Yayınlar & Eserler

Yayın Ağı
Makaleler 16
Tümü (16)
SCI-E, SSCI, AHCI (11)
SCI-E, SSCI, AHCI, ESCI (14)
ESCI (2)
Scopus (15)
TRDizin (1)

1. Structural and functional modifications of pumpkin seed protein concentrate via glycation with fructose and allulose

TAŞ O., ŞÜMNÜ S. G., ÖZTOP H. M.
Food Chemistry , cilt.515, 2026 (SCI-Expanded, Scopus) identifier identifier

2. 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) identifier

3. 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) identifier identifier

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 identifier identifier

5. 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) identifier identifier identifier

6. 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) identifier identifier

7. 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) identifier identifier identifier

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 identifier identifier identifier

9. 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) identifier identifier

10. 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) Creative Commons License identifier

11. 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) Creative Commons License identifier identifier identifier

12. 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) identifier identifier

13. 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) identifier identifier

14. 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) identifier identifier

15. 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) identifier identifier

16. 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) identifier identifier identifier
Metrikler

Yayın

24

Yayın (WoS)

14

Yayın (Scopus)

15

Atıf (WoS)

166

H-İndeks (WoS)

6

Atıf (Scopus)

185

H-İndeks (Scopus)

7

Atıf (Sobiad)

3

H-İndeks (Sobiad)

1

Proje

2

Açık Erişim

3
BM Sürdürülebilir Kalkınma Amaçları