Yayınlar & Eserler

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Formulation of Functional Drink with Milk Fortification: Effects on the Bioaccessibility and Intestinal Absorption of Phenolics

Özkan G., Çapanoğlu Güven E., Esatbeyoğlu T.
PLANTS , cilt.11, sa.23, ss.3364, 2022 (SCI-Expanded)

Entrapment of Black Carrot Anthocyanins by Ionic Gelation: Preparation, Characterization, and Application as a Natural Colorant in Yoghurt

Tavlasoglu M., Özkan G., Çapanoğlu Güven E.
ACS OMEGA , cilt.7, ss.32481-32488, 2022 (SCI-Expanded) identifier identifier identifier

Bioavailability of Rosehip (Rosa canina L.) Infusion Phenolics Prepared by Thermal, Pulsed Electric Field and High Pressure Processing

Özkan G., Esatbeyoglu T., Çapanoğlu Güven E.
FOODS , cilt.11, sa.13, 2022 (SCI-Expanded) Creative Commons License identifier identifier identifier

<p>Bioaccessibility and transepithelial transportation of cranberrybush (Viburnum opulus) phenolics: Effects of non-thermal processing and food matrix</p>

Özkan G., Kostka T., Draeger G., Çapanoğlu Güven E., Esatbeyoglu T.
FOOD CHEMISTRY , cilt.380, 2022 (SCI-Expanded) identifier identifier identifier

A comparative study on physicochemical properties and in vitro bioaccessibility of bioactive compounds in rosehip (Rosa canina L.) infusions treated by non-thermal and thermal treatments

Özkan G., Stuebler A., Aganovic K., Draeger G., Esatbeyoglu T., Çapanoğlu Güven E.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.46, sa.6, 2022 (SCI-Expanded) identifier identifier

Investigating the effects of supercritical antisolvent process and food models on antioxidant capacity, bioaccessibility and transepithelial transport of quercetin and rutin

Özkan G., Franco P., De Marco I., Çapanoğlu Güven E., Esatbeyoglu T.
FOOD & FUNCTION , cilt.13, sa.8, ss.4469-4477, 2022 (SCI-Expanded) identifier identifier identifier

Biomarkers of Oxidative Stress and Antioxidant Defense

DEMİRCİ ÇEKİÇ S., Özkan G., AVAN A. N., Uzunboy S., Çapanoğlu Güven E., APAK M. R.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS , cilt.209, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

Retention of polyphenols and vitamin C in cranberrybush pur ' ee (Viburnum opulus) by means of non-thermal treatments

Özkan G., Stuebler A., Aganovic K., Draeger G., Esatbeyoglu T., Çapanoğlu Güven E.
FOOD CHEMISTRY , cilt.360, 2021 (SCI-Expanded) identifier identifier identifier

Valorization and Application of Fruit and Vegetable Wastes and By-Products for Food Packaging Materials

Bayram B., Özkan G., Kostka T., Çapanoğlu Güven E., Esatbeyoglu T.
MOLECULES , cilt.26, sa.13, 2021 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

Effects of Lipid-Based Encapsulation on the Bioaccessibility and Bioavailability of Phenolic Compounds

Özkan G., Kostka T., Esatbeyoglu T., Çapanoğlu Güven E.
MOLECULES , cilt.25, sa.23, 2020 (SCI-Expanded) identifier identifier identifier

PVP/flavonoid coprecipitation by supercritical antisolvent process

Özkan G., Franco P., Capanoglu E., De Marco I.
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION , cilt.146, 2019 (SCI-Expanded) identifier identifier

A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications

Özkan G., Franco P., De Marco I., Xiao J., Çapanoğlu Güven E.
FOOD CHEMISTRY , cilt.272, ss.494-506, 2019 (SCI-Expanded) identifier identifier identifier

EFFECT OF NOVEL FOOD PROCESSING TECHNOLOGIES ON BEVERAGE ANTIOXIDANTS

Özkan G., Guldiken B., Çapanoğlu Güven E.
PROCESSING AND SUSTAINABILITY OF BEVERAGES: VOL 2: THE SCIENCE OF BEVERAGES , cilt.2, ss.413-449, 2019 (SCI-Expanded) identifier

Phytochemicals of herbs and spices: Health versus toxicological effects

Guldiken B., OZKAN G., Çatalkaya G., Ceylan F. D., YALCINKAYA I. E., CAPANOGLU E.
FOOD AND CHEMICAL TOXICOLOGY , cilt.119, ss.37-49, 2018 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model

Kamiloglu S., Ozkan G., ISİK H., HOROZ O., VAN CAMP J., Capanoglu E.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.77, ss.475-481, 2017 (SCI-Expanded) identifier identifier

The effects of industrial production on black carrot concentrate quality and encapsulation of anthocyanins in whey protein hydrogels

Bilek S. E., Yilmaz F. M., Ozkan G.
FOOD AND BIOPRODUCTS PROCESSING , cilt.102, ss.72-80, 2017 (SCI-Expanded) identifier identifier

Potential Use of Turkish Medicinal Plants in the Treatment of Various Diseases

Özkan G., KAMİLOĞLU BEŞTEPE S., Ozdal T., Boyacioglu D., Çapanoğlu Güven E.
MOLECULES , cilt.21, sa.3, 2016 (SCI-Expanded) identifier identifier identifier

Enzyme assisted extraction of stabilized chlorophyll from spinach

Özkan G., BİLEK S.
FOOD CHEMISTRY , cilt.0, 2015 (SCI-Expanded)

Diğer Dergilerde Yayınlanan Makaleler

Sürdürülebilir Gıda ve Tarımsal Atık Yönetimi

Özkan G., Gültekin Subaşı B., Kamiloğlu Beştepe S., Çapanoğlu Güven E.
Çevre İklim ve Sürdürülebilirlik , cilt.23, sa.2, ss.145-160, 2022 (Hakemli Dergi)

Food safety, waste management, and sustainability issues in Turkey

Ozkan G., Capanoglu E.
eFood , cilt.3, sa.4, ss.23, 2022 (Hakemli Dergi) Sürdürülebilir Kalkınma

Investigating the Antioxidant Properties of Some Herbal Infusions During In Vitro Digestion

Özkan G., Aras A., Çapanoğlu Güven E.
Journal of Apitherapy and Nature1 , cilt.5, sa.1, ss.1-13, 2022 (Hakemli Dergi)

Persimmon (Diospyros Kaki L.) Alleviates Ethanol-Induced Gastric Ulcer in Rats

GÜLER M. C., TANYELİ A., ERASLAN E., BOZHÜYÜK M. R., EKİNCİ AKDEMİR F. N., TOKTAY E., et al.
Southern Clinics of Istanbul Eurasia , cilt.32, ss.1-7, 2021 (Hakemli Dergi) identifier

Gastroprotective Effects of Pear (Pyrus Communis L.) Extract on Ethanol Induced Gastric Ulcer in Rats

ERASLAN E., TANYELİ A., BOZHÜYÜK M. R., GÜLER M. C., TOKTAY E., KURT N., et al.
International Journal of Academic Medicine and Pharmacy , cilt.3, sa.1, ss.1-6, 2021 (Hakemli Dergi)

Interaction of phenolics with food matrix: In vitro and in vivo approaches

Pinarli B., Karliga E. S., Özkan G., Çapanoğlu Güven E.
MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM , cilt.13, sa.1, ss.63-74, 2020 (ESCI) identifier identifier

ÇİNKO-KLOROFİL TÜREVLERİNİN PEYNİR ALTI SUYU PROTEİNİ İLE EMÜLSİYON/SOĞUK JELLEŞME YÖNTEMİ İLE ENKAPSÜLASYONU

BİLEK S., ÖZKAN G.
GIDA / THE JOURNAL OF FOOD , cilt.43, ss.174-183, 2018 (Hakemli Dergi)

Microwave Drying of Black Olive Slices : Effects on Total Phenolic Contents and Colour

İÇİER F., BAYSAL T., TAŞTAN Ö., ÖZKAN G.
GIDA , cilt.39, sa.6, 2014 (Hakemli Dergi)

Microencapsulation of natural food colourants

ÖZKAN G., BİLEK S.
International Journal of Nutrition and Food Sciences , 2014 (Hakemli Dergi)

Domates Suyu Üretiminde Ilımlı Elektrik Uygulamasının Kullanımı-1. İşlem koşullarının belirlenmesi

İÇİER F., BAYSAL T., RAYMAN ERGÜN A., ÖZKAN G., EROĞLU S., Aydın A.
AKADEMIK GIDA , 2013 (Hakemli Dergi)

Gıda İsleme ve Depolamanın Karotenoidler Üzerine Etkisi

ERSUS S., ÖZKAN G.
AKADEMIK GIDA , 2012 (Hakemli Dergi)

Kitap & Kitap Bölümleri

Application of high pressure processing in ensuring food safety

Özkan G., Gültekin Subaşı B., Çapanoğlu Güven E., Esatbeyoğlu T.
Non-thermal Food Processing Operations, Seid Mahdi Jafari,Nantawan Therdthai, Editör, Woodhead Publishing Limited , Massachusetts, ss.319-357, 2023

Toxicological effects of commonly used herbs and spices

GÜLDİKEN B., Catalkaya G., CEYLAN F. D., Ozkan G., ÇAPANOĞLU GÜVEN E.
Toxicology Oxidative Stress and Dietary Antioxidants , Patel Vinood B., Preedy Victor R., Editör, Academic Press , Londrina, ss.201-213, 2021

Consumption, Bioaccessibility, Bioavailability of Anthocyanins and Their Interactions with Gut Microbiota

Çatalkaya G., Ceylan F. D., Özkan G., Güldiken B., Çapanoğlu Güven E.
Anthocyanins: Antioxidant Properties, Sources and Health Benefits , José Manuel Lorenzo Rodriguez,FRANCISCO J. BARBA,PAULO MUNEKATA, Editör, NOVA Science Publishers Inc. , New York, ss.107-140, 2020

Nanosensors for Foods

TOYDEMİR ŞEN G., DEMİRCİ ÇEKİÇ S., ÖZKAN G., Uzunboy S., AVAN A. N., ÇAPANOĞLU GÜVEN E., et al.
Nano-food Engineering, Gustavo V. Barbosa-Canovas, Umesh Hebbar, Shivendu Ranjan, Nandita Dasgupta, Raghvendra Kumar Mishra, Editör, Springer, ss.327-375, 2020

Use of Nanotechnological Methods for the Analysis and Stability of Food Antioxidants

ÖZKAN G., Kamiloğlu S., ÇAPANOĞLU GÜVEN E., HIZAL YÜCESOY F. J., APAK M. R.
Handbook of Bioengineering-Volume:12 Impact of Nanoscience in the Food Industry, Grumezescu A.M. and Holban A.M., Editör, elsevier, ss.311-350, 2018

Evaluation of antioxidant activity/capacity measurement methods for food products

ÇAPANOĞLU GÜVEN E., KAMİLOĞLU BEŞTEPE S., ÖZKAN G., APAK M. R.
Measurement of Antioxidant Activity and Capacity: Recent Trends and Applications, R. Apak, E. Capanoglu, F. Shahidi, Editör, John Wiley and Sons Ltd., Chicester, ss.273-286, 2018

Metrikler

Yayın

58

Atıf (WoS)

436

H-İndeks (WoS)

9

Atıf (Scopus)

515

H-İndeks (Scopus)

9

Proje

5

Açık Erişim

3
BM Sürdürülebilir Kalkınma Amaçları