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Molecules (Basel, Switzerland)|January 28, 2021
Improving the Recovery of Phenolic Compounds from Spent Coffee Grounds (SCG) by Environmentally Friendly Extraction TechniquesIlhami Okur, Betul Soyler, Purlen Sezer, et al.
International Journal of Molecular Sciences|September 28, 2021
Water Dynamics in Whey-Protein-Based Composite Hydrogels by Means of NMR RelaxometryBaris Ozel, Danuta Kruk, Milosz Wojciechowski, et al.
Journal of Food Science|May 4, 2011
Disintegration efficiency of pulsed electric field induced effects on onion (Allium cepa L.) tissues as a function of pulse protocol and determination of cell integrity by ¹H-NMR relaxometrySeda Ersus, Mecit Halil Oztop, Michael J McCarthy, et al.
Journal of Food Science|March 16, 2012
Physical changes in white and brown rice during simulated gastric digestionFanbin Kong, Mecit Halil Oztop, R Paul Singh, et al.
Journal of Food Science|December 18, 2020
Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field <sup>1</sup> H NMR relaxometry studySinem Akkaya, Baris Ozel, Mecit Halil Oztop, et al.
Journal of Food Science|June 19, 2021
The effects of pectin and wax on the characteristics of oil-in-water (O/W) emulsionsAysel Elik, Derya Koçak Yanik, Baris Ozel, et al.
Food Research International (Ottawa, Ont.)|September 9, 2022
Challenges in dried whey powder production: Quality problemsBaris Ozel, David Julian McClements, Cagatay Arikan, et al.
Molecules (Basel, Switzerland)|March 11, 2023
Molecular Dynamics of Jelly Candies by Means of Nuclear Magnetic Resonance RelaxometryDanuta Kruk, Leonid Grunin, Aleksandra Stankiewicz, et al.
European Journal of Pharmaceutics and Biopharmaceutics : Official Journal of Arbeitsgemeinschaft Fur Pharmazeutische Verfahrenstechnik E.V|August 3, 2025
Non-invasive detection of protein aggregation in biopharmaceuticals using TD-NMR and MRIGozde Ozesme Taylan, Hani Alam, Erdem Mercan, et al.
ACS Food Science & Technology|December 26, 2024
Exploring Noncentrifugal Sugar as a Partial Replacement for White Sugar in Low Methoxyl Pectin Confectionery Gels: Impacts on Physical and Rheological PropertiesHafiz Imran Fakhar, Elif Cavdaroglu, Muhammad Qasim Hayat, et al.
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