Beraat Özçelik
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Review of methods to determine antioxidant capacities
A Karadag, B Ozcelik, S Saner
Food analytical methods 2 (1), 41-60, 2009
Antioxidant activity and total phenolic, organic acid and sugar content in commercial pomegranate juices
F Tezcan, M Gültekin-Özgüven, T Diken, B Özçelik, FB Erim
Food chemistry 115 (3), 873-877, 2009
Effects of Light, Oxygen, and pH on the Absorbance of 2, 2‐Diphenyl‐1‐picrylhydrazyl
B Ozcelik, JH Lee, DB Min
Journal of Food Science 68 (2), 487-490, 2003
Angiotensin-I-converting enzyme (ACE)-inhibitory peptides from plants
C Daskaya-Dikmen, A Yucetepe, F Karbancioglu-Guler, H Daskaya, ...
Nutrients 9 (4), 316, 2017
Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects
EF Aydar, S Tutuncu, B Ozcelik
Journal of Functional Foods 70, 103975, 2020
A diet rich in olive oil phenolics reduces oxidative stress in the heart of SAMP8 mice by induction of Nrf2-dependent gene expression
B Bayram, B Ozcelik, S Grimm, T Roeder, C Schrader, IMA Ernst, ...
Rejuvenation Research 15 (1), 71-81, 2012
Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro …
S Kamiloglu, AA Pasli, B Ozcelik, J Van Camp, E Capanoglu
Journal of functional foods 13, 1-10, 2015
Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades
S Kamiloglu, AA Pasli, B Ozcelik, J Van Camp, E Capanoglu
Food chemistry 186, 74-82, 2015
Diet, lifestyle and cardiovascular diseases: linking pathophysiology to cardioprotective effects of natural bioactive compounds
J Sharifi-Rad, CF Rodrigues, F Sharopov, AO Docea, A Can Karaca, ...
International journal of environmental research and public health 17 (7), 2326, 2020
Fortification of dark chocolate with spray dried black mulberry (Morus nigra) waste extract encapsulated in chitosan-coated liposomes and bioaccessability studies
M Gültekin-Özgüven, A Karadağ, Ş Duman, B Özkal, B Özçelik
Food chemistry 201, 205-212, 2016
The influence of solution viscosities and surface tension on calcium-alginate microbead formation using dripping technique
F Davarcı, D Turan, B Ozcelik, D Poncelet
Food Hydrocolloids 62, 119-127, 2017
Comprehensive analysis of polyphenols in 55 extra virgin olive oils by HPLC-ECD and their correlation with antioxidant activities
B Bayram, T Esatbeyoglu, N Schulze, B Ozcelik, J Frank, G Rimbach
Plant Foods for Human Nutrition 67 (4), 326-336, 2012
Salvia spp. plants-from farm to food applications and phytopharmacotherapy
M Sharifi-Rad, B Ozcelik, G Altın, C Daşkaya-Dikmen, M Martorell, ...
Trends in food science & technology 80, 242-263, 2018
Optimization of preparation conditions for quercetin nanoemulsions using response surface methodology
A Karadag, X Yang, B Ozcelik, Q Huang
Journal of agricultural and food chemistry 61 (9), 2130-2139, 2013
Evaluating the in vitro bioaccessibility of phenolics and antioxidant activity during consumption of dried fruits with nuts
S Kamiloglu, AA Pasli, B Ozcelik, E Capanoglu
LWT-Food Science and Technology 56 (2), 284-289, 2014
Characterization of Aegean olive oils by their minor compounds
H Ilyasoglu, B Ozcelik, V Van Hoed, R Verhe
Journal of the American Oil Chemists' Society 87 (6), 627-636, 2010
Effects of Light, Oxygen, and pH on the Absorbance of 2, 2-Diphenyl-1-picrylhydrazyl
B Özçelik, JH Lee, DB Min
Journal of Food Science 68 (2), 2003
Avocado–soybean unsaponifiables: a panoply of potentialities to be exploited
B Salehi, A Rescigno, T Dettori, D Calina, AO Docea, L Singh, F Cebeci, ...
Biomolecules 10 (1), 130, 2020
Electron donation mechanisms of β‐carotene as a free radical scavenger
JH Lee, B Ozcelik, DB Min
Journal of food science 68 (3), 861-865, 2003
Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology
Ö Erdem, M Gültekin-Özgüven, I Berktaş, S Erşan, HE Tuna, A Karadağ, ...
LWT-Food Science and Technology 56 (1), 187-193, 2014
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