Recent Publications in Food Engineering Department:

Recent Publications in Food Engineering Department:

⁽*⁾ Publication information for 2022 has been obtained from https://avesis.itu.edu.tr.

Abdel-Razek, A. G., Hassanein, M. M., Ozçelik, B., Baranenko, D. A., & El-Messery, T. M. (2022). Omega fatty acid-balanced oil formula and enhancing its oxidative stability by encapsulation with whey protein concentrate. Food Bioscience, 50, 101975.

Alshehri, M. M., Quispe, C., Herrera-Bravo, J., Sharifi-Rad, J., Tutuncu, S., Aydar, E. F., ... & Cho, W. C. (2022). A review of recent studies on the antioxidant and anti-infectious properties of Senna plants. Oxidative Medicine and Cellular Longevity, 2022.

Amina, B., Kirkin, C., Chatterjee, R., Elmaliklis, I. N., Rao, G. N., Skotti, E., ... & Koutelidakis, A. E. (2022). Mediterranean Fruits and Berries with Bioactive and Toxic Components. A Review. Current Topics in Nutraceutical Research, 20(1), 113-129.

Atik, D. S., Bölük, E., Bildik, F., Altay, F., Torlak, E., Kaplan, A. A., ... & Palabıyık, İ. (2022). Particle morphology and antimicrobial properties of electrosprayed propolis. Food Packaging and Shelf Life, 33, 100881.

Bener, M., Şen, F. B., Önem, A. N., Bekdeşer, B., Çelik, S. E., Lalikoglu, M., ... & Apak, R. (2022). Microwave-assisted extraction of antioxidant compounds from by-products of Turkish hazelnut (Corylus avellana L.) using natural deep eutectic solvents: Modeling, optimization and phenolic characterization. Food Chemistry, 385, 132633.

Butnariu, M., Quispe, C., Herrera-Bravo, J., Pentea, M., Sarac, I., Küşümler, A. S., ... & Cho, W. C. (2022). Papaver Plants: Current Insights on Phytochemical and Nutritional Composition Along with Biotechnological Applications. Oxidative Medicine and Cellular Longevity, 2022.

Can Karaca, A., & Nickerson, M. T. (2022). Developing Value-Added Protein Ingredients from Wastes and Byproducts of Pulses: Challenges and Opportunities. ACS Omega, 7, 22, 18192–18196.

Can Karaca, A., Nickerson, M., Caggia, C., Randazzo, C. L., Balange, A. K., Carrillo, C., ... & Capanoglu, E. (2022). Nutritional and Functional Properties of Novel Protein Sources. Food Reviews International, 1-33.

Capanoglu, E., Nemli, E., & Tomas-Barberan, F. (2022). Novel Approaches in the Valorization of Agricultural Wastes and Their Applications. Journal of Agricultural and Food Chemistry.

Catalkaya, G., Capanoglu, E., & Venema, K. Investigation of the impact of black chokeberry polyphenols in different matrices on the human gut microbiota using the in vitro model of the large intestine (TIM-2). Journal of Berry Research, (Preprint), 1-13.

Catalkaya, G., Guldiken, B., & Capanoglu, E. (2022). Encapsulation of anthocyanin-rich extract from black chokeberry (Aronia melanocarpa) pomace by spray drying using different coating materials. Food & Function, 13(22), 11579-11591.

Cengiz, N., Guclu, G., Kelebek, H., Capanoglu, E., & Selli, S. (2022). Application of Molecularly Imprinted Polymers for the Detection of Volatile and Off-Odor Compounds in Food Matrices. ACS Omega, 7, 18, 15258–15266.

Cetinkaya, T., Wijaya, W., Altay, F., & Ceylan, Z. (2022). Fabrication and characterization of zein nanofibers integrated with gold nanospheres. LWT, 155, 112976.

Chen, Y., Wu, W., Ni, X., Farag, M. A., Capanoglu, E., & Zhao, C. (2022). Regulatory mechanisms of the green alga Ulva lactuca oligosaccharide via the metabolomics and gut microbiome in diabetic mice. Current Research in Food Science, 5, 1127-1139.

Cumhur, O., & Kilic-Akyilmaz, M. (2022). Special processed cheeses, cheese spreads, and analogue cheeses. In Processed Cheese Science and Technology (pp. 269-295). Woodhead Publishing.

Demirci-Çekiç, S., Özkan, G., Avan, A. N., Uzunboy, S., Çapanoğlu, E., & Apak, R. (2022). Biomarkers of oxidative stress and antioxidant defense. Journal of Pharmaceutical and Biomedical Analysis, 209, 114477.

Devecioglu, D., Turker, M., & Karbancioglu-Guler, F. (2022). Antifungal Activities of Different Essential Oils and Their Electrospun Nanofibers against Aspergillus and Penicillium Species Isolated from Bread. ACS Omega, 7(42), 37943-37953.

Dikmetas, D. N., Devecioglu, D., Mutlu-Ingok, A., Tomas, M., & Karbancioglu-Guler, F. (2022). Influence of Juice Processing on Food Bioactives. In Retention of Bioactives in Food Processing (pp. 203-245). Springer, Cham.

Doğu Baykut, E., & Güneş, G. (2022). Effect of ultraviolet (UV-C) light and gaseous ozone on microbial and color qualities of whole black pepper seeds (Piper nigrum). Carpathian Journal of Food Science and Technology, 14(2), 122-131.

Erskine, E., Gültekin Subaşı, B., Vahapoglu, B., & Capanoglu, E. (2022). Coffee Phenolics and Their Interaction with Other Food Phenolics: Antagonistic and Synergistic Effects. ACS Omega, 7(2), 1595-1601.

Fadda, A., Sanna, D., Sakar, E. H., Gharby, S., Mulas, M., Medda, S., ... & Durazzo, A. (2022). Innovative and sustainable technologies to enhance the oxidative stability of vegetable oils. Sustainability, 14(2), 849.

Fakhri, S., Tomas, M., Capanoglu, E., Hussain, Y., Abbaszadeh, F., Lu, B., ... & Khan, H. (2021). Antioxidant and anticancer potentials of edible flowers: where do we stand?. Critical Reviews in Food Science and Nutrition, 1-57.

Falsafi, S. R., Bangar, S. P., Chaudhary, V., Hosseini, E., Mokhtari, Z., Karaca, A. C., ... & Rostamabadi, H. (2022). Recent advances in oral delivery of bioactive molecules: Focus on prebiotic carbohydrates as vehicle matrices. Carbohydrate Polymers, 120074.

Falsafi, S. R., Karaca, A. C., Deng, L., Wang, Y., Li, H., Askari, G., & Rostamabadi, H. (2022). Insights into whey protein-based carriers for targeted delivery and controlled release of bioactive components. Food Hydrocolloids, 108002.

Guclu, G., Polat, S., Kelebek, H., Capanoglu, E., & Selli, S. (2022). Elucidation of the impact of four different drying methods on the phenolics, volatiles, and color properties of the peels of four types of citrus fruits. Journal of the Science of Food and Agriculture, 102, 13, 6036-6046.

Gulsunoglu-Konuskan, Z., & Kilic-Akyilmaz, M. (2022). Microbial bioconversion of phenolic compounds in agro-industrial wastes: A review of mechanisms and effective factors. Journal of Agricultural and Food Chemistry, 70, 23, 6901–6910

Gunes, Z. S., & Can Karaca, A. (2022). Examining the amino acid composition, secondary structure, and physicochemical and functional properties of proteins isolated from local lentil landraces of Anatolia. Cereal Chemistry, 99(1), 78-89.

Gültekin Subaşı, B., Vahapoğlu, B., Capanoglu, E., & Mohammadifar, M. A. (2021). A review on protein extracts from sunflower cake: techno-functional properties and promising modification methods. Critical Reviews in Food Science and Nutrition, 1-16.

Günal-Köroğlu, D., Turan, S., & Capanoglu, E. (2022). Interaction of lentil protein and onion skin phenolics: Effects on functional properties of proteins and in vitro gastrointestinal digestibility. Food Chemistry, 372, 130892.

Günal-Köroğlu, D., Turan, S., & Capanoglu, E. (2022). Interaction of lentil protein and onion skin phenolics: Effects on functional properties of proteins and in vitro gastrointestinal digestibility. Food Chemistry, 372, 130892.

Günal-Köroğlu, D., Yılmaz, H., Turan, S., & Capanoglu, E. (2022). Exploring the lentil protein and onion skin phenolics interaction by fluorescence quenching method. Food Bioscience, 50, 102000.

Inal, A., Yenipazar, H., & Şahin-Yeşilçubuk, N. (2022). Preparation and characterization of nanoemulsions of curcumin and echium oil. Heliyon, 8(2), e08974.

İnan-Çınkır, N., Ağçam, E., Altay, F., & Akyıldız, A. (2022). Extraction of carotenoid compounds from watermelon pulp with microemulsion based technique: Optimization studies. Food Chemistry, 380, 132169.

Jafari, S. M., & Capanoglu, E. (2022). Extraction, processing, and encapsulation of food bioactive compounds. Food Chemistry, 381, 132117.

Jalali-Jivan, M., Rostamabadi, H., Assadpour, E., Tomas, M., Capanoglu, E., Alizadeh-Sani, M., ... & Jafari, S. M. (2022). Recent progresses in the delivery of β-carotene: From nano/microencapsulation to bioaccessibility. Advances in Colloid and Interface Science, 102750.

Kamiloglu, S., Ozdal, T., Bakir, S., & Capanoglu, E. (2022). Bioaccessibility of terebinth (Pistacia terebinthus L.) coffee polyphenols: Influence of milk, sugar and sweetener addition. Food Chemistry, 374, 131728.

Kamiloglu, S., Ozdal, T., Catalkaya, G., & Capanoglu, E. (2021). Separation of Polyphenols and Carotenoids Using Nanofiltration. In Membrane Separation of Food Bioactive Ingredients (pp. 205-238). Springer, Cham.

Kamiloglu, S., Ozdal, T., Tomas, M., & Capanoglu, E. (2022). Oil matrix modulates the bioaccessibility of polyphenols: a study of salad dressing formulation with industrial broccoli by‐products and lemon juice. Journal of the Science of Food and Agriculture, 102, 12, 5368-5377.

Kandemir, K., Piskin, E., Xiao, J., Tomas, M., & Capanoglu, E. (2022). Fruit juice industry wastes as a source of bioactives. Journal of Agricultural and Food Chemistry, 70, 23, 6805–6832.

Kandemir, K., Tomas, M., McClements, D. J., & Capanoglu, E. (2022). Recent advances on the improvement of quercetin bioavailability. Trends in Food Science & Technology, 119, 192-200.

Karaca, A. C. (2022). Proteins from Pseudocereal Grains.

Kasapoğlu, K. N., Demircan, E., Gültekin-Özgüven, M., Kruger, J., Frank, J., Arslaner, A., & Özçelik, B. (2022). Recovery of polyphenols using pressurized hot water extraction (PHWE) from black rosehip followed by encapsulation for increased bioaccessibility and antioxidant activity. Molecules, 27(20), 6807.

Kilic-Akyilmaz, M., Ozer, B., Bulat, T., & Topcu, A. (2022). Effect of heat treatment on micronutrients, fatty acids and some bioactive components of milk. International Dairy Journal, 126, 105231.

Kirkin, C., & Gunes, G. (2022). Quality of thyme (Thymus vulgaris L.) and black pepper (Piper nigrum L.) during storage as affected by the combination of gamma-irradiation and modified atmosphere packaging. South African Journal of Botany, 150, 978-985.

Kocaman, E., Rabiti, D., Murillo Moreno, J. S., Can Karaca, A., & Van der Meeren, P. (2022). Oil Phase Solubility Rather Than Diffusivity Determines the Release of Entrapped Amino Acids and Di-Peptides from Water-in-Oil-in-Water Emulsions. Molecules, 27(2), 394.

Kocer, E., & Kilic‐Akyilmaz, M. (2022). Impact of inulin and stabilizers on rehydration, stability, and physical properties after reconstitution of yoghurt powder. Journal of Food Processing and Preservation, e17001.

Lucas-González, R., Capanoglu, E., Pateiro, M., Khaneghah, A. M., Hano, C., & Lorenzo, J. M. (2022). Current trends in Passiflora genus research: Obesity and fermented foods systematic review. Trends in Food Science & Technology, 127, 143-155.

Mutlu-Ingok, A., Devecioglu, D., Dikmetas, D. N., & Karbancioglu-Guler, F. (2022). Advances in biological activities of essential oils. Studies in Natural Products Chemistry, 74, 331-366.

Mutlu-Ingok, A., Kahveci, D., Karbancioglu-Guler, F., & Ozcelik, B. (2022). Applications of extremozymes in the food industry. Microbial Extremozymes, 197-206.

Najafi, Z., Bildik, F., Şahin-Yeşilçubuk, N., & Altay, F. (2022). Enhancing oxidative stability of encapsulated echium oil by incorporation of saffron extract loaded nanoliposomes into electrospun pullulan-pea protein isolate-pectin. Food Hydrocolloids, 129, 107627.

Najafi, Z., Cetinkaya, T., Bildik, F., Altay, F., & Yeşilçubuk, N. Ş. (2022). Nanoencapsulation of saffron (Crocus sativus L.) extract in zein nanofibers and their application for the preservation of sea bass fillets. LWT, 113588.

Oguz‐Korkut, G., Kucukmehmetoglu, S., & Gunes, G. (2022). Effects of modified atmosphere packaging on physicochemical properties of fresh‐cut ‘Deveci’pears. Journal of Food Processing and Preservation, 46(6), e16002.

Ozkan, G., & Capanoglu, E. (2022). Food safety, waste management, and sustainability issues in Turkey. eFood, 3(4), e23.

Ozkan, G., Aras, A., & Capanoglu, E. (2022). Investigating the antioxidant properties of some herbal infusions during in vitro digestion. Journal of Apitherapy and Nature, 5(1), 1-13.

Ozkan, G., Capanoglu, E., & Esatbeyoglu, T. (2022). Formulation of Functional Drink with Milk Fortification: Effects on the Bioaccessibility and Intestinal Absorption of Phenolics. Plants, 11(23), 3364.

Ozkan, G., Esatbeyoglu, T., & Capanoglu, E. (2022). Bioavailability of rosehip (Rosa canina L.) infusion phenolics prepared by thermal, pulsed electric field and high pressure processing. Foods, 11(13), 1955.

Ozkan, G., Franco, P., De Marco, I., Capanoglu, E., & Esatbeyoglu, T. (2022). Investigating the effects of supercritical antisolvent process and food models on antioxidant capacity, bioaccessibility and transepithelial transport of quercetin and rutin. Food & Function, 13(8), 4469-4477.

Ozkan, G., Kostka, T., Dräger, G., Capanoglu, E., & Esatbeyoglu, T. (2022). Bioaccessibility and transepithelial transportation of cranberrybush (Viburnum opulus) phenolics: Effects of non-thermal processing and food matrix. Food Chemistry, 380, 132036.

Ozkan, G., Stübler, A. S., Aganovic, K., Draeger, G., Esatbeyoglu, T., & Capanoglu, E. (2022). 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. Journal of Food Processing and Preservation, 46(6), e16096.

Ozkan, G., Subaşı, B. G., Kamilooglu, S., & Capanoglu, E. (2022). Sürdürülebilir Gıda ve Tarımsal Atık Yönetimi. Çevre İklim ve Sürdürülebilirlik, 23(2), 145-160.

Oztekin, S., & Karbancioglu-Guler, F. (2022). Simultaneous Detection of Ochratoxin A and Aflatoxins in Industrial and Traditional Red and isot Pepper Flakes along with Dietary Exposure Risk Assessment. ACS Omega, 7(36), 31756-31766.

Ozturk, M., & Kilic-Akyilmaz, M. (2022). Manufacture of processed cheese: Equipments used. In Processed Cheese Science and Technology (pp. 197-210). Woodhead Publishing.

Piskin, E., Cianciosi, D., Gulec, S., Tomas, M., & Capanoglu, E. (2022). Iron absorption: factors, limitations, and improvement methods. ACS Oomega, 7(24), 20441-20456.

Rocchetti, G., Gregorio, R. P., Lorenzo, J. M., Barba, F. J., Oliveira, P. G., Prieto, M. A., ... & Lucini, L. (2022). Functional implications of bound phenolic compounds and phenolics–food interaction: A review. Comprehensive Reviews in Food Science and Food Safety, 21(2), 811-842.

Rostamabadi, H., Karaca, A. C., Deng, L., Colussi, R., Narita, I. M. P., Kaur, K., ... & Falsafi, S. R. (2022). Oat starch-How physical and chemical modifications affect the physicochemical attributes and digestibility?.Carbohydrate Polymers, 119931.

Rostamabadi, H., Rohit, T., Karaca, A. C., Nowacka, M., Colussi, R., Frasson, S. F., ... & Falsafi, S. R. (2022). How non-thermal processing treatments affect physicochemical and structural attributes of tuber and root starches?. Trends in Food Science & Technology.

Sahin, E., Erem, E., Güzey, M., Kesen, M. S., Icyer, N. C., Ozmen, D., ... & Cakmak, H. (2022). High potential food wastes: Evaluation of melon seeds as spreadable butter. Journal of Food Processing and Preservation, 46(10), e16841.

Sevindik, O., Guclu, G., Agirman, B., Selli, S., Kadiroglu, P., Bordiga, M., ... & Kelebek, H. (2022). Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented

Shaddel, R., Akbari-Alavijeh, S., Cacciotti, I., Yousefi, S., Tomas, M., Capanoglu, E., ... & Jafari, S. M. (2022). Caffeine-loaded nano/micro-carriers: Techniques, bioavailability, and applications. Critical Reviews in Food Science and Nutrition, 1-26.

Sharifi-Rad, J., Quispe, C., Turgumbayeva, A., Mertdinç, Z., Tütüncü, S., Aydar, E. F., ... & Calina, D. (2022). Santalum Genus: phytochemical constituents, biological activities and health promoting-effects. Zeitschrift für Naturforschung C.

Subasi, B. G., Yildirim-Elikoglu, S., Altin, O., Erdogdu, F., Mohammadifar, M. A., & Capanoglu, E. (2022). Non-thermal Approach for Electromagnetic Field Exposure to Unfold Heat-Resistant Sunflower Protein. Food and Bioprocess Technology, 1-14.

Subasi, B. G., Yildirim-Elikoğlu, S., Altay, İ., Jafarpour, A., Casanova, F., Mohammadifar, M. A., & Capanoglu, E. (2022). Influence of non-thermal microwave radiation on emulsifying properties of sunflower protein. Food Chemistry, 372, 131275.

Şenel, P., Agar, S., İş, Y. S., Altay, F., Gölcü, A., & Yurtsever, M. (2022). Deciphering the mechanism and binding interactions of Pemetrexed with dsDNA with DNA-targeted chemotherapeutics via spectroscopic, analytical, and simulation studies. Journal of Pharmaceutical and Biomedical Analysis, 209, 114490.

Tavlasoglu, M., Ozkan, G., & Capanoglu, E. (2022). Entrapment of Black Carrot Anthocyanins by Ionic Gelation: Preparation, Characterization, and Application as a Natural Colorant in Yoghurt. ACS omega, 7(36), 32481-32488.

Toydemir, G., Subasi, B. G., Hall, R. D., Beekwilder, J., Boyacioglu, D., & Capanoglu, E. (2022). Effect of food processing on antioxidants, their bioavailability and potential relevance to human health. Food Chemistry: X, 100334.

Tuna Ağirbaş, H. E., Yavuz-Düzgün, M., & Özçelik, B. (2022). Valorization of fruit seed flours: rheological characteristics of composite dough and cake quality. Journal of Food Measurement and Characterization, 16, 3117–3129.

Turan, Y., Fıratlıgil, E., Karaça, A. C., & Özçelik, B. (2022). Influence of chilling, freezing and thawing on Food Bioactives. In Retention of Bioactives in Food Processing (pp. 123-145). Springer, Cham.

Uysal, E., Ates, S., Safaltin, S., Dikmetas, D. N., Devecioglu, D., Guler, F. K., & Gurmen, S. (2022). Synthesis of calcium, copper and iron alginate hydrogels doped with Ag nanoparticles produced by chemical reduction method. Materials Chemistry and Physics, 281, 125843.

Vahapoglu, B., Kilicoglu, O., Cebi, N., Ayseli, M. T., Kara, U., Sagdic, O., & Capanoglu, E. (2022). Investigating the effect of gamma-ray interaction on the stability and physicochemical properties of turmeric and ginger using Monte Carlo simulation. Radiation Physics and Chemistry, 201, 110413.

Wang, F., Bao, Y., Zhang, C., Zhan, L., Khan, W., Siddiqua, S., ... & Xiao, J. (2022). Bioactive components and anti-diabetic properties of Moringa oleifera Lam. Critical Reviews in Food Science and Nutrition, 62(14), 3873-3897.

Yagci, S., Calıskan, R., Gunes, Z. S., Capanoglu, E., & Tomas, M. (2022). Impact of tomato pomace powder added to extruded snacks on the in vitro gastrointestinal behaviour and stability of bioactive compounds. Food Chemistry, 368, 130847.

Yerli-Soylu, N., Akturk, A., Kabak, Ö., Erol-Taygun, M., Karbancioglu-Guler, F., & Küçükbayrak, S. (2022). TiO2 nanocomposite ceramics doped with silver nanoparticles for the photocatalytic degradation of methylene blue and antibacterial activity against Escherichia coli. Engineering Science and Technology, an International Journal, 101175.

Yilmaz, E., & Kahveci, D. (2022). Consumers’ purchase intention for upcycled foods: Insights from Turkey. Future Foods, 6, 100172.

Yilmaz, E., & Kahveci, D. (2022). Consumers’ purchase intention for upcycled foods: Insights from Turkey. Future Foods, 6, 100172.

Yilmaz, H., Subasi, B. G., Celebioglu, H. U., Ozdal, T., & Capanoglu, E. (2022). Chemistry of protein-phenolic interactions toward the microbiota and microbial infections. Global Excellence in Food Chemistry, 160.

Yucetepe, A., OKUDAN, E. Ş., & ÖZÇELIK, B. (2022). Antioxidant activity and techno-functional properties of protein extracts from Caulerpa prolifera: Optimization of enzyme-assisted extraction by response surface methodology. Journal of Food & Nutrition Research, 61(3).

Zhang, Y., Capanoglu, E., Jiao, L., Yin, L., Liu, X., Wang, R., ... & Lu, B. (2022). Coarse cereals modulating chronic low-grade inflammation. Critical Reviews in Food Science and Nutrition, 1-22.