Beraat Özçelik
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Review of methods to determine antioxidant capacities
A Karadag, B Ozcelik, S Saner
Food analytical methods 2, 41-60, 2009
Antioxidant activity and total phenolic, organic acid and sugar content in commercial pomegranate juices
F Tezcan, M Gültekin-Özgüven, T Diken, B Özçelik, FB Erim
Food chemistry 115 (3), 873-877, 2009
Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects
EF Aydar, S Tutuncu, B Ozcelik
Journal of Functional Foods 70, 103975, 2020
Effects of light, oxygen, and pH on the absorbance of 2, 2‐diphenyl‐1‐picrylhydrazyl
B Ozcelik, JH Lee, DB Min
Journal of Food Science 68 (2), 487-490, 2003
Angiotensin-I-converting enzyme (ACE)-inhibitory peptides from plants
C Daskaya-Dikmen, A Yucetepe, F Karbancioglu-Guler, H Daskaya, ...
Nutrients 9 (4), 316, 2017
Diet, lifestyle and cardiovascular diseases: linking pathophysiology to cardioprotective effects of natural bioactive compounds
J Sharifi-Rad, CF Rodrigues, F Sharopov, AO Docea, A Can Karaca, ...
International journal of environmental research and public health 17 (7), 2326, 2020
A diet rich in olive oil phenolics reduces oxidative stress in the heart of SAMP8 mice by induction of Nrf2-dependent gene expression
B Bayram, B Ozcelik, S Grimm, T Roeder, C Schrader, IMA Ernst, ...
Rejuvenation Research 15 (1), 71-81, 2012
Fortification of dark chocolate with spray dried black mulberry (Morus nigra) waste extract encapsulated in chitosan-coated liposomes and bioaccessability studies
M Gültekin-Özgüven, A Karadağ, Ş Duman, B Özkal, B Özçelik
Food chemistry 201, 205-212, 2016
The influence of solution viscosities and surface tension on calcium-alginate microbead formation using dripping technique
F Davarcı, D Turan, B Ozcelik, D Poncelet
Food Hydrocolloids 62, 119-127, 2017
Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro …
S Kamiloglu, AA Pasli, B Ozcelik, J Van Camp, E Capanoglu
Journal of functional foods 13, 1-10, 2015
Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades
S Kamiloglu, AA Pasli, B Ozcelik, J Van Camp, E Capanoglu
Food chemistry 186, 74-82, 2015
Salvia spp. plants-from farm to food applications and phytopharmacotherapy
M Sharifi-Rad, B Ozcelik, G Altın, C Daşkaya-Dikmen, M Martorell, ...
Trends in food science & technology 80, 242-263, 2018
Comprehensive analysis of polyphenols in 55 extra virgin olive oils by HPLC-ECD and their correlation with antioxidant activities
B Bayram, T Esatbeyoglu, N Schulze, B Ozcelik, J Frank, G Rimbach
Plant Foods for Human Nutrition 67, 326-336, 2012
Evaluating the in vitro bioaccessibility of phenolics and antioxidant activity during consumption of dried fruits with nuts
S Kamiloglu, AA Pasli, B Ozcelik, E Capanoglu
LWT-Food Science and Technology 56 (2), 284-289, 2014
The effect of spray-drying and freeze-drying on encapsulation efficiency, in vitro bioaccessibility and oxidative stability of krill oil nanoemulsion system
TM El-Messery, U Altuntas, G Altin, B Özçelik
Food Hydrocolloids 106, 105890, 2020
Anacardium Plants: Chemical, Nutritional Composition and Biotechnological Applications
B Salehi, M Gültekin-Özgüven, C Kırkın, B Özçelik, ...
Biomolecules 9 (9), 465, 2019
Avocado–soybean unsaponifiables: a panoply of potentialities to be exploited
B Salehi, A Rescigno, T Dettori, D Calina, AO Docea, L Singh, F Cebeci, ...
Biomolecules 10 (1), 130, 2020
Symphytum Species: A Comprehensive Review on Chemical Composition, Food Applications and Phytopharmacology
B Salehi, F Sharopov, T Boyunegmez Tumer, A Ozleyen, ...
Molecules 24 (12), 2272, 2019
Characterization of Aegean olive oils by their minor compounds
H Ilyasoglu, B Ozcelik, V Van Hoed, R Verhe
Journal of the American Oil Chemists' Society 87, 627-636, 2010
Optimization of preparation conditions for quercetin nanoemulsions using response surface methodology
A Karadag, X Yang, B Ozcelik, Q Huang
Journal of agricultural and food chemistry 61 (9), 2130-2139, 2013
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