Cem Baltacıoğlu

Optimization of microwave-assisted extraction of phenolic compounds from tomato: Characterization by FTIR and HPLC and comparison with conventional solvent extraction

Hande Baltacıoğlu, Cem Baltacıoğlu, İlhami Okur et al. · Vibrational Spectroscopy · 2021 · 96 citations

Food Chemistry, Phenolic Compounds, Solvent Extraction +11

Evaluation of the Effect of Different Extraction Techniques on Sour Cherry Pomace Phenolic Content and Antioxidant Activity and Determination of Phenolic Compounds by FTIR and HPLC

İlhami Okur, Cem Baltacıoğlu, Erdal Ağçam et al. · Waste and Biomass Valorization · 2019 · 76 citations · Full text

Food Chemistry, Phenolic Compounds, Polyphenolics +9

CHANGES IN TOTAL PHENOLIC AND FLAVONOID CONTENTS OF ROWANBERRY FRUIT DURING POSTHARVEST STORAGE

Cem Baltacıoğlu, Sedat Velioğlu, Erkan Karacabey · Journal of Food Quality · 2011 · 45 citations · Full text

Optimisation of pre‐drying and deep‐fat‐frying conditions for production of low‐fat fried carrot slices

Erkan Karacabey, M. S. Turan, Ş. G. Özçelik et al. · Journal of the Science of Food and Agriculture · 2016 · 22 citations

Investigation of the effect of oyster mushroom ( <i>Pleurotus ostreatus</i> ) powder on biscuit production and effect on quality criteria by Fourier‐transform infrared spectroscopy

Cem Baltacıoğlu, Hande Baltacıoğlu, Rabia Seyhan et al. · Journal of Food Processing and Preservation · 2020 · 20 citations

Nutrition, Oyster Mushroom Powder, Food Analysis +16