Işıl Barutçu Mazı

Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods

Göksu Akar, Işıl Barutçu Mazı · Journal of Food Process Engineering · 2019 · 61 citations

Food Analysis, Food Preservation, Ripening +17

Effects of ultrasound-assisted osmotic dehydration as a pretreatment and finish drying methods on the quality of pumpkin slices

Dilara Çağlayan, Işıl Barutçu Mazı · Journal of Food Processing and Preservation · 2018 · 45 citations

Nutrition, Ultrasound-assisted Osmotic Dehydration, Health Sciences +13

Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying

Işıl Barutçu Mazı · Grasas y Aceites · 2017 · 26 citations · Full text

Food Chemistry, French Fries, Omega-3 Fatty Acid +11

Phenolic content and some physical properties of dried broccoli as affected by drying method

Merve Sılanur Yılmaz, Özge Şakıyan, Işıl Barutçu Mazı et al. · Food Science and Technology International · 2018 · 21 citations · Full text

Food Chemistry, Convective Drying, Food Analysis +10

Effect of zein coating enriched by addition of functional constituents on the lipid oxidation of roasted hazelnuts

Esra Yıldırım, Işıl Barutçu Mazı · Journal of Food Process Engineering · 2016 · 14 citations

Food Chemistry, Lipid Analysis, Agricultural Chemistry +11