Yayınlar

Industrial prospects of recovering natural dyes from food waste

Narinder Kaur, Ghumika Pandita, Prabhjot Kaur, Om Ravindra Shivarame, Muhammed Hanan, Aneem Aneer, Jyoti Singh, Mukul Kumar

• Scopus Q2

Hyacinth bean (Lablab purpureus) flour as a functional ingredient: techno-functional traits and bioactive potential for health applications

Hari Krishnan, Chagam Koteswara Reddy, Mallesham Godumala, Rajavaram Ramaraghavulu, Ramachandran Vinayagam, Charalampos Proestos, Mukul Kumar

• WoS Q2
• Scopus Q1

LED-mediated modulation of growth and phytochemicals in vegetable microgreens: from molecular insights to sustainable production

Anusree Sobhanan, Rekha Kumari Meena, Uma Prajapati, Mukul Kumar, Jyoti Nishad

• Scopus Q2

Bougainvillea glabra extract-loaded elephant foot yam starch–polyvinyl alcohol blend films as pH-indicators for monitoring milk freshness

Likhitha Yadav Prakruthi, Hari Krishnan, M. Vidya, Mukul Kumar, Ramachandran Vinayagam, Chagam Koteswara Reddy

• WoS Q1
• Scopus Q1
• WoS 7 atıf

Functional herbal yoghourt with Moringa oleifera flower extract: RSM-based optimisation, and quality evaluation

Mukul Kumar, Poonam Jaglan, Deepika Kaushik, Charles Brennan, Charalampos Proestos, Fatih Öz, Fatih Ramazan Istanbullugil

• WoS Q2
• Scopus Q1

Bioactivity and Vital Application of Underutilized Cucumis callosus Fruit: An Overview on the Present Status and Its Potential Utilization

Ritu Rani, Aarti Bains, Mukul Kumar, Sanju Bala Dhull, Agnieszka Najda, Rupak Nagraik, Prince Chawla

• WoS Q3
• Scopus Q1

Effect of whey powder on the biomass, biochemical, and pigment composition of Haematococcus pluvialis and Scenedesmus sp.

Özden Fakıoğlu, Güzin Kaban, B. Aydogdu, Z. E. Nuhoglu, Harun Arslan

• WoS Q4
• Scopus Q3
• WoS 1 atıf
• PlumX

Probiotic Characterization of Lactic Acid Bacteria Isolated from Traditional Pickles: A Functional and Safety Assessment

Haktan Aktaş, Hacer Meral Aktaş, Melike Karaman, Bülent Çetin

• WoS Q3
• Scopus Q2
• PlumX

Radioprotective effects of naringenin, quercetin, and hesperidin against radiation-induced oxidative damage: an evaluation of carbonic anhydrase and acetylcholinesterase enzyme activity

Hilal Kızıltunç Özmen, Handan Uğuz Bayrakçeken, Seda Askin, Burcu Sağlam Alan, Melike Karaman, Parham Taslimi, Esra Palabiyik, Hakan Askin, Özgür Özmen, Kenan Çadırcı, Charles Brennan, Fatih Öz

• WoS Q2
• Scopus Q1
• WoS 1 atıf
• Scopus 1 atıf
• PlumX

Antioxidant and antimicrobial properties of combination bilberry (Vaccinium myrtillus L.) and propolis as beverage

Seda Ufuk, Memnune Şengül, Isa Arslan Karakutuk, Bilal Yılmaz

• WoS Q2
• Scopus Q2
• WoS 1 atıf

Introduction to Fungal Contributions in Food Engineering

Sebahat Öztekin

The Role and Impact of Food Supplements in Modern Health

Seda Ufuk, Emel Uçarer, Memnune Şengül

From Traditional Wisdom to Scientific Evidence: The Integration of Modern Nutrition Science and Cultural Practice

Tuba Erkaya Kotan

Impact of Food Processing

Ammu P. Nair, Deepika Kaushik, Emel Öz, Fatih Öz, Mukul Kumar

Significance of Brassica Crops in Oilseed Industry

Vishal Kumar, Deepika Kaushik, Jasjit Kaur, Prasad Rasane, Althaf Sayyad, Fatih Öz, Mukul Kumar

AI Approach in Food Industries and Its Stability

Mukul Kumar, Harmandeep Kaur, Deepika Kaushik, Fatih Öz

Rheological Behavior of Whole Wheat Flour: Role of Cleaning Method, Moisture, and Herbal Additives

Yeşim Bedir, Mehmet Murat Karaoğlu, Aslihan Hanoglu

• WoS Q3
• Scopus Q2

The Effect Of Using Cauliflower In Chicken Meatballs On Physicochemical, Sensory, And Textural Properties

Mine Kırkyol, Ahmet Akköse

The Effect Of Mushroom Usage As A Fat Substitute On Quality Properties Of Chicken Patties

Mine Kırkyol, Ahmet Akköse

Süt yağı globül zarının özellikleri ve beslenmedeki önemi (Properties and Nutritional Importance of Milk Fat Globule Membrane)

YUSUF ÇAKIR, Songül Çakmakçı