Merve Tomas
Merve Tomas
Istanbul Sabahattin Zaim University
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Cited by
Cited by
Dietary polyphenols as antidiabetic agents: Advances and opportunities
C Sun, C Zhao, EC Guven, P Paoli, J Simal‐Gandara, KM Ramkumar, ...
Food Frontiers 1 (1), 18-44, 2020
The effects of juice processing on black mulberry antioxidants
M Tomas, G Toydemir, D Boyacioglu, R Hall, J Beekwilder, E Capanoglu
Food chemistry 186, 277-284, 2015
Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants
M Tomas, J Beekwilder, RD Hall, O Sagdic, D Boyacioglu, E Capanoglu
Food Chemistry 220, 51-58, 2017
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
Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce
M Tomas, J Beekwilder, RD Hall, CD Simon, O Sagdic, E Capanoglu
Food Research International 106, 129-135, 2018
Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility
M Tomas, G Toydemir, D Boyacioglu, RD Hall, J Beekwilder, ...
Journal of the Science of Food and Agriculture 97 (10), 3106-3113, 2017
Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation
M Tomas, G Rocchetti, S Ghisoni, G Giuberti, E Capanoglu, L Lucini
Food Research International 130, 108954, 2020
Prosopis Plant Chemical Composition and Pharmacological Attributes: Targeting Clinical Studies from Preclinical Evidence
J Sharifi-Rad, F Kobarfard, A Ata, SA Ayatollahi, N Khosravi-Dehaghi, ...
Biomolecules 9 (12), 777, 2019
Red beet (Beta vulgaris) and amaranth (Amaranthus sp.) microgreens: Effect of storage and in vitro gastrointestinal digestion on the untargeted metabolomic profile
G Rocchetti, M Tomas, L Zhang, G Zengin, L Lucini, E Capanoglu
Food chemistry 332, 127415, 2020
Phycocyanin, a super functional ingredient from algae; properties, purification characterization, and applications
TJ Ashaolu, K Samborska, CC Lee, M Tomas, E Capanoglu, Ö Tarhan, ...
International Journal of Biological Macromolecules 193, 2320-2331, 2021
Metabolomic insight into the profile, in vitro bioaccessibility and bioactive properties of polyphenols and glucosinolates from four Brassicaceae microgreens
M Tomas, L Zhang, G Zengin, G Rocchetti, E Capanoglu, L Lucini
Food Research International 140, 110039, 2021
Drying kinetics, total bioactive compounds, antioxidant activity, phenolic profile, lycopene and β-carotene content and color quality of Rosehip dehydrated by different methods
B Goztepe, S Kayacan, F Bozkurt, M Tomas, O Sagdic, S Karasu
LWT 153, 112476, 2022
Impact of tomato pomace powder added to extruded snacks on the in vitro gastrointestinal behaviour and stability of bioactive compounds
S Yagci, R Calıskan, ZS Gunes, E Capanoglu, M Tomas
Food Chemistry 368, 130847, 2022
Recent advances on the improvement of quercetin bioavailability
K Kandemir, M Tomas, DJ McClements, E Capanoglu
Trends in Food Science & Technology 119, 192-200, 2022
The effect of neutralizing agent on the synthesis and characterization of Mn3O4 nanoparticles
Z Durmus, M Tomas, A Baykal, H Kavas, T Gürkaynak Altınçekiç, ...
Russian journal of inorganic chemistry 55 (12), 1947-1952, 2010
Increasing the bioaccessibility of antioxidants in tomato pomace using excipient emulsions
E Nemli, S Ozakdogan, M Tomas, DJ McClements, E Capanoglu
Food Biophysics 16 (3), 355-364, 2021
Functional implications of bound phenolic compounds and phenolics–food interaction: A review
G Rocchetti, RP Gregorio, JM Lorenzo, FJ Barba, PG Oliveira, MA Prieto, ...
Comprehensive Reviews in Food Science and Food Safety 21 (2), 811-842, 2022
Bioactive component analysis
S Kamiloglu, M Tomas, T Ozdal, P Yolci-Omeroglu, E Capanoglu
Innovative food analysis, 41-65, 2021
Optical analysis of nanoencapsulated food ingredients by color measurement
CC Lee, M Tomas, SM Jafari
Characterization of nanoencapsulated food ingredients, 505-528, 2020
Influence of food processing operations on vitamins
M Tomaş, SM Jafari
Encyclopedia of food chemistry, 2018
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