publicações selecionadas
-
artigo de revista
- Insights into the morphology, chemical structure, and moisture adsorption behaviour of vacuum-dried sourdough powder. Food Biophysics. 2025
- Bioactivity of honey: Phenolic composition, antioxidant trends and carcinoma cell lines effects through digestion. Food Research International. 2025
- Bee pollen as a dietary mineral source: In vitro bioaccessibility and health risk evaluation. Molecules. 2025
- Safflower protein hydrolysates: Physicochemical, functional properties and antioxidant activities. Food Science & Nutrition. 2025
- Fatty acids profile in the honeybee: metabolic pathways, stressor interactions, and analytical approaches. Apidologie. 2025
- Freeze, spray, and vacuum dried Camelina sativa protein powders and their physicochemical and functional properties. Food and Bioproducts Processing. 2024
- Optimisation of catalytic oxidation conditions for the 2-keto-L-gulonic acid production using response surface methodology. ChemistrySelect. 2024
- Phenolic changes in propolis during in vitro digestion and cytotoxic effects on human cancer cell lines. British Food Journal. 2024
- Bee bread: Sorption isotherms, thermodynamic characteristics of moisture adsorption and evaluation of adsorbed water. Heat and Mass Transfer. 2024
- Comprehensive analysis of botanical origin and amino acid composition of bee pollen samples from various regions of Turkey. Journal of Apicultural Research. 2024
- Effect of ultrasonication on some techno-functional properties of Camelina sativa proteins/Ketencik proteinlerinin bazi tekno-fonksiyonel özellikleri üzerine ultrasonikasyon uygulamasinin etkisi. Akademik Gida. 2024
- Production of propolis powder by vacuum drying and some properties of the powder/Vakum kurutma yöntemi ile propolis tozu üretimi ve tozun bazi özellikleri. Gida. 2023
- Some physical, functional and chemical properties and biological effects of bee pollen/Ari poleninin bazi fiziksel, fonksiyonel ve kimyasal özellikleri ve biyolojik etkileri . Uludag Aricilik Dergisi. 2023
- Some physical and chemical properties of bee bread and its effects on health/Ari ekmeginin bazi fiziksel ve kimyasal özellikleri ve saglik üzerine etkileri. Gida. 2023
- Bee pollen usage as carrier material in the drying of honey and some properties of honey-bee pollen powders. British Food Journal. 2023
- Determination of the oxidation properties of camelina seed oils extracted by ultrasonication and Soxhlet methods/Ultrasonikasyon ve soksalet yöntemleriyle ekstrakte edilen ketencik tohum yaglarinin oksidatif özelliklerinin belirlenmesi. Gida. 2023
- Turkish bee pollen: Composition, regional discrimination and polyphenol bioaccessibility. Food Bioscience. 2023
- Adsorption isotherms and some thermodynamic properties of multifloral bee pollen at different conditions. Heat and Mass Transfer. 2023
- Some properties of royal jelly a functional beekeeping product and its health effects/Fonksiyonel bir aricilik ürünü olan ari sütünün bazi özellikleri ve saglik üzerine etkileri . Uludag Aricilik Dergisi. 2023
- Modulating of food glycemic response by lactic acid bacteria. Food Bioscience. 2022
- Advances in the elemental composition analysis of propolis samples from different regions of Turkey by X-ray fluorescence spectrometry. Biological Trace Element Research. 2022
- Tarhana as a food aid suggestion to the world food program. Journal of Food and Nutrition Research. 2022
- Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia. Journal of Food Science and Technology. 2021
- D-allulose, a rare sugar, and its usage possibilities in nutrition and production methods/Nadir bir seker olan D-allülozun beslenmede kullanim imkanlari ve üretim yöntemleri. Gida. 2021
- Evaluating the effects of different drying methods, carrier materials and their ratios to produce bioactive honey-like powder. Journal of Apicultural Research. 2021
- A new gluten-free product: Brown rice bulgur, and its physical and chemical properties. Journal of Food Processing and Preservation. 2021
- Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread. Food Chemistry. 2020
- Some physical properties and adsorption isotherms of vacuum-dried honey powder with different carrier materials. Current Opinion in Food Science. 2020
- Sorption isotherms of coffee in different stages for producing Turkish coffee. Journal of Food Processing and Preservation. 2020
- Production of D-sorbitol and L-ascorbic acid from D-glucose: Their properties, fields of usage and effects on health/D-glikozdan D-sorbitol ve L-askorbik asit üretimi: Bu bilesiklerin özellikleri, kullanim alanlari ve saglik üzerine etkileri. Gida. 2019
- The effects of whey addition at different ratios on the properties of breads produced from white and whole wheat flour/Farkli oranlarda peynir alti suyu kullaniminin beyaz ve tam bugday unlarindan üretilen ekmeklerin bazi özellikleri üzerine etkisi. Gida. 2019
- Usage of some pseudocereals in the gluten-free cake production/Bazi tahil benzeri ürünlerin glutensiz kek üretiminde kullanimi. Gida. 2019
- The stages of candied chestnut production and the influence of the sorbitol used on their properties. Quality Assurance and Safety of Crops & Foods. 2018
- Microbiological and chemical properties of wet tarhana produced by different dairy products. Journal of Food Science and Technology. 2018
- Production of a minimally processed jelly candy for children using honey instead of sugar. Current Opinion in Food Science. 2018
- Determination of some physical, chemical and sensory properties of plain and fruity honey powders produced with vacuum drying method/Vakum kurutma yöntemi kullanilarak üretilen sade ve meyveli bal tozlarinin bazi fiziksel, kimyasal ve duyusal özelliklerinin belirlenmesi. Gida. 2018
- Optimization of ultrasound assisted oil extraction from chia seeds/Çiya tohumundan ultrason destekli yag ekstraksiyonunun optimizasyonu. Gida. 2018
- Physicochemical, thermal, and sensory properties of blue corn ( Zea mays L.). Journal of Food Science. 2017
- Some properties of honey and other bee products and their effects on human health/Bal ve diger ari ürünlerinin bazi özellikleri ve insan sagligi üzerine etkileri. Akademik Gida. 2017
- Effects of processing on the chemical composition of rice. Quality Assurance and Safety of Crops & Foods. 2016
- Determination and solution of moisture sorption isotherms of foods/Gidalarin nem sorpsiyon izotermlerinin belirlenmesi ve esitliklerinin çözümü. Gida. 2016
-
artigo de conferência
-
capítulo de livro
-
teses
- Determination of the Phenolic Composition and Bioavailability of Honey, Pollen and Propolis, Important Beekeeping Products Manufactured in Different Regions of Turkey, and The Investigation of Some Effects of These Beekeeping Products on Health by in vitro Methods 2022
- Drying of Honey by Protecting Bioactive Components and Investigation of Possibilities to Preparate Cold Drink Mixture from Produced Honey Powder 2016
-
documento
- Bee bread sugar content evaluation: A collaborative work Within the COST ACTION CA22105 “BeSafeBeeHoney" 2025
- Environmental stressors impacts on honeybee and beekeeping products 2025
- Sugar profile and phenolic content of Portuguese honey with Protect Denomination Origin 2025
- Phenolic changes in pollens during in vitro digestion and cytotoxic effects on human cancer cell lines 2025
- Investigating the variability of honey in different municipalities: Spectroscopic and physicochemical insights into PDO authenticity 2025
- Physical properties of chestnut honey-pollen powders obtained by different drying methods 2024
- Mineral composition of bee pollen during in vitro digestion 2024
- Study on the melissopalynological monoflorality for three Portuguese honeys 2024
- Brown rice bulgur production 2021
- Elemental composition determination of propolis samples from different regions of Turkey by X-ray fluorescence spectrometry 2021
- Optimization of L-sorbose production from D-sorbitol using Gluconobacter oxydans ATCC 621 2021
- Sorbitol production with catalytic hydrogenation from glucose 2021
- Production of allulose, a rare sugar, and its uses in nutrition/Nadir bir seker olan allülozun üretimi ve beslenmede kullanim imkanlari 2020
- Royal jelly as a functional food and its properties/Fonksiyonel bir gida olarak ari sütü ve özellikleri 2020
- Some physical, chemical and biological properties of honey samples collected from different regions of Turkey/Türkiye'nin farkli bölgelerinden toplanan bal örneklerinin bazi fiziksel, kimyasal ve biyolojik özellikleri 2020
- Tarhana as a food aid proposal to the world food program/Dünya gida programina bir gida yardim önerisi olarak tarhana 2020
- Determination of functional properties of some pseudocereals 2018
- Effects of baking atmosphere on non-enzymatic browning reactions in bread 2018
- Fatty acid composition of some pseudocereals 2018
- Sorption isotherms of coffee in different stages 2018
- Nutritional properties and health effect of some beekeping products 2018
- Production strategies of low glycemic index foods 2018
- Candied chestnut produced with sorbitol 2017
- Production of jelly candy by a minimal process using honey instead of sugar 2017
- The volatile compounds of kefir added wet tarhana 2017
- Some physical and chemical properties of blue corn (Zea mays L.) 2017
- Determination of some physical and chemical properties of gluten-free cake enriched with pseudocereals 2017
- Kefir addition in production of wet tarhana 2017
- Production honey powder with vacuum drying method and its physical properties 2016
- Physicochemical meaning of water content and water activities of foods and the importance of sorption isotherms/Gidalarin su içerikleri ve su aktivitelerinin fizikokimyasal anlami ve sorpsiyon izotermlerinin önemi 2016
- Production possibilities of honey powder by spray drying method by preserving bioactive components of honey/Püskürterek kurutma yöntemi ile balin biyoaktif bilesenlerinin korunarak toz haline getirilme imkânlarinin arastirilmasi 2016
- Some properties of wheat sprouts 2016
- Lump tarhana and its production 2015
- Production of traditional chestnut candy and determinaion of some physical and chemical properties 2015