Search Results - "Oktay Yemiş"

Modification of hemp seed protein isolate (Cannabis sativa L.) by high-intensity ultrasound treatment. Part 1: Functional properties by Karabulut, Gulsah, Yemiş, Oktay

“…[Display omitted] •RSM was used to optimize HIUS conditions for solubility and particle size.•Optimal conditions of HIUS were 37 W/cm2 intensity, 6.9%…”
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Acid-catalyzed conversion of xylose, xylan and straw into furfural by microwave-assisted reaction by Yemiş, Oktay, Mazza, Giuseppe

“…► Thermochemical conversion of xylose and xylan to furfural by microwave-assisted reaction. ► Investigated effect of temperature, time, substrate…”
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Improving the Functional Performance of Date Seed Protein Concentrate by High-Intensity Ultrasonic Treatment by Kelany, Mohamed, Yemiş, Oktay

“…Date kernel is a plant-derived byproduct that has the potential to be converted into a high-value-added food ingredient, such as protein concentrate, in the…”
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Optimization of furfural and 5-hydroxymethylfurfural production from wheat straw by a microwave-assisted process by Yemiş, Oktay, Mazza, Giuseppe

“…► Acid-catalyzed conversion conditions of wheat straw was optimized by RSM. ► Temperature, time, initial pH and liquid to solid were independent variables…”
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Physicochemical and Antioxidant Properties of Industrial Hemp Seed Protein Isolate Treated by High-Intensity Ultrasound by Karabulut, Gulsah, Feng, Hao, Yemiş, Oktay

“…Ultrasound is one of the non-thermal, green, and novel technologies used to functionalize plant proteins. We recently determined the optimum conditions of…”
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Fenolik bileşiklerin bağlı formları ve biyoyararlılığı by Karabulut,Gülşah, Yemiş,Oktay

“…Bu derleme kapsamında gıdaların yapısında bulunan bağlı (ekstrakte edilemeyen) fenolik bileşiklerin özellikleri, oluşturduğu komplekslerden protein-fenolik ve…”
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Catalytic Performances of Various Solid Catalysts and Metal Halides for Microwave-Assisted Hydrothermal Conversion of Xylose, Xylan, and Straw to Furfural by Yemiş, Oktay, Mazza, Giuseppe

“…Purpose Furfural is a multifunctional green chemical and a precursor for many furan-based chemicals. The drawbacks of the current furfural production on…”
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Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit by Turfan, Özge, Türkyılmaz, Meltem, Yemiş, Oktay, Özkan, Mehmet

“…► Pomegranate juice (PJ) was produced by two methods: form “sacs” and “whole fruits”. ► Effects of fining and pasteurisation on anthocyanins and colour were…”
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Antibacterial activity of a polyphenol-rich haskap (Lonicera caerulea L.) extract and tannic acid against Cronobacter spp by Yemiş, Gökçe Polat, Yemiş, Oktay, Drover, John C.G., Delaquis, Pascal

“…The antibacterial properties of methanolic haskap (Lonicera caerulea L.) berry extracts and tannic acid were examined against Cronobacter spp. with a view to…”
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Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice by Türkyılmaz, Meltem, Yemiş, Oktay, Özkan, Mehmet

“…► Black carrot juice (BCJ) was clarified using bentonite, gelatin and kieselsol. ► Effects of fining and pasteurisation on anthocyanins and colour were…”
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Effects of various protein- and polysaccharide-based clarification agents on antioxidative compounds and colour of pomegranate juice by Erkan-Koç, Betül, Türkyılmaz, Meltem, Yemiş, Oktay, Özkan, Mehmet

“…•There was strong correlation between turbidity and hydrolysable tannins (HTs).•Protein-based clarification agents substantially reduced HTs in pomegranate…”
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Changes in pigment profile and surface colour of fig (Ficus carica L.) during drying by YEMIS, Oktay, BAKKALBASI, Emre, ARTIK, Nevzat

“…Summary In this study, anthocyanins in three fresh fig varieties (Ficus carica L.) cultivated in Turkey were characterised and quantified by HPLC/DAD and…”
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Thermal stabilities of lycopene and β-carotene in tomato pulp and pink grapefruit juice by Sevindik Baç, Hanim, Yemiş, Oktay, Özkan, Mehmet

“…Thermal stabilities of lycopene and β-carotene in tomato pulp and pink grapefruit juice were studied at 80, 95 and 110 °C. Lycopene and β-carotene degradations…”
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Suitability of acid whey for fermented and fresh‐pack cornichon pickle production by Ozturk Cetin, Ozlem, Cebeci Avunca, Semanur, Cagri Mehmetoglu, Arzu, Yemis, Oktay, Ozturk, Mustafa

“…Suitability of acid whey (AW) as brine media in fermented and fresh‐pack cornichon pickle production was investigated. Fermented and fresh‐pack pickles were…”
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Ultrasound-assisted extraction and (U)HPLC-DAD-ESI-MSn analysis of phenolic compounds from black chokeberries cultivated in Turkey by Aysun Öztürk, Christof B. Steingass, Ralf Schweiggert, Reinhold Carle, Oktay Yemiş, Sevcan Erşan

“…Phenolic compounds from two black chokeberry cultivars 'Viking' and 'Nero' grown in Turkey were analyzed by high performance liquid chromatography-diode array…”
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Changes in hydrolysable and condensed tannins of pomegranate (Punica granatum L., cv. Hicaznar) juices from sacs and whole fruits during production and their relation with antioxidant activity by MUHACIR-GÜZEL, Nihal, TÜRKYLLMAZ, Meltem, YEMIS, Oktay, TAGI, Seref, ÖZKAN, Mehmet

“…The effects of clarification and pasteurization on hydrolysable tannins (HTs), condensed tannins (CTs) and antioxidant activities of pomegranate juices…”
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Effects of Clarification and Pasteurization on the Phenolics, Antioxidant Capacity, Color Density and Polymeric Color of Black Carrot (Daucus Carota L.) Juice by Dereli, Ufuk, Türkyilmaz, Meltem, Yemiş, Oktay, Özkan, Mehmet

“…This study was conducted to investigate the effects of clarification and pasteurization on the total phenolic (TP) contents, hydroxycinnamic acids (HCAs) and…”
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Effects of various sulphuring methods and storage temperatures on the physical and chemical quality of dried apricots by Coşkun, Ali Levent, Türkyılmaz, Meltem, Aksu, Özge Turfan, Koç, Betül Erkan, Yemiş, Oktay, Özkan, Mehmet

“…•Apricots from two different varieties were sulphured by three different methods.•Effects of variety, sulphuring method and storage on colour were…”
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Antioxidative activities of grape (Vitis vinifera) seed extracts obtained from different varieties grown in Turkey by Yemis, Oktay, Bakkalbasi, Emre, Artik, Nevzat

“…In this study, total phenolic contents and antioxidant activities of grape seed extracts obtained from twelve different grape seeds from common varieties grown…”
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Major flavan-3-ol composition and antioxidant activity of seeds from different grape cultivars grown in Turkey by Bakkalbasi, E, Yemis, O, Aslanova, D, Artik, N

“…The major flavan-3-ols composition and antioxidant activity of the seeds of 12 different common grape varieties that grow in Turkey were investigated. The…”
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