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Ümit Altuntaş
Ümit Altuntaş
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Başlık
Alıntı yapanlar
Alıntı yapanlar
Yıl
The effect of spray-drying and freeze-drying on encapsulation efficiency, in vitro bioaccessibility and oxidative stability of krill oil nanoemulsion system
TM El-Messery, U Altuntas, G Altin, B Özçelik
Food Hydrocolloids 106, 105890, 2020
1062020
Apium Plants: Beyond Simple Food and Phytopharmacological Applications
B Salehi, A Venditti, C Frezza, A Yücetepe, Ü Altuntaş, S Uluata, ...
Applied Sciences 9 (17), 3547, 2019
542019
Assessment of Biochemical Composition and Antioxidant Properties of Algerian Date Palm (Phoenix dactylifera L.) Seed Oil
H Harkat, R Bousba, C Benincasa, K Atrouz, M Gültekin-Özgüven, ...
Plants 11 (3), 381, 2022
282022
Biochemical characterization of Arbequina extra virgin olive oil produced in Turkey
S Uluata, Ü Altuntaş, B Özçelik
Journal of the American Oil Chemists' Society 93, 617-626, 2016
212016
Phenolic constituents, antioxidant and antimicrobial activity and clustering analysis of propolis samples based on PCA from different regions of anatolia
Ü Altuntaş, İ Güzel, B Özçelik
Molecules 28 (3), 1121, 2023
182023
Characterization of Turkish extra virgin olive oils and classification based on their growth regions coupled with multivariate analysis
S Uluata, U Altuntaş, B Özçelik
Food Analytical Methods 14, 1682-1694, 2021
182021
Development and validation of a rapid method for identification and quantitation of benzophenone and related 17 derivatives in paper and cardboard packaging materials by gas …
U Altuntaş, V Hitay, B Özçelik
Packaging Technology and Science 29 (10), 513-524, 2016
152016
In vitro bioaccessibility of phenolics and flavonoids in various dried vegetables, and the determination of their antioxidant capacity via different spectrophotometric assays
AA Pasli, M Yavuz-Düzgün, U Altuntas, G Altin, B Özçelik, E Firatligil
International Food Research Journal 26 (3), 793-800, 2019
132019
Enhanced Oxidative Stability and Bioaccessibility of Sour Cherry Kernel Byproducts Encapsulated by Complex Coacervates with Different Wall Matrixes by Spray-and Freeze-Drying
U Altuntas, G Altin-Yavuzarslan, B Ozçelik
ACS omega 8 (26), 23782-23790, 2023
32023
Attitudes and Behaviors of Turkish Consumers Regarding the Olive Oil Consumption
Ü ALTUNTAŞ, İ GÜZEL, Ö YILMAZ, S ULUATA, B ÖZÇELİK
Erzincan University Journal of Science and Technology 15 (Special Issue on …, 2022
22022
Communicating Food Safety: Ethical Issues in Risk Communication
M Yavuz-Duzgun, U Altuntas, M Gultekin-Ozguven, B Ozcelik
Food Ethics Education, 157-166, 2018
22018
Gıda ambalajlarının güvenilirliği ve gıdaya toksik madde migrasyonu
U Altuntas, M Yavuz, A Yucetepe, B Ozcelik
Dünya Gıda Dergisi, 90-97, 2014
12014
Determination of Total Phenolic Compounds and Antioxidant Activity of Turkish Propolis Extracted by Different Methods
F Sonverdi, Ü Altuntaş, B Özçelik
ITU Journal of Food Science and Technology 2 (1), 41-46, 2024
2024
ULTRASOUND-ASSISTED ENZYMATIC EXTRACTION OF ANTIOXIDATIVE PROTEIN EXTRACTS FROM SARGASSUM VULGARE: OPTIMIZATION OF EXTRACTION PARAMETERS USING RSM
H Dinç, E Şencu, Ü Altuntaş, EŞ Okudan, B Özçelik, A Yücetepe
Gıda 49 (3), 439-452, 2024
2024
Biochemical composition and antioxidant properties of palm seed oil (Phoenix dactylifera L.) Composizione biochimica e proprietá antiossidanti dell’olio di semi di dattero …
C Benincasa, R Nicoletti, H Harkat, R Bousba, K Atrouz, ...
Rivista Italiana delle Sostanze Grasse 100 (3), 2023
2023
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