Search Results - Gümüşay, Özlem Aktürk

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  1. 1
    Effects of Xanthan Gum Addition and Extrusion Parameters on Properties of Starch‐Based Fried Corn Extrudates

    Effects of Xanthan Gum Addition and Extrusion Parameters on Properties of Starch‐Based Fried Corn Extrudates by Gümüşay, Özlem Aktürk, Sadıkoğlu, Hasan, Şeker, Mahmut

    Published in Starch - Stärke
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  2. 2
    Drying effects on the antioxidant properties of tomatoes and ginger

    Drying effects on the antioxidant properties of tomatoes and ginger by Gümüşay, Özlem Aktürk, Borazan, Alev Akpınar, Ercal, Nuran, Demirkol, Omca

    Published in Food chemistry
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  3. 3
    Effects of extrusion parameters on physicochemical properties of third generation corn snacks expanded by microwave heating

    Effects of extrusion parameters on physicochemical properties of third generation corn snacks expanded by microwave heating by Gümüşay, Özlem Aktürk, Şeker, Mahmut

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  4. 4
    Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells

    Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells by DEMIRKOL, Omca, GÜMÜŞAY, Özlem Aktürk, CERIT, İnci

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  5. 5
    Response surface methodology for evaluation of the effects of screw speed, feed moisture and xanthan gum level on functional and physical properties of corn half products

    Response surface methodology for evaluation of the effects of screw speed, feed moisture and xanthan gum level on functional and physical properties of corn half products by Gümüşay, Özlem Aktürk, Şeker, Mahmut, Sadıkoğlu, Hasan

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  6. 6
    Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells

    Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells by DEMIRKOL, Omca, GÜMÜŞAY, Özlem Aktürk, CERIT, İnci

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