1. Giray, N.S., Baysal, T., Taştan, Ö. (2020). Effects of hydroxypropyl methylcellulose film incorporated with carvacrol and its nanoemulsion on the quality of grapes. Chiang Mai Journal of Science, 47 (3): 1-14.
2. Taştan, Ö., Sözgen, G., Baysal, T., Kaplan-Türköz, B. (2019). Production of prebiotic 6-kestose using Zymomonas mobilis levansucrase in carob molasses and its effect on 5-HMF levels during storage. Food Chemistry, 297, 124897.
3. Bozkir, H., Rayman Ergun, A., Taştan, Ö., Baysal, T. (2018). Effect of microwave heating on the yield and quality of red bell pepper puree. The Journal of Food (GIDA), 43 (2): 303-312.
4. Taştan, Ö., Pataro, G., Donsi, F., Ferrari, G., Baysal, T. (2017). Decontamination of fresh-cut cucumber slices by a combination of a modified chitosan coating containing carvacrol nanoemulsions and pulsed light. International Journal of Food Microbiology, 260, 75-80.
5. Taştan, Ö., Baysal, T. (2017). Chitosan as a novel clarifying agent on clear apple juice production: Optimization of process conditions and changes on quality characteristics. Food Chemistry, 237, 818–824.
6. Erdal, Ö., Kaplan-Türköz, B., Taştan, Ö., Göksungur, Y. (2017). Levansucrase production by Zymomonas mobilis: Optimization of process parameters and fructooligosaccharide production. Journal of Food Biochemistry, 41:e12361.
7. Tastan, Ö., Ferrari, G., Baysal, T., Donsi, F. (2016). Understanding the effect of formulation on functionality of modified chitosan films containing carvacrol nanoemulsions. Food Hydrocolloids, 61, 756-771.
8. Rayman Ergün, A., Bozkır, H., Tastan, O., Baysal, T. (2015). Effects of electrical pretreatments on the yield and quality characteristics of red bell pepper puree. Journal of Food Quality, 38: 396-404.
9. Tastan, O., Baysal, T. (2015). Clarification of pomegranate juice with chitosan: Changes on quality characteristics during storage. Food Chemistry, 180: 211-218.
10. Baysal, T., Ozbalta, N., Gokbulut, S., Capar, B., Tastan, O., Gurlek, G. (2015). Investigation of Effects of Various Drying Methods on The Quality Characteristics of Apple Slices and Energy Efficiency. Journal of Thermal Science and Technology, 35(1): 135-144.
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Kitap ve Kitap Bölümleri
Özge Taştan, Taner Baysal (2018). Gıda ve Beslenme Açısından Nar, Nar Ürünleri ve Üretimi, Nar Sağlıkta Yıldız, Gece Kitaplığı, 1.Baskı, ISBN: 978-605-288-346-4.
Özge Taştan, Taner Baysal (2018). Adulteration Analysis of some foods and drugs, Adulteration analysis of pomegranate juice, Bentham Science Publishers, pp. 91-100, ISBN: 978-1-68108-676-7.
