Nevruz Berna Tatlısu

Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization

Enes Dertli̇, Ömer Said Toker, M. Zeki Durak et al. · Carbohydrate Polymers · 2015 · 96 citations

Biomanufacturing, Food Fermentation, Health Sciences +6

Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results

Mustafa Tahsin Yılmaz, Nevruz Berna Tatlısu, Ömer Said Toker et al. · Food Research International · 2014 · 75 citations

Food Chemistry, Creep Rheological Analysis, Honey Adulteration +4

Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)

Enes Dertli̇, Mustafa Tahsin Yılmaz, Nevruz Berna Tatlısu et al. · Meat Science · 2016 · 50 citations

Microstructural Properties, Turkish-type Fermented Sausage, Food Fermentation +8

Fabrication and characterization of thymol-loaded nanofiber mats as a novel antimould surface material for coating cheese surface

Nevruz Berna Tatlısu, Mustafa Tahsin Yılmaz · Food Packaging and Shelf Life · 2019 · 44 citations

Materials Science, Engineering, Nanomaterials +6

Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage

Mahmut Doğan, Tuğba Aktar, Ömer Said Toker et al. · International Journal of Food Properties · 2015 · 22 citations

Food Chemistry, Simple Additive, Hot Chocolate Beverages +14