Perihan Kubra Akman

6PUBLICATIONS
10CO-AUTHORS
Beverage chemistry and beverage sensory scienceBiomaterialsPolymers and plasticsField organic and low chemical input horticultureHorticultural crop improvement (incl. selection and breeding)
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Publications (6)

|Jun 22, 2026
Lactic Acid Fermentation Improves the Bioaccessibility and Functional Quality of Reduced-Calorie Sour Cherry Beverages During Cold Storage.

|Aug 29, 2025
Reduced-Calorie Apricot-Based Lacto-Fermented Beverages: Evaluation of Probiotic Content, Physicochemical, and Sensory Properties.

Perihan Kubra Akman, Gulsum Ucak Ozkaya, Beyzanur Duskun

|May 14, 2025
Fabrication and Characterization of Poly(hydroxybutyrate)- and Poly(caprolactone)-Based Active Biodegradable Films Incorporating Allyl Isothiocyanate.

Saliha Memis Karabuga, Perihan Kubra Akman, Fatih Tornuk

|Feb 28, 2025
Formulation of Fiber-Enriched Crackers with Oleaster Powder: Effect on Functional, Textural, and Sensory Attributes.

Beyzanur Düşkün, Gozde Kutlu, Perihan Kübra Akman

|Sep 13, 2023
Use of cellulose microfibers from olive pomace to reinforce green composites for sustainable packaging applications.

Cyrine Amara, Ayoub El Mahdi, Perihan Kubra Akman

|Jan 27, 2021
Role of non-thermal treatments and fermentation with probiotic Lactobacillus plantarum on in vitro bioaccessibility of bioactives from vegetable juice.

Kubra Dogan, Perihan Kubra Akman, Fatih Tornuk

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Frequent Collaborators

6 joint publications

Fatih Tornuk

3 joint publications

Gozde Kutlu

2 joint publications

Beyzanur Düşkün

2 joint publications

Gulsum Ucak-Ozkaya