Tuba Tat

Microencapsulation of basil essential oil: utilization of gum arabic/whey protein isolate/maltodextrin combinations for encapsulation efficiency and in vitro release

Necla Özdemır, Tuba Tat, Filiz Altay et al. · Journal of Food Measurement & Characterization · 2021 · 76 citations

Biomanufacturing, Edible Packaging, Basil Essential Oil +7

Effect of black cumin oil on the oxidative stability and sensory characteristics of mayonnaise

Necla Özdemır, Meryem Erdoğan, Tuba Tat et al. · Journal of Food Science and Technology · 2018 · 44 citations · Full text

Food Chemistry, Oxidative Stability, Sensory Characteristics +1

Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium

Necla Özdemır, Tuba Tat, Zühre Nur Yanık et al. · Food Chemistry · 2021 · 27 citations · Full text

Biotechnology, Escherichia Coli, Salmonella Typhimurium +6

Effect of hazelnut roasting on the oil properties and stability under thermal and photooxidation

Gülcan Özkan, Mustafa Kıralan, Erkan Karacabey et al. · European Food Research and Technology · 2016 · 23 citations

Food Chemistry, Food Biophysics, Thermal Processing +3

Multilayer Bixin Microcapsules: The Impact of Native Carbohydrates on the Microencapsulation Efficiency and Dispersion Stability

Cecilia K. Curi-Borda, Javier A. Linares‐Pastén, Tuba Tat et al. · Foods · 2019 · 11 citations · Full text