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Kubra Sultan Ozdemir
Kubra Sultan Ozdemir
Konya Food and Agriculture University
Verified email at gidatarim.edu.tr
Title
Cited by
Cited by
Year
Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno)
A Topuz, C Dincer, KS Özdemir, H Feng, M Kushad
Food chemistry 129 (3), 860-865, 2011
1712011
Extending the shelf-life of pomegranate arils with chitosan-ascorbic acid coating
KS Özdemir, V Gökmen
LWT-food science and technology 76, 172-180, 2017
822017
A comparative study on phenolic composition, antioxidant activity and essential oil content of wild and cultivated sage (Salvia fruticosa Miller) as influenced by storage
C Dincer, A Topuz, H Sahin-Nadeem, KS Ozdemir, IB Cam, I Tontul, ...
Industrial Crops and Products 39, 170-176, 2012
642012
Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea
T Kocadağlı, KS Özdemir, V Gökmen
Food Research International 53 (2), 720-725, 2013
612013
Compositional, nutritional, and functional characteristics of instant teas produced from low-and high-quality black teas
C Alasalvar, E Pelvan, KS Özdemir, T Kocadağlı, BA Mogol, AA Paslı, ...
Journal of Agricultural and Food Chemistry 61 (31), 7529-7536, 2013
562013
Hazelnut skin powder: A new brown colored functional ingredient
KS Özdemir, C Yılmaz, G Durmaz, V Gökmen
Food Research International 65, 291-297, 2014
492014
Phenolic composition and antioxidant activity of Salvia tomentosa Miller: effects of cultivation, harvesting year, and storage
C Dinçer, İ Tontul, İB Çam, KS Özdemir, A Topuz, HŞ NADEEM, ST AY, ...
Turkish Journal of Agriculture and Forestry 37 (5), 561-567, 2013
432013
Effect of microencapsulation on the reactivity of ascorbic acid, sodium chloride and vanillin during heating
KS Özdemir, V Gökmen
Journal of food engineering 167, 204-209, 2015
232015
Effect of chitosan-ascorbic acid coatings on the refrigerated storage stability of fresh-cut apples
KS Özdemir, V Gökmen
Coatings 9 (8), 503, 2019
212019
Optimisation of spray drying parameters for Lactobacillus acidophilus encapsulation in whey and gum Arabic: Its application in yoghurt
C Leylak, KS Özdemir, GC Gurakan, ZB Ogel
International Dairy Journal 112, 104865, 2021
142021
Microbiological and physicochemical quality of strawberries (Fragaria× ananassa) coated with Lactobacillus rhamnosus and inulin enriched gelatin films
NN Temiz, KS Özdemir
Postharvest Biology and Technology 173, 111433, 2021
132021
Effects of black elderberry and spirulina extracts on the chemical stability of cold pressed flaxseed oil during accelerated storage
G Kahraman, KS Özdemir
Journal of Food Measurement and Characterization 15 (5), 4838-4847, 2021
32021
Microencapsulation of bergamot peel essential oil with gum Arabic and maltodextrin blends: stability and release characteristics of the essential oil compounds
KS Özdemir, N Azarabadi, A Topuz
Gıda 43 (6), 957-970, 2018
32018
Gıda ve biyoaktif gıda bileşenlerinin kaplanması: proses ve depolama stabilitesi üzerine etkileri
KS Özdemir
Fen Bilimleri Enstitüsü, 2015
32015
Bergamut ve limon kabuğu uçucu yağının kapsüllenmesi ve elde edilen ürünün özelliklerinin belirlenmesi
KS Özdemir
Akdeniz Üniversitesi, 2010
32010
Synchronous fluorescence spectroscopy combined with chemometrics for determination of total phenolic content and antioxidant activity in different tea types
G Bilge, KS Özdemir
Journal of the Science of Food and Agriculture 100 (9), 3741-3747, 2020
22020
Valuable components concentration of raspberry marc extract by membrane filtration
Z Molnár, K Özdemir, E Békássy-Molnár, G Vatai
Proceedings of 6th International CIGR Technical Symposium-Towards a …, 2011
22011
Hazelnut skin powder: A new brown colored functional ingredient (vol 65, pg 291, 2014)
KS Ozdemir, C Yilmaz, G Durmaz, V Gokmen
Food Research International 71, 184-184, 2015
12015
Corrigendum to “Hazelnut skin powder: A new brown colored functional ingredient”[Food Research International 65 (2014) 291-297]
KS Özdemir, C Yılmaz, G Durmaz, V Gökmen
Food Research International 71, 184, 2015
12015
KETEN TOHUMU YAĞI VE AYÇİÇEK YAĞINDAN FARKLI VAKSLAR KULLANILARAK OLUŞTURULAN OLEOJELLERİN BİSKÜVİ KALİTESİ ÜZERİNE ETKİLERİ
KS Özdemir
Gıda 46 (5), 1279-1288, 2021
2021
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