Increased Antioxidant Efficacy of Tocopherols by Surfactant Solubilization in Oil-in-Water Emulsions von Kiralan, S. Sezer, Doğu-Baykut, Esra, Kittipongpittaya, Ketinun, McClements, David Julian, Decker, Eric A

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Effect of thermal and photo oxidation on the stability of cold-pressed plum and apricot kernel oils von Kiralan, Mustafa, Kayahan, Mustafa, Kiralan, S. Sezer, Ramadan, Mohamed Fawzy

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Further Evidence on the Removal of Polycyclic Aromatic Hydrocarbons (PAHs) During Refining of Olive Pomace Oil von Kiralan, S. Sezer, Toptancı, İsra, Tekin, Aziz

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Ability of Sodium Dodecyl Sulfate (SDS) Micelles to Increase the Antioxidant Activity of α‑Tocopherol von Inchingolo, Raffaella, Bayram, Ipek, Uluata, Sibel, Kiralan, S. Sezer, Rodriguez-Estrada, Maria T, McClements, D. Julian, Decker, Eric A

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Changes in Volatile Compounds of Black Cumin Oil and Hazelnut Oil by Microwave Heating Process von Kiralan, Mustafa, Kiralan, S. Sezer

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Soğuk Pres Ayçiçeği Yağının Farklı Depolama Koşullarındaki Oksidatif Stabilitesi von Kıralan, S. Sezer, Kıralan, Mustafa

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Chestnut (Castanea sativa) Oil von Kiralan, Mustafa, Kiralan, S. Sezer, Özkan, Gülcan, Karacabey, Erkan

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Phthalate and Polycyclic Aromatic Hydrocarbon Levels in Liquid Ingredients of Packaged Fish Sold in Turkish Markets von Kıralan, Sezer

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Phthalate and Polycyclic Aromatic Hydrocarbon Levels in Liquid Ingredients of Packaged Fish Sold in Turkish Markets von Kıralan, Sezer

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Assessment of phthalate esters migration in plastic products marketed in Turkey for food use von Kıralan, Sezer, Toptancı, İsra, Kıralan, Mustafa, Ramadan, Mohamed Fawzy

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Formation kinetics of polycyclic aromatic hydrocarbons (PAHs) during drying process of olive pomace von Göker, Gizem, Kıralan, Sezer, Tekin, Aziz, Erdoğdu, Ferruh

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Monitoring of photoinitiators in food products from Turkey von Toptanci, İsra, Kiralan, Mustafa, Ketenoglu, Onur, Sezer Kiralan, Sündüz

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Optimizing bleaching conditions of black cumin Oil by Box–Behnken design and artificial neural network to minimize losing of bioactive compounds von Kıralan, Sezer, Ketenoglu, Onur, Kuvat, Özlem, Ramadan, Mohamed Fawzy

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Classification of Turkish hazelnut oils based on their triacylglycerol structures by chemometric analysis von Kıralan, Sezer, Yorulmaz, Aslı, Şimşek, Atilla, Tekin, Aziz

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Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation von Kiralan, Sunduz Sezer, Karagoz, Sermin Goksu, Ozkan, Gulcan, Kiralan, Mustafa, Ketenoglu, Onur

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Reducing polycyclic aromatic hydrocarbons (PAHs) formation in olive pomace oil using microwave pre‐heating of olive pomace von Kiralan, Sündüz Sezer, Erdogdu, Ferruh, Tekin, Aziz

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Monitoring stability and volatile oxidation compounds of cold-pressed flax seed, grape seed and black cumin seed oils upon photo-oxidation von Kiralan, Mustafa, Çalik, Gürkan, Kiralan, Sezer, Ramadan, Mohamed Fawzy

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Influence of harvest time on protein content and lipids profile of wild Styrax officinalis seeds from different locations in Turkey von Cesur, Cüneyt, Uskutoglu, Tansu, Çoşge Şenkal, Belgin, Kiralan, Sündüz Sezer, Kiralan, Mustafa, Ramadan, Mohamed Fawzy

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Cold pressed pine (Pinus koraiensis) nut oil

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Cold pressed carrot (Daucus carota subsp. sativus) seed oil

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