Yayınlar & Eserler

Yayın Ağı
Makaleler 10
Tümü (10)
SCI-E, SSCI, AHCI (8)
SCI-E, SSCI, AHCI, ESCI (9)
ESCI (1)
Scopus (9)
Diğer Yayınlar (1)

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 , cilt.250, sa.8, ss.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 , cilt.2, sa.12, ss.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 , cilt.27, sa.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 , cilt.69, ss.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 , cilt.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 , cilt.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 , cilt.57, ss.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 , cilt.84, ss.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 , cilt.9, sa.6, ss.929-937, 2018 (SCI-Expanded, Scopus) identifier identifier

10. 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 , cilt.40, ss.141-148, 2015 (Hakemli Dergi)
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 9

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, İngiltere, 11 - 13 Eylül 2024, ss.182-183, (Özet Bildiri)

2. Exploring the Crystallinity of Turkish Delights by Using Magic Sandwich Echo Sequence (MSE)

Poçan P., Grunin L., Öztop H. M.
12th Conference on Fast Field Cycling NMR Relaxometry, Cambridge, İngiltere, 13 - 15 Haziran 2022, ss.34-35, (Özet Bildiri)

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

Pocan P., Akbaş E., Öztop H. M.
Uluslararası, Tarım, Çevre ve Sağlık Kongresi, Aydın, Türkiye, 26 - 28 Ekim 2018, (Tam Metin Bildiri)

4. 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)

5. 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)

6. 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, Türkiye, 18 - 19 Aralık 2015, (Özet Bildiri)

7. Farklı Lignoselülozik Biyokütlelerin Enzimatik Hidrolizi

Poçan P., ÖZTOP H. M., HAMAMCI H.
9. Gıda Mühendisliği Kongresi, Türkiye, 12 - 14 Kasım 2015, (Özet Bildiri)

8. 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, Amerika Birleşik Devletleri, 21 - 24 Haziran 2014, (Özet Bildiri)

9. 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 Ekim 2013, (Özet Bildiri)
Kitaplar 1

1. Low-field time-domain nuclear magnetic resonance applied to dairy foods

POÇAN P., ÖZTOP H. M.
Dairy Foods, , Editör, WOODHEAD PUBLISHING, ss.215-232, 2022
Metrikler

Yayın

20

Yayın (WoS)

9

Yayın (Scopus)

9

Atıf (WoS)

136

H-İndeks (WoS)

6

Atıf (Scopus)

151

H-İndeks (Scopus)

6

Atıf (Scholar)

47

H-İndeks (Scholar)

3

Proje

1

Açık Erişim

1