Fatih Törnük

Akademik Profiller

1. 1
   Effects of LLDPE/Clay Nanocomposite Films Including Bioactive Compounds on The Microbiological Quality of Fresh Kashar CheeseTekirdağ Ziraat Fakültesi Dergisi
   2025
2. 2
   Incorporation of madımak (Polygonum cognatum Meissn.) leaf powder into gluten‐free bread formulations: Evaluation of their nutritional, antidiabetic, color, bioactive, textural, and sensory propertiesJournal of the Science of Food and Agriculture
   2025
3. 3
   Reduced‐Calorie Apricot‐Based Lacto‐Fermented Beverages: Evaluation of Probiotic Content, Physicochemical, and Sensory PropertiesJournal of Food Science
   2025
4. 4
   Impact of Encapsulated Thyme, Clove, and Sage Essential Oils on the Antioxidant, Physicochemical, DNA Binding, and Cleaving Properties of Chewing GumACS Omega
   2025
5. 5
   Ultrasound‐Assisted Extraction of Bioactive Compounds From Black Pine (Pinus nigra) Bark: Optimization and Evaluation of Their In Vitro BioactivitiesFood Science & Nutrition
   2025
6. 6
   Fabrication and Characterization of Poly(hydroxybutyrate)- and Poly(caprolactone)-Based Active Biodegradable Films Incorporating Allyl IsothiocyanatePolymers
   2025
7. 7
   Potential use of aleo vera (Aloe barbadensis Miller) leaf gel in the development of functional ice-cream: Physicochemical, bioactive, thermal, rheological, and sensory propertiesSelcuk Journal of Agricultural and Food Sciences
   2025
8. 8
   Formulation of Fiber-Enriched Crackers with Oleaster Powder: Effect on Functional, Textural, and Sensory AttributesPlant Foods for Human Nutrition
   2025
9. 9
   Symbiotic ice-cream production using Lactiplantibacillus plantarum and oleaster (Elaeagnus angustifolia L.) flourHarran Tarım ve Gıda Bilimleri Dergisi
   2024
10. 10
    Potential use of hazelnut (Corylus avellana L.) shell powder in muffin production by partial substitution of wheat flour: Color, bioactive, textural, and sensory propertiesEuropean Food Science and Engineering
    2024

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