| A review on protein–phenolic interactions and associated changes T Ozdal, E Capanoglu, F Altay Food Research International 51 (2), 954-970, 2013 | 1193 | 2013 |
| The reciprocal interactions between polyphenols and gut microbiota and effects on bioaccessibility T Ozdal, DA Sela, J Xiao, D Boyacioglu, F Chen, E Capanoglu Nutrients 8 (2), 78, 2016 | 750 | 2016 |
| Guidelines for cell viability assays S Kamiloglu, G Sari, T Ozdal, E Capanoglu Food Frontiers 1 (3), 332-349, 2020 | 453 | 2020 |
| 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 | 124 | 2016 |
| Effect of food matrix on the content and bioavailability of flavonoids S Kamiloglu, M Tomas, T Ozdal, E Capanoglu Trends in Food Science & Technology 117, 15-33, 2021 | 119 | 2021 |
| Investigation of antioxidant capacity, bioaccessibility and LC-MS/MS phenolic profile of Turkish propolis T Ozdal, FD Ceylan, N Eroglu, M Kaplan, EO Olgun, E Capanoglu Food Research International 122, 528-536, 2019 | 115 | 2019 |
| Evaluation of Turkish propolis for its chemical composition, antioxidant capacity, anti-proliferative effect on several human breast cancer cell lines and proliferative effect … T Ozdal, G Sari-Kaplan, E Mutlu-Altundag, D Boyacioglu, E Capanoglu Journal of Apicultural Research, 1-12, 2018 | 37 | 2018 |
| Polyphenol-protein interactions and changes in functional properties and digestibility T Özdal, İE Yalçınkaya, G Toydemir, E Çapanoglu Elsevier, 2018 | 32 | 2018 |
| The Reciprocal interactions between polyphenols and gut microbiota and effects on bioaccessibility. Nutrients. 2016; 8 (2): 78 T Ozdal, DA Sela, J Xiao, D Boyacioglu, F Chen, E Capanoglu Epub 2016/02/11. https://doi. org/10.3390/nu8020078 PMID: 26861391, 0 | 30 | |
| Bioactive component analysis S Kamiloglu, M Tomas, T Ozdal, P Yolci-Omeroglu, E Capanoglu Innovative food analysis, 41-65, 2021 | 25 | 2021 |
| Investigation of textural, functional, and sensory properties of muffins prepared by adding grape seeds to various flours E Yalcin, T Ozdal, I Gok Journal of Food Processing and Preservation 46 (5), e15316, 2022 | 19 | 2022 |
| Introduction to nutraceuticals, medicinal foods, and herbs T Ozdal, M Tomas, G Toydemir, S Kamiloglu, E Capanoglu Aromatic herbs in food, 1-34, 2021 | 18 | 2021 |
| Role of encapsulation in functional beverages T Ozdal, P Yolci-Omeroglu, EC Tamer Biotechnological progress and beverage consumption, 195-232, 2020 | 15 | 2020 |
| Chemistry of protein-phenolic interactions toward the microbiota and microbial infections H Yilmaz, B Gultekin Subasi, HU Celebioglu, T Ozdal, E Capanoglu Frontiers in Nutrition 9, 914118, 2022 | 13 | 2022 |
| Fatty acid composition of sweet bakery goods and chocolate products and evaluation of overall nutritional quality in relation to the food label information PY Omeroglu, T Ozdal Journal of Food Composition and Analysis 88, 103438, 2020 | 13 | 2020 |
| Toxicity of Bisphenol-A: effects on health and regulations T Özdal, NŞ Yeşilcubuk International Journal of Agricultural and Biosystems Engineering 8 (6), 553-557, 2014 | 10 | 2014 |
| Bioaccessibility of terebinth (Pistacia terebinthus L.) coffee polyphenols: Influence of milk, sugar and sweetener addition S Kamiloglu, T Ozdal, S Bakir, E Capanoglu Food chemistry 374, 131728, 2022 | 8 | 2022 |
| Oil matrix modulates the bioaccessibility of polyphenols: a study of salad dressing formulation with industrial broccoli by‐products and lemon juice S Kamiloglu, T Ozdal, M Tomas, E Capanoglu Journal of the Science of Food and Agriculture 102 (12), 5368-5377, 2022 | 6 | 2022 |
| Voltammetric and spectrophotometric pathways for the determination of total antioxidant capacity in commercial turnip juice M Öztürk, E Demir, T OZDAL Journal of the Turkish Chemical Society Section A: Chemistry 8 (1), 163-172, 2021 | 4 | 2021 |
| Investigating the antioxidant capacities of Viburnum opulus l. fruits cultivated in Kayseri, Turkey T Ozdal, OB Esen, G Dogan, E Capanoglu, E Boyacıoglu 2nd International Congress on Food Technology Kusadası/Turkey, 2014 | 4 | 2014 |
