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Akademik Profiller

ORCID

Yayınlar

  1. 1
    Effects of plant-derived antioxidants to the oxidative stability of edible oils under thermal and storage conditions: Benefits, challenges and sustainable solutionsFood Chemistry
    2025
  2. 2
    Quality and stability of frying oils and fried foods in ultrasound and microwave–assisted frying processes and hybrid technologiesComprehensive Reviews in Food Science and Food Safety
    2024
  3. 3
    Utilization of Fruit and Vegetable Wastes in Food PackagingAgro-Wastes for Packaging Applications
    2024
  4. 4
    The protective role of shell, packaging technique and storage temperature in lipid oxidation in walnuts of different varietiesPostharvest Biology and Technology
    2024
  5. 5
    Oxidative stability, quality, and bioactive compounds of oils obtained by ultrasound and microwave-assisted oil extractionCritical Reviews in Food Science and Nutrition
    2023
  6. 6
    Regulation of Natural Food AdditivesNatural Additives in Foods
    2022
  7. 7
    Comparison of the Oil Quality of Light and Dark Walnuts under Different Storage ConditionsJournal of Oleo Science
    2021
  8. 8
    EFFECT OF MAHALEB ON COOKIE QUALITYJournal of Food Processing and Preservation
    2017
  9. 9
    The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhanaFood Chemistry
    2016

Yayın listesi ORCID kaydından alındı.