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Food Chemistry|April 14, 2026
Structural and functional modifications of pumpkin seed protein concentrate via glycation with fructose and alluloseOzan Tas, Gulum Sumnu, Mecit Halil OztopACS 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 OztopFoods (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 the Science of Food and Agriculture|July 6, 2024
Quality changes in high hydrostatic pressure treated enriched tomato sauceFurkan Erdem, Ozan Tas, Nursen Erol, 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.Foods (Basel, Switzerland)|October 16, 2025
Antioxidant, Antidiabetic, Anti-Obesity, and Anti-Inflammatory Activity of Tomato-Based Functional Snack Bars Enriched with Pea and RuBisCO ProteinsElena Tomassi, Morena Gabriele, Agnese Sgalippa, et al.Frontiers in Nutrition|June 24, 2026
Bacterial lipopeptides from <i>Bacillus</i>: natural biostructuring agents for improving texture and stability in tomato-based functional foodsHouda Gharsallah, Rose Daphnee Tchonkouang, Aymen Ben Mabrouk, et al.Pageof 1