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Esra Capanoglu

Showing results (11-20 of 172) with videos related to

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Journal of Agricultural and Food Chemistry|February 23, 2022
Novel Approaches in the Valorization of Agricultural Wastes and Their ApplicationsEsra Capanoglu, Elifsu Nemli, Francisco Tomas-Barberan
Food Science & Nutrition|November 24, 2025
Sustainable Augmentation of Chickpea Protein Functionality and In Vitro Digestion via Spent Coffee Phenolics: A Protein-Phenolic Interaction StudyBeyza Saricaoglu, Busra Gultekin Subasi, Esra Capanoglu
Food Chemistry|October 4, 2021
Interaction of lentil protein and onion skin phenolics: Effects on functional properties of proteins and in vitro gastrointestinal digestibilityDeniz Günal-Köroğlu, Semra Turan, Esra Capanoglu
ACS Omega|September 9, 2024
Hazelnut Protein and Sodium Alginate Complex Coacervates: An Effective Tool for the Encapsulation of the Hydrophobic Polyphenol QuercetinNabil Adrar, Fatma Duygu Ceylan, Esra Capanoglu
Food Research International (Ottawa, Ont.)|April 6, 2026
Enhancing gelatin-based films and coatings for food packaging: The role of novel technologies in extending shelf lifeBuse Sezer, Esra Capanoglu, Asli Can Karaca
Food Chemistry|June 10, 2018
The uniaxial and coaxial encapsulations of sour cherry (Prunus cerasus L.) concentrate by electrospinning and their in vitro bioaccessibilityBeyza Sukran Isik, Filiz Altay, Esra Capanoglu
Food & Function|April 3, 2023
Protein-phenolic interactions in lentil and wheat crackers with onion skin phenolics: effects of processing and <i>in vitro</i> gastrointestinal digestionDeniz Günal-Köroğlu, Semra Turan, Esra Capanoglu
Advances in Food and Nutrition Research|October 28, 2023
Valorization of fruit and vegetable processing by-products/wastesGulay Ozkan, Deniz Günal-Köroğlu, Esra Capanoglu
ACS Omega|February 13, 2023
Effects of Fermentation Process on the Antioxidant Capacity of Fruit ByproductsEzgi Erskine, Gulay Ozkan, Baiyi Lu, et al.
Molecules (Basel, Switzerland)|December 1, 2020
Effects of Lipid-Based Encapsulation on the Bioaccessibility and Bioavailability of Phenolic CompoundsGulay Ozkan, Tina Kostka, Tuba Esatbeyoglu, et al.
Pageof 18

Showing results (11-20 of 172) with videos related to

Sort By:
Pageof 18
Journal of Agricultural and Food Chemistry|February 23, 2022
Novel Approaches in the Valorization of Agricultural Wastes and Their ApplicationsEsra Capanoglu, Elifsu Nemli, Francisco Tomas-Barberan
Food Science & Nutrition|November 24, 2025
Sustainable Augmentation of Chickpea Protein Functionality and In Vitro Digestion via Spent Coffee Phenolics: A Protein-Phenolic Interaction StudyBeyza Saricaoglu, Busra Gultekin Subasi, Esra Capanoglu
Food Chemistry|October 4, 2021
Interaction of lentil protein and onion skin phenolics: Effects on functional properties of proteins and in vitro gastrointestinal digestibilityDeniz Günal-Köroğlu, Semra Turan, Esra Capanoglu
ACS Omega|September 9, 2024
Hazelnut Protein and Sodium Alginate Complex Coacervates: An Effective Tool for the Encapsulation of the Hydrophobic Polyphenol QuercetinNabil Adrar, Fatma Duygu Ceylan, Esra Capanoglu
Food Research International (Ottawa, Ont.)|April 6, 2026
Enhancing gelatin-based films and coatings for food packaging: The role of novel technologies in extending shelf lifeBuse Sezer, Esra Capanoglu, Asli Can Karaca
Food Chemistry|June 10, 2018
The uniaxial and coaxial encapsulations of sour cherry (Prunus cerasus L.) concentrate by electrospinning and their in vitro bioaccessibilityBeyza Sukran Isik, Filiz Altay, Esra Capanoglu
Food & Function|April 3, 2023
Protein-phenolic interactions in lentil and wheat crackers with onion skin phenolics: effects of processing and <i>in vitro</i> gastrointestinal digestionDeniz Günal-Köroğlu, Semra Turan, Esra Capanoglu
Advances in Food and Nutrition Research|October 28, 2023
Valorization of fruit and vegetable processing by-products/wastesGulay Ozkan, Deniz Günal-Köroğlu, Esra Capanoglu
ACS Omega|February 13, 2023
Effects of Fermentation Process on the Antioxidant Capacity of Fruit ByproductsEzgi Erskine, Gulay Ozkan, Baiyi Lu, et al.
Molecules (Basel, Switzerland)|December 1, 2020
Effects of Lipid-Based Encapsulation on the Bioaccessibility and Bioavailability of Phenolic CompoundsGulay Ozkan, Tina Kostka, Tuba Esatbeyoglu, et al.
Pageof 18