Follow
Derya Kahveci Karıncaoğlu
Derya Kahveci Karıncaoğlu
Istanbul Technical University, Food Engineering Department
Verified email at itu.edu.tr
Title
Cited by
Cited by
Year
Repeated hydrolysis process is effective for enrichment of omega 3 polyunsaturated fatty acids in salmon oil by Candida rugosa lipase
D Kahveci, X Xu
Food Chemistry 129 (4), 1552-1558, 2011
842011
Optimization of enzyme assisted extraction of lycopene from industrial tomato waste
G Catalkaya, D Kahveci
Separation and Purification Technology 219, 55-63, 2019
602019
Optimisation of enzymatic synthesis of diacylglycerols in binary medium systems containing ionic liquids
D Kahveci, Z Guo, B Özçelik, X Xu
Food chemistry 119 (3), 880-885, 2010
532010
Enhanced Catalytic Activity of Lipase Encapsulated in PCL Nanofibers
J Song, D Kahveci, M Chen, Z Guo, E Xie, X Xu, F Besenbacher, M Dong
Langmuir 28 (14), 6157-6162, 2012
522012
Improving enzymatic production of diglycerides by engineering binary ionic liquid medium system
Z Guo, D Kahveci, B Özçelik, X Xu
New biotechnology 26 (1-2), 37-43, 2009
392009
Lipase-catalyzed glycerolysis in ionic liquids directed towards diglyceride synthesis
D Kahveci, Z Guo, B Özçelik, X Xu
Process Biochemistry 44 (12), 1358-1365, 2009
382009
Enhancement of activity and selectivity of Candida rugosa lipase and Candida antarctica lipase A by bioimprinting and/or immobilization for application in the selective …
D Kahveci, X Xu
Biotechnology letters 33 (10), 2065-2071, 2011
312011
Upgrading of farmed salmon oil through lipase-catalyzed hydrolysis
D Kahveci, M Falkeborg, S Gregersen, X Xu
The Open Biotechnology Journal 4, 47-55, 2010
252010
Hepatocytes respond differently to major dietary trans fatty acid isomers, elaidic acid and trans-vaccenic acid
TP Krogager, LV Nielsen, D Kahveci, TF Dyrlund, C Scavenius, ...
Proteome science 13 (1), 1-14, 2015
212015
Attitudes of Turkish Consumers Towards Genetically Modified Foods.
D Kahveci, B Özçelik
International Journal of Natural & Engineering Sciences 2 (2), 2008
212008
Effect of emulsifier type, maltodextrin, and β‐cyclodextrin on physical and oxidative stability of oil‐in‐water emulsions
D Kibici, D Kahveci
Journal of food science 84 (6), 1273-1280, 2019
162019
Phenolipids as new antioxidants: Production, activity, and potential applications
D Kahveci, M Laguerre, P Villeneuve
Polar Lipids, 185-214, 2015
142015
Production of a protein concentrate from hazelnut meal obtained as a hazelnut oil industry by-product and its application in a functional beverage
D Sen, D Kahveci
Waste and Biomass Valorization 11 (10), 5099-5107, 2020
132020
Türk tüketicisinin genetiği değiştirilmiş gıdalar hakkındaki görüşleri
D Gülbay, B Özçelik, D Kahveci
Türkiye 9, 24-26, 2006
132006
Bioimprinted Immobilization of Candida antarctica Lipase A for Concentration of Omega-3 Polyunsaturated Fatty Acids
D Kahveci, X Xu
Journal of the American Oil Chemists' Society, 1-7, 0
13
Production of lipase-catalyzed structured lipid from olive oil with omega-3 polyunsaturated fatty acids
B Özçelik
Food Science and Biotechnology 18 (1), 79-83, 2009
92009
Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes intomato sauce
M Tomaş, O SAĞDIÇ, G Çatalkaya, DK KARINCAOĞLU, EÇ Güven
Turkish Journal of Agriculture and Forestry 43 (5), 478-484, 2019
42019
Some variations of dual Euler–Rodrigues formula with an application to point–line geometry
D Kahveci, İ Gök, Y Yaylı
Journal of Mathematical Analysis and Applications 459 (2), 1029-1039, 2018
42018
Effect of dietary fibre addition in tomato sauce on the in vitro bioaccessibility of carotenoids
M Tomas, O Sagdic, G Çatalkaya, D Kahveci, E Capanoglu
Quality Assurance and Safety of Crops & Foods 10 (3), 277-283, 2018
32018
Enzim ön uygulamasının siyah üzüm ve ahududu sularının fiziksel ve kimyasal özellikleri, toplam fenolik madde içeriği ve toplam antioksidan kapasitesi üzerine etkisi
E AYDIN, Ö SARIKAYA, G ÇATALKAYA, D KAHVECİ
Harran Tarım ve Gıda Bilimleri Dergisi 22 (4), 502-512, 2018
22018
The system can't perform the operation now. Try again later.
Articles 1–20