Duygu Özmen - Concepedia

Author

Duygu Özmen

Yıldız Technical University ORCID

Also Known As

Duygu Ozmen, Duygu ÖZMEN, Duygu Özmen

Publications

435

Citations

H-Index

Concepts

All Affiliations

Yıldız Technical University King Abdulaziz University Istanbul Technical University Turkish Society of Hematology Haliç University

DÖ

About

Duygu Özmen is an author at Yıldız Technical University specializing in health sciences, food engineering, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	189
2	Engineering	3	3	94
3	Mechanical Engineering	2	2	79
4	Materials Science	1	1	59
5	Microbiology	1	1	15

Duygu Özmen

Publications

332

Citations

H-Index

Page 1

	Year	Citations
Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread Hümeyra İspirli, Duygu Özmen, Mustafa Tahsin Yılmaz, Food Control Food ChemistryGlucan Type ExopolysaccharideFood FermentationAgricultural EconomicsFood Processing	2019	63
A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch Seyyed Mahdi Mirzababaee, Duygu Özmen, Mohammad Ali Hesarinejad, International Journal of Biological Macromolecules Materials SciencePearl Millet StarchEngineeringMechanical EngineeringRheology	2022	59
Non-linear rheological (LAOS) behavior of sourdough-based dough Cigdem Yildirim‐Mavis, Mustafa Tahsin Yılmaz, Enes Dertli̇, Food Hydrocolloids Rheological MeasurementRheological PropertyRheologyRheology ControlFood Engineering	2019	43
Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6–24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour Mehmet Turan Ayseli, Mustafa Tahsin Yılmaz, Nur Çebi, Food Chemistry Food ChemistryNutritionInfant NutritionComplementary InfantSensory Evaluation	2020	36
Evaluation of kashar cheese meltability by tack and large amplitude oscillatory shear (LAOS) tests Cigdem Yildirim‐Mavis, Duygu Özmen, Ömer Said Toker, International Dairy Journal EngineeringMechanical EngineeringRheologyKashar Cheese MeltabilityFood Engineering	2021	20
Modification of chia (Salvia hispanica L.) seed mucilage (a heteropolysaccharide) by atmospheric pressure cold plasma jet treatment Sebnem Mutlu, Berkay Kopuk, Recep Güneş, Food Bioscience Seed MucilageBiotechnologySalvia Hispanica L.	2023	19
Usage of green pea aquafaba modified with ultrasonication in production of whipped cream Duygu Özmen, Mustafa Bayram, Ömer Said Toker International Journal of Gastronomy and Food Science Food ChemistryBiomanufacturingFood EngineeringFood ProcessingGreen Pea Aquafaba	2023	18
Improvement of some techno-functional properties of aquafaba by pre-fermentation with Lactobacillus plantarum MA2 Hatice Beki̇roğlu, Atefeh Karimidastjerd, Duygu Özmen, Food Bioscience EngineeringFood FermentationLactic Acid BacteriaBiochemical EngineeringBiotechnology	2023	15
Drying of licorice root by novel radiative methods Duygu Özmen, Mutlu Çevik, Ömer Faruk Çokgezme Journal of Food Processing and Preservation Food ChemistryDesiccationCabin DryerBotanyHealth Sciences	2020	14
A new synergistic hydrocolloid with superior rheology: Locust bean /xanthan gum binary solution powdered by different drying methods Gulen Mezreli, Abdullah Kurt, Esra Akdeniz, Food Hydrocolloids Biopolymer GelRheological MeasurementSuperior RheologyNew Synergistic HydrocolloidRheological Property	2024	14

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