Prof. Dr. MELTEM TÜRKYILMAZ

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

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)

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

TÜRKYILMAZ M., HAMZAOĞLU F., ÖZKAN M.

Food and Bioproducts Processing , 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., Ciftci R. B. A., ÖZKAN M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.103, sa.15, ss.7836-7848, 2023 (SCI-Expanded)

Clarification of pomegranate and strawberry juices: Effects of various clarification agents on turbidity, anthocyanins, colour, phenolics and antioxidant activity

Orhan Dereli B., Türkyılmaz M., ÖZKAN M.

FOOD CHEMISTRY , cilt.413, 2023 (SCI-Expanded)

Increase in thermal stability of strawberry anthocyanins with amino acid copigmentation

Bingol A., Turkyilmaz M., ÖZKAN M.

FOOD CHEMISTRY , cilt.384, 2022 (SCI-Expanded)

Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage

Kabakci S. A., Turkyilmaz M., ÖZKAN M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.102, sa.6, ss.2563-2574, 2022 (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

Turkyilmaz M., HAMZAOĞLU F., Unal H., ÖZKAN M.

FOOD CHEMISTRY , cilt.370, 2022 (SCI-Expanded)

Changes in anthocyanins and colour of black mulberry (Morus nigra) juice during clarification and pasteurization

AŞKIN B., Turkyilmaz M., ÖZKAN M., KÜÇÜKÖNER E.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.16, sa.1, ss.784-792, 2022 (SCI-Expanded)

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

Turkyilmaz M., Hamzaog F., ÖZKAN M.

FOOD CHEMISTRY , cilt.358, 2021 (SCI-Expanded)

Degradation kinetics of bioactive compounds and antioxidant activity in strawberry juice concentrate stored at high and low temperatures

Menevseoglu A., Diblan S., Turkyilmaz M., ÖZKAN M.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.14, sa.5, ss.2611-2622, 2020 (SCI-Expanded)

Changes in the quality of kefir fortified with anthocyanin-rich juices during storage

Kabakci S. A., Turkyilmaz M., ÖZKAN M.

FOOD CHEMISTRY , cilt.326, 2020 (SCI-Expanded)

A review of current and future food applications of natural hydrocolloids

Yemenicioglu A., Farris S., Turkyilmaz M., Gulec S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.55, sa.4, ss.1389-1406, 2020 (SCI-Expanded)

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

Turkyilmaz M., HAMZAOĞLU F., ÖZKAN M.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.55, sa.4, ss.1426-1436, 2020 (SCI-Expanded)

Natural hydrocolloids in the food sector - Recent applications beyond conventional uses

Yemenicioglu A., Farris S., Turkyilmaz M., Gulec S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.55, sa.4, ss.1387-1388, 2020 (SCI-Expanded)

Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners

ERTAN K., Turkyilmaz M., ÖZKAN M.

FOOD CHEMISTRY , cilt.310, 2020 (SCI-Expanded)

Effects of natural copigment sources in combination with sweeteners on the stability of anthocyanins in sour cherry nectars

ERTAN K., Turkyilmaz M., ÖZKAN M.

FOOD CHEMISTRY , cilt.294, ss.423-432, 2019 (SCI-Expanded)

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

Turkyilmaz M., HAMZAOĞLU F., ÖZKAN M.

FOOD CHEMISTRY , cilt.281, ss.242-250, 2019 (SCI-Expanded)

Effect of sweeteners on anthocyanin stability and colour properties of sour cherry and strawberry nectars during storage

ERTAN K., Turkyilmaz M., ÖZKAN M.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.55, sa.10, ss.4346-4355, 2018 (SCI-Expanded)

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

HAMZAOĞLU F., Turkyilmaz M., ÖZKAN M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.98, sa.13, ss.4988-4999, 2018 (SCI-Expanded)

Changes in polyphenol profile of dried apricots containing SO2 at various concentrations during storage

Altindag M., Turkyilmaz M., ÖZKAN M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.98, sa.7, ss.2530-2539, 2018 (SCI-Expanded)

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

Hamzaoglu F., Turkyilmaz M., ÖZKAN M.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.10, sa.4, ss.361-369, 2018 (SCI-Expanded)

Effects of sulfur dioxide concentration on organic acids and beta-carotene in dried apricots during storage

Salur-Can A., Turkyilmaz M., ÖZKAN M.

FOOD CHEMISTRY , cilt.221, ss.412-421, 2017 (SCI-Expanded)

Colour stabilities of sour cherry juice concentrates enhanced with gallic acid and various plant extracts during storage

Navruz A., Turkyilmaz M., ÖZKAN M.

FOOD CHEMISTRY , cilt.197, ss.150-160, 2016 (SCI-Expanded)

Effects of Clarification and Pasteurization on the Phenolics, Antioxidant Capacity, Color Density and Polymeric Color of Black Carrot (Daucus CarotaL.) Juice

Dereli U., Turkyilmaz M., Yemis O., ÖZKAN M.

JOURNAL OF FOOD BIOCHEMISTRY , cilt.39, sa.5, ss.528-537, 2015 (SCI-Expanded)

Effects of various protein- and polysaccharide-based clarification agents on antioxidative compounds and colour of pomegranate juice

Erkan-Koc B., Turkyilmaz M., YEMİŞ O., ÖZKAN M.

FOOD CHEMISTRY , cilt.184, ss.37-45, 2015 (SCI-Expanded)

Effects of different sorbic acid and moisture levels on chemical and microbial qualities of sun-dried apricots during storage

Alagoz S., Turkyilmaz I., TAĞI Ş., ÖZKAN M.

FOOD CHEMISTRY , cilt.174, ss.356-364, 2015 (SCI-Expanded)

Changes in hydrolysable and condensed tannins of pomegranate (Punica granatum L., cv. Hicaznar) juices from sacs and whole fruits during production and their relation with antioxidant activity

Muhacir-Guzel N., Turkyilmaz M., Yemis O., TAĞI Ş., ÖZKAN M.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.59, sa.2, ss.933-940, 2014 (SCI-Expanded)

Effects of condensed tannins on anthocyanins and colour of authentic pomegranate (Punica granatum L.) juices

Turkplrnaz M., ÖZKAN M.

FOOD CHEMISTRY , cilt.164, ss.324-331, 2014 (SCI-Expanded)

Loss of sulfur dioxide and changes in some chemical properties of Malatya apricots (Prunus armeniaca L.) during sulfuring and drying

Turkyilmaz M., ÖZKAN M., GÜZEL N.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.94, sa.12, ss.2488-2496, 2014 (SCI-Expanded)

Effects of various sulphuring methods and storage temperatures on the physical and chemical quality of dried apricots

Coskun A. L., Turkyilmaz M., Aksu O. T., Koc B. E., Yemis O., ÖZKAN M.

FOOD CHEMISTRY , cilt.141, sa.4, ss.3670-3680, 2013 (SCI-Expanded)

Anthocyanin and organic acid profiles of pomegranate (<i>Punica granatum</i> L.) juices from registered varieties in Turkey

Turkyilmaz M.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , sa.10, ss.2086-2095, 2013 (SCI-Expanded) Sürdürülebilir Kalkınma

Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices

Turkyilmaz M., TAĞI Ş., Dereli U., ÖZKAN M.

FOOD CHEMISTRY , cilt.138, sa.2-3, ss.1810-1818, 2013 (SCI-Expanded)

Changes in Chemical and Microbial Qualities of Dried Apricots Containing Sulphur Dioxide at Different Levels During Storage

Turkyilmaz M., TAĞI Ş., ÖZKAN M.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.6, sa.6, ss.1526-1538, 2013 (SCI-Expanded)

Kinetics of anthocyanin degradation and polymeric colour formation in black carrot juice concentrates during storage

Turkyilmaz M., ÖZKAN M.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.47, sa.11, ss.2273-2281, 2012 (SCI-Expanded)

Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice

Turkyilmaz M., Yemis O., ÖZKAN M.

FOOD CHEMISTRY , cilt.134, sa.2, ss.1052-1058, 2012 (SCI-Expanded)

Effects of Clarification and Storage on Anthocyanins and Color of Pomegranate Juice Concentrates

Turfan O., Turkyilmaz M., Yemis O., ÖZKAN M.

JOURNAL OF FOOD QUALITY , cilt.35, sa.4, ss.272-282, 2012 (SCI-Expanded)

Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit

Turfan O., Turkyilmaz M., Yemis O., ÖZKAN M.

FOOD CHEMISTRY , cilt.129, sa.4, ss.1644-1651, 2011 (SCI-Expanded)

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