Arş. Gör. OZAN TAŞ

Yayın Ağı

Makaleler 15

1. Enhancing lycopene analysis in microwave-vacuum dried tomato snack bars by NIR spectra and hyperspectral imaging

GÜL M. R., Gulenc B., ERİKLİOĞLU H., TAŞ O., ÖZTOP H. M.

Acta Horticulturae , cilt.1, sa.1445, ss.141-146, 2025 (Scopus)

2. 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 , cilt.5, sa.2, 2025 (Scopus)

3. 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 , cilt.14, sa.19, 2025 (SCI-Expanded, Scopus)

4. Reformulation and Characterization of Mediterranean Ingredients by Novel Technologies

Ates E. G., Bal M., Çetin Karasu M., Çifte N. E., Erdem F., Gül M. R., et al.

FOOD ENGINEERING REVIEWS , cilt.17, sa.3, ss.671-705, 2025 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

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

TAŞ O., ŞÜMNÜ S. G., ÖZTOP H. M.

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

6. 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 , cilt.5, sa.1, ss.105-117, 2025 (ESCI, Scopus)

7. 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 , cilt.59, sa.12, ss.8983-8997, 2024 (SCI-Expanded, Scopus)

8. 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 , cilt.104, sa.15, ss.9151-9159, 2024 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

9. 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 , cilt.7, sa.4, ss.807-817, 2023 (TRDizin)

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

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

Foods , cilt.11, sa.8, 2022 (SCI-Expanded, Scopus)

11. 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 , cilt.4, sa.1, 2022 (ESCI, Scopus)

12. 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 , cilt.56, sa.11, ss.5461-5470, 2021 (SCI-Expanded, Scopus)

13. 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 , cilt.56, sa.10, ss.5334-5339, 2021 (SCI-Expanded, Scopus)

14. 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 , cilt.150, 2021 (SCI-Expanded, Scopus)

15. 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 , cilt.85, sa.10, ss.3423-3431, 2020 (SCI-Expanded, Scopus)

Metrikler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

145

H-İndeks (WoS)

Atıf (Scopus)

161

H-İndeks (Scopus)

Atıf (Sobiad)

H-İndeks (Sobiad)

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Açık Erişim

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