Zeynep Hazal Tekin‐Cakmak

2025 · author #2 OPEN 2 citations

Impact of Ultrasound Pretreatment and Temperature on Drying Kinetics and Quality Characteristics of Blood Orange Slices: Comparison with Different Drying Methods

Processes

2025 · author #1 OPEN 1 citations

Sürdürülebilir Bitki Bazlı Az Yağlı Salata Sos Üretimi

Journal of Anatolian Environmental and Animal Sciences

2025 · author #5 OPEN 1 citations

Using Fish Skin Gelatin Hydrolysate as Stabilizer and/or Emulsifier Agent in Ice Cream Production and Melting, Textural, Rheological, and Sensory Characteristics

Gels

2025 · author #6

Bigel-based low-fat sponge cake production for palm oil replacement

Journal of Food Measurement & Characterization

2024 · author #2 OPEN 17 citations

Optimization of extraction parameters of protein isolate from milk thistle seed: Physicochemical and functional characteristics

Food Science & Nutrition

2024 · author #2 OPEN 15 citations

Antioxidant activity, anthocyanin profile, and mineral compositions of colored wheats

Quality Assurance and Safety of Crops & Foods

2024 · author #2 OPEN 15 citations

A Novel high-amylose wheat-based functional cereal soup (tarhana) with low glycemic index and high resistant starch

Journal of Cereal Science

2024 · author #2 OPEN 12 citations

A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-β-Glucan Hull-Less Barley Flour

Foods

2024 · author #3 OPEN 10 citations

Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation

ACS Omega

2024 · author #3 OPEN 10 citations

Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing

ACS Omega

2024 · author #4 OPEN 4 citations

A functional bread produced by supplementing wheat flour with high β‐glucan hull‐less barley flour

Cereal Chemistry

2024 · author #2 OPEN 3 citations

Response surface optimization of protein extraction from cold‐pressed terebinth ( Pistacia terebinthus L.) oil byproducts: Physicochemical and functional characteristics

Journal of Food Science

2024 · author #3

A functional barley-based fermented soup (tarhana) with high β-glucan content

European Food Research and Technology

2023 · author #3 OPEN 40 citations

Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit

ACS Omega

2023 · author #1 OPEN 27 citations

Effects of phenolic compounds of colored wheats on colorectal cancer cell lines

Quality Assurance and Safety of Crops & Foods

2023 · author #4 OPEN 26 citations

Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads

Foods

2023 · author #4 OPEN 26 citations

The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream

Foods

2023 · author #3 OPEN 25 citations

Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making

Foods

2023 · author #2 OPEN 17 citations

Effect of Different Drying Techniques on Total Bioactive Compounds and Individual Phenolic Composition in Goji Berries

Processes

2023 · author #1 OPEN 15 citations

High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley

Journal of Functional Foods