Arş. Gör. Rasim Alper ORAL

Yayın Ağı

Makaleler 6

1. RECOVERY OF BIOACTIVE PHENOLIC COMPOUNDS FROM OLIVE MILL WASTE WATER, POMEGRANATE PEEL, AND EUROPEAN CRANBERRYBUSH (VIBURNUM OPULUS L.) JUICE BY PREPARATIVE MPLC

Oral R. A., DOĞAN M., SARIOĞLU K.

JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES , cilt.37, sa.13, ss.1827-1836, 2014 (SCI-Expanded, Scopus)

2. New approaches to determination of HMF

Oral R. A., Mortas M., DOĞAN M., SARIOĞLU K., Yazici F.

FOOD CHEMISTRY , cilt.143, ss.367-370, 2014 (SCI-Expanded, Scopus)

3. Effects of certain polyphenols and extracts on furans and acrylamide formation in model system, and total furans during storage

Oral R. A., DOĞAN M., Sarıoğlu K.

FOOD CHEMISTRY , cilt.142, ss.423-429, 2014 (SCI-Expanded, Scopus)

4. The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties

Göksel M., DOĞAN M., Toker O. S., Özgen S., SARIOĞLU K., Oral R. A.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.6, sa.1, ss.259-271, 2013 (SCI-Expanded, Scopus)

5. 5-hydroxymethyl furfural formation and reaction kinetics of different pekmez samples: effect of temperature and storage

Oral R. A., DOĞAN M., Sarıoğlu K., Toker O. S.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING , cilt.8, sa.4, 2012 (SCI-Expanded, Scopus)

6. Hydroxymethylfurfural content of some commercial whey protein concentrates

Dogan M., Sienkiewicz T., Oral R. A.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , cilt.60, sa.3, ss.309-311, 2005 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 4

1. Comparison of Two Different Artificial Neural Network Models to Estimate the HMF Levels

Oral R. A., Özgen S., DOĞAN M., Sarıoğlu K.

The International Food Congress "Novel Approaches in Food Industry", Türkiye, 1 - 04 Mayıs 2011, ss.225, (Özet Bildiri)

2. Determination of the influence on Maillard reaction some products in glycine/glucose model system by using certain polyphenols and partially pure plant extracts by GC-MS

Oral R. A., DOĞAN M., Sarıoğlu K.

The International Food Congress "Novel Approaches in Food Industry", Türkiye, 1 - 04 Mayıs 2011, ss.212, (Özet Bildiri)

3. Effect of different sugar/acid combinations on rheological properties of caramel samples

DOĞAN M., Toker Ö. S., Oral R. A., Sarıoğlu K.

The International Food Congress "Novel Approaches in Food Industry", Türkiye, 1 - 04 Mayıs 2011, ss.174, (Özet Bildiri)

4. Hazır toz gıda üretiminde kullanılan karıştırıcılar

DOĞAN M., Kayacıer A., Oral R. A.

Gıda Kongresi, İzmir, Türkiye, 19 - 21 Mayıs 2005, ss.79-82, (Özet Bildiri)

Metrikler

Arş. Gör. Rasim Alper ORAL

Yayınlar & Eserler

1. RECOVERY OF BIOACTIVE PHENOLIC COMPOUNDS FROM OLIVE MILL WASTE WATER, POMEGRANATE PEEL, AND EUROPEAN CRANBERRYBUSH (VIBURNUM OPULUS L.) JUICE BY PREPARATIVE MPLC

2. New approaches to determination of HMF

3. Effects of certain polyphenols and extracts on furans and acrylamide formation in model system, and total furans during storage

4. The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties

5. 5-hydroxymethyl furfural formation and reaction kinetics of different pekmez samples: effect of temperature and storage

6. Hydroxymethylfurfural content of some commercial whey protein concentrates

1. Comparison of Two Different Artificial Neural Network Models to Estimate the HMF Levels

2. Determination of the influence on Maillard reaction some products in glycine/glucose model system by using certain polyphenols and partially pure plant extracts by GC-MS

3. Effect of different sugar/acid combinations on rheological properties of caramel samples

4. Hazır toz gıda üretiminde kullanılan karıştırıcılar

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

Proje

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