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Polymers|March 28, 2026
Structure-Mechanical Relationships in Alginate-Chitosan Polymer CompositesHatice SıçramazFoods (Basel, Switzerland)|July 15, 2026
Encapsulation Strategies for Natural Bioactives in Clean-Label Meat Preservation: A ReviewGuliz Haskaraca, Hatice SıçramazFood Science & Nutrition|November 16, 2023
Investigation of the effects of different processing methods on the selected nutritional properties of pumpkin and determining the appropriate process for pumpkin yogurtHatice Sıçramaz, Ahmet AyarFood Science & Nutrition|October 12, 2023
Coagulation temperature and smoking time determine product quality and shelf life of the acid-heat coagulated Circassian cheeseHatice Sıçramaz, Ahmet AyarJournal of Food Science|February 4, 2025
High-intensity ultrasound-assisted extraction for functionalized pistachio meal protein concentrateSemanur Yildiz, Gulsah Karabulut, Hatice SıçramazJournal of the Science of Food and Agriculture|November 20, 2025
Terebinth (Pistacia terebinthus) seed milk as a growth medium and delivery matrix for Lactobacillus acidophilus and Lactiplantibacillus plantarumHanan Elmodallal, Hatice Sıçramaz, Serap CoşansuMolecules (Basel, Switzerland)|November 11, 2022
Inhibitory Effect of Sodium Alginate Nanoemulsion Coating Containing Myrtle Essential Oil (<i>Myrtus communis</i> L.) on <i>Listeria monocytogenes</i> in Kasar CheeseGökçe Polat Yemiş, Elif Sezer, Hatice SıçramazCurrent Research in Food Science|June 27, 2022
Impact of different starter cultures and <i>Lactobacillus helveticus</i> on volatile components, chemical and sensory properties of pasta filata cheeseHatice Sıçramaz, Olgu Taylan Güven, Ayşen Can, et al.Polymers|February 26, 2025
Microstructure and Release Behavior of Alginate-Natural Hydrocolloid Composites: A Comparative StudyHatice Sıçramaz, Ali Baran Dönmez, Buse Güven, et al.Pageof 1