Gulay Ozkan
Gulay Ozkan
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A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications
G Ozkan, P Franco, I De Marco, J Xiao, E Capanoglu
Food chemistry 272, 494-506, 2019
Microencapsulation of natural food colourants
G Özkan, SE Bilek
International Journal of Nutrition and Food Sciences 3 (3), 145-156, 2014
Phytochemicals of herbs and spices: Health versus toxicological effects
B Guldiken, G Ozkan, G Catalkaya, FD Ceylan, IE Yalcinkaya, ...
Food and Chemical Toxicology 119, 37-49, 2018
Potential use of Turkish medicinal plants in the treatment of various diseases
G Ozkan, S Kamiloglu, T Ozdal, D Boyacioglu, E Capanoglu
Molecules 21 (3), 257, 2016
Enzyme-assisted extraction of stabilized chlorophyll from spinach
G Özkan, SE Bilek
Food chemistry 176, 152-157, 2015
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
S Kamiloglu, G Ozkan, H Isik, O Horoz, J Van Camp, E Capanoglu
LWT 77, 475-481, 2017
The effects of industrial production on black carrot concentrate quality and encapsulation of anthocyanins in whey protein hydrogels
SE Bilek, FM Yılmaz, G Özkan
Food and Bioproducts Processing 102, 72-80, 2017
Effects of lipid-based encapsulation on the bioaccessibility and bioavailability of phenolic compounds
G Ozkan, T Kostka, T Esatbeyoglu, E Capanoglu
Molecules 25 (23), 5545, 2020
Evaluation of antioxidant activity/capacity measurement methods for food products
E Capanoglu, S Kamiloglu, G Ozkan, R Apak
Measurement of antioxidant activity & capacity: Recent trends and …, 2018
PVP/flavonoid coprecipitation by supercritical antisolvent process
G Ozkan, P Franco, E Capanoglu, I De Marco
Chemical Engineering and Processing-Process Intensification 146, 107689, 2019
Biomarkers of oxidative stress and antioxidant defense
S Demirci-Çekiç, G Özkan, AN Avan, S Uzunboy, E Çapanoğlu, R Apak
Journal of pharmaceutical and biomedical analysis 209, 114477, 2022
Valorization and application of fruit and vegetable wastes and by-products for food packaging materials
B Bayram, G Ozkan, T Kostka, E Capanoglu, T Esatbeyoglu
Molecules 26 (13), 4031, 2021
Effect of novel food processing technologies on beverage antioxidants
G Ozkan, B Guldiken, E Capanoglu
Processing and Sustainability of Beverages, 413-449, 2019
Interaction of phenolics with food matrix: In vitro and in vivo approaches
B Pinarli, E Simge Karliga, G Ozkan, E Capanoglu
Mediterranean Journal of Nutrition and Metabolism 13 (1), 63-74, 2020
Retention of polyphenols and vitamin C in cranberrybush purée (Viburnum opulus) by means of non-thermal treatments
G Ozkan, AS Stübler, K Aganovic, G Dräger, T Esatbeyoglu, E Capanoglu
Food Chemistry 360, 129918, 2021
Microwave drying of black olive slices: effects on total phenolic contents and colour
F İçier, T Baysal, Ö Taştan, G Özkan
Gıda 39 (6), 323-330, 2014
Measurement of antioxidant activity and capacity: recent trends and applications
E Capanoglu, S Kamiloglu, G Ozkan, R Apak, R Apak, E Capanoglu, ...
John Wiley & Sons Ltd, 2018
Bioaccessibility and transepithelial transportation of cranberrybush (Viburnum opulus) phenolics: Effects of non-thermal processing and food matrix
G Ozkan, T Kostka, G Dräger, E Capanoglu, T Esatbeyoglu
Food Chemistry 380, 132036, 2022
A comparative study on physicochemical properties and in vitro bioaccessibility of bioactive compounds in rosehip (Rosa canina L.) infusions treated by non …
G Ozkan, AS Stübler, K Aganovic, G Draeger, T Esatbeyoglu, ...
Journal of Food Processing and Preservation 46 (6), e16096, 2022
Use of Nanotechnological Methods for the Analysis and Stability of Food Antioxidants
G Ozkan, S Kamiloglu, E Capanoglu, J Hizal, R Apak
Impact of Nanoscience in the Food Industry, 311-350, 2018
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