- Ertek G., Taştan Ö. & Baysal T. (2023) Combined use of vacuum impregnation and encapsulation technologies for phenolic enrichment of strawberries. Food Chemistry, 398, 133853. doi: 10.1016/j.foodchem.2022.133853
- Kutlu B., Taştan Ö. & Baysal T. (2022) Decontamination of frozen cherries by innovative light-based technologies: Assessment of microbial inactivation and quality changes. Food Control, 141, 109149. doi: 10.1016/j.foodcont.2022.109149
- Ayrıç Danışman, F., Taştan, Ö., Baysal, T. (2022). Development of intermediate-moisture apricot with impregnation of Bacillus coagulans GBI-30 6086 as a functional snack: Quality assessment during storage. Journal of Food Processing and Preservation, e16348. https://doi.org/10.1111/jfpp.16348
- Taştan, P., Taştan, Ö., Yalçın Şahyar, B. (2022). Detection of pesticide residues in olive leaves from İzmir, Turkey. International Journal of Nature and Life Sciences (IJNLS), 6 (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.
- 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. https://doi.org/10.1016/j.foodchem.2019.05.171
- 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. https://doi.org/10.1111/jfbc.12361
- 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. https://doi.org/10.1016/j.foodchem.2017.06.025
- 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. https://doi.org/10.1016/j.ijfoodmicro.2017.08.011
- 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. https://doi.org/10.1016/j.foodhyd.2016.06.036
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Kitap ve Kitap Bölümleri
Baysal, T., Taştan, Ö. (2022). Decontamination of fruit juices by combination of high intensity pulsed light and other nonthermal technologies. Nonthermal processing in agri-food-bio sciences, Sustainability and Future Goals. Editor: Prof. Anet Rezek Jambrak, Springer International Publishing. 1st edition, 292 p. ISBN: 9783030924140.
Baysal, T., Taştan, Ö. (2021). Sağlıklı Mutfak, Meyve ve Sebzeler, Detay Yayıncılık, 1. Baskı, s.301-316, ISBN: 978-605-254-346-7.
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.
