-
Sinangil, Z., Taştan, Ö., Baysal, T. (2022). Beta-Glucan as a Novel Functional Fiber: Functional Properties, Health Benefits and Food Applications. Turkish Journal of Agriculture - Food Science and Technology, 10(10): 1957-1965. doi: https://doi.org/10.24925/turjaf.v10i10.1957-1965.5430.
-
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
*En son yayınlanmış olan 10 yayın gösterilmektedir. Daha fazla yayın için lütfen tıklayınız.
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.
