Arş. Gör. FATMAGÜL HAMZAOĞLU

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Determination of phenolics and proteins causing sediment formation in pomegranate juice using “Tannase+Lactonase” and “Protease”

TÜRKYILMAZ M., HAMZAOĞLU F., ÖZKAN M.

Food and Bioproducts Processing , cilt.148, ss.365-376, 2024 (SCI-Expanded)

A new enzymatic clarification method for pomegranate juice: Removal of defects and improvement of quality by tannase, lactonase and papain (Q1)

Türkyılmaz M., Hamzaoğlu F., Özkan M.

FOOD AND BIOPRODUCTS PROCESSING: TRANSACTIONS OF THE INSTITUTION OF OF CHEMICAL ENGINEERS, PART C , cilt.147, ss.528-543, 2024 (SCI-Expanded)

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)

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)

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)

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)

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)

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)

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)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Aminoasitlerle zenginleştirilmiş nar suyu konsantrelerinin antosiyanin stabilitesi

HAMZAOĞLU F., Türkyılmaz M., ÖZKAN M.

13. Türkiye Gıda Kongresi, Türkiye, 21 Ekim 2020

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

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

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

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

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

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

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

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

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

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

Hamzaoğlu F., Türkyılmaz M., Özkan M.

Proceedings of 4th International Conference and Exhibition on Food Processing Technology, London, İngiltere, 9 - 12 Ağustos 2015