• Türkçe
  • English

Uluslararası Hakemli Dergilerde Yayınlanan Makaleler (SCI & SSCI & Arts and Humanities)

  • 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
  • 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
  • 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.
  • 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
  • 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