 , vol.28, no.5, 2023 (SCI-Expanded, Scopus)

61. 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 , vol.46, no.2, 2023 (SCI-Expanded, Scopus)

62. 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 , vol.137, 2023 (SCI-Expanded, Scopus)

63. High-Pressure-Assisted Extraction of Phenolic Compounds from Olive Leaves: optimization and Comparison with Conventional Extraction

Okur I., NAMLI S., ÖZTOP H. M., ALPAS H.

ACS Food Science and Technology , vol.3, no.1, pp.161-169, 2023 (ESCI, Scopus)

64. Modification of Quinoa Starch by High Hydrostatic Pressure and Ultrasonication and Assessment of Its Physicochemical Properties

Unal K., ALPAS H., ÖZTOP H. M.

ACS Food Science and Technology , vol.3, no.1, pp.31-40, 2023 (ESCI, Scopus)

65. Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study

Pocan P., Grunin L., Oztop M. H.

ACS FOOD SCIENCE & TECHNOLOGY , vol.2, no.12, pp.1819-1831, 2022 (ESCI, Scopus)

66. High-Pressure-Homogenized Clove and Thyme Oil Emulsions: Formulation, Stability, and Antioxidant Capacity

TONYALI KARSLI G., ŞAHİN S., ÖZTOP H. M.

ACS Food Science and Technology , vol.2, no.12, pp.1832-1839, 2022 (ESCI, Scopus)

67. Optimization and Comparison of High-Pressure-Assisted Extraction of Phenolic Compounds from Olive Pomace

OKUR İ., Oztop M. H., ALPAS H.

ACS FOOD SCIENCE & TECHNOLOGY , vol.2, no.12, pp.1862-1869, 2022 (ESCI, Scopus)

68. The Effect of Hydrolysis on the Antioxidant Activity of Olive Mill Waste

Attard K., ÖZTOP H. M., Lia F.

Applied Sciences (Switzerland) , vol.12, no.23, 2022 (SCI-Expanded, Scopus)

69. Challenges in dried whey powder production: Quality problems

ÖZEL B., McClements D. J., Arikan C., Kaner O., ÖZTOP H. M.

Food Research International , vol.160, 2022 (SCI-Expanded, Scopus)

70. Non-Conventional Time Domain (TD)-NMR Approaches for Food Quality: Case of Gelatin-Based Candies as a Model Food

Uguz S. S., Özel B., Grunin L., Ozvural E. B., Oztop M. H.

Molecules , vol.27, no.19, 2022 (SCI-Expanded, Scopus)

71. Recent developments in industrial applications of nanoemulsions

ÖZOĞUL Y., Karsli G., DURMUŞ M., YAZGAN H., ÖZTOP H. M., McClements D. J., et al.

Advances in Colloid and Interface Science , vol.304, 2022 (SCI-Expanded, Scopus)

72. 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., et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.102, no.7, pp.2667-2675, 2022 (SCI-Expanded, Scopus)

73. 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 , vol.27, no.7, 2022 (SCI-Expanded, Scopus)

74. Investigation of the Hydration Behavior of Different Sugars by Time Domain‐NMR

TAŞ O., ERTUĞRUL Ü., Grunin L., ÖZTOP H. M.

Foods , vol.11, no.8, 2022 (SCI-Expanded, Scopus)

75. 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 , vol.4, no.1, 2022 (ESCI, Scopus) Sustainable Development

76. Diffusion in oils versus their viscosity - Insight from Nuclear Magnetic Resonance relaxometry

Kruk D., Masiewicz E., Budny J., Stankiewicz A., Lotarska S., ÖZTOP H. M., et al.

JOURNAL OF FOOD ENGINEERING , vol.317, 2022 (SCI-Expanded, Scopus)

77. An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours

Taş O., Ertuğrul Ü., Grunin L., Öztop H. M.

Legume Science , vol.4, no.1, 2022 (ESCI, Scopus)

78. Investigation of surface properties of quince seed extract as a novel polymeric surfactant

Kirtil E., Svitova T., Radke C. J., ÖZTOP H. M., ŞAHİN S.

Food Hydrocolloids , vol.123, 2022 (SCI-Expanded, Scopus) Sustainable Development

79. Nuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour

OKUR İ., ÖZEL B., UCBAŞ D., Grunin L., Okur P. S., ALPAS H., et al.

LWT-FOOD SCIENCE AND TECHNOLOGY , vol.155, 2022 (SCI-Expanded, Scopus)

80. Examination of interfacial properties of quince seed extract on a sunflower oil-water interface

Kirtil E., Kurtkaya E., Svitova T., Radke C. J., ÖZTOP H. M., ŞAHİN S.

Chemical Engineering Science , vol.245, 2021 (SCI-Expanded, Scopus)

81. Use of Solid Echo Sequence to Monitor Crystallization Kinetics of Mono and Di-Saccharides

GÜNER S., Grunin L., ŞÜMNÜ S. G., Oztop M. H.

FOOD BIOPHYSICS , vol.16, no.4, pp.502-511, 2021 (SCI-Expanded, Scopus)

82. Glycation of soy protein isolate with two ketoses: d-Allulose and fructose

TAŞ O., ERTUĞRUL Ü., ÖZTOP H. M., Mazi B. G.

International Journal of Food Science and Technology , vol.56, no.11, pp.5461-5470, 2021 (SCI-Expanded, Scopus)

83. Sesame seed as an alternative plant protein source: A comprehensive physicochemical characterisation study for alkaline, salt and enzyme-assisted extracted samples

KÖYSÜREN B., ÖZTOP H. M., Mazi B. G.

International Journal of Food Science and Technology , vol.56, no.11, pp.5471-5484, 2021 (SCI-Expanded, Scopus) Sustainable Development

84. A quick look to the use of time domain nuclear magnetic resonance relaxometry and magnetic resonance imaging for food quality applications

ÖZEL B., ÖZTOP H. M.

Current Opinion in Food Science , vol.41, pp.122-129, 2021 (SCI-Expanded, Scopus)

85. Pea protein properties are altered following glycation by microwave heating

ERTUĞRUL Ü., NAMLI S., TAŞ O., KOCADAĞLI T., GÖKMEN V., ŞÜMNÜ S. G., et al.

LWT , vol.150, 2021 (SCI-Expanded, Scopus)

86. 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., ÖZTOP H. M.

Journal of Agricultural and Food Chemistry , vol.69, pp.12089-12101, 2021 (SCI-Expanded, Scopus)

87. A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: a comparison study with other monosaccharides

ERTUĞRUL Ü., TAŞ O., NAMLI S., ÖZTOP H. M.

International Journal of Food Science and Technology , vol.56, no.10, pp.5334-5339, 2021 (SCI-Expanded, Scopus)

88. Characterization of Pectin-Based Gels: A 1H Nuclear Magnetic Resonance Relaxometry Study

ATEŞ E. G., Beira M. J., ÖZTOP H. M., Sebastião P. J.

Journal of Agricultural and Food Chemistry , vol.69, pp.12102-12110, 2021 (SCI-Expanded, Scopus)

89. Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes

Kabakcı C., Şümnü S. G., Şahin S., Öztop H. M.

Food and Bioprocess Technology , vol.14, no.10, pp.1773-1790, 2021 (SCI-Expanded, Scopus)

90. High hydrostatic pressure assisted extraction of pectin from sugar beet pulp

Kaya B., Okur İ., Alpas H., Oztop M. H.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.56, no.10, pp.4861-4870, 2021 (SCI-Expanded, Scopus)

91. Water Dynamics in Whey-Protein-Based Composite Hydrogels by Means of NMR Relaxometry

ÖZEL B., Kruk D., Wojciechowski M., Osuch M., Oztop M. H.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES , vol.22, no.18, 2021 (SCI-Expanded, Scopus)

92. Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure

Okur İ., Sezer P., Öztop H. M., Alpas H.

International Journal of Food Science and Technology , vol.56, no.9, pp.4367-4375, 2021 (SCI-Expanded, Scopus)

93. 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 Valorization , vol.12, no.8, pp.4277-4286, 2021 (SCI-Expanded, Scopus)

94. The effects of pectin and wax on the characteristics of oil-in-water (O/W) emulsions

Elik A., Koçak Yanik D., ÖZEL B., ÖZTOP H. M., Fahrettin G.

Journal of Food Science , vol.86, no.7, pp.3148-3158, 2021 (SCI-Expanded, Scopus)

95. 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., Öztop H. M., Alpas H.

LWT , vol.147, 2021 (SCI-Expanded, Scopus) Sustainable Development

96. In vitro digestibility of rare sugar (D-allulose) added pectin–soy protein gels

ATEŞ E. G., Ozvural E. B., Oztop M. H.

International Journal of Food Science and Technology , vol.56, no.7, pp.3421-3431, 2021 (SCI-Expanded, Scopus)

97. 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 , vol.327, 2021 (SCI-Expanded, Scopus)

98. Water mobility in cheese by means of Nuclear Magnetic Resonance relaxometry

Kruk D., Florek – Wojciechowska M., Masiewicz E., ÖZTOP H. M., Ploch-Jankowska A., Duda P., et al.

Journal of Food Engineering , vol.298, 2021 (SCI-Expanded, Scopus)

99. Physicochemical properties of wet-glycated soy proteins

Zia M. B., Namlı S., Öztop H. M.

LWT , vol.142, 2021 (SCI-Expanded, Scopus)

100. Field-dependent NMR relaxometry for Food Science: Applications and perspectives

ATEŞ E. G., Domenici V., Florek-Wojciechowska M., Gradišek A., Kruk D., Maltar-Strmečki N., et al.

Trends in Food Science and Technology , vol.110, pp.513-524, 2021 (SCI-Expanded, Scopus)

101. Microwave glycation of soy protein isolate with rare sugar (D-allulose), fructose and glucose

NAMLI S., ŞÜMNÜ S. G., ÖZTOP H. M.

Food Bioscience , vol.40, 2021 (SCI-Expanded, Scopus)

102. 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 , vol.294, 2021 (SCI-Expanded, Scopus)

103. Effect of high-pressure processing (HPP) on production and characterization of chia seed oil nanoemulsions

Kaya E. C., Öztop H. M., Alpas H.

LWT , vol.141, 2021 (SCI-Expanded, Scopus)

104. Multi-scale benchtop H-1 NMR spectroscopy for milk analysis

Soyler A., Cikrikci S., Cavdaroglu C., Bouillaud D., Farjon J., Giraudeau P., et al.

LWT-FOOD SCIENCE AND TECHNOLOGY , vol.139, 2021 (SCI-Expanded, Scopus)

105. 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., Öztop H. M., Alpas H.

JOURNAL OF FOOD ENGINEERING , vol.292, 2021 (SCI-Expanded, Scopus)

106. A non-conventional TD-NMR approach to monitor honey crystallization and melting

Berk B., Grunin L., ÖZTOP H. M.

JOURNAL OF FOOD ENGINEERING , vol.292, 2021 (SCI-Expanded, Scopus)

107. Understanding the role ofd-Alluloseand soy protein addition in pectin gels

Ates E. G., Özvural E. B., Oztop M. H.

JOURNAL OF APPLIED POLYMER SCIENCE , vol.138, no.8, 2021 (SCI-Expanded, Scopus)

108. Improving the Recovery of Phenolic Compounds from Spent Coffee Grounds (SCG) by Environmentally Friendly Extraction Techniques

Okur İ., Soyler B., Sezer P., Oztop M. H., Alpas H.

MOLECULES , vol.26, no.3, 2021 (SCI-Expanded, Scopus)

109. Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field H-1 NMR relaxometry study

Akkaya S., ÖZEL B., Oztop M. H., YANIK D. K., GÖĞÜŞ F.

JOURNAL OF FOOD SCIENCE , vol.86, no.1, pp.120-128, 2021 (SCI-Expanded, Scopus)

110. NMR Relaxometry and magnetic resonance imaging as tools to determine the emulsifying characteristics of quince seed powder in emulsions and hydrogels

Alacik Develioglu I., ÖZEL B., ŞAHİN S., Oztop M. H.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , vol.164, pp.2051-2061, 2020 (SCI-Expanded, Scopus)

111. 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 AND TECHNOLOGY-MYSORE , vol.57, pp.3739-3747, 2020 (SCI-Expanded, Scopus)

112. Encapsulation of pea protein in an alginate matrix by cold set gelation method and use of the capsules in fruit juices

Narin C., Ertugrul Ü., Tas O., Sahin S., Oztop M. H.

JOURNAL OF FOOD SCIENCE , vol.85, no.10, pp.3423-3431, 2020 (SCI-Expanded, Scopus)

113. Improving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US)

Sezer P., Okur İ., Oztop M. H., Alpas H.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.55, pp.1468-1476, 2020 (SCI-Expanded, Scopus)

114. In vitro digestion of polysaccharide including whey protein isolate hydrogels

Ozel B., Aydin O., Oztop M. H.

CARBOHYDRATE POLYMERS , vol.229, 2020 (SCI-Expanded, Scopus)

115. Real-time benchtop NMR spectroscopy for the online monitoring of sucrose hydrolysis

Soyler A., Bouillaud D., Farjon J., Giraudeau P., Oztop M. H.

LWT , vol.118, 2020 (SCI-Expanded, Scopus)

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

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

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

117. Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry

Okur İ., Özel B., Oztop M. H., Alpas H.

JOURNAL OF FOOD PROCESS ENGINEERING , vol.42, no.6, 2019 (SCI-Expanded, Scopus)

118. Physicochemical mechanisms of different biopolymers' (lysozyme, gum arabic, whey protein, chitosan) adsorption on green tea extract loaded liposomes

Dag D., Güner S., Oztop M. H.

International Journal of Biological Macromolecules , vol.138, pp.473-482, 2019 (SCI-Expanded, Scopus)

119. Exploring the crystallinity of different powder sugars through solid echo and magic sandwich echo sequences

Grunin L., Oztop M. H., Güner S., Baltaci S. F.

MAGNETIC RESONANCE IN CHEMISTRY , vol.57, pp.607-615, 2019 (SCI-Expanded, Scopus)

120. 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 , vol.57, pp.661-673, 2019 (SCI-Expanded, Scopus)

121. 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 , vol.121, pp.919-925, 2019 (SCI-Expanded, Scopus)

122. Physicochemical and Structural Characterization of Microfluidized and Sonicated Legume Starches

Bitik A., Sumnu G., Oztop M.

Food and Bioprocess Technology , vol.12, no.7, pp.1144-1156, 2019 (SCI-Expanded, Scopus)

123. Microcapsule characterization of phenolic powder obtained from strawberry pomace

Çilek Tatar B., Sumnu G., Oztop M.

Journal of Food Processing and Preservation , vol.43, no.6, 2019 (SCI-Expanded, Scopus)

124. Physicochemical and Antimicrobial Properties of Oleoresin Capsicum Nanoemulsions Formulated with Lecithin and Sucrose Monopalmitate

Akbas E., Söyler U. B., Oztop M. H.

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY , vol.188, pp.54-71, 2019 (SCI-Expanded, Scopus)

125. 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 , vol.84, pp.1087-1093, 2019 (SCI-Expanded, Scopus)

126. Use of NMR Relaxometry to identify frankfurters of different meat sources

Uguz S. S., Ozvural E. B., Beira M. J., Oztop M. H., Sebastiao P. J.

MOLECULAR PHYSICS , vol.117, pp.1015-1019, 2019 (SCI-Expanded, Scopus) Sustainable Development

127. NMR relaxometry study of gelatin based low-calorie soft candies

Efe N., Bielejewski M., Tritt-Goc J., Mert B., Oztop M. H.

MOLECULAR PHYSICS , vol.117, pp.1034-1045, 2019 (SCI-Expanded, Scopus)

128. Development of pH Sensitive Alginate/Gum Tragacanth Based Hydrogels for Oral Insulin Delivery

Cikrikci S., Mert B., Oztop M. H.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.66, pp.11784-11796, 2018 (SCI-Expanded, Scopus)

129. Formation of capsaicin loaded nanoemulsions with high pressure homogenization and ultrasonication

Akbaş E., Soyler B., Oztop M. H.

LWT-FOOD SCIENCE AND TECHNOLOGY , vol.96, pp.266-273, 2018 (SCI-Expanded, Scopus)

130. Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry

Yıldız E., Güner S., Sumnu G., Şahin S., Oztop M. H.

FOOD AND BIOPROCESS TECHNOLOGY , vol.11, pp.1923-1933, 2018 (SCI-Expanded, Scopus) Sustainable Development

131. Determination of oil and moisture distribution in fried potatoes using magnetic resonance imaging

ISIK B., ŞAHİN S., Oztop M. H.

JOURNAL OF FOOD PROCESS ENGINEERING , vol.41, no.6, 2018 (SCI-Expanded, Scopus)

132. 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 , vol.66, no.36, pp.9542-9555, 2018 (SCI-Expanded, Scopus)

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

Cikrikci S., Oztop M. H.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.12, pp.1460-1472, 2018 (SCI-Expanded, Scopus)

134. High hydrostatic pressure induced changes on palm stearin emulsions

Sevdin S., Özel B., Yucel U., Oztop M. H., Alpas H.

JOURNAL OF FOOD ENGINEERING , vol.229, pp.65-71, 2018 (SCI-Expanded, Scopus)

135. 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 , vol.135, no.23, 2018 (SCI-Expanded, Scopus)

136. Enzymatic Hydrolysis of Fruit Peels and Other Lignocellulosic Biomass as a Source of Sugar

POCAN P., BAHÇEGÜL E., Oztop M. H., HAMAMCI H.

WASTE AND BIOMASS VALORIZATION , vol.9, no.6, pp.929-937, 2018 (SCI-Expanded, Scopus)

137. Physicochemical and microstructural characterization of gum tragacanth added whey protein based films

Tonyali B., Cikrikci S., Oztop M. H.

FOOD RESEARCH INTERNATIONAL , vol.105, pp.1-9, 2018 (SCI-Expanded, Scopus)

138. Polysaccharide blended whey protein isolate-(WPI) hydrogels: A physicochemical and controlled release study

Ozel B., Cikrikci S., Aydin O., Oztop M. H.

FOOD HYDROCOLLOIDS , vol.71, pp.35-46, 2017 (SCI-Expanded, Scopus)

139. 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 , vol.17, pp.9-15, 2017 (SCI-Expanded, Scopus)

140. Cinnamon oil nanoemulsions by spontaneous emulsification: Formulation, characterization and antimicrobial activity

YILDIRIM S. T., Oztop M. H., SOYER Y.

LWT-FOOD SCIENCE AND TECHNOLOGY , vol.84, pp.122-128, 2017 (SCI-Expanded, Scopus)

141. Physical and chemical characteristics of encapsulated goldenberry (Physalis peruviana L.) juice powder

DAG D., KILERCIOGLU M., Oztop M. H.

LWT-FOOD SCIENCE AND TECHNOLOGY , vol.83, pp.86-94, 2017 (SCI-Expanded, Scopus)

142. 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., ŞÜMNÜ S. G., Oztop M. H.

LWT-FOOD SCIENCE AND TECHNOLOGY , vol.83, pp.10-17, 2017 (SCI-Expanded, Scopus)

143. Dynamics of unloaded and green tea extract loaded lecithin based liposomal dispersions investigated by nuclear magnetic resonance T-2 relaxation

Kırtıl E., Dag D., Güner S., Unal K., Oztop M. H.

FOOD RESEARCH INTERNATIONAL , vol.99, pp.807-814, 2017 (SCI-Expanded, Scopus)

144. 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 , vol.40, no.3, 2017 (SCI-Expanded, Scopus)

145. Physical characterization of low-calorie chocolate formulations

Cikrikci S., YUCEKUTLU M., MERT B., Oztop M. H.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.11, no.1, pp.41-49, 2017 (SCI-Expanded, Scopus)

146. Mathematical Modeling and Use of Magnetic Resonance Imaging (MRI) for Oil Migration in Chocolate Confectionery Systems

Cikrikci S., Oztop M. H.

FOOD ENGINEERING REVIEWS , vol.9, no.1, pp.50-70, 2017 (SCI-Expanded, Scopus)

147. Formation and Characterization of Green Tea Extract Loaded Liposomes

DAG D., Oztop M. H.

JOURNAL OF FOOD SCIENCE , vol.82, no.2, pp.463-470, 2017 (SCI-Expanded, Scopus)

148. Food grade liposome systems: Effect of solvent, homogenization types and storage conditions on oxidative and physical stability

Güner S., Oztop M. H.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS , vol.513, pp.468-478, 2017 (SCI-Expanded, Scopus) Sustainable Development

149. 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 , vol.28, pp.19-27, 2017 (SCI-Expanded, Scopus)

150. Capsaicin emulsions: Formulation and characterization

Akbas E., Söyler U. B., Oztop M. H.

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY , vol.38, pp.1079-1086, 2017 (SCI-Expanded, Scopus)

151. Visualisation of cakes differing in oil content with magnetic resonance imaging

KIRTIL E., TONYALI B., Aydogdu A., Bulut E. Y., Tatar B. C., Oztop M. H.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, 2017 (SCI-Expanded, Scopus)

152. Effects of centrifugation, encapsulation method and different coating materials on the total antioxidant activity of the microcapsules of powdered cherry laurels

TATAR B., ŞÜMNÜ S. G., ÖZTOP H. M.

International Journal of Nutrition and Food Engineering , vol.10, no.12, pp.901-904, 2017 (Peer-Reviewed Journal)

153. Characterization of emulsion stabilization properties of quince seed extract as a new source of hydrocolloid

KIRTIL E., Oztop M. H.

FOOD RESEARCH INTERNATIONAL , vol.85, pp.84-94, 2016 (SCI-Expanded, Scopus)

154. H-1 Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing

KIRTIL E., Oztop M. H.

FOOD ENGINEERING REVIEWS , vol.8, no.1, pp.1-22, 2016 (SCI-Expanded, Scopus)

155. Characterization and Comparison of Turkish Table Olive Varieties With NMR Relaxometry and Magnetic Resonance Imaging

Kilercioğlu M., ÖZEL B., ÖZTOP H. M.

GIDA / THE JOURNAL OF FOOD , vol.41, pp.61-67, 2016 (Peer-Reviewed Journal)

156. Effect of high pressure homogenization (microfluidization) on the quality of Ottoman Strawberry (F-Ananassa) juice

KARAÇAM C. H., ŞAHİN S., Oztop M. H.

LWT-FOOD SCIENCE AND TECHNOLOGY , vol.64, no.2, pp.932-937, 2015 (SCI-Expanded, Scopus)

157. Yüksek Sıcaklığın Ve Nemli Ortamın Fındıktaki Su ve Yağ Dağılımına Olan Etkisinin Manyetik Rezonans Görüntüleme MRG ve NMR Relaksometre Teknikleri ile Belirlenmesi

Kilercioğlu M., ÖZEL B., KARAÇAM Ç. H., PELİN P., ÖZTOP H. M.

GIDA / THE JOURNAL OF FOOD , vol.40, pp.141-148, 2015 (Peer-Reviewed Journal)

158. Enkapsulasyon Maddesi Olarak Lipozom ve Gıdalarda Kullanımı Yapısı Karakterizasyonu Uretimi ve Stabilitesi

KIRTIL E., ÖZTOP H. M.

Akademik Gıda , vol.12, pp.41-57, 2014 (TRDizin)

159. 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 , vol.66, pp.409-416, 2014 (SCI-Expanded, Scopus)

160. 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., et al.

BIORESOURCE TECHNOLOGY , vol.167, pp.232-240, 2014 (SCI-Expanded, Scopus) Sustainable Development

161. 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 , vol.56, no.1, pp.93-100, 2014 (SCI-Expanded, Scopus)

162. 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 , vol.55, no.2, pp.690-694, 2014 (SCI-Expanded, Scopus)

169. 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 , vol.76, no.6, 2011 (SCI-Expanded, Scopus)

170. 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 , vol.75, no.8, 2010 (SCI-Expanded, Scopus)

171. 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 , vol.75, no.7, 2010 (SCI-Expanded, Scopus)

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