| Field-dependent NMR relaxometry for Food Science: Applications and perspectives EG Ates, V Domenici, M Florek-Wojciechowska, A Gradišek, D Kruk, ... Trends in food science & technology 110, 513-524, 2021 | 40 | 2021 |
| Understanding the role of d‐Allulose and soy protein addition in pectin gels EG Ates, EB Ozvural, MH Oztop Journal of Applied Polymer Science 138 (8), 49885, 2021 | 16 | 2021 |
| In vitro digestibility of rare sugar (D‐allulose) added pectin–soy protein gels EG Ates, EB Ozvural, MH Oztop International Journal of Food Science & Technology 56 (7), 3421-3431, 2021 | 11 | 2021 |
| Characterization of Pectin-Based Gels: A 1H Nuclear Magnetic Resonance Relaxometry Study EG Ates, MJ Beira, MH Oztop, PJ Sebastiao Journal of Agricultural and Food Chemistry 69 (41), 12102-12110, 2021 | 5 | 2021 |
| Rheological and quality properties of tiger nut containing biscuit dough baked in IR‐MW combination oven AT Çinar, E Turabi Yolaçaner, EG Ateş Journal of the Science of Food and Agriculture 103 (11), 5342-5352, 2023 | 3 | 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 |
| 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 | | |
MECIT OZTOPMiddle East Technical University , Department of Food Engineering在 metu.edu.tr 的电子邮件经过验证
