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Journal of the Science of Food and Agriculture|October 18, 2022
Production of tomato powder from tomato puree with foam-mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compoundsMahmut Kilicli, Kubra Feyza Erol, Omer Said Toker, et al.Food Science & Nutrition|May 16, 2025
Ultrasound-Assisted Extraction of Bioactive Compounds From Black Pine (<i>Pinus nigra</i>) Bark: Optimization and Evaluation of Their In Vitro BioactivitiesKubra Feyza Erol, Gozde Kutlu, Necattin Cihat Icyer, et al.Plant Foods for Human Nutrition (Dordrecht, Netherlands)|February 28, 2025
Formulation of Fiber-Enriched Crackers with Oleaster Powder: Effect on Functional, Textural, and Sensory AttributesBeyzanur Düşkün, Gozde Kutlu, Perihan Kübra Akman, et al.International Journal of Food Microbiology|May 20, 2011
Efficacy of various plant hydrosols as natural food sanitizers in reducing Escherichia coli O157:H7 and Salmonella Typhimurium on fresh cut carrots and applesFatih Tornuk, Hasan Cankurt, Ismet Ozturk, et al.Food Science & Nutrition|June 22, 2026
Lactic Acid Fermentation Improves the Bioaccessibility and Functional Quality of Reduced-Calorie Sour Cherry Beverages During Cold StoragePerihan Kubra Akman, Gulsum Ucak-Ozkaya, Gozde Kutlu, et al.Journal of Food Science and Technology|May 10, 2021
Home-made cheese preservation using sodium alginate based on edible film incorporating essential oilsZineb Mahcene, Aminata Khelil, Sara Hasni, et al.Food Science & Nutrition|September 13, 2023
Use of cellulose microfibers from olive pomace to reinforce green composites for sustainable packaging applicationsCyrine Amara, Ayoub El Mahdi, Perihan Kubra Akman, et al.Foods (Basel, Switzerland)|May 13, 2023
Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity UltrasoundOsman Gul, Furkan Turker Saricaoglu, Ilyas Atalar, et al.Food Research International (Ottawa, Ont.)|April 30, 2017
Molecular characterization of silver-stearate nanoparticles (AgStNPs): A hydrophobic and antimicrobial material against foodborne pathogensSezgin Bakirdere, Mustafa Tahsin Yilmaz, Fatih Tornuk, et al.Journal of Food Science|August 29, 2025
Reduced-Calorie Apricot-Based Lacto-Fermented Beverages: Evaluation of Probiotic Content, Physicochemical, and Sensory PropertiesPerihan Kubra Akman, Gulsum Ucak Ozkaya, Beyzanur Duskun, et al.Pageof 4