Özge Taştan

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. https://doi.org/10.1016/j.foodchem.2019.05.171
3. 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
4. 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
5. 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
6. 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
7. 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.
8. Tastan, O., Baysal, T. (2015). Clarification of pomegranate juice with chitosan: Changes on quality characteristics during storage. Food Chemistry, 180, 211-218. https://doi.org/10.1016/j.foodchem.2015.02.053
9. 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. https://doi.org/10.1111/jfq.12156

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Kitap ve Kitap Bölümleri

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.