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Uluslararası hakemli dergilerde yayınlanan makaleler (SCI & SSCI & Arts and Humanities)

  • Kirtil, E., Aydogdu, A., Svitova, T., & Radke, C. J. (2021). Assessment of the performance of several novel approaches to improve physical properties of guar gum based biopolymer films. Food Packaging and Shelf Life, 29, 100687. https://doi.org/10.1016/j.fpsl.2021.100687
  • Kirtil, E., Svitova, T., Radke, C. J., Oztop, M. H., & Sahin, S. (2021). Investigation of surface properties of quince seed extract as a novel polymeric surfactant. Food Hydrocolloids, 107185. https://doi.org/10.1016/j.foodhyd.2021.107185
  • Kirtil, E., Kurtkaya, E., Svitova, T., Radke, C. J., Oztop, M. H., & Sahin, S. (2021). Examination of interfacial properties of quince seed extract on a sunflower oil-water interface. Chemical Engineering Science245, 116951. https://doi.org/10.1016/j.ces.2021.116951
  • Aydogdu, A., Radke, C. J., Bezci, S., & Kirtil, E. (2020). Characterization of curcumin incorporated guar gum/orange oil antimicrobial emulsion films. International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2019.12.255
  • Aydogdu, A., Kirtil, E., Sumnu, G., Oztop, M. H., & Aydogdu, Y. (2018). Utilization of lentil flour as a biopolymer source for the development of edible films. Journal of Applied Polymer Science. https://doi.org/10.1002/app.46356
  • Bulut, M., Bayer, Ö., Kırtıl, E., & Bayındırlı, A. (2018). Effect of freezing rate and storage on the texture and quality parameters of strawberry and green bean frozen in home type freezer. International Journal of Refrigeration, 88. https://doi.org/10.1016/j.ijrefrig.2018.02.030
  • Kirtil, E., Cikrikci, S., & Oztop, M. H. (2017). Recent Advances in time domain NMR & MRI Sensors and Their Food Applications. Current Opinion in Food Science. https://doi.org/10.1016/j.cofs.2017.07.005
  • Kirtil, E., Dag, Damla, Guner, S., Unal, K. & Oztop, M. H. (2017), Dynamics of unloaded and green tea extract loaded lecithin based liposomal dispersions investigated by nuclear magnetic resonance T2 relaxation. Food Research International. https://doi.org/10.1016/j.foodres.2017.06.064
  • Kirtil, E., Tonyali, B., Aydogdu, A., Yıldız Bulut, E., Cilek Tatar, B., & Oztop, M. H. (2017) Visualization of cakes differing in oil content with Magnetic Resonance Imaging. International Journal of Food Properties. http://dx.doi.org/10.1080/10942912.2017.1326057
  • Kirtil, E., Aydogdu, A., Oztop, M.H. (2017). Investigation of physical properties and moisture sorption behaviour of different marshmallow formulations. Acta Horticulturae http://doi.org/http://dx.doi.org/10.17660/ActaHortic.2017.1152.33
  • Kirtil, E., Kilercioglu, M., & Oztop, M. H. (2016). Modified Atmosphere Packaging of Foods. Reference Module in Food Sciences (pp. 1–6). http://doi.org/http://dx.doi.org/10.1016/B978-0-08-100596-5.03218-2 
  • Kirtil, E., & Oztop, M. H. (2016a). 1H Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing. Food Engineering Reviews, 8(1), 1–22. http://doi.org/10.1007/s12393-015-9118-y
  • Kirtil, E., & Oztop, M. H. (2016b). Characterization of emulsion stabilization properties of quince seed extract as a new source of hydrocolloid. Food Research International, 85, 84–94. http://doi.org/10.1016/j.foodres.2016.04.019
  • Kirtil, E., & Oztop, M. H. (2016c). Controlled and Modified Atmosphere Packaging. Reference Module in Food Science (pp. 1–2). Elsevier. http://doi.org/10.1016/B978-0-08-100596-5.03376-X
  • Kirtil, E., Oztop, M. H., Sirijariyawat, A., Ngamchuachit, P., Barrett, D. M., & McCarthy, M. J. (2014). Effect of pectin methyl esterase (PME) and CaCl2 infusion on the cell integrity of fresh-cut and frozen-thawed mangoes: An NMR relaxometry study. Food Research International, 66, 409–416. http://doi.org/10.1016/j.foodres.2014.10.006
  • Kırtıl, E., & Öztop, M. H. (2014). Enkapsülasyon Maddesi Olarak Lipozom ve Gıdalarda Kullanımı : Yapısı, Karakterizasyonu, Üretimi ve Stabilitesi. Akademik Gıda, 12(4), 41–57.