Yayınlar & Eserler

Yayın Ağı
Makaleler 16
Tümü (16)
SCI-E, SSCI, AHCI (14)
SCI-E, SSCI, AHCI, ESCI (16)
ESCI (2)
Scopus (16)

1. Enzimatically induced copigmentation in pomegranate juice concentrate during storage

TÜRKYILMAZ M., HAMZAOĞLU F., ÖZKAN M.
APPLIED FOOD RESEARCH , cilt.5, sa.2, 2025 (ESCI, Scopus) identifier

2. Increase in Color Stability through Amino Acid Copigmentation in Pomegranate Juice during Storage

HAMZAOĞLU F., TÜRKYILMAZ M., ÖZKAN M.
ACS FOOD SCIENCE & TECHNOLOGY , 2025 (ESCI, Scopus) identifier

3. Techno-functional and antioxidant properties of chickpea proteins interacted with green tea phenolics–exploring benefits for gel and emulsion-based vegan foods

Barış Kavur P., Şahin D. Ö., Çavdaroğlu E., Büyük M., Çakıtlı G., Hamzaoğlu F., et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , cilt.331, sa.1, ss.148366, 2025 (SCI-Expanded) identifier

4. Use of tannase, paraoxonase-1 and cysteine protease as means to enhance copigmentation but reduce astringency in pomegranate juice

Türkyılmaz M., Hamzaoğlu F., Akpınar Uzun M., Özkan M.
FOOD CHEMISTRY , ss.1-13, 2025 (SCI-Expanded) identifier identifier

5. An efficient method for maintaining clarity and forming tight and low amount of sediment in pomegranate juice during storage: Enzymatic hydrolysis with “tannase + lactonase + papain”

TÜRKYILMAZ M., HAMZAOĞLU F., ÖZKAN M.
Food Chemistry , cilt.480, 2025 (SCI-Expanded) identifier identifier identifier

6. Soil-driven terroir: Impacts on Vitis vinifera L. 'Karasakiz' wine quality and phenolic composition

Çelebi Uzkuç N. M., Uzkuç H., Kavdır Y., Hamzaoğlu F., Kırca Toklucu A.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS , cilt.142, sa.1, ss.107444, 2025 (SCI-Expanded) identifier

7. Enhancement of colour density and anthocyanin stability in pomegranate juice against 5-hydroxymethylfurfural at different concentrations by amino acid copigmentation during storage

TÜRKYILMAZ M., HAMZAOĞLU F., Çiftci R. B. A., ÖZKAN M.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS , cilt.137, 2025 (SCI-Expanded) identifier identifier

8. Determination of phenolics and proteins causing sediment formation in pomegranate juice using "Tannase plus Lactonase" and "Protease"☆

TÜRKYILMAZ M., HAMZAOĞLU F., ÖZKAN M.
FOOD AND BIOPRODUCTS PROCESSING , cilt.148, ss.365-376, 2024 (SCI-Expanded) identifier identifier

9. A new enzymatic clarification method for pomegranate juice: Removal of defects and improvement of quality by tannase, lactonase and papain

Türkyılmaz M., Hamzaoğlu F., Özkan M.
FOOD AND BIOPRODUCTS PROCESSING , cilt.147, ss.528-543, 2024 (SCI-Expanded) identifier identifier

10. Increase in colour stability of pomegranate juice against 5-hydroxymethylfurfural (HMF) through copigmentation with phenolic acids

TÜRKYILMAZ M., HAMZAOĞLU F., Çiftci R. B. A., ÖZKAN M.
Journal of the Science of Food and Agriculture , cilt.103, sa.15, ss.7836-7848, 2023 (SCI-Expanded) identifier identifier identifier

11. Influence of amino acid addition on the thermal stability of anthocyanins in pomegranate (Punica granatum L., cv. Hicaznar) and orange (Citrus sinensis L. Osbeck, cv. Valencia) juice blend

TÜRKYILMAZ M., Hamzaoglu F., Unal H., ÖZKAN M.
FOOD CHEMISTRY , cilt.370, 2022 (SCI-Expanded) identifier identifier identifier

12. Effects of pasteurization and storage on turbidity and copigmentation in pomegranate juices clarified with various hydrocolloid combinations

TÜRKYILMAZ M., Hamzaog F., ÖZKAN M.
FOOD CHEMISTRY , cilt.358, 2021 (SCI-Expanded) identifier identifier identifier

13. Combined use of hydrocolloids in pomegranate juice and their effects on clarification and copigmentation

TÜRKYILMAZ M., Hamzaoglu F., ÖZKAN M.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.55, sa.4, ss.1426-1436, 2020 (SCI-Expanded) identifier identifier

14. Effects of sucrose and copigment sources on the major anthocyanins isolated from sour cherries

TÜRKYILMAZ M., Hamzaoglu F., ÖZKAN M.
FOOD CHEMISTRY , cilt.281, ss.242-250, 2019 (SCI-Expanded) identifier identifier identifier

15. Effect of SO2 on sugars, indicators of Maillard reaction, and browning in dried apricots during storage

Hamzaoglu F., TÜRKYILMAZ M., ÖZKAN M.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.98, sa.13, ss.4988-4999, 2018 (SCI-Expanded) identifier identifier identifier

16. Amino acid profile and content of dried apricots containing SO2 at different concentrations during storage

Hamzaoglu F., TÜRKYILMAZ M., ÖZKAN M.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.10, sa.4, ss.361-369, 2018 (SCI-Expanded) identifier identifier
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 13

1. POTENTIAL OF BLUE BUTTERFLY PEA (Clitoria ternatea L.) EXTRACT AS A NATURAL COLORANT

Hamzaoğlu F.
8. INTERNATIONAL FOOD, AGRICULTURE AND VETERINARY SCIENCES CONGRESS, Konya, Türkiye, 29 - 31 Mayıs 2025, ss.268-269, (Özet Bildiri)

2. ANTHOCYANNINS AND THE USE OF ANTHOCYANNINS AS FOOD COLOURANTS

Hamzaoğlu F.
ICAFVP 5th INTERNATIONAL CONFERENCE ON AGRICULTURE, FOOD, VETERINARY AND PHARMACY SCIENCES, İzmir, Türkiye, 7 - 09 Mart 2025, (Özet Bildiri)

3. Aminoasitlerle zenginleştirilmiş nar suyu konsantrelerinin antosiyanin stabilitesi

HAMZAOĞLU F., Türkyılmaz M., ÖZKAN M.
13. Türkiye Gıda Kongresi, Türkiye, 21 Ekim 2020, (Özet Bildiri)

4. Changes in polyphenols and antioxidant activity in strawberry juice concentrates during storage at various temperatures

DIBLAN S., MENEVŞEOĞLU A., Türkyılmaz M., HAMZAOĞLU F., ÖZKAN M.
3rd International Congress on Food Technology, Kapadokya, Türkiye, 10 - 12 Ekim 2018, (Özet Bildiri)

5. Changes in Anthocyanins in Black Carrot Juice Concentrate Stored at Various Temperatures

Türkyılmaz M., YEMİŞ O., HAMZAOĞLU F., ÖZKAN M.
4th International Conference on Food Chemistry and Technology, 5 - 07 Kasım 2018

6. Exposure of Oversulfated Dried Apricots to Hot-Air Flow for the Removal of Sulfur Dioxide

ÖZKAN M., HAMZAOĞLU F., Türkyılmaz M.
4th International Conference on Food Chemistry and Technology, 5 - 07 Kasım 2018

7. Effect of Various Amino Acids and pHs on the Thermal Stability of Anthocyanins in Strawberry Juice

Erdal E., Soysal H., Öztürk A., Sarı E., Göçmen M., HAMZAOĞLU F., et al.
3rd INTERNATİONAL CONGRESS ON FOOD TECHNOLOGY, 10 - 12 Ekim 2018, (Özet Bildiri)

8. Effects of various copigment sources on the stabilities of anthocyanins isolated from sour cherry juice concentrates during storage

HAMZAOĞLU F., ÖZKAN M., Türkyılmaz M.
31st EFFoST International Conference, Food Science and Technology Challenges for the 21st Century - Research to Progress Society, Sitges, İspanya, 13 - 16 Kasım 2017, (Özet Bildiri)

9. Copigmentation effect of amino acids on the stability of anthocyanins in orange and pomegranate mixed juices during storage

Bay A., Güney H. G., Gülseven E., Emektar K., Ayhan M. F., HAMZAOĞLU F., et al.
31st EFFoST International Conference, Food Science and Technology Challenges for the 21st Century - Research to Progress Society, Sitges, İspanya, 13 - 16 Kasım 2017, (Özet Bildiri)

10. Thermal stabilities of lycopene and β-Carotene in pink grapefruit juice and tomato pulp

HAMZAOĞLU F., Sevindik H., ÖZKAN M., Türkyılmaz M.
19th International Conference on Food Processing Technology, Paris, Fransa, 23 - 25 Ekim 2017, ss.120, (Özet Bildiri)

11. Use of hydrogen peroxide to remove sulfur dioxide from oversulfitted dried apricots

HAMZAOĞLU F., Türkyılmaz M., ÖZKAN M.
19th International Conference on Food Processing Technology, Paris, Fransa, 23 - 25 Ekim 2017, (Özet Bildiri)

12. Hamzaoğlu, F., Altındağ, M., Salur, A., Türkyılmaz, M., Özkan, M. Effects of organic acids, sugars and amino acids on browning of dried apricots containing SO2 at different concentrations during storage.

HAMZAOĞLU F., SALUR A., ALTINDAĞ M., TÜRKYILMAZ M., ÖZKAN M.
30th EFFoST International Conference, Targeted Technology for Sustainable Food Systems, VİYANA, Avusturya, 28 - 30 Kasım 2016, (Özet Bildiri)

13. Effect of various SO2 concentrations on sugars and amino acids in sulfured dried apricots

Hamzaoğlu F., Türkyılmaz M., Özkan M.
4th International Conference and Exhibition on Food Processing Technology, London, İngiltere, 9 - 12 Ağustos 2015, (Özet Bildiri)
Kitaplar 1

1. Hydroxymethylfurfural (Hmf) and Safety: Food Processing and Manufacturing Related Effects

Hamzaoğlu F., Bakır S.
Food Toxicology and Safety Food Manufacturing Related Effects, Maria Tarapoulouzi,Sofia Agriopoulou, Editör, Crc Press-Taylor & Francis Group, Florida, ss.114-139, 2026
Metrikler

Yayın

30

Yayın (WoS)

15

Yayın (Scopus)

11

H-İndeks (WoS)

5

Atıf (Scopus)

101

H-İndeks (Scopus)

5

Atıf (Scholar)

135

H-İndeks (Scholar)

7

Proje

4