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Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics.
- Published in:
- Foods, 2024, v. 13, n. 16, p. 2542, doi. 10.3390/foods13162542
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- Article
Usage of Himalayan salt in white cheese production as a brine to improve rheological and sensorial properties.
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- Sigma: Journal of Engineering & Natural Sciences / Mühendislik ve Fen Bilimleri Dergisi, 2024, v. 42, n. 3, p. 814, doi. 10.14744/sigma.2024.00070
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- Article
Optimization of extraction parameters of protein isolate from milk thistle seed: Physicochemical and functional characteristics.
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- Food Science & Nutrition, 2024, v. 12, n. 5, p. 3346, doi. 10.1002/fsn3.4001
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- Article
Fabrication and characterisation of Pickering emulsion‐based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 3, p. 1709, doi. 10.1111/ijfs.16925
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- Article
Production of Novel Bigels from Cold Pressed Chia Seed Oil By-Product: Application in Low-Fat Mayonnaise.
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- Foods, 2024, v. 13, n. 4, p. 574, doi. 10.3390/foods13040574
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- Article
Antioxidant activity, anthocyanin profile, and mineral compositions of colored wheats.
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- Quality Assurance & Safety of Crops & Foods, 2024, v. 16, n. 1, p. 98, doi. 10.15586/qas.v16i1.1414
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- Article
Effects of phenolic compounds of colored wheats on colorectal cancer cell lines.
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- Quality Assurance & Safety of Crops & Foods, 2023, v. 15, n. 4, p. 21, doi. 10.15586/qas.v15i4.1354
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- Article
EFFECT OF THE DIFFERENT INFRARED LEVELS ON SOME PROPERTIES OF SAGE LEAVES.
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- Chemical Industry & Chemical Engineering Quarterly, 2023, v. 29, n. 3, p. 235, doi. 10.2298/CICEQ220429030K
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- Article
Phenolic Content and Antioxidant Capacity of Synthetic Hexaploid Wheats.
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- Plants (2223-7747), 2023, v. 12, n. 12, p. 2301, doi. 10.3390/plants12122301
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- Article
Formulation optimization of low-fat emulsion stabilized by rocket seed (Eruca Sativa Mill) gum as novel natural fat replacer: effect on steady, dynamic and thixotropic behavior.
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- Acta Scientiarum: Technology, 2023, p. 1, doi. 10.4025/actascitechnol.v44i1.56006
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- Article
Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability.
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- Foods, 2023, v. 12, n. 7, p. 1529, doi. 10.3390/foods12071529
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- Article
The stabilisation of low‐fat mayonnaise by whey protein isolate‐microbial exopolysaccharides (Weissella confusa W‐16 strain) complex.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 3, p. 1307, doi. 10.1111/ijfs.16287
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- Article
Effect of Different Drying Techniques on Total Bioactive Compounds and Individual Phenolic Composition in Goji Berries.
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- Processes, 2023, v. 11, n. 3, p. 754, doi. 10.3390/pr11030754
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- Article
The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream.
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- Foods, 2023, v. 12, n. 3, p. 650, doi. 10.3390/foods12030650
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- Article
Production of Plant Based Drink and Low-Fat Plant Based Ice Cream Using Cold Pressed Black Cumin Seed Oil By-Product.
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- Records of Agricultural & Food Chemistry, 2023, v. 3, p. 20, doi. 10.25135/rfac.2023.2nd.OP16
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- Article
Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat.
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- Foods, 2022, v. 11, n. 16, p. 2515, doi. 10.3390/foods11162515
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- Article
Enrichment of lecithin with phenolics from olive mill wastewater by cloud point extraction and its application in vegan salad dressing.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 7, p. 1, doi. 10.1111/jfpp.16645
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- Article
The effect of different drying methods on total bioactive properties, individual phenolic compounds, rehydration ability, color, and microstructural characteristics of Asian pear.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 7, p. 1, doi. 10.1111/jfpp.16682
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- Article
Extraction of Natural Gum from Cold-Pressed Chia Seed, Flaxseed, and Rocket Seed Oil By-Product and Application in Low Fat Vegan Mayonnaise.
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- Foods, 2022, v. 11, n. 3, p. 363, doi. 10.3390/foods11030363
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- Publication type:
- Article
Formulation optimization of low-fat emulsion stabilized by rocket seed (Eruca Sativa Mill) gum as novel natural fat replacer: effect on steady, dynamic and thixotropic behavior.
- Published in:
- Acta Scientiarum: Technology, 2022, v. 44, p. 1, doi. 10.4025/actascitechnol.v44i1.56006
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- Publication type:
- Article
Ultrasound‐assisted vacuum drying as alternative drying method to increase drying rate and bioactive compounds retention of raspberry.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 12, p. 1, doi. 10.1111/jfpp.16044
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- Article
The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability.
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- Foods, 2021, v. 10, n. 11, p. 2759, doi. 10.3390/foods10112759
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- Article
An effective polydopamine coating to improve stability and bioactivity of carvacrol‐loaded zein nanoparticles.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 6011, doi. 10.1111/ijfs.15296
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- Article
The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream.
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- Foods, 2021, v. 10, n. 10, p. 2302, doi. 10.3390/foods10102302
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- Article
Encapsulation of Olive Pomace Extract in Rocket Seed Gum and Chia Seed Gum Nanoparticles: Characterization, Antioxidant Activity and Oxidative Stability.
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- Foods, 2021, v. 10, n. 8, p. 1735, doi. 10.3390/foods10081735
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- Article
Investigation of potential use of by‐products from cold‐press industry as natural fat replacers and functional ingredients in a low‐fat salad dressing.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 8, p. 1, doi. 10.1111/jfpp.15388
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- Article
Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread.
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- Foods, 2021, v. 10, n. 3, p. 514, doi. 10.3390/foods10030514
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- Article
Cold‐pressed flaxseed oil by‐product as a new source of fat replacers in low‐fat salad dressing formulation: Steady, dynamic and 3‐ITT rheological properties.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 9, p. 1, doi. 10.1111/jfpp.14650
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- Article
Effects of Different Drying Methods and Temperature on the Drying Behavior and Quality Attributes of Cherry Laurel Fruit.
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- Processes, 2020, v. 8, n. 7, p. 761, doi. 10.3390/pr8070761
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- Article
The molecular and technological characterization of lactic acid bacteria in einkorn sourdough: effect on bread quality.
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- Journal of Food Measurement & Characterization, 2020, v. 14, n. 3, p. 1646, doi. 10.1007/s11694-020-00412-5
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- Article
Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat.
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- Foods, 2019, v. 8, n. 6, p. 216, doi. 10.3390/foods8060216
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- Article
Extraction optimization crocin pigments of saffron (Crocus sativus) using response surface methodology and determination stability of crocin microcapsules.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 2, p. 1515, doi. 10.1007/s11694-019-00067-x
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- Article
Utilization of cold pressed chia seed oil waste in a low‐fat salad dressing as natural fat replacer.
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- Journal of Food Process Engineering, 2018, v. 41, n. 5, p. 1, doi. 10.1111/jfpe.12694
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- Article
Influence of transglutaminase treatment on the physicochemical, rheological, and melting properties of ice cream prepared from goat milk.
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- Dairy / Mljekarstvo, 2018, v. 68, n. 2, p. 126, doi. 10.15567/mljekarstvo.2018.0206
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- Article
Soğuk Pres Üzüm Çekirdeği Yağı Atığının Düşük Yağlı Yağ/Su Emülsiyonların Reolojik Özelliklerine Etkisi.
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- Academic Food Journal / Akademik GIDA, 2018, v. 16, n. 1, p. 27, doi. 10.24323/akademik-gida.415646
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- Article
Dehydration of green beans using ultrasound-assisted vacuum drying as a novel technique: drying kinetics and quality parameters.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 6, p. n/a, doi. 10.1111/jfpp.13227
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- Article
Portakal Posasından Modifiye Pektin Eldesi ve Optimizasyonu, Kompozisyonel ve Yatışkan Faz Özelliklerinin Karakterizasyonu.
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- Journal of Tekirdag Agricultural Faculty, 2017, v. 14, n. 2, p. 71
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- Article
Microencapsulation of fig seed oil rich in polyunsaturated fatty acids by spray drying.
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- Journal of Food Measurement & Characterization, 2017, v. 11, n. 1, p. 50, doi. 10.1007/s11694-016-9370-8
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- Article
Effects of infrared heating on drying kinetics, antioxidant activity, phenolic content, and color of jujube fruit.
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- Journal of Food Measurement & Characterization, 2016, v. 10, n. 2, p. 283, doi. 10.1007/s11694-016-9305-4
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- Article
Characterization of some bioactive compounds and physicochemical properties of grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin.
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- Turkish Journal of Agriculture & Forestry, 2016, v. 40, n. 2, p. 177, doi. 10.3906/tar-1502-38
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- Article
DEHYDRATION KINETICS AND CHANGES OF BIOACTIVE COMPOUNDS OF TULIP AND POPPY PETALS AS A NATURAL COLORANT UNDER VACUUM AND OVEN CONDITIONS.
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- Journal of Food Processing & Preservation, 2015, v. 39, n. 6, p. 2096, doi. 10.1111/jfpp.12453
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- Article
Comparison of Fatty Acid Composition between Female and Male Japanese Quail Meats.
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- Journal of Chemistry, 2015, v. 2015, p. 1, doi. 10.1155/2015/569746
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- Article
Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process.
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- International Journal of Food Engineering, 2014, v. 10, n. 4, p. 839, doi. 10.1515/ijfe-2014-0080
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- Article
Modeling of rheological properties of mellorine mix including different oil and gum types by combined design, ANN, and ANFIS models.
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- Turkish Journal of Agriculture & Forestry, 2014, v. 38, n. 5, p. 745, doi. 10.3906/tar-1312-9
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- Article
Kırklareli'nde Üretilen Yoğurt ve Ayranların Fizikokimyasal ve Mikrobiyolojik Kalitesi.
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- Academic Food Journal / Akademik GIDA, 2014, v. 12, n. 2, p. 57
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- Article