Doç. Dr. Nalan YAZICIOĞLU

Yayın Ağı

Makaleler 16

1. Centrifugally Spun Flaxseed Gum/PEO Fibers Enriched with Kale Extract for Active Food Packaging Applications

Basturk Z. S., Yazicioglu N., ŞÜMNÜ S. G., ŞAHİN S.

Foods , cilt.15, sa.15, 2026 (SCI-Expanded, Scopus)

2. Recovery of bioactive compounds from tomato and onion peels through different extraction methods and their use in active coatings

Yazicioglu N., Renda L., Könker B., Özdemi̇r E., Kaya E. B., Çolak N.

Biomass Conversion and Biorefinery , cilt.16, sa.10, 2026 (SCI-Expanded, Scopus)

3. Comparative optimization of microwave and ultrasound assisted extraction of pine nut skin bioactives and its application as a natural coating to prevent lipid oxidation in pine nuts

Siyasal K., Yazicioglu N., ŞÜMNÜ S. G.

Journal of Food Measurement and Characterization , cilt.20, sa.5, ss.9347-9363, 2026 (SCI-Expanded, Scopus)

4. Enhanced bioavailability of rowanberry bioactives via ultrasonic extraction and encapsulation

Koc F., YAZICIOĞLU N., ŞÜMNÜ S. G.

Journal of Food Measurement and Characterization , cilt.19, sa.11, ss.8563-8580, 2025 (SCI-Expanded, Scopus)

5. Impact of Kale (Brassica oleracea) Extract on Characterization of Centrifugally Spun Fibers and Delay of Lipid Oxidation

Basturk Z. S., GÜLER H. G., YAZICIOĞLU N., ŞÜMNÜ S. G., ŞAHİN S.

Polymer Engineering and Science , cilt.65, sa.11, ss.5864-5879, 2025 (SCI-Expanded, Scopus)

6. Development of Edible Coating Incorporating Cherry Stem Powder or Leek Powder to Decrease Oil Uptake and Lipid Oxidation in Potatoes During Air, Oven, and Deep Oil Frying Methods

YAZICIOĞLU N., Mert I., Özmen T., Öztürk Ş., Saritaş E., Özer R.

Potato Research , cilt.68, sa.3, ss.2777-2794, 2025 (SCI-Expanded, Scopus)

7. Encapsulation of Olive Leaf Extract by Double Emulsion Method for Enriched Bakery Products: Enhancing Stability and Functionality

SÖNMEZLER D., YAZICIOĞLU N., ŞÜMNÜ S. G., ŞAHİN S.

Food and Bioprocess Technology , cilt.18, sa.4, ss.3356-3374, 2025 (SCI-Expanded, Scopus)

8. Optimizing Ultrasonic Assisted Extraction of Waste Fig Seed and Incorporation into Tapioca Starch Films: Investigating Physical, Barrier, and Antioxidant Properties

YAZICIOĞLU N.

Waste and Biomass Valorization , cilt.16, sa.2, ss.627-640, 2025 (SCI-Expanded, Scopus)

9. Optimization and Characterization of Centrifugally Spun Gelatin-Based Fibers Incorporated with Bay Laurel (Laurus nobilis L.) Leaf Essential Oil

GÜLER H. G., Basturk Z. S., YAZICIOĞLU N., ŞÜMNÜ S. G., ŞAHİN S.

Food and Bioprocess Technology , cilt.18, sa.2, ss.1939-1956, 2025 (SCI-Expanded, Scopus)

10. Caffeic Acid Encapsulated Centrifugally Spun Antioxidant Fibers: Characterization and Incorporation in Cakes

GÜLER H. G., ŞÜMNÜ S. G., YAZICIOĞLU N.

Food and Bioprocess Technology , cilt.17, sa.12, ss.5338-5356, 2024 (SCI-Expanded, Scopus)

11. Utilization of green lentil wastewater as egg replacer in green lentil flour based muffins

YAZICIOĞLU N.

Journal of Food Science and Technology , cilt.61, sa.8, ss.1503-1515, 2024 (SCI-Expanded, Scopus)

12. Reduction of lipid oxidation in olive oil using gelatin-based centrifugally spun fibers loaded with caffeic acid

GÜLER H. G., YILDIZ E., YAZICIOĞLU N., ŞÜMNÜ S. G., ŞAHİN S.

Food Bioscience , cilt.59, 2024 (SCI-Expanded, Scopus)

13. Chitosan/teff flour active films incorporated with citric acid and beetroot leaf extract: Physicochemical properties and mathematical modeling of phenolic release

YAZICIOĞLU N.

International Journal of Biological Macromolecules , cilt.270, 2024 (SCI-Expanded, Scopus)

14. Finite Element Method for Simulation of Frozen Potato Tempering in Microwave and Microwave Infrared Oven

YAZICIOĞLU N.

Potato Research , cilt.66, sa.4, ss.981-998, 2023 (SCI-Expanded, Scopus)

15. Sensory analysis of microwave-roasted fenugreek and coffee blend

YAZICIOĞLU N.

Legume Science , cilt.5, sa.3, 2023 (Scopus)

16. Heat and mass transfer modeling of microwave infrared cooking of zucchini based on Lambert law

YAZICIOĞLU N., ŞÜMNÜ S. G., ŞAHİN S.

Journal of Food Process Engineering , cilt.44, sa.12, 2021 (SCI-Expanded, Scopus)

Kitaplar 1

1. Electrospun fiber-based delivery of vitamins, flavors, and minerals

ŞÜMNÜ S. G., YAZICIOĞLU N.

Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds, Elsevier, ss.129-149, 2025

Metrikler

Doç. Dr. Nalan YAZICIOĞLU

Yayınlar & Eserler

1. Centrifugally Spun Flaxseed Gum/PEO Fibers Enriched with Kale Extract for Active Food Packaging Applications

2. Recovery of bioactive compounds from tomato and onion peels through different extraction methods and their use in active coatings

3. Comparative optimization of microwave and ultrasound assisted extraction of pine nut skin bioactives and its application as a natural coating to prevent lipid oxidation in pine nuts

4. Enhanced bioavailability of rowanberry bioactives via ultrasonic extraction and encapsulation

5. Impact of Kale (Brassica oleracea) Extract on Characterization of Centrifugally Spun Fibers and Delay of Lipid Oxidation

6. Development of Edible Coating Incorporating Cherry Stem Powder or Leek Powder to Decrease Oil Uptake and Lipid Oxidation in Potatoes During Air, Oven, and Deep Oil Frying Methods

7. Encapsulation of Olive Leaf Extract by Double Emulsion Method for Enriched Bakery Products: Enhancing Stability and Functionality

8. Optimizing Ultrasonic Assisted Extraction of Waste Fig Seed and Incorporation into Tapioca Starch Films: Investigating Physical, Barrier, and Antioxidant Properties

9. Optimization and Characterization of Centrifugally Spun Gelatin-Based Fibers Incorporated with Bay Laurel (Laurus nobilis L.) Leaf Essential Oil

10. Caffeic Acid Encapsulated Centrifugally Spun Antioxidant Fibers: Characterization and Incorporation in Cakes

11. Utilization of green lentil wastewater as egg replacer in green lentil flour based muffins

12. Reduction of lipid oxidation in olive oil using gelatin-based centrifugally spun fibers loaded with caffeic acid

13. Chitosan/teff flour active films incorporated with citric acid and beetroot leaf extract: Physicochemical properties and mathematical modeling of phenolic release

14. Finite Element Method for Simulation of Frozen Potato Tempering in Microwave and Microwave Infrared Oven

15. Sensory analysis of microwave-roasted fenugreek and coffee blend

16. Heat and mass transfer modeling of microwave infrared cooking of zucchini based on Lambert law

1. Electrospun fiber-based delivery of vitamins, flavors, and minerals

Yayın

Yayın (WoS)

Yayın (Scopus)

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

Proje

Tez Danışmanlığı

Açık Erişim