Showing results (11-20 of 43) with videos related to
Sort By:
Pageof 5
Journal of Agricultural and Food Chemistry|June 5, 2023
Proteomics Approach to Differentiate Protein Extraction Methods in Sugar Beet LeavesEce Goktayoglu, Mecit Halil Oztop, Sureyya OzcanACS Food Science & Technology|January 22, 2025
Effect of Extraction Methods and Preheat Treatments on the Functional Properties of Pumpkin Seed Protein ConcentrateOzan Tas, S Gulum Sumnu, Mecit Halil OztopApplied Biochemistry and Biotechnology|October 13, 2018
Physicochemical and Antimicrobial Properties of Oleoresin Capsicum Nanoemulsions Formulated with Lecithin and Sucrose MonopalmitateElif Akbas, U Betul Soyler, Mecit Halil OztopCarbohydrate Polymers|October 23, 2019
Role of 'D-allulose' in a starch based composite gel matrixEsmanur Ilhan, Pelin Pocan, Masahiro Ogawa, et al.Foods (Basel, Switzerland)|April 23, 2022
Investigation of the Hydration Behavior of Different Sugars by Time Domain-NMROzan Tas, Ulku Ertugrul, Leonid Grunin, et al.Journal of Agricultural and Food Chemistry|June 21, 2021
Detection of Authenticity and Quality of the Turkish Delights (Lokum) by Means of Conventional and Fast Field Cycling Nuclear Magnetic Resonance RelaxometryPelin Pocan, Magdalena Knapkiewicz, Adam Rachocki, et al.International Journal of Biological Macromolecules|August 18, 2020
NMR Relaxometry and magnetic resonance imaging as tools to determine the emulsifying characteristics of quince seed powder in emulsions and hydrogelsIrem Alacik Develioglu, Baris Ozel, Serpil Sahin, et al.Analytical Chemistry|March 2, 2026
Potential of Time Domain Nuclear Magnetic Resonance as a Noninvasive Method for Detection and Quantification of Protein Glycation in BiopharmaceuticalsHani Alam, Ozlem Gezici Koc, Cem Yamali, et al.Magnetic Resonance in Chemistry : MRC|March 15, 2019
Exploring the crystallinity of different powder sugars through solid echo and magic sandwich echo sequencesLeonid Grunin, Mecit Halil Oztop, Selen Guner, et al.Journal of Food Science|September 12, 2020
Encapsulation of pea protein in an alginate matrix by cold set gelation method and use of the capsules in fruit juicesCeren Narin, Ulku Ertugrul, Ozan Tas, et al.Pageof 5