1. A non-conventional TD-NMR approach to monitor honey crystallization and melting. (March 2021) Authors: Berk, Berkay; Grunin, Leonid; Oztop, Mecit H. Journal: Journal of food engineering Issue: Volume 292(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: a comparison study with other monosaccharides. (30th May 2021) Authors: Ertugrul, Ulku; Tas, Ozan; Namli, Serap; Oztop, Mecit H. Journal: International journal of food science & technology Issue: Volume 56:Number 10(2021) Page Start: 5334 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Characterization of emulsion stabilization properties of quince seed extract as a new source of hydrocolloid. (July 2016) Authors: Kirtil, Emrah; Oztop, Mecit H. Journal: Food research international Issue: Volume 85(2016:Jul.) Page Start: 84 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Characterization of emulsion stabilization properties of quince seed extract as a new source of hydrocolloid. (July 2016) Authors: Kirtil, Emrah; Oztop, Mecit H. Journal: Food research international Issue: Volume 85(2016:Jul.) Page Start: 84 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Dynamics of unloaded and green tea extract loaded lecithin based liposomal dispersions investigated by nuclear magnetic resonance T2 relaxation. (September 2017) Authors: Kirtil, Emrah; Dag, Damla; Guner, Selen; Unal, Kubra; Oztop, Mecit H. Journal: Food research international Issue: Volume 99:Part 1(2017) Page Start: 807 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of different polysaccharides on swelling of composite whey protein hydrogels: A low field (LF) NMR relaxometry study. Issue 3 (20th August 2016) Authors: Ozel, Baris; Uguz, Sirvan S.; Kilercioglu, Mete; Grunin, Leonid; Oztop, Mecit H. Journal: Journal of food process engineering Issue: Volume 40:Issue 3(2017:Jun.) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry. (26th June 2019) Authors: Okur, Ilhami; Ozel, Baris; Oztop, Mecit H.; Alpas, Hami Journal: Journal of food process engineering Issue: Volume 42:Number 6(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Exploring the water mobility in gelatin based soft candies by means of Fast Field Cycling (FFC) Nuclear Magnetic Resonance relaxometry. (April 2021) Authors: Pocan, Pelin; Ilhan, Esmanur; Florek–Wojciechowska, Małgorzata; Masiewicz, Elżbieta; Kruk, Danuta; Oztop, Mecit H. Journal: Journal of food engineering Issue: Volume 294(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. In vitro digestibility of rare sugar (D‐allulose) added pectin–soy protein gels. (8th April 2021) Authors: Ates, Elif Gokcen; Ozvural, Emin Burcin; Oztop, Mecit H. Journal: International journal of food science & technology Issue: Volume 56:Number 7(2021) Page Start: 3421 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Microwave glycation of soy protein isolate with rare sugar (D-allulose), fructose and glucose. (April 2021) Authors: Namli, Serap; Sumnu, S. Gulum; Oztop, Mecit H. Journal: Food bioscience Issue: Volume 40(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗