| Encapsulation of clove essential oil in hydroxypropyl beta‐cyclodextrin for characterization, controlled release, and antioxidant activity H Cetin Babaoglu, A Bayrak, N Ozdemir, N Ozgun Journal of food processing and preservation 41 (5), e13202, 2017 | 118 | 2017 |
| Effect of different drying methods on the essential oil yield, composition and antioxidant activity of Origanum vulgare L. and Origanum onites L. N Ozdemir, Y Ozgen, M Kiralan, A Bayrak, N Arslan, MF Ramadan Journal of Food Measurement and Characterization 12, 820-825, 2018 | 104 | 2018 |
| Blends of cold pressed black cumin oil and sunflower oil with improved stability: A study based on changes in the levels of volatiles, tocopherols and thymoquinone during … M Kiralan, M Ulaş, A Özaydin, N Özdemır, G Özkan, A Bayrak, ... Journal of Food Biochemistry 41 (1), e12272, 2017 | 97 | 2017 |
| Development of carbohydrate-based nano-microstructures loaded with fish oil by using electrohydrodynamic processing PJ García-Moreno, N Özdemir, K Stephansen, RV Mateiu, Y Echegoyen, ... Food Hydrocolloids 69, 273-285, 2017 | 71 | 2017 |
| Effect of black cumin oil on the oxidative stability and sensory characteristics of mayonnaise N Ozdemir, MN Kantekin-Erdogan, T Tat, A Tekin Journal of food science and technology 55, 1562-1568, 2018 | 67 | 2018 |
| Microencapsulation of basil essential oil: Utilization of gum arabic/whey protein isolate/maltodextrin combinations for encapsulation efficiency and in vitro release N Ozdemir, A Bayrak, T Tat, F Altay, M Kiralan, A Kurt Journal of Food Measurement and Characterization 15, 1865-1876, 2021 | 64 | 2021 |
| Preparation of black pepper oleoresin inclusion complexes based on beta-cyclodextrin for antioxidant and antimicrobial delivery applications using kneading and freeze drying … N Ozdemir, CC Pola, BN Teixeira, LE Hill, A Bayrak, CL Gomes LWT 91, 439-445, 2018 | 57 | 2018 |
| Synthesis and characterization of nano‐encapsulated black pepper oleoresin using hydroxypropyl beta‐cyclodextrin for antioxidant and antimicrobial applications BN Teixeira, N Ozdemir, LE Hill, CL Gomes Journal of Food Science 78 (12), N1913-N1920, 2013 | 56 | 2013 |
| Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils ED Soncu, B Arslan, D Ertürk, S Küçükkaya, N Özdemir, A Soyer Lwt 97, 198-204, 2018 | 51 | 2018 |
| Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory … ED Soncu, N Özdemir, B Arslan, S Küçükkaya, A Soyer Meat Science 166, 108127, 2020 | 44 | 2020 |
| Effect of hazelnut roasting on the oil properties and stability under thermal and photooxidation G Özkan, M Kiralan, E Karacabey, G Çalik, N Özdemir, T Tat, A Bayrak, ... European Food Research and Technology 242, 2011-2019, 2016 | 28 | 2016 |
| Türkiye'de Gıda Endüstrisi kaynaklı Biyokütle ve Biyoyakıt Potansiyeli E Deniz, G Yesilören, N Özdemir, A İşçi Gıda 40 (1), 47-54, 2015 | 21 | 2015 |
| Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium N Ozdemir, A Bayrak, T Tat, ZN Yanık, F Altay, AK Halkman Food Chemistry 359, 129940, 2021 | 17 | 2021 |
| Structural characterization and oxidative stability of black cumin oil oleogels prepared with natural waxes NO Orhan, Z Eroglu Journal of Food Processing and Preservation 46 (12), e17211, 2022 | 13 | 2022 |
| Changes in hexanal, thymoquinone and tocopherols levels in blends from sunflower and black cumin oils as affected by storage at room temperature M Kiralan, M Ulas, A Ozaydin, N Ozdemir, G Ozkan, A Bayrak, ... Rivista Italiana Delle Sostanze Grasse 93 (4), 2016 | 13 | 2016 |
| Characterisation and emulsifying properties of microwave pretreated camelina seed mucilage N Özdemir-Orhan International Journal of Food Science and Technology, 2024 | 2 | 2024 |
| Determination of the effect of olive oil oleogel as a shortening replacer on quality properties of cake. Z Eroğlu, NÖ Orhan | 1 | 2024 |
| Changes in quality characteristics and inactivation of Salmonella in cake, including oleogel used as a fat replacer, baked with two different methods N Ozdemir‐Orhan, Z Eroglu, B Omac Journal of Food Science 89 (12), 9595-9607, 2024 | | 2024 |
| Zeytinyağı oleojelinin şortening ikame maddesi olarak kullanılmasının kekin kalite özellikleri üzerine etkisinin belirlenmesi Z Eroğlu, NÖ Orhan Food and Health 10 (1), 40-51, 2024 | | 2024 |
| Katı Yağ Alternatifi Olarak Çörekotu Yağı Oleojelinin Kraker Yapımında Kullanım Potansiyelinin Araştırılması NÖ ORHAN, Z EROĞLU Black Sea Journal of Engineering and Science 7 (2), 41-42, 2024 | | 2024 |
