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Tugba Özdal
Tugba Özdal
Verified email at okan.edu.tr
Title
Cited by
Cited by
Year
A review on protein–phenolic interactions and associated changes
T Ozdal, E Capanoglu, F Altay
Food Research International 51 (2), 954-970, 2013
9252013
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
5902016
Guidelines for cell viability assays
S Kamiloglu, G Sari, T Ozdal, E Capanoglu
Food Frontiers 1 (3), 332-349, 2020
1492020
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
932016
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
652019
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
612021
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
282018
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
24
Polyphenol-protein interactions and changes in functional properties and digestibility
T Özdal, İE Yalçınkaya, G Toydemir, E Çapanoglu
Elsevier, 2018
232018
Role of encapsulation in functional beverages
T Ozdal, P Yolci-Omeroglu, EC Tamer
Biotechnological progress and beverage consumption, 195-232, 2020
122020
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
112020
Bioactive component analysis
S Kamiloglu, M Tomas, T Ozdal, P Yolci-Omeroglu, E Capanoglu
Innovative food analysis, 41-65, 2021
102021
Introduction to nutraceuticals, medicinal foods, and herbs
T Ozdal, M Tomas, G Toydemir, S Kamiloglu, E Capanoglu
Aromatic Herbs in Food, 1-34, 2021
82021
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
82014
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
52022
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
32022
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
32014
Chemistry of protein-phenolic interactions toward the microbiota and microbial infections
H Yilmaz, BG Subasi, HU Celebioglu, T Ozdal, E Capanoglu
Global Excellence in Food Chemistry, 160, 2022
12022
Polyphenols, Bioavailability and Potency
T Ozdal, S Kamiloglu
Journal: Comprehensive Gut Microbiota, 3-19, 2022
12022
Investigation of fatty acid composition including trans fatty acids and erucic acid in selected salty snack foods
T Ozdal, P Yolci Omeroglu
Journal of Food Processing and Preservation 45 (10), e15791, 2021
12021
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Articles 1–20