Chitosan as a novel clarifying agent on clear apple juice production: Optimization of process conditions and changes on quality characteristics von Taştan, Özge, Baysal, Taner

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Decontamination of fresh-cut cucumber slices by a combination of a modified chitosan coating containing carvacrol nanoemulsions and pulsed light von Taştan, Özge, Pataro, Gianpiero, Donsì, Francesco, Ferrari, Giovanna, Baysal, Taner

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Combined use of vacuum impregnation and encapsulation technologies for phenolic enrichment of strawberries von Ertek, Gülce, Taştan, Özge, Baysal, Taner

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Development and characterization of pomegranate peel powder and waterborne polyurethane-coated fabrics von Çelebi, Nida, Aral, Nebahat, Taştan, Özge

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Production of prebiotic 6-kestose using Zymomonas mobilis levansucrase in carob molasses and its effect on 5-HMF levels during storage von Taştan, Özge, Sözgen, Güler, Baysal, Taner, Kaplan Türköz, Burcu

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Decontamination of frozen cherries by innovative light-based technologies: Assessment of microbial inactivation and quality changes von Kutlu, Bengünur, Taştan, Özge, Baysal, Taner

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Bioactive peptides: an alternative therapeutic approach for cancer management von Ghadiri, Nooshin, Javidan, Moslem, Sheikhi, Shima, Taştan, Özge, Parodi, Alessandro, Liao, Ziwei, Tayybi Azar, Mehdi, Ganjalıkhani-Hakemi, Mazdak

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Decontamination of ochratoxin A from raisins by different processes: evaluation of efficiency and quality attributes von Ertek, Gülce, Kutlu, Bengünur, Taştan, Özge, Şahyar, Buket, Çil, Hande, Baysal, Taner

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Development of intermediate‐moisture apricot with impregnation of Bacillus coagulans GBI‐30 6086 as a functional snack: Quality assessment during storage von Ayrıç Danışman, Fahriye, Taştan, Özge, Baysal, Taner

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Effect of Dietary Fiber Enrichment on Quality Characteristics and Consumer Acceptance of Fruit Snacks von TAŞTAN, Özge

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Levansucrase production by Zymomonas mobilis: Optimization of process parameters and fructooligosaccharide production von Erdal, Özlem, Kaplan‐Türköz, Burcu, Taştan, Özge, Göksungur, Yekta

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EFFECT OF MICROWAVE HEATING ON THE YIELD AND QUALITY OF RED BELL PEPPER PUREE von BOZKIR, HAMZA, RAYMAN ERGÜN, Ahsen, TAŞTAN, Özge, BAYSAL, Taner

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Effects of Electrical Pretreatments on the Yield and Quality Characteristics of Red Bell Pepper Puree von Rayman Ergün, Ahsen, Bozkir, Hamza, Taştan, Özge, Baysal, Taner

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Beta-Glucan as a Novel Functional Fiber: Functional Properties, Health Benefits and Food Applications von Sinangil, Zeynep, Taştan, Özge, Baysal, Taner

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Vitex Agnus-Castus: Faydaları, Klinik Çalışmalar ve Gelecekteki Potansiyel Gıda Uygulamaları von Altunay, Ceren, Taştan, Özge

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Understanding the effect of formulation on functionality of modified chitosan films containing carvacrol nanoemulsions von Tastan, Özge, Ferrari, Giovanna, Baysal, Taner, Donsì, Francesco

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Levansucrase production by Zymomonas mobilis : Optimization of process parameters and fructooligosaccharide production: Erdal et al von Erdal, Özlem, Kaplan-Türköz, Burcu, Taştan, Özge, Göksungur, Yekta

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EFFECT OF MICROWAVE HEATING ON THE YIELD AND QUALITY OF RED BELL PEPPER PUREE von Bozkır, Hamza, Rayman Ergün, Ahsen, Taştan, Özge, Baysal, Taner

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Microwave Drying of Black Olive Slices : Effects on Total Phenolic Contents and Colour von İçier, Filiz, Baysal, Taner, Taştan, Özge, Özkan, Gülay

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Clarification of pomegranate juice with chitosan: Changes on quality characteristics during storage von Tastan, Ozge, Baysal, Taner

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