Publications & Works

Publication Network
Articles 9
All (9)
SCI-E, SSCI, AHCI (8)
SCI-E, SSCI, AHCI, ESCI (9)
ESCI (1)
Scopus (9)

1. Exploring the effect of sucrose and d-allulose addition on the gelling ability and physical properties of agar-agar vegan gels

POÇAN P., Erunsal S. C.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.250, no.8, pp.2245-2254, 2024 (SCI-Expanded, Scopus) identifier identifier

2. 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) identifier identifier identifier

3. 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) Creative Commons License identifier identifier identifier

4. 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) identifier identifier identifier

5. 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) identifier identifier

6. 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) identifier identifier identifier

7. 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) identifier identifier identifier

8. 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) identifier identifier identifier

9. 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) identifier identifier
Papers Presented at Peer-Reviewed Scientific Conferences 8

1. Magnetic Resonance Imaging (MRI) as a tool to characterize viscoelastic behaviours of syrup free vegan soft candies

Poçan P., Hall J., Morris R.
ISMRM British & Irish Chapter Annual Meeting 2024, Nottingham, England, 11 - 13 September 2024, pp.182-183, (Summary Text)

2. QUALITY CHARACTERISTICS OF CHILI PEPPER EXTRACT NANOEMULSIONS STABILIZED BY BIOPOLYMERS

Pocan P., Akbaş E., Öztop H. M.
Uluslararası, Tarım, Çevre ve Sağlık Kongresi, Aydın, Turkey, 26 - 28 October 2018, (Full Text)

3. 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, Turkey, 26 - 27 April 2018, pp.1, (Summary Text)

4. 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, Turkey, 26 - 27 April 2018, pp.1, (Summary Text)

5. Fermantasyon için Şeker Kaynağı Olarak Kullanılmak Üzere Meyve Kabuklarının ve diğer Lignoselülozik Biyokütlelerin Enzimatik Hidrolizi

Poçan P., BAHÇEGÜL E., ÖZTOP H. M., HAMAMCI H.
18. Ulusal Biyoteknoloji Kongresi, Turkey, 18 - 19 December 2015, (Summary Text)

6. Farklı Lignoselülozik Biyokütlelerin Enzimatik Hidrolizi

Poçan P., ÖZTOP H. M., HAMAMCI H.
9. Gıda Mühendisliği Kongresi, Turkey, 12 - 14 November 2015, (Summary Text)

7. Understanding the Effect of High Moisture and Heat on Water and Fat Distribution in Turkish Hazelnuts by Magnetic Resonance Imaging MRI Experiments

Öztop H. M., Karaçam Ç. H., Kilercioğlu M., Özel B., Poçan P.
IFT Annual Meeting, Louisiana, United States Of America, 21 - 24 June 2014, (Summary Text)

8. Exploring the Syneresis Behavior of Turkish Delight Prepared in a Microwave Oven

Poçan P., ÖZTOP H. M., Alaçık İ., Kilercioğlu M., Alak A.
2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 24 - 26 October 2013, (Summary Text)
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Publication

18

Publication (WoS)

9

Publication (Scopus)

9

Citation (WoS)

136

H-Index (WoS)

6

Citation (Scopus)

151

H-Index (Scopus)

6

Citation (Scholar)

47

H-Index (Scholar)

3

Project

1

Open Access

1