| Recent developments in industrial applications of nanoemulsions Y Ozogul, GT Karsli, M Durmuş, H Yazgan, HM Oztop, DJ McClements, ... Advances in Colloid and Interface Science 304, 102685, 2022 | 79 | 2022 |
| High-pressure-homogenized clove and Thyme Oil emulsions: Formulation, Stability, and antioxidant capacity GT Karsli, S Sahin, MH Oztop ACS Food Science & Technology 2 (12), 1832-1839, 2022 | 7 | 2022 |
| Design and simulation of heat exchangers for the food industry GT Karsli, D Cekmecelioglu Thermal Processing of Food Products by Steam and Hot Water, 67-108, 2023 | 1 | 2023 |
| Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder M Bal, EG Ates, F Erdem, G Tonyali Karsli, MC Karasu, O Ozarda, B Mert, ... Frontiers in Sustainable Food Systems 8, 1358520, 2024 | | 2024 |
| Formulation and characterization of clove and thyme oil emulsions G Tonyalı Karslı Middle East Technical University, 2021 | | 2021 |
| Karanfil ve kekik yağlarıyla hazırlanmış nanoemülsiyonların zamansal alanda NMR relaksometre tekniği ile incelenmesi G Tonyalı Karslı, HM Öztop, S Şahin | | 2020 |
| Defne yağı içeren antifungal kâğıt tabakaların tasarımı D Ucbaş, G Tonyalı Karslı, S Şahin, HM Öztop | | 2020 |
| Enhanced Nanoemulsions Incorporating Thymol and Carvacrol Via Microfluidization: Innovations in Foodborne Pathogen Control Y Ozogul, G TONYALI KARSLI, H Yazgan, E Kuley, M Oztop, F OZOGUL Available at SSRN 4852267, 0 | | |
| Enhancing the Functional Properties of Aquafaba Powder Via Microwave-Assisted Processing: A Comparative Study of Protein and Saponin-Mediated Foaming and Emulsifying Effects EG ATES, G TONYALI KARSLI, OD OZCAN, EB OZVURAL, M Oztop Available at SSRN 4837110, 0 | | |
Yesim OZOGULCukurova University,Faculty of Fisheries, Dept. of Seafood Processing Technology在 cu.edu.tr 的电子邮件经过验证
