ARC | Akademik Araştırma ve İş Birliği

Encapsulation of astaxanthin by citric acid corn starch ester nanoparticle-based Pickering emulsion: Effect of amylose content

Liu J.

Journal of the Science of Food and Agriculture, 2026

MakaleQ1Stability and Applications of Pickering EmulsionsFoam and Perfluoroalkyl Substances in Environmental Applications

Effects of Traditional Moroccan Bandek Processing on Nutritional Composition, In Vitro Starch Digestibility, and Volatile Profiles of Barley and Durum Wheat Genotypes

Ozkan K.

Foods, 2026

MakaleQ1Açık erişimAntioxidant Properties of Diverse Wheat VarietiesAntioxidant Compounds and Their Medicinal Potential

Effect of durum wheat genotype and Type II sourdough fermentation on the technological, nutritional, and functional properties of bazlama

Ozkan K.

Journal of Food Measurement and Characterization, 2026

MakaleQ1Sourdough Fermentation and Lactic Acid Bacteria BenefitsEnhancing Cereal Quality through Genetic Insights

Development and Characterization of Low-Glycemic Couscous Enriched With β-Glucans and Proteins

Surek E.

Food Science and Nutrition, 2026

MakaleQ2Açık erişimNutritional Value and Quality of Bulgur ProductsAntioxidant Compounds and Their Medicinal Potential

Development of functional couscous samples with high β-glucan content and low or medium glycemic index

Ozkan K.

European Food Research and Technology, 2026

MakaleQ1Nutritional Value and Quality of Bulgur ProductsAntioxidant Compounds and Their Medicinal Potential

Transforming Traditional Flatbread (Bazlama) into a Functional Food with Very High Resistant Starch and Low Glycemic Impact

Ozer C.

Foods, 2026

MakaleQ1Açık erişimStarch Properties and Applications in Food ScienceStarch Properties and Applications in Food Science

Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response

Mıdık F.

Foods, 2026

MakaleQ1Açık erişimAntioxidant Properties of Diverse Wheat VarietiesAntioxidant Compounds and Their Medicinal Potential

Pigmented wheat whole breads: in vitro phenolic bioaccessibility and colorectal cancer-targeted effects

Ozkan K.

European Food Research and Technology, 2026

MakaleQ1Antioxidant Properties of Diverse Wheat VarietiesAntioxidant Compounds and Their Medicinal Potential

Boosting Resistant Starch Type 3 in Amylotype Corn Starches via Combined Debranching and Extrusion Treatments

Koksel H.

Starch Staerke, 2026

MakaleQ2Açık erişimStarch Properties and Applications in Food ScienceStarch Properties and Applications in Food Science

Proficiency test on chemical and rheological analyses on wheat samples

Kaplan Evlice A.

Journal of Food Science and Technology, 2026

MakaleQ1Açık erişimMeasurement Uncertainty and Quality Control in LaboratoriesMeasurement Standards and Techniques in Analytical Chemistry

Learning from Damaged Historic Constructions: Recent Earthquakes in Turkey

Almaç U.

Rilem Bookseries, 2026

Kitap BölümüQ4Seismic Dynamics and Tectonic Structures of the Dead Sea BasinGeological Insights into Seismic and Sedimentary Dynamics

Formulation of a fermented soup with enhanced nutritional quality: higher resistant starch and protein contents and a reduced glycemic index

Ozkan K.

Journal of Food Science and Technology, 2026

MakaleQ1Nutritional Value and Fermentation of TarhanaEnhancing Cereal Quality through Genetic Insights

Güzel Sanatlar, Tasarım ve Mimarlık Fakültesi

Güzel Sanatlar, Tasarım ve Mimarlık Fakültesi